Kev's Super Nutrious Wildcrafted Peruvian Muna

On a hike above the Sacred Valley in Peru, our guide bent over to pick a few branches of a plant he called "muña" (pronounced - moon-yuh).  He told me this was one of the most widely used medicines in his village. Later we made a tea by simply steeping the leaves and branches in hot water.

The flavor is a combination of strong mint with earthy tones and one of my most favorite from Peru. Medicinally, muña is used in Peruvian traditions for kidney support, reducing inflammation and digestive ailments.*

The herb is also called the Andean Mint, but I think you'll notice by trying it that it is not your average mint!

How to Use Muña

This special herb is used mainly in teas.  To make muña tea, bring water to a boil.  Pour into a cup and add a few stems with leaves. Steep for 5 minutes.  There's no need to remove the muña while you drink.  Add your favorite sweetener.  If you're the creative type, you can use the herb to make Kombucha's or other elixirs.

Note: You can also make an herbal tincture with muña.  Just place an entire bag in a sealable jar and add vodka (or other alcohol 40 proof) to just over the top of the herb.  Let this tincture sit for at least 4 weeks.

*Statements not evaluated by the FDA.

And

Kev's Super Nutritous Organic Carob Syrup

At a small market in Peru, I picked up a small jar of dark black syrup.  At home, I showed it to a Q'ero (pronounced - care-oh) friend and his eyes lit up.  He immediately grabbed a banana, peeled it, dipped it into the thick liquid, and took a bite.  "Algarrobina!" He said and smiled.  I then did the same and realized why he was so elated.

Algarrobina (or Carob) syrup comes from the black carob tree in Peru. Carob has long been used for medicinal purposes as well as for enjoyment as a sweet, unique treat (it's also known as an aphrodisiac!)  This syrup has a a deep flavor of chocolate and molasses and is a perfect, non-stimulating substitute for anything chocolate.

This carob syrup is made my boiling the ground carob pods to release their sweet flavor, then strained and cooked until thick. 

Carob is used traditionally to sweeten drinks (hot or cold,) as a coffee substitute, to add to yogurt, as a substitute for honey or sugar, for baking or just to dip your favorite fruits into like figs, almonds, bananas or strawberries.

Using it adds a delicious, complex sweetness with hints of coffee and molasses.

Medicinally, it has been used to help soothe the throat, for cough and to ease symptoms of an upset stomach and digestive ailments.

Carob has a fantastic nutrition profile and if you want sweet and nutritious, this is a perfect product for you.  This syrup contains B vitamins and minerals like magnesium, iron, manganese, chromium and potassium.

How to Use Carob:

Use my Carob Syrup to drizzle over any fruit, frozen desserts, or anything else you'd use chocolate syrup for a rich and stimulating experience.  Spread it on healthy breads or even use to make unique cocktails and blended elixirs.  You can also use it for baking to create a deep, flavorful and nutritious treat!