Since we’re dealing with candida and gut issues this week, Ann and I decided to give you a fun Peruvian recipe for quinoa chicha…
Chicha is a fermented drink that you can find just about anywhere in Peru (and other countries south of the U.S.)
You can get corn, quinoa, yucca, pineapple, apple and many more.
In this episode, Ann’s going to show you how to make quinoa chicha, which is a fantastic drink to get you more energy and amino acids.
Check it out…
Your question of the day: Have you ever had chicha?
Here’s the recipe for Fermented Quinoa Chicha…
1 oz cinnamon bark
1/4 tsp ground clove
10-12 cups water
3/4 cups quinoa flour
1/4 cup brown rice flour
1/2 cups coconut sugar
Boil water in a saucepan with the cloves and cinnamon. Add in quinoa and rice flour slowly, stirring constantly to avoid lumps and to incorporate in the cinnamon water. Simmer for 20 mins. Let cool and strain, once cool add sugar. Poor into glass airtight containers and place in a dark place at room temperature for 3 days to ferment.