I’ve gone from a daily double shot of espresso or French press coffee to coffee only once a week. My favorite coffee alternatives are white/green tea, matcha green tea or maca latte.
- 1 tsp maca root powder
- 7 oz soy milk (or diary alternative)
- 1 tsp coconut oil
- a few dashes of cinnamon
- 0.5 tsp vanilla extract
- sweeten to taste
Pour the soy milk in a saucepan and turn stove on low. Add the maca root and whisk together as the milk heats up. Don’t let the milk boil as this will decrease some of the nutritional/health benefits of the maca root. Add coconut oil, cinnamon and sweeter then whisk together. Turn off heat and add vanilla, stir. Enjoy.
“Maca is a plant that grows in central Peru in the high plateaus of the Andes mountains. It has been cultivated as a vegetable crop in Peru for at least 3000 years. Maca is a relative of the radish and has an odor similar to butterscotch. Its root is used to make medicine. Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility. Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis),depression, stomach cancer, leukemia, HIV/AIDS,tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.”