3 Delicious Ways to Sneak Maca in Your Diet! (Recipes)

Chocolate Mexican Smothie

I’m sure you’ve heard about the amazingly robust and powerful superfood, Maca. As one of my top favorite superfoods, next to Cacao and Goji Berries, I enjoy Maca on a daily basis. Whether I whizz a tablespoon into my morning smoothie or add half a cup to the batter while making yummy raw onion bread, Maca’s versatility and untold health benefits make it one of the most powerful superfoods in the world.

Because Maca is an emulsifier, when added to smoothies, soups or dressings, it can prevent separation of ingredients and keep liquids and oils smooth and well mixed. If you want to learn more about Maca just click here. 

Mexican Maca Shake


  • 2 ripe bananas
  • 1/2 cup cashews (soaked 4 hrs and rinsed)
  • 1⁄4 cup raw cacao powder
  • 2 tbsp maca powder
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp cayenne
  • 2 cups coconut water

Instructions: Blend all in a Vitamix or other high speed blender for at least two minutes until the shake becomes frothy and slightly warm!

Raw Chocolate

The Best Raw Chocolate Ever


  • 1 ¼ cup raw cacao butter
  • 1 cup raw cacao powder
  • 1 tbsp maca powder
  • ¼ tsp vanilla powder
  • 4 tbsp maple syrup
  • 1 1/2 tbsp coconut oil
  • Pinch of sea salt

Instructions: Melt the cacao butter and the coconut oil on the lowest temperature in a frying pan on the stove top. Once melted completely, add along with the above ingredients to the food processor, process until a well-mixed paste forms. Scoop paste into an ice cube tray and refrigerate until hard. Pop them out and enjoy with a big smile at room temperature and try to share with others.

Maca Carrot Onion Crackers

Maca Carrot Onion Crackers


  • 4 large onions
  • 1 cup golden flax seeds, freshly ground
  • 2 cups of carrots, chopped
  • 1 cup celery, chopped
  • 1 cup hemp hearts
  • 1 cup almonds, soaked and sprouted
  • ¾ cup Nama Shoyu or Coconut Aminos
  • 2/3 cup good quality extra virgin olive oil
  • 4 tbsp maca powder
  • 1 tbsp dried Italian herbs

Instructions: Mix the ingredients in a food processor until blended evenly, spread on dehydrator teflex sheets and score into cracker sized pieces. Dehydrate for 12 hours, flip and peel off teflex sheets, dehydrate for another 6 hours. Store in an air-tight container for up to 2 months.



Danielle Arsenault

Founder and Raw Food Educator at Pachavega Living Foods Education
Danielle Arsenault, founder of Pachavega Living Foods Education digs in her toolbox of skills and passions, to hone in on fresh, gourmet, raw foods as a way to entertain, educate and inspire. She offers Nutrition and Lifestyle Coaching, Private Catering and is the creator of the popular 70-hour *Heal and Ignite* Raw Food Chef Certification Course. Boasting a collection of mouth watering recipes, she has also co-authored 4 vegan, gluten-free and seasonal cookbooks released with Jessica Perlaza under the name the “Kitchens of Pinch and Dash”. With a bachelor’s degree in Theatre and an Education degree in the Masters of Teaching Program from the University of Calgary, she is a passionate Holistic Educator and wears many hats. As a professor at Pacific Rim College in Victoria, BC in 2014, she taught Holistic Nutrition Cooking, Superfoods and Whole Foods Preparation and continues to further her study in the science behind nutrition. In January 2017, she published her 5th cookbook, “Heal and Ignite; 55 Plant-based, Whole Food Recipes to Heal your Body and Ignite your Spirit”.
Her websites are: http://www.pachavega.com
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