Typical values per 100g
Energy kj 1542
Fat 1.9g of which saturates 0.2g
Carbohydrates 72.1g of which sugars 31.3g
Lucy Bee Maca offers a potent blend of black, red and white maca which is traditionally sun-dried to maximise nutrients. Using the traditional Peruvian method of gelatinisation, removes the starch, resulting in a 100% pure and organic maca root powder.
Food and drinks are naturally sweetened with a delicate hint of maple syrup and caramel.
Grown on small family run plantations our truly artisanal maca is sown, picked and selected by hand in the high peaks of the Andes and watered by the Amazon basin.
Maca is a centuries-old remedy used by health bloggers across the globe and is also a Lucy Bee kitchen staple. We throw it into our daily smoothies, use it to whip up Maca Lattes, or even stir into cookies, homemade protein bars and our morning porridge.
However, if you’re wondering what all the fuss is about maca, or even how it’s made, here’s all that you need to know about this wondrous root.
Found in the Peruvian Andes, Maca, officially known as Lepidium meyenii, may be relatively new to us but it’s been used as an ancient remedy for thousands of years – it was first domesticated between 1,300 and 2,000 years ago in San Blas, Junin, by Incan farmers. Grown on the Maca plant – a herbaceous plant native to these incredibly high mountains – it is one of the only foods in the world able to thrive at such a high altitude.
However, it’s not just some humble plant you could pass without a second glance. You see, once upon a time maca (and especially the maca root) was highly prized by the Incans for its super-charged effects on the body.
Peruvian folklore saw maca used as an adaptogen (herbs that help the body deal with stressful events). This makes maca ideal for anyone with a hectic, frantic lifestyle – otherwise known as modern-day life!
There are also numerous claims of it being a physical and mental health source of energy which supports performance, hormone balance and vitality.
Maca is thought to contain unique alkaloids, known as macainas, and is also loaded with vitamins, including vitamins B, C and E, calcium, zinc, iron and magnesium.
So, what else can you expect from this wonderful food? Just three grams of maca powder (that’s about 1 teaspoonful) contains 5: -
3 grams also contains the following minerals:
Pretty impressive for just one plant, right?
Here at Lucy Bee, we like to stock your kitchens with only the tastiest, most delicious foods. Happily, maca is just that – we think it tastes heavenly!
Its light, malty taste makes it ideal with chocolate flavourings (think maca-chocolate shakes and smoothies) and we even like to stir ours into hot chocolate, dairy-free ice creams, porridge, homemade cakes or raw chocolate.
Here are a couple of our favourite maca-using recipes:
Q: Is your maca powder raw?
A: Lucy Bee Maca Powder is gelatinised, rather than a raw maca. With gelatinised maca, the starch is removed, making it easier to digest.
Although the process of gelatinisation of maca alters some of the nutrients, it does enable our body to be able to digest and absorb the nutrients more easily than when it is in its raw form.
In its raw form, there is a higher content of starch which means that it is harder for our body to successfully break it down and release the nutrients. Although it has been altered from the raw form into the powder, the majority of the nutrients are not altered. The nutrients are in a more concentrated form in the gelatinised powder, and it will still maintain its hormone balancing properties. Raw maca powder (because of the starch not being altered) can lead to stomach problems and bloating.
Q: How much should I take?
A:The recommended amount for women depends on your body weight (those under 75Kg shouldn’t start with as much as those over). Health and age are also factors (it is believed that the younger and healthier you are the more you can take), and also individual differences in reaction to maca, so always listen to what your body is telling you.
People have reported that when they consume too much maca, their heart rate increases and they have nervous energy, which is why you should increase your amount slowly or just do not consume as much maca as you did previously. It is really important to listen to how your body reacts to it, the right dose for you will provide you with the benefits. It is recommended that 1 - 2 teaspoons is enough to start with but if this initially is too much, start off at a smaller dose and work your way up slowly. Or if it is fine, continue using at that dose - you can also increase this up to 1 tablespoon.
There is a lack of research into the effects of maca on those on hormone altering medications and for pregnant or nursing women, so in those situations it is probably best not to consume maca. If you have any pre-existing medical conditions, it is always worth talking to your GP about the addition of maca if being used for its hormone balancing properties.
Q: Does your maca contain any lead or mercury?
A: Part of the organic certification ensures that there is no lead or mercury in Lucy Bee Maca Powder.
Q: What is the mix of the red, black and yellow maca?
A: As a natural product, the mix can vary slightly but as a guide the mix is approximately 30% black and red : 70% yellow. Feel free to google the individual benefits of each colour – because we sell maca, EU regulations mean that we are unable to quote specific health properties of any of our ingredients.
Q: Is your maca powder nut and peanut free?
A: Yes all the Lucy Bee products are produced and packed in nut and peanut free environments.
As you know we care passionately about using ingredients that are certified Fair Trade – this way, everyone benefits. Our maca producers went through Fair Trade certification, with Fair TSA, in order for us to work with them.
With this development, our producers plan to use the Fair Trade premiums to transform their communities by equipping them with solar energy and supporting education projects for their children.
After scouring the globe (or South America, at least) for the best quality maca, we stumbled across Argentinian-born Miguel and his two brothers, Sandro and Mario. Inspired by the energy and the longevity of the Peruvian People, this band of brothers fell in love with the health products native to the Andes.
As a result, they started their own amazing journey, which ended in them building an impressive maca plantation. Working alongside the local people, their mission is to provide the highest quality organic maca for everybody to enjoy.
Like Lucy Bee, this is a small, family-run company who are passionate about both their product and in bringing customers the best in fresh, organic, premium quality maca powders at fair prices.
In just August 2014, the brothers started planting their very own 150 hectares of organic maca. High up in the Andes mountains, these plants grow at an eye-watering 14,000 feet high.
The business ensures that the maca is grown using only traditional methods, meaning that the land is given time to rest. The seeds get sown by hand and will then be fertilised naturally, without the use of pesticides and chemicals. They’re also watered only by natural rainfall, directly from the Amazon basin.
Amazingly, this maca thrives in the harshest of climates – it can grow in freezing cold, intense sunlight and strong winds.
After around eight months, the crop is ready for harvesting and picking (this happened in May or June this year). Each maca root will be picked by hand, before being dried in the sun for 20-30 days.
The result of this time and dedication? 100 per cent maca root, pure and organic, and the very best we’ve ever tried.
Since we only ever want to bring the very best products to your kitchen cupboards, we’ve made sure that our Lucy Bee Maca Powder is the highest-quality you’ll ever use.
Organic and gelatinised, our maca is different to many of the more traditional powdered and dried forms you’ll find on the market.
After harvesting only the finest maca roots, they’re then milled at low temperatures to keep things delicious and as healthy as possible. To create the gelatinised maca, the starch then gets extracted, making this store cupboard staple and its nutrients easier to digest and absorb.
As you now know, our Maca Powder comes all the way from Peru – and here’s our own guide to teach you all that there is to know.
Peru is a country based on the western side of South America and is home to some stunning landscapes – think the beautiful Amazon rainforest, as well as the world-famous Machu Picchu, an ancient Incan city set high in the Andes.
Bordered by Ecuador, Colombia, Brazil, Bolivia, Chile and the Pacific Ocean, the country itself has a massive biodiversity. Here, you can expect everything from arid landscapes, sweeping mountain peaks and the lush rainforest, nestled alongside the Amazon river.
Peru itself is famous across the world for the Incas, one of the most ancient cultures known to man. At one point, the Incas controlled more than a third of South America, and were renowned for their strong warriors, sun Gods and pioneering medicinal treatments.
However, years later – and after much political unrest - Peru (officially known as the Republic of Peru) is now split into 25 regions, with the capital of Peru, Lima.
It’s safe to say that Peru has enjoyed its fair share of conflict and unrest. Back in the 16th century, the last ever Sapa Inca (the term Incas used for their Kings, meaning “child of the sun”) came into power when he executed his half-brother during civil war.
This same Inca, Emperor Atahualpa, was then captured and defeated by a band of conquistadors. The Spanish conquest was a huge moment in the Spanish colonisation of South America, although much of the indigenous population fell apart as a result, thanks partly to exploitation, socioeconomic change and diseases introduced by the Spanish. Churches also came to replace Inca temples, with the Spanish Inquisition ensuring that newly-converted Catholics didn’t jump ship.
The Spanish empire eventually collapsed during the wars of independence in the 19th century. Following a huge power struggle, a viceroy (a ruler representing a monarch) by the name of San Martin eventually occupied the capital of Lima, declaring Peruvian independence on 28 July 1821. San Martin even created the first Peruvian flag and he was declared as Protector of Peru.
However, after an initial period of stability, by the 1870s, political in-fighting was again on the rise, thanks in part to the country’s poor finances. Peru then went to war with Chile in 1879, seeing many provinces lost in battle. In the following years, Peru eventually signed a Peace Treaty with Chile, although there was also an authoritarian regime, political turmoil and wars with Colombia and Ecuador to contend with.
In the late 20th century, economic problems caused social tension and led to the rise of violent rebel movements, particularly from terrorist groups such as Sendero Luminoso and MRTA.
Eventually, the government who caused years of problems stood down, somehow avoiding prosecution for human rights violations and corruption charges. Ever since, the new Peruvian government has worked to fight corruption and boost the economy. The current President, Ollanta Humala, has ruled since 2011, with the country now a representative democratic republic.
The Peruvian economy is the world’s 39th largest, and one of the fastest-growing on the planet, despite many years of turbulence. The country relies on exports (and, in particular, copper, gold, zinc, textiles, and fish meal) to the United States, China, Brazil, and Chile to make its money, although much of this is used to fund debt payments.
The unemployment rate has plummeted in recent years, standing at 3.6% in 2012. However, back in 2010, figures showed that a massive 31.3% of the population were classed as “poor”, with almost 10% living in extreme poverty.
Thanks to its rich history, Peru is considered to be a multi-ethnic nation – the Spanish, African, English, French, German, Italian, Spanish and even Chinese and Japanese have all had a major impact on Peruvian society.
However, according to DNA testing earlier this year, the average Peruvian (close to 80%) is considered to be native American, with the rest largely European and just 1.1% Sub-Saharan African.
Thanks to its 30 million inhabitants, Peru is the fifth most populated country in South America, with the population expected to reach an astonishing 42 million by 2050.
The majority of people - 75.9% - live in urban areas, with the rest in rural surroundings. Meanwhile, Peru’s official languages are Spanish, Quechua and Aymara, with Spanish the most commonly-used language and the official voice of government. Thanks to its Spanish influences, more than 80% of the population are considered to be Catholic.
As you might expect, much of Peruvian culture is influenced by its Spanish history. However, there’s also plenty of other influences, from Asian, African and other European groups.
The mouth-watering food of this country also takes on these influences, with blends of Spanish, Amerindian, Chinese, African, Arab, Italian, and Japanese cooking. Popular dishes include Anticuchos (a popular, stew-cut meat sold on street food stalls), Ceviche (fresh raw fish) and Pachamanca, a dish of lamb, mutton, pork, chicken or even guinea pig, marinated in spices.
Although education in Peru is, supposedly, free for children from the age of 7 to 16, it’s often inaccessible to those living in rural, harder-to-reach communities.
There’s also a huge gulf between education in cities and education in those more mountainous areas - schools in rural areas are associated with less average knowledge of pupils, while there’s also a correlation between malnutrition and low achievement at school.
However, there are high levels of literacy in the country. UNICEF stats show that 98% of men aged 15-24 are literate, and 96.7% of women, although just 92% of the total population is literate. More than 17% of the population also make it to college or further education, such as university.
Preparation Time: 10 minutes
Serves: Makes 15-20 balls - can easily adapt this recipe to make less!
Cooking Time: None. 30 minutes in the freezer.