Cookbook cover for Peruvian Power Foods


Manuel Villacorta, MS, RD, and Jamie Shaw

HCI Books
September 2013
$18.95/Trade Paperback
ISBN-13: 978-0757317224

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Manuel Villacorta, MS, RD, is one of the leading nutrition experts in the country. A national spokesperson for the Academy of Nutrition and Dietetics (2010-2013), a health contributor for The Huffington Post, and a health contributor for Fox News Latino. Jamie Shaw is a writer, a foodie, and a brand expert.

While superfoods have entered the health food conversation in recent years, most people are unaware that many of the most powerful foods on the planet hail from Peru. Not only are these foods teeming with healing effects, they are also packed with flavor, transforming ordinary, everyday healthy meals into something extraordinary.

PERUVIAN POWER FOODS introduces the top superfoods from the Andes to the Amazon and their myriad health benefits. Choosing from more than 100 recipes, you’ll learn traditional, innovative dishes inspired by one of the most exciting cuisines today, celebrated by chefs around the globe. From super-quick smoothies and energy packed breakfasts to sublime entrees, cocktails, and more, you can satisfy your palate while eating for longevity and vitality. Indulge yourself with:

Breakfast granola made with lucuma, a tangy tropical fruit that helps balance high blood pressure. Savory white bean hummus made with sacha inchi, a powerful omega-3 for heart health and brain power. Gluten-free morning bread made with pichuberry, a cancer-fighting, low glycemic, weight-loss-friendly fruit. Energy-boosting exercise shake made with maca, an anti-inflammatory and antioxidant known as “Nature’s Viagra” because it helps potency in men. Decadent dessert truffles made with antioxidant cacao and camu camu, which packs a power dose of vitamin C to boost immunity.

From Peru to your plate, this power food makeover will allow you to enjoy optimal health and optimal flavor one meal at a time.

“I am delighted to recommend this book because readers will learn about the considerable health benefits, but also the practical and delicious ways to incorporate these foods into their everyday cooking.”  Gastòn Acurio, noted Peruvian chef

Camu Coco Truffle

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Easily our favorite sweet treat, these decadent truffles impart a deep, dark chocolate flavor, sweetened with antioxidant yacon syrup and kissed with tropical coconut flavor. This combination was inspired by Manuel’s cousin, Natahli Giha, a well-known pastry chef in Lima.

3 ounces 70% or more dark chocolate
1/4 cup coconut cream
1 tablespoon camu camu powder
2 tablespoons yacon syrup
3 ounces dried unsweetened coconut flakes

Melt the dark chocolate in a double boiler.

In a separate saucepan, warm up the coconut cream with the camu camu and yacon. Heat until evenly combined, roughly 1 minute.

Combine the melted chocolate and the cream mixture until evenly incorporated. Refrigerate the mix until it becomes cool and hard, roughly 30 minutes.

Using your hands, form 1-inch truffle balls and roll them in coconut flakes. They can last up to one week in an airtight container in the refrigerator, but be sure to bring them to room temperature before serving.


Quinoa Pichuberry Salad 

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Here, textures and fresh flavors meld for a simple yet satisfying summer salad. Try it as an accompaniment to chicken or fish, or dress it up with olives and feta for a heartier stand-alone dish.

1 cup cooked red or white quinoa
1 small avocado, diced
3 ounces pichuberries, quartered
Juice of one orange
Salt to taste

Combine the quinoa, avocado, and pichuberries in a bowl and squeeze the fresh orange juice on top. Season with salt and gently fold together.


These recipes may be reproduced with the following credit:

Recipes from Peruvian Power Foods by Manuel Villacorta, MS, RD, and Jamie Shaw. (HCI Books; September 2013; $18.95/Hardcover; ISBN-13; 978-0757317224).

Contact: Kim Weiss
(954) 360-0909 x212