SunFood Raw Organic Maqui Berry Powder Description
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Gives Smoothies & Desserts a Superfood Boost
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Contains:
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Certified Organic • Kosher •RAW
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Free of: Pesticides, herbicides & Chemical Fertilizers
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Non GMO Project Verified
Certified Organic Maqui Berry Powder
Maqui berries are a wild-grown superfruit native to Chile, where they have been consumed by the Mapuche people for centuries to help boost immunity, strength and stamina. Their rich purple pigment is indicative of potent antioxidants such as anthocyanins and polyphenols. In fact, maqui has the highest known antioxidant content of any fruit - even higher than acai. With a naturally sweet flavor similar to blackberries, maqui tastes better than acai too! Plus, it makes anything it touches a stunning shade of purple! Maqui berry powder also has calcium and iron, as well as vitamins A,C, B1 and B3. No wonder this little berry is one of our favorites - it packs quite a punch!
The Sunfood Difference™
The raw, organic, non-GMO Maqui Berry Powder is freeze-dried to maintain its superfood power and enzymatic activity. Free of pesticides, herbicides or chemical fertilizers. Our berries are traditionally cultivated as they have been for centuries, then ground into an easy-to-use, fine powder form.
Directions
Suggested Use: Add up to a tablespoon of maqui berry powder to smoothies, yogurt and other recipes.
Storage: Store in a cool, dry place away from light.
Free Of
GMO, gluten, herbicides, pesticides and chemical fertilizers.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (6 g)
Servings per Container: 18
| Amount Per Serving | % Daily Value |
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| Calories | 26 | |
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| Calories from Fat | 6 | |
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| Total Fat Less than | 1 g | 1% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 1 mg | 0% |
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| Potassium | 52 mg | 1% |
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| Total Carbohydrate | 5 g | 2% |
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| Dietary Fiber | 3 g | 12% |
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| Sugars | 1 g | |
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| Protein | 0 g | |
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| Vitamin A | | 1% |
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| Vitamin C | | 1% |
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| Calcium | | 2% |
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| Iron | | 2% |
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| Vitamin B1 | | 1% |
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| Vitamin B3 | | 1% |
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| Magnesium | | 1% |
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| Copper | | 1% |
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Other Ingredients: Certified organic raw maqui berry.
Allergen Statement: Packaged in a facility that also processes peanuts and tree nuts.
Warnings
Contains a moisture absorbing desiccant pack. Do not eat.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Raw Vegan Rainbow Superfood Cheezecake
This colorful superfood cheesecake will wow your guests at your next party! Beyond its Instagram-worthy appearance, its creamy, whipped mousse-like texture is delicious (and completely dairy-free!). A base of cashew and coconut cream make this healthier treat decadent. Frozen raspberries, mango and blueberries, add color, fiber and vitamins, while superfood powders give it an additional nutrient boost!
Note: Recipe measurements are for a 6-inch cheesecake pan
[caption id="attachment_90615" align="aligncenter" width="650"]
Photo courtesy of Irina Smirnova[/caption]
Ingredients
Crust
1-1/2 cups walnuts
1/2 cup dates, pitted
Pinch of salt
Filling
2 cups cashews (soaked for at least 4 hours or overnight)
Cream from 1 can coconut (refrigerated overnight)*
3/4 cup lemon juice
1/2 cup coconut nectar or sugar
3/4 cup coconut oil
2 tsp. vanilla extract
1/2 cup raspberries
1/2 tsp. goji powder (optional)
1/2 cup mango
1/4 tsp. turmeric (optional)
1/2 cup frozen blueberries
1/2 tsp. maqui powder (optional)
Directions
- For the crust, whiz walnuts in high-speed blender until powder forms, than add dates and salt and process again until combined. The mixture should stay together when squeezed in your hand. Line bottom of 5-or 6-inch cheesecake pan with shredded coconut, then use fingers to press in walnut mixture into bottom of pan and up the sides for the crust. Both should be about 1-cm. thick.
- To make the filling, drain cashews and throw all ingredients (not including frozen fruit and superfruit powders) into high-speed blender and process on high for about 2 minutes, until completely smooth.
- Divide evenly in three separate portions (about 1-1/4 to 1-1/2 cups each). You can leave one portion in the blender, put the other two in two bowls.
- To make the first layer, add raspberries and goji powder. Blend until uniform red/pink color is achieved. Pour on top of the crust and freeze while you make the next layer.
- Clean out blender, then add one portion of the coconut-cashew cream filling, mango and turmeric. Blend on high until smooth. Remove pan from freezer and pour mango layer on top of raspberry layer. Return to freezer and repeat with the blueberry/maqui layer.
- Once all layers are done, place pan in freezer for at least 2 hours to firm up before serving.
*To get the cream, refrigerate a can of coconut milk overnight. The cream will float to the top, while the water will sink to the bottom of the can. Flip the can over, and open it upside down. Pour out the water and reserve for another use. Scoop out the thick white coconut cream for use in the filling.
