Tasting Spirulina and Chlorella with Pineapple fruit

Posted in Chlorella, Spirulina | Tagged
Notes from the Rainforest Foods kitchen: Spirulina and Chlorella: Pineapple’s perfect partners The Rainforest Foods kitchen has begun a series of experiments recently, into interesting ways of using our algae products, Spirulina and Chlorella. We produce them separately (...) READ MORE >

Cacao sourdough cake with coffee filling

Posted in Cocoa | Tagged
Notes from the Rainforest Foods Kitchen: Sourdough and Cacao – Herman comes to stay. Recently the Rainforest Foods kitchen gained a squatter. A well-meaning friend brought round Herman, a living, breathing, eating entity who arrived in a plastic tub. We had heard of (...) READ MORE >

Lucuma pastry

Posted in Lucuma | Tagged
Notes from the Rainforest Foods Kitchen: Lucuma, the key to healthy sweet pastry Lucuma pastry for sweet desserts. We recently bought a pineapple, for the simple reason that it was at a knockdown price in a local store. It languished for several days unused, before (...) READ MORE >

How to sprout Chia seeds

Posted in Chia Seeds | Tagged
We bring Rainforest Foods Chia seeds to life, then eat them Chia seed is a deservedly popular part of the Rainforest Foods range. It is startlingly nutritious and very easy to use in a wide variety of ways. We bake with it, add it to smoothies, put it on breakfast cereals (...) READ MORE >

Gelatinised Maca

Posted in Maca
Gelatinisation of Maca What is gelatinised Maca, and how does it differ from ‘normal’ Maca? Rainforest Foods Maca powder is grown at high altitude in the Peruvian Andes. The plant’s nutrients are concentrated in the root and lower stem – or cotyledon – which (...) READ MORE >

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