Maca Powder :: Raw Organic
Maca is a sexy heart shaped root vegetable of the Brassicaceae (cruciferous) family that looks like a radish but grows like a sweet potato - the colour varies from creamy yellow or light pink to dark purple or black. Maca's botanical name is Lepidium meyenii,Walpers (after German botanist Gerhard Walpers) and is also known as Lepidium peruvianum,Chacon after Peruvian researcher Dr. Gloria Chacon.
A uniquely revitalizing and energy containing superfood celebrated in South America for its concentrated nutrition – rich in amino acids, essential fatty acids, vitamins, minerals and trace elements
Maca Power® powder is fresh milled to order then climate controlled shipped from Peru. Our temperature-controlled processing prevents oxidization and rancidity, especially of heat sensitive vitamins, essential fatty acids, and proteins (amino acids). Note our 14.6% protein level -- we believe our premium strength Maca is the freshest, most supreme quality Maca in the world.
Mix into smoothies, yoghurt, cereal, oatmeal, muesli, fruit juice, or bake into cakes or cookies.
In a blender, add Maca and rice/soy/cow milk and any of the following additions: -banana -carob powder -tahini -honey -peanut/almond or macadamia butter.
The Maca substitution rule is : Generally, allow ½ tsp Maca per cookie - since people are likely to eat more than one cookie, and the serving suggestion is one tsp Maca per day. For every teaspoon Maca added, subtract equal amount of flour from recipe. This works beautifully in banana cake and pumpkin spice cakes too. Substitute 1 tsp Maca for 1 tsp flour PER SLICE. In other words, if your loaf pan makes 10 slices, you would subtract 10 tsp flour from the recipe, and add 10 tsp Maca