Maca (pronounced mah-cah) is a root vegetable grown in Peru that is harvested and ground up into a fine powder. Evidence shows that maca has been cultivated in Peru as far back as 1600 BC, where its been used for centuries by South American cultures to cure a wide variety of ailments. Maca powder has an unusual malt-like and butterscotch flavor and is great in smoothies, granola, desserts, homemade ice cream, chia seed pudding, oats, and yogurt.
- Peruvian folklores suggest that Inca warriors consumed maca before heading into an intense battle to increase their energy, strength, and endurance.
- South American cultures have used maca for thousands of years for female hormonal balance, a boost to fertility, enhance memory and energy, and for anemia.
- Maca is filled with vitamins and minerals including Vitamins C, B2, B3, B6, calcium, iron, potassium, copper, and manganese. Maca root also contains amino acids and plant protein, fiber, and essential fatty acids.
- Maca has not been scientifically studied at a high level, so take all this maca-love with a grain of salt. In my opinion, the nutrient and vitamin density justify maca to be a “superfood” in my book.
You can purchase organic maca powder at health food stores or online. Store maca powder in a cool and dark place where it will keep for 24 months.
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