Inca Inchi seeds are one of my top foodie picks – both taste and bang-for-my-nutritional-buck wise.

They taste similar to roasted peanuts, contain brain-boosting, skin loving omega-3 fatty acids and are a complete source of veggie protein! Oh, and they’re so rich in fibre that my bowels love them JUST AS much as my heart and taste buds do.

Most people’s response when I tell them about my dreamy Inca Inchi and Peanut Butter spread is “Inca What?”. Allow this post to fill the Inca Inchi void that you didn’t even realise you had.

Let’s make this post a platonic quickie

Here’s what Inca Inchi Seeds can do for y’all;

• Nourish your brain cells with the rich omega-3 fatty acid content
• Speed up your transit time (the time it takes you to welcome your next poo into the physical world) thanks to the glorious amount of dump-persuading fibre
• Support cellular repair and muscle recovery thanks to the ripper amino acid (protein) content
• Help you skin glow – again, we have nourishing fatty acids to thanks for this benefit
• Allow you to foodgasm at every meal, because Inca Inchi Seed butter pairs well with just about everything!
• See some suggestions below, plus my glorious Inca Inchi and Peanut Butter Recipe

I love generously (lay it on thick) dolloping Inca Inchi seed butter on steamed pumpkin seasoned with sea salt, black pepper and scattering this magical bowl with toasted cashews and peanuts! It’s got everything that is dandy in the foodgasm world; crunch, creaminess, sweetness, saltiness and a hit of spice.

I also love the option above but served on a bed of steamed cruciferous veggies (think broccoli, cauliflower or Brussels) dressed with olive oil, sea salt, black pepper and turmeric. I then mix everything together and holy effing moly. No words can do this heaven justice!

Inca Inchi Seed Butter also tastes amazing smothered on my favourite fruit bread. This is one combo that should be on every foodie bucket list. Plus you get to support small, local business along the way. That’s like good karma bonus points.

Inca Inchi and Peanut Butter

1 packet Inca Inchi Seeds

1 1/2 cups plain, unsalted peanuts

Add seeds and nuts to a powerful high speed blender (I love my Vitamix) and whizz on high, using the tamper to push the seedy, nutty goodness into the blades. Keep churning until a smooth, buttery paste forms. Turn off machine and relocate contents into a recycled glass jar. Have fun licking the tamper and ‘cleaning’ the dregs from the blender with a long spoon and your mouth. Store in the fridge for up to 3 weeks. If you’re anything like me this batch will only last a week – if that.

Want more magic, foodgasms and love for all things nut butter? Why not adopt my whimsical book baby; Periods, Poo & A Glorious You? She will charm, inspire, humour and adore you!