The amazing maca, super loaded with over 60 micronutrients. It's 40% potassium, 10% zinc (which is a great cold-buster), high in iron, phosphorus, magnesium and silica. It has vitamin A, B, C, D, E, B12, B1, 2 and 3 and contains 18 amino acids. So in a nutshell, this plant will rock you. It's the strongest root on earth and has been around for over 10,000 years. Listen, it the Inca used it, it's gotta be good. Then again they also partook in some bizarre rituals so maybe they're not a great example. It's a potent plant*, so use sparingly, ideally mixed with sweet treats like cacao desserts or fruit shakes. *do we need to remind you it's for oral consumption only?

Photo Cred Lisa Yeeesss chocolate is good for you. Not that junk from the corner store... but delicious, rich, raw chocolate. Cacao is raw chocolate (pronounced ka-cow), it's been minimally processed and never heated above 110°. You can find it at most health food stores and some grocery stores. You want to make sure the English spelling is cacao, if it's cocoa it'll be cheaper. Trust me, you want the raw stuff with all the minerals, vitamins and antioxidants still intact. If this is your first time having raw chocolate, pace your damn self, it's a stimulant and a superfood so a little goes a long way. Broken Chocolate 1/2 cup cacao powder 3/4 cup coconut oil 1/4 cup unpasteurized honey 1/4 tsp Himalayan pink salt Chopped nuts, seeds, dried fruit OR coconut flakes (optional) Mix all ingredients together by hand, it'll be easier if coconut oil is in liquid form. Pour mixture onto a serving platter lined with parchment paper and place in the freezer for 30 to 45 minutes. Once solid you can break the chocolate into pieces. Coconut oil is only stable when cool so it's best to serve out of the fridge in warm weather and it will keep for 6 months to a year. Now you can make your own chocolate anytime you want and eat it without guilt. Less guilt more chocolate!