Maca root, a cruciferous root vegetable, closely resembling a turnip which grows at the “top of the world” in the Peruvian Andes has been used for thousands of years for survival by native people living under very harsh conditions. It belongs to the same botanical family as turnips (Brassica) where you can also find broccoli, cauliflower, brussel sprouts, cabbage, watercress and radishes. Pre-cooked maca root powder (native Peruvians NEVER eat it raw) has a smell similar to butterscotch. Most people describe its taste as “malty” and “nutty.” It is very pungent and has a distinctive flavor. Many people buy the powder because not only do they save money (as compared to the capsules) but they enjoy the flavor and the idea of treating this wonderful botanical as a food which they can incorporate into their diet.
In Peru, this is very popular. It is sold as maca root jam, maca yogurt, maca ice cream, and alcoholic beverages utilizing milk, sugar, and maca are prepared and served as a delicacy. In the U.S., it is more commonly added to fruit juices or fruit smoothies, protein drinks, or even mixed into green drinks. Maca root powder is also sprinkled on cereal – hot or cold, added to yogurt – fruit or plain, sprinkled on salads ( it has a cheesy flavor when mixed with olive oil and lemon juice) or put in soups.
The amount of Royal Maca you use depends on how much you have established as your correct daily dosage.
My Favorite Ways to Use Royal Maca in Food
I love it in cold weather as a tea, with a touch of honey, nutmeg, cinnamon, and soy milk. I love it in the summer in carob-flavored soy or rice milk (add ice and mix it in a blender). When I am traveling or want a quick snack, one of my favorite “pick me ups” is an envelope of tomato soup powder to which I add hot water and 1/3 tsp. of Royal Maca Powder. You don’t taste the maca but it tastes the tomato soup taste richer and more delicious.
Hattie, the anti-aging expert (www.retroage.com) makes a wonderful topping for popcorn using extra-virgen olive oil, Royal Maca Powder, a little seaweed powder and a little cayenne pepper. You warm it, stir it together thoroughly, and drizzle it on popcorn and then toss lightly. It is, as they say, “to die for.”
Storing Royal Maca
Don’t forget to store it in a cool dry place – not in the refrigerator. It will keep for years. If you are worried that after 3 years the bacteria and mold count may have become high, you can heat it for 2 hours in the oven, stirring every so often, in a deep dish at 175 degree temperature. This will not destroy any of the wonderful secondary metabolites that give the maca root its hormone-balancing properties.
Copyright 2009 © by Viana Muller
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