Maca

Andean maca, a root vegetable native to the high-altitude regions of the Andes Mountains in Peru, is renowned for its resilience and nutritional value.

Often found in powdered form, this ancient tuber is celebrated for its unique, earthy flavor and versatility in culinary applications. Andean maca is traditionally used in various Andean cultures and is commonly added to smoothies, juices, and baked goods, offering a subtle, nutty taste that enriches a wide range of dishes.

Its rich heritage and distinctive flavor make Andean maca a noteworthy ingredient in both traditional and modern recipes.

How to Use Maca

Maca has a flavor that is not overly sweet, somewhat reminiscent of cinnamon or nutmeg, often described as “malty” or like toasted oats. It needs to be tasted to fully appreciate its flavor. Add to smoothies, shakes, fruit juices, other superfoods, plant-based milk, yogurt, water, or stews.

Recipe Idea: Maca Bowl (2 servings)

• 1 frozen banana
• 1 apple
• ¼ cup berries
• 1 tablespoon chia seeds
• 2 tablespoons maca
• ¼ cup nuts of choice
• coconut sugar (optional)
• 1 ½ cups plant-based milk

Mix all ingredients in a blender, reserving some nuts, chia seeds, and fruit for garnish, until you obtain a smooth mixture.

Red Maca

AMINO ACIDS / ENERGY / MINERALS

Red maca, a vibrant variety of maca root native to the high Andes of Peru, is celebrated for its distinctive reddish hue and slightly sweet, malty flavor.

This variety of maca is often enjoyed in powdered form, making it a versatile ingredient for smoothies, juices, and baked goods.

Known for its rich color and unique taste, red maca adds a flavorful and visually appealing touch to a variety of culinary creations, while its traditional use in Andean cultures highlights its enduring significance.

How to Use Red Maca

Its flavor is slightly sweet, very pleasant to the palate, and its color is beige with a light pink hue. Add to smoothies, shakes combined with fruit juice, other superfoods, plant-based milk, yogurt, water, or stews.

Recipe Idea: Chia and Red Maca Pudding (2 servings)

• 2 tablespoons chia seeds
• 1 ½ cups plant-based milk (of choice)
• 2 teaspoons red maca
• 2 teaspoons cacao powder
• 1 tablespoon cacao nibs
• 1 teaspoon shredded coconut
• 1 teaspoon agave syrup or coconut sugar (optional)
• 2 handfuls of berries

1. Divide the chia seeds into two containers and cover with the plant-based milk. Let sit overnight.
2. Add the red maca, cacao powder, and sweetener (optional) equally to each container and stir well.
3. Decorate with the berries, cacao nibs, and shredded coconut.

Enjoy your delicious and nutritious chia and red maca pudding.

Black Maca

AMINO ACIDS / ENERGY / MINERALS

Black maca, a variety of maca root native to the high Andes of Peru, is distinguished by its dark color and unique flavor profile.

Renowned for its long history in traditional Andean cultures, black maca is commonly available in powdered form and is often used to enhance smoothies, juices, and various dishes.

Its distinctive earthy and slightly nutty taste adds a rich depth to culinary creations, making it a valued ingredient in both traditional and contemporary recipes.

How to Use Black Maca

Add to smoothies, shakes combined with fruit juice, other superfoods, plant-based milk, yogurt, water, or stews. Its flavor is not excessively sweet and has been described as “malty.”

Recipe Idea: Andean Salad Dressing (2 servings)

• 2 tablespoons creamy vegan natural yogurt
• 1 teaspoon black maca
• 1 teaspoon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 teaspoon fresh parsley
• 1 tablespoon extra virgin olive oil
• ½ tablespoon tahini or sesame paste (optional)

Mix all ingredients until achieving a homogeneous texture. Enjoy your nutritious and delicious Andean salad dressing!