1 green plantain
2 tsp. maca
1 cup coconut milk
1 tsp. coconut oil
½ tsp. salt
1 tsp. ginger powder
1 bay leaf
Sweetener of choice
½ tsp. vanilla paste or extract
1 tsp. orange essence
2-4 cups water
Peel skin from plantain, and cut into chunks. Put chunks and maca into the blender and add 2 cups of water to cover the plantain chunks.
The top pieces of plantain will float. Blend to a puree texture for about 30 second to 1 minute, depending upon blender. Pour mixture into a pot and add bay leaf, ginger, salt, and bring to a boil, stirring consistently to prevent sticking. If the plantain mixture gets too thick add more water, a ¼ cup at a time. Do not add too much liquid at once.
Once the plantain is cooked (about 15 minutes), add the remaining ingredients (coconut milk, coconut oil, vanilla, orange essence, and sweetener of your choice to taste).
The amount of liquid you add will depend upon your preference for thickness. I tend to like mine on the thicker side.
Superfood of the Andes
Maca “is an herbaceous plant native to the high Andean Mountains of Bolivia and Peru. It is one of the only food plants in the world able to thrive at such a high altitude. Maca, and more specifically the root of the plant, has a long history as a superfood. The maca root was prized throughout the Incan empire for its adaptogenic-like qualities that enable it to nourish and balance the body’s delicate endocrine system, and to help cope with stress. It also energizes naturally, without the jitters and crashes of caffeine, and it can aid in reproductive function, helping to balance hormones and increase fertility. Navitas Naturals Maca Powder is the natural form of this special root.”