MACA & MOCHA ARE GREAT LOVERS
I forgot about my maca stash hidden in the back of the pantry. I remember when I first bought that oversized container at Whole Foods inspired by the super special, high priced maca root Eric was getting shipped directly to the house from some exclusive maca root supplier. Comparing the two, his maca product (I can’t remember the name now) was definitely more pungent. The butterscotch had a richer note and lasted longer in my mouth. So I abandoned my product for his, helping myself with no reserve, forgetting completely about my own container.
When he started catching on to how fast his stash was disappearing without his participation, he stopped buying it. And together we stopped putting it into our smoothies and desserts. And that big, clunky, just-regular-ole’ maca slipped far to the back of my cabinet for a couple of months, without a peep.
Well, I just stumbled on it again the other day. The good a simple cabinet cleaning spree can do for your breakfast smoothies, is amazing…I always say. Without that overseas product to judge it against, it will do just fine today.
Calling all my Decafers: I know I call this a mocha maca swirl, but honestly there’s so much energy you get from the maca half of this smoothie, if you’re trying to cut back on the caffeine, you can leave it out completely, and it will still be a killer recipe.
Why Maca?: For those who are unfamiliar with maca root, it’s an awesome herb, also known as Peruvian ginseng, and it’s a SUPERFOOD! The list of benefits is lengthy; for instance, it’s known for helping with mood and hormone balance in women, increasing bone density, giving a boost of energy, increasing sexual stamina and fertility, and ____ , and _____, and _____– the list goes on and on. Everytime, I make it a point to slip it into my food, I feel stronger, mentally and emotionally. And I don’t think it’s all in my mind.
Here’s how I made it: