A recent review of my bloodwork showed that my hormones are a little bit out a whack. Inner alarm bells ringing? Hardly.
Considering that I’m a 45 year old, pre-menopausal female, it would seem that I’m right on target, honestly. But that still doesn’t make it a pleasant ride.
Knowing me, when there’s any sort of “issue,” I’m always going to turn to food first to see how I can balance and heal what’s going on in my body. I also use healing plants and medicinal herbs whenever I can.
So let’s think then, hormones, plants, herbs … I do a quick review of my mental herbal encyclopedia, and what do I get?
Ding ding ding, maca powder! We have a winner!
Similar in appearance and size to a turnip, maca is a Peruvian superfood that is harvested and ground into powder for consumption. Maca is known for balancing female hormones, as well having adaptogenic properties, which just means that it helps you increase your resistance to stressors in your environment.
But it doesn’t end there. Maca is rich in micronutrients and antioxidants, has been shown to improve sexual health, and improves energy, mood, and memory.
Ok, so now that we figured out maca would be a great addition to my diet, what would be the best vehicle to get it into me?
Maca powder has a mild, somewhat sweet flavor reminiscent of vanilla. Sometimes I add it to coffee with a little cocoa powder, so I’m thinking, hmmm, maybe put it in some chocolate?
Um, hello? YES! Chocolate is ALWAYS a good idea! Spoon into the cutest molds and chill, and voila: we have choco-maca goodness in a snap.
- one pound dark chocolate (I used 72% Belgian)
- 2 Tbsp maca powder
- Melt chocolate over a double boiler.
- Whisk in maca powder.
- Spoon into molds.
- Pop out of molds.
- Store in fridge for at least a month or two (if they last anywhere that long). Color may lighten due to cocoa butter rising to the surface, but they still taste yummy.
Eat a couple a day for hormone balancing and overall attitude improvement.