I know that it is the middle of the summer, yet, I found my maca recipe inspiration in something that belongs more in the fall season. It was accidental actually. I was looking for new ways to enjoy maca and pondering on what recipe I could create to make it more palatable*, while my family was grocery shopping. Hubby, who eats almost perfectly, still enjoys occasional peanut butter. As he grabbed a container of freshly pressed peanut butter at Whole Foods, I remembered that I had a couple of butternut squashes in my fridge. An idea was born. I was going to do something that I do not normally do–I was going to use his peanut butter to make a treat for for you, my Vegalicious audience!
I sent out Hubby and Sprout to a bookstore, so I could concentrate on creative thinking, cooking, and taking images. Before long, a very decadent drink emerged out of my blender; after just a couple of sips I knew I had a winner. Since Hubby, my main taste tester, was not home, I had to do his job…which means that I owe myself an extra workout for indulging today.
*depending on the brand of maca you buy, people occasionally have a problem consuming it, due to its picuiliar taste; this is one of the reasons I prefer to use the Maca Team’s maca, which is milder and sweeter in taste.
Maca Peanut Butter Shake Recipe
- ½-1 cup almond milk (if you would like a thicker drink, use ½-3/4 cup milk)
- 1.5 cup cooked butternut squash or pumpkin
- ¼ cup + 2 tbsp peanut butter
- 1 tbsp lime (or lemon) juice
- 1 tsp pumpkin pie spice
- 1 tbsp black gelatinized maca powder (or any other maca of your choice)
- 4.5 tbsp liquid sweetener (honey, agave or maple syrup)
- 2.5 cups ice
- Place all ingredients, except for ice, into a high speed blender and blend until the mixture is smooth
- Add ice and crush it on low speed
- Garnish with dark chocolate, if desired
Enjoy!
