Ok so Maca. Let’s just talk about this stuff for a minute. I have been trying to naturally balance my hormones for months now. I decided to go off the pill, refusing antibiotics even when I had a chest infection. Eating anything and everything to try get it right. Getting my 20 minutes of sunshiney vitamin D every day… No matter what resources I scoured, whether plant-based or more old school traditional EVERYONE said to get in on the Maca. I mean errebody. Maca, vitamin D, Magnesium and obviously eat right (no red meat, lots of fatty fish and healthy plant-based fats, LOTS OF PLANTS) but most of all more Maca.
Besides being a fantastic hormone balancer for women – which means improving PMS symptoms, supposedly increases libido, balances estrogen – Maca also improves energy levels and is said to improve your mood too, it’s an antioxidant and it’s packed with B vitamins, C, and E… Plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids.* So boys, don’t write this one off – it’s good for you too!
So I have been putting Maca in my smoothies. I mean that’s the natural solution, right? Let’s be real, if you have to supplement pretty much anything it just goes straight into the bullet (yes, I mean Nutribullet and yes I am a total fan child for calling it a bullet). Moringa powder, spirulina, acai berry, hemp seeds, chia seeds (although these are getting more and more front-and-centre stage presence than before), turmeric, cacao, wheat grass, Lucuma – you name it – in the bullet.
So I was thinking… Maca has SUCH an interesting flavour. It’s got a strange, earthy, sour sorta nutty, rooty kinda thing going on. I wanted to use it in a savoury capacity. I love savoury. Especially when I am for reals hungry. Hungry Lexi doesn’t want a smoothie. She wants a meal. Full of all the good things.
This is what brought me to this bowl. A bowl cause (do I even need to say it?) bowls are the best. I literally get sad when I have to eat off of a plate nowadays. It’s bad. So this bowl is full of good things. Dark leafy greens, protein, garlic, turmeric, sweet, sour, salty, crunch, colour. And it makes you feel GOOD.
So a couple notes:
1, Turmeric is a STRONG flavour. I wasn’t sure it would work with walnuts, but gosh damn does it work. If you aren’t a massive turmeric fan like me then DO THIS and eat it with EVERYTHING. It works. And it sure as hell beats putting turmeric in a smoothie.
2. Kale can be tough to digest. Especially if you don’t eat a bucket load of kale day-to-day already. If you are not a regular kale eater. If that’s the case then I would suggest doing half kale and half baby spinach. I eat kale kinda regularly and my tum found this bowl to be quite labour intensive.
Make the bowl. Eat the things. Balance your body.
You can get Maca from most Dischems or health stores nowadays. Alternatively I know Faithful To Nature sells the entire Superfoods range which includes Maca powder among a million other super food stuffs (smart brand name there). Wellness Warehouse also stocks the Superfoods range and there are a couple stores around Cape Town and even JHB now. Brace yourself – Maca isn’t cheap, but I buy a box once every 2 – 3 months so it works out pretty affordable in the long run. Plus the benefits are just CRAZY.
PS: Shout out to ZARA Home for the beautiful cutlery. In love.
If you want to read more in depth information about Maca powder and it’s benefits then you can check out Health Ambition’s article here – Helen has done some great research and compiled everything nicely into one article.
Hormone Balancing Super Bowl
- 1 bunch kale chopped
- 1 cup quinoa
- 3 – 4 radishes
- ¼ cup pomegranate rubies
- 2 tsp turmeric
- 2 -3 cloves garlic minced
- 1 cup walnuts
- 1 – 2 tbsp Maca powder
- 1 tbsp apple cider vinegar
- 2 – 3 tbsp tahini
- 2 – 3 tbsp lemon juice the juice of one fresh lemon
- 2 – 4 tbsp water
- 1 tbsp olive oil
- Some spring onion to serve
Toast the walnuts in a frying pan with the turmeric and a very light splash of oil (olive or coconut). Once the walnuts are coated in turmeric and starting to brown, take them off the heat.
Chop up the kale and pan fry in some coconut or olive oil with the minced garlic. Fry for about 10 minutes or until the kale is thoroughly wilted and soft – but not soggy and losing colour.
Boil the quinoa in 3 cups of salted water (add more garlic to the water if you are a garlic nutso like me).
Make your dressing by whisking together the Maca, apple cider vinegar, tahini, lemon juice, olive oil and water.
Slice up the radishes and chop the spring onion.
Construct your bowl by adding the warm quinoa, spinach and walnuts and tossing together. Then add the radishes, pomegranate rubies and a generous amount of dressing and eat!
Recipe NotesTurmeric is a STRONG flavour. I wasn’t sure it would work with walnuts, but gosh damn does it work. If you aren’t a massive turmeric fan like me then DO THIS and eat it with EVERYTHING. It works. And it sure as hell beats putting turmeric in a smoothie.
Kale can be tough to digest. Especially if you don’t eat a bucket load of kale day-to-day already. If you are not a regular kale eater. If that’s the case then I would suggest doing half kale and half baby spinach. I eat kale kinda regularly and my tum found this bowl to be quite labour intensive.