Did you read my “Don’t Eat Raw Maca“ blog? It stirred up a lot of questions.
I received many emails from people wondering how the heck to cook maca! After all, it is part of the cruciferous vegetable family (it’s a turnip), and needs to be cooked for you to receive the most benefit from it.
People wanted to know:
- “Where can I find maca?”
- “What section is it in at the grocery store?”
- “What does it look like?”
- “How can I cook it into recipes?”
It’s simple… just use the raw maca powder that you already have in your cupboard, and add it into a variety of cooked foods.
For example, you can add the powder into your morning oatmeal, or cook it with rice.
Or, for those of you that simply cannot give up drinking raw smoothies, purchase gelatinized maca, that has already been pre-cooked for you – and then you can add that into your raw smoothie.
Below is an easy recipe and one of my favorite ways to enjoy maca.
It’s also, one of the traditional ways it was eaten in Peru; as a warm nourishing drink.
Cook it, eat it or drink it, and enjoy the energy boost!
- 1 tbsp. ghee or coconut oil
- 2 tsp. maca powder
- 1 tbsp. unsweetened cocoa powder
- 1/2 tsp. cinnamon
- 2 cups milk (oat milk, whole milk, coconut milk, almond milk, etc.), or water
- 2 tsp. honey or maple syrup
Heat oil, maca, cocoa and cinnamon in a sauce-pan for 1-2 minutes. Add milk of your choice and bring to a boil, whisking to incorporate all the ingredients. Reduce heat to simmer, add honey, and cook additional 3-5 minutes. Makes 2 servings.