“My coconut was mellow but my vision was gray
Looked on the dance floor and I seen my DJ” -Aceyalone
I was craving smoothies this summer when we were in California, so much that I was willing to fork over $9 for 12 to 16 ounces. That’s crazy talk, but we gotta do what we gotta do.
On one occasion we had a delicious coffee maca smoothie from a place that caters to “living foods.” It was the bomb. This recipe is my version.
I like mixing coffee with other ingredients because it doesn’t kick me in the ass the way drinking coffee straight up does. Plus, we’ve been staying away from too many stimulants and this is just enough to give me a little buzz without the jitters. Also, once you make the initial investment into the ingredients, it doesn’t cost $9.
First, a little word on maca. Maca is a Peruvian root that contains significant amounts of vitamins and minerals including amino acids, calcium, phosphorus, magnesium and B vitamins. Traditionally it’s been used as an aphrodisiac for men and women (ooh la la!), but I’m drawn to it because of it’s hormone balancing capabilities. Balancing hormones is an often overlooked issue, but has a lot to do with mood, energy and overall well-being. Maca is intelligent in that it adjusts to the specific needs of each individual body – so if you’re producing too much of a certain hormone, maca will help decrease production and it’ll help increase production if there is too little. My herbalist teacher suggests taking it every day.
Coconut, Maca, and Coffee Smoothie
1 frozen banana
1 handful (about 1/2 cup) unsweetened shredded coconut
1 teaspoon maca
1 tablespoon raw cacao
2 dates, pitted
2 teaspoons instant coffee
1 cup almond milk
1/2 cup ice
Place all the ingredients in a blender and process until smooth.