You finally swapped matcha for coffee, but have you tried maca? Maca, a cruciferous vegetable related to broccoli and cauliflower, is exclusively grown at high altitudes in Peru and has been cultivated and used as medicine for thousands of years. Only in the past decade has maca infiltrated the modern health and wellness scene, where it has become celebrated for its natural ability to help balance hormones and libido in men and women.
Get to the root
The edible part of the maca plant is the root, which is commonly dried, ground, and packaged as a powder that can be added to smoothies, oatmeal, and baked goods. As a root, maca naturally has an earthy taste that can be polarizing. We find it reminiscent of a sweet potato. When blended with familiar and delicious flavors it’s nearly impossible to taste. In this cashew butter maca smoothie, roasted cashew and cinnamon dominate, making it a comforting morning beverage that can be enjoyed warm or cold.
Time to adapt
In addition to being a superfood, maca is also an adaptogen. Adaptogens are a class of herbs or roots that can be used to help our bodies cope with stress, like ashwagandha. In addition to improving our moods and libido, maca nourishes the function of the hypothalamus and pituitary gland. When used over time, maca can help restore function to the adrenals and combat symptoms of adrenal fatigue. For an extra nutritional boost, we added two scoops of Daily Shake to this maca smoothie. It’s packed with vitamins and just the right amount of protein to power you through your morning.
Cashew Butter Maca Smoothie
12 oz. plain, unsweetened almond milk
1 teaspoon maca powder
½ teaspoon ground cinnamon
2 tablespoons cashew butter
2 to 3 medjool dates
Ice cubes (optional)
Measure out the non-dairy milk, maca powder, Daily Shake or Cleanse Packet, cinnamon, and cashew butter. Remove the pits from the dates.
Combine all of the ingredients in a blender, along with a few ice cubes if using.
Blend on high for 30 seconds to 1 minute, until completely smooth. Pour into a glass and enjoy cold or at room temperature.
Recipe and photography by Kate Kasbee
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