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The Self Examiner

Sharing is very important to us at Cafe Gratitude. This blog is our means of connecting with you, our community through sharing what's happening with us and creating a conversation around the many facets of this community.
Tags >> quinoa

Starting Tuesday we will be exclusively serving local brown rice for our I am Grateful Bowl.  This might not feel like a very large declaration, but in our world and with our impact, we see it being large.  We've told you about the wonders of quinoa, the magic of this incredible little plant that produces something so perfectly balanced for our consumption needs as humans.  We stand behind the power of this grain, AND we've also been following the news of the decline of Bolivian nutrition as Bolivian quinoa has gained popularity in the Western world.  As the price of quinoa goes up to meet the demand of rich international buyers, quinoa can no longer be afforded in the Bolivian homes it comes from.  By means of our buying power, United States purchasing trends are disrupting the political and health sustainability of Bolivian citizens.  See more on this subject here.

We are choosing to shift our focus from quinoa to the awesome local and sustainable crop of brown rice.  We have an excellent connection with an amazing family that's been growing rice through four generations. Massa Organics is a local family owned rice farm that respects the soil and ensures the highest quality of grain.  Because we are shifting to using brown rice, we are cutting our footprint in the costs of shipping from Bolivia and we are supporting local farms for a fresh alternative.  We sold over 65,000 bowls of quinoa through the "I am Grateful" program last year.  We are owning up to our impact on Bolivian families, and are recommitting to local, sustainable options that benefit the whole.  Visit a cafe near you to try our delicious new choice!




Quinoa has gained quite the popularity in the past 10 years. What once was considered food for Andean warriors, then diminished by Spanish colonizers, became a health food store staple in the western world in the late 70’s. Why so cool? Because it tastes great, is a good source of Magnesium, Manganese, Copper, fiber and it is a complete protein. 


Tagged in: quinoa , Manganese , Magnesium , health , fiber , copper , complete protein , cinnamon


Fusion sauteIngredients:

  • One bunch of kale (any kind)
  • 1 cup of cooked quinoa
  • 6 dry or fresh shitake mushroom
  • 4 - 5 slices of ginger (1/4 of the normal size ginger root)
  • 1 Tbsp black sesame oil
  • 1/4 tsp of tamari
  • 1 tsp of himalayan salt
  • Lots of love :)


Tagged in: tamari , shitake mushroom , quinoa , kale , ginger , black sesame oil

Golden and Red Royal QuinoaI am inspired  to write the story of LA YAPA and how this little quinoa company became part of the Café  Gratitude Community!

LA YAPA (meaning: a gift of gratitude) is a family-owned business, started by Tania Petricevic,  a Bolivian-Guatemalan.  Having resided in the US since she was 18, Tania always missed Bolivia and dreamed of going home one day. Life stepped in, however;  she married, had a child and finally decided that if she was really going to maintain the bridge that connected to Bolivia, she would  begin to promote Royal Quinoa into California. And that is how we, at Café Gratitude, met Tania and LA YAPA and decided to introduce the fair-trade, organic item.

Royal quinoa is power-packed super grain (it boasts the highest content of protein Quinoa Plantafter amerynth). Quinoa  once fueled the Incan empire as it's main staple, along with Potato (potatoes originate from South America as well) The Incan Empire was the largest empire of the Pre-Colombian Americas so you can just imagine what the markets must have looked like so long ago! There are several theories as to how large the Incan Empire was, but at one time it bustled with  37 million people.

Gratitude !

We love the expansive feeling we get from cultivating an attitude of Gratitude.

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