Posts tagged maca
Adaptogenic Banana Pancakes
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I'm a little bit of a breakfast fanatic. It's my favorite meal of the day and I really don't like to skimp on it. Making a hearty meal every morning has become such a staple of my morning routine and I get kinda grumpy if I haven't given myself enough time to include good food. I almost never crave sweets in the morning, but every so often, I'll get a hankering for pancakes. What I like about these pancakes is the very limited amount of ingredients and lack of refined sugars. Plus it's gluten and dairy free and I also suck at making traditional pancakes, so there's that. 

When I'm cooking or baking, I like to sneak medicinal herbs in where I can. My herb cabinet is directly above the stove so I can have easy access to my plant friends. One of my favorite herbs to add to a meal, is Maca. Maca, or Peruvian Ginseng, is an adaptogenic herb that has a specific affinity for reproductive health and has been known to enhance physical stamina. It is also said to be helpful during menopause and can ease the stress of hot flashes. You can add whatever powdered herb you'd like, but maca has a slightly nutty aroma and taste, which makes it a great companion to food. 

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Ingredients

2 ripe bananas
4 eggs
1 tsp maca powder
1/2 tsp cinnamon
1 tsp almond extract
A pinch of nutmeg

Method

In a medium sized mixing bowl, mash peeled bananas with a fork. Crack eggs into a separate bowl and whisk until blended before adding to the bowl with the mashed bananas. Add maca and spices and mix in with bananas and eggs until smooth. (If you have an electric mixer, it may be useful here.) Heat a greased pan or griddle on medium heat and ladle batter into the pan. Once the edges have become firm, gently lift the pancake to check the underside. If brown, flip the pancake and cook until other side has also browned. Repeat method with remaining batter. Cakes will start to brown quickly after the first few. Serve hot and top with fruit, peanut butter, maple syrup or whatever your little heart desires. 

Serves 2-3

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Chocolate, Maca Root & Ginger Ice Cream
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I do my best to listen to my body and what it can and can't handle but lately it's been a little more needy than I'm used to.  It seems like everything has been making me sick recently and I'm trying to get used to the idea that it's time to let a few things go. As much as I want to, I won't bore you with the trivial aspects of my diet that no longer serve me. However I will say that dairy is high on that list and it, not surprisingly, has been difficult to weed out of my daily life. Dairy has definitely left an imprint on my diet but I think I'm making progress  in making more non dairy substitutes and this ice cream is a perfect example. While I don't have much of a sweet tooth, every now and then I get a hankering for something chocolate covered and rich. I usually make smoothies after working out and this recipe was inspired by that. It's basically a less liquefied, chocolate induced version of my post gym smoothie. 

Maca root seems to be the herb of the moment and while there is a reason for that, I don't find myself using it often as I am typically drawn to ashwagandha, another adaptogenic herb.  However maca has a specific affinity for reproductive health and has been known to enhance stamina. It's also helpful during menopause and can ease the stress of hot flashes. So add any powdered herb your heart desires, either way, this ice cream will treat you well.

Ingredients

1 1/2 frozen bananas cut into pieces
1/2 cup chocolate almond milk
2-4 pieces crystallized ginger
1 teaspoon maca root powder  

Method

Break or chop crystallized ginger into small pieces and place all ingredients into a blender.  If you notice that the blender is struggling a bit, add more milk.  Your ice cream is done once everything is blended together and has a thick consistency.  The mixture may be slightly runny so keep in freezer for about 20 minutes to harden.  Garnish with berries, mint, hemp seeds, cinnamon, nutmeg or whatever fits your fancy. If you only have plain milk, add a tablespoon or two of dark cocoa powder and honey or maple syrup to sweeten.

Serves two

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