Healing With Food - The Traditional Asian Ingredients We Use

Healing With Food - The Traditional Asian Ingredients We Use
Healing With Food - The Traditional Asian Ingredients We Use

Every Crave Natural flavor starts with a base of gluten-free oats, almonds, hemp seeds and flax seeds. Then we add in a blend of superfood ingredients such as black sesame, goji, dates, black cherries, and chia for added deliciousness and benefits. 

Many of these ingredients are popular in Asia and are scientifically validated to support specific wellness benefits such as improved energy, relaxation, and skin health.  Here are a few ingredients that we think you will fall in love!

Black sesame seeds -- Native to Africa, black sesame has long been a staple ingredient in Asian cuisines. Black sesame seeds are rich with fatty acids and nutrients, including calcium, phosphorus, iron, and magnesium. It also contains protein and dietary fiber, which can boost energy levels and improve digestion.

Adzuki bean -- Adzuki beans are widely cultivated throughout east Asia. Often mashed together with sugar to create red bean paste popularly used in pastries, adzuki bean is beloved for its delicate flavor and high Vitamin B and mineral concentration. 

Jujube dates -- Found all across the Asian subcontinent, jujube dates are eaten as snacks, mixed into tea, or preserved in wine and vinegar from Jordan to Japan. Jujube dates are also valued in Eastern medicine for their stress-relieving and anti-inflammatory properties. 

Goji -- Goji berries are a tangy fruit with a long history in traditional Chinese medicine. Dense with Vitamin C, Vitamin A, antioxidants and even protein, goji berries are one of the world’s original superfoods!

Osmanthus -- Intoxicatingly fragrant, yellow and orange osmanthus flowers have a delicate flavor and delicious apricot-like aroma. Osmanthus is also prized for its antioxidant qualities, which make it a favorite ingredient in many Chinese herbal teas and soups.

Taro -- Taro root is one of the most ancient cultivated crops and a staple food in South Asian, African and Oceanic cultures. This light purple root has a light flavor and is high in dietary fiber, potassium and Vitamins A and E.

Let us know if you have any questions. Leave a comment if you find any of these ingredients interesting or have tried any of them!

 

 

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