Skip to main content

I Heart Keenwah: Yes, We Mean Quinoa

It may be a nail-biter tonight as the presidential election returns come in, so make sure you have plenty of the right snacks on hand so you can munch on those instead.

Quinoa is showing up all over the place these days as a part of a super healthy diet. It’s even turning heads as a snack food. The makers of I Heart Keenwah are winning rave reviews with their Chocolate Puffs— Dark Chocolate Himalayan Pink Salt and Dark Chocolate Peanut Butter. The products are crafted from crunchy puffed quinoa flour base and coated in rich, Organic Fair Trade Certified dark chocolate and plant-based glaze. Needless to say, we were in love at the first bite.

Recommended Videos

In addition to the Chocolate Puffs, they sell puffs in the following flavors: aged cheddar, sea salt truffle, sweet chili, and herbes de provence; and quinoa clusters in chocolate sea salt, cashew cranberry, peanut butter cacao, and almond. They range from $3.49 to $4.99 per package.

Company founders Ravi Jolly and Sarah Chalos keyed in on quinoa because it’s the only grain that is a complete source of protein, containing all nine essential amino acids.

“We are constantly thinking of fun and unusual ways to incorporate quinoa into everyone’s diet,” said Sarah. “We’re also very proud of the fact we have created the first packaged, chocolate-coated snacks using a vegan glaze.”

These snacks are certified gluten-free, non-GMO project verified and vegan. They only have 140 calories per serving and far less sugar than other chocolate treats. That doesn’t mean there’s any compromise in taste. They are so good, your bag of puffs will quickly disappear.

Best plan: keep a healthy supply on hand, especially for tonight.

Marla Milling
Former Digital Trends Contributor
Marla Hardee Milling is a full-time freelance writer living in a place often called the Paris of the South, Sante Fe of the…
North Spore launches its first-ever mushroom coffee — here’s why it matters
Should you switch to mushroom coffee?
Wine cap mushroom spore

Leading mushroom supplier North Spore has launched its first-ever mushroom coffee product. To create this delicious concoction, the team has paired antioxidant-rich coffee with 100% organic fruiting body extracts from five adaptogenic mushrooms: Lion’s Mane, Chaga, Reishi, Cordyceps, and Turkey Tail. For coffee drinkers, this new mushroom coffee pairing offers all the benefits of caffeine, plus stress reduction, immunity support, mood enhancement, and mental clarity.
To learn more about this exciting new medium roast mushroom coffee release, I interviewed Matt McInnis, co-founder of North Spore. McInnis is passionate about the new launch, sharing that the North Spore team believes in the power of mushroom fruiting body extracts and thinks what it has to offer is a great alternative to many mushroom coffee products on the market right now. With a mission to offer mushroom coffee that's good for you and tastes good, too, here's what sparked the launch of North Spore's new mushroom coffee.

The story behind North Spore mushroom coffee

Read more
Lime lagers are having a moment—here’s why they’re perfect for summer
Lime lagers are nothing new, but they're trending
Troegs

The lime lager is nothing new. This style has been around for a number of years. While there’s no official “first lime lager”, Bud Light Lime was launched less than two decades ago in 2006 (and drinkers have been adding lime to Mexican lagers for as long as they've been brewed). And, while the style has been available to drinkers in the US for around twenty years, it’s having a bit of a moment this spring.

While many brands have been around for years, like Stone Buenaveza, Half Acre Green Torch, Founders On Cloud Nine, and Great Lakes Mexican Lager w/ Lime, there are a few new offerings this spring. These include the zesty, fresh, and refreshing Brooklyn Playa de Brooklyn and Tröegs Let The Sunshine In.

Read more
From sangiovese to syrah: the ultimate guide to dry red wines
Some of the greatest wines ever made
Cut of grilled steak with glass of red wine

Chances are your favorite red wine is dry. I know that not because I have a crystal ball, but because pretty much every popular red wine is dry. (I urge you to discover the many delights of sweet red wine, but not right now.) Before we get into types, let’s address the big question: What makes a wine dry?

Wines are called dry when they have comparatively low amounts of residual sugars, meaning they taste less sweet (technically below 1%, or nine grams of sugar per liter). All wines would be dry if fermentation weren’t halted or they were back-sweetened. Yeast will “ferment until dry,” meaning it will gobble up all the sugar there is, no crumbs left. This dry descriptor applies to all types of wine – sparkling, white, red, and rosé. The first time dry appears in writing referring to wine was in Richard Ames’s 1691 poem “The Last Search After Claret, &C.” in which the narrator is looking for a red Bordeaux but is offered sweet port instead:

Read more