In his book, “Thrive Foods: 200 Plant-Based Recipes for Peak Health”, Brandon Frazier mentioned that when his training load goes up, he adds maca to his diet. Maca is an ancient Peruvian root which he’s found helps him recover faster.
You can buy Maca in powder form, it’s off yellow – similar in colour to ground ginger with a distinct almost sweet taste. You need no more than a tablespoon to reap its benefits, although ½ teaspoon is usually recommended. Brandon advises rotating on days and off days when you first start having Maca and not having it every day.
I don’t love how Maca tastes, so I usually disguise it in smoothies, energy balls or hot cocoa.
This Maca Mango smoothie bowl is similar to this one but I’ve used coconut water as the liquid and a bit of Maca Powder for added nutrients. If you want it to be more substantial you can add in a scoop of protein powder or hemp seeds. I like my smoothie bowls thick – like nice cream, but if you want it thinner add a splash more coconut water.
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Maca Mango Smoothie Bowl
Ingredients
- 1 large mango peeled, sliced and frozen
- 1 large banana peeled, sliced and frozen
- 1/4 cup coconut water
- 1 tsp maca powder optional
- Toppings hemp seeds, chia seeds, berries, nuts, granola, coconut
Instructions
- Peel and slice the mango and banana. Transfer to a freezer proof dish and freeze until frozen 5-10 hours.
- Once the mango and banana have frozen, add all ingredients to your blender and blend till smooth. Serve topped with your favourite smoothie bowl toppings – berries, hemp seeds, chia seeds, nuts or granola.
Notes
