Maca is an endocrine adaptogen, meaning that it does not contain any hormones, but rather it contains the nutrients necessary to support normal hormone production.
Maca root helps balance our hormones and due to an overabundance of environmental estrogens, most people’s hormones are a bit out of whack. Maca stimulates and nourishes the hypothalamus and pituitary glands which are the “master glands” of the body. These glands actually regulate the other glands, so when in balance they can bring balance to the adrenal, thyroid, pancreas, ovarian and testicular glands.
Maca root has been shown to be beneficial for all sorts of hormonal problems including PMS, menopause, and hot flashes. It is also a fertility enhancer as it helps rebalance hormones, which also makes it great for post-baby and resetting your body. Its also commonly used for improving libido and sexual function, especially in men. For this reason, it’s earned the nickname “nature’s Viagra.”
Interested in giving maca a try? Then keep this in mind:
- Where possible, choose maca that has been produced in Peru. If the manufacturer does not state the country of origin, email them and ask. Look for a gelatinized form of maca.
- Choose a maca brand that is organic and sustainably grown and naturally harvested without the use of artificial fertilizers, pesticides, solvents, radiation, or high heat.
- Start with 1 teaspoon per day and if you are tolerating that well, increase the dose up to 1 tablespoon.
- If you have a sensitive stomach, always take your maca with food.
- Take Maca for 2-3 weeks daily to feel the real benefits and continue for a few months. However, make sure to take cycle breaks, so take a few months off too. This allows the cell receptors that detect maca to have a break too, so they don’t get too clever and try to shut down because you are getting maca so regularly.
Maca is most commonly taken mixed in a drink, smoothie, or included in baking. Here are two of my favorite recipes for incorporating Maca in my diet…
Maca Latte
- 1/2 cup canned coconut milk
- 1 cup almond milk
- 1 1/2 tbsp. cacao powder or cocoa powder
- 1 tbsp. maca powder
- pinch of cinnamon
- pinch of cayenne powder
- dash of cracked black pepper
- 1/2 tsp turmeric powder
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
- Whisk together all ingredients in a medium saucepan over medium-low heat. Heat through, whisking occasionally, until hot or very warm. Whisk vigorously right before serving for a foamy top.
No-Bake Chocolate Maca Cookies
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1 1/2 cups almond flour
- 1/2 cup coconut oil melted and cooled
- 1/3 cup maple syrup or honey
- 1 tablespoon maca powder
- 1/4 teaspoon Himalayan or sea salt
- 1 teaspoon vanilla
- In a medium bowl, combine all ingredients. Stir well until evenly mixed.
- Divide the dough and place each section between two sheets of parchment paper. Roll the dough out until it’s flattened to about 1/2 an inch thick.
- Transfer each, still sandwiched in parchment, to a cookie sheet and place in the freezer for at least 30 minutes.
- When ready, remove one tray from the freezer, remove the top layer of parchment, and quickly use a cookie cutter and cut into shapes. Place cookies in a ziplock bag and return to the freezer. Remove the other tray and do the same, place cookies in a separate ziplock bag.
- If cookies start to get too soft in the time it takes to use the cookie-cutter, allow them to freeze on a cookie sheet in an even layer on parchment before placing it into the ziplock bag and store.
- If there are many scrapes left, combine them back into a ball and roll out again.
- Store cookies in the freezer and grab and eat when needed!
XO
B