I find those modern ways of drinking your daily supplements very clever. Speaking about those spirulina smoothies, turmeric lattes, matcha, mushroom tonics , all usually based on nut milks and all containing a hell lot of good stuff inside! The best part of all this health-craziness is the fact that so much tasty stuff was created along with being healthful for the body! But as always moderation is a key. Be mindful when adding new foods to your diet, there is no two bodies that are completely same.
This Maca Vanilla Chocolate was invented with only the good intentions to sip on something sweet and flavorful on this cold showy morning and which also would serve some nutritional value and help the immune system to survive the winter season.
- Maca root powder is known to be highly nutritious and is a power house of some essential vitamins and minerals.
One ounce (28 grams) of maca root powder contains:
- Calories: 91
- Carbs: 20 grams
- Protein: 4 grams
- Fiber: 2 grams
- Fat: 1 gram
- Vitamin C: 133% of the RDI
- Copper: 85% of the RDI
- Iron: 23% of the RDI
- Potassium: 16% of the RDI
- Vitamin B6: 15% of the RDI
- Manganese: 10% of the RDI
This is the MACA ROOT POWDER I personally use and enjoy. (Click the link)
I added cashews as a base. That means that if you have a good high-speed blender, you even don’t need to strain the milk through the nut-milk bag. Simply throw all ingredients into the blender jag and process for a few minutes until silky and smooth. In the ingredient list you will find black pepper and salt. The pepper is optional, but please consider to try it out, as freshly cracked black pepper can offer you a real depth of flavor and slight sharpness to the drink. Salt is here to open not only a chocolate taste but also cashews that are not salted. Skipping the salting part may influence the final product with plainness. Be conscious while salting, better to start super small and add to taste slowly than oversalt the whole thing.
Now, I am off to rewrite the recipe from my paper note, left somewhere in the kitchen corner.
(makes 1 big 375ml portion or 2 little ones)
- 20g dark chocolate
- 25ml date syrup
- 1/4 tsp vanilla essence
- 1/2 tsp maca powder
- 30g raw cashews
- 300ml warm water
- Pinch of freshly grounded black pepper
- Pinch of Himalayan salt
- Blend all together in a high-speed blender until silky and smooth.
If recreating some of my recipes, tag #planty_recipes in Instagram and I will be able to find them and may even share with others!