Maca is my new ‘thing’.  I’ve been adding to whatever I can lately.  Maca is also known as Peruvian Ginseng.  It’s a plant native to the Andes mountains and has been revered – at least in South America – for centuries. It’s health benefits centre on its qualities to strengthen and build stamina and give a non-caffeinated energy boost.  It’s always difficult to tell if one single food item makes a difference – particularly where I’m concerned – I’m always trying, adding, experimenting.  However, I’m a bit convinced about this one and wondering if the fatigue I seem to have felt for so long and has finally faded is due to the addition of maca to my daily routine.

I’ve made the porridge here from my buckwheat friend but oats would be just as good.

Just cover the buckwheat flakes, chia and flaxseeds with water or water/milk for at least 4 hours.  Soak the nuts in water overnight (or approximately 8 hours).  Drain the nuts and add to a food processor with the buckwheat/flax/chia mix.  Blend and add more milk until the mixture is creamy but still dense.  Add the maca and blend again.

Serve with whatever toppings you prefer.  I added some coconut chips and berries.  Bee pollen is good, as is cinnamon, crushed nuts, seeds and cacao nibs.