Energise with this Espresso and Maca Banana Smoothie! Gluten free, dairy free and vegan friendly, a great healthy snack or breakfast. Thank you to Indigo Herbs for sponsoring this delicious smoothie recipe post!
I'm excited to announce I'm going to be working with Indigo Herbs this month! Indigo Herbs are a Glastonbury (UK) based whole foods brand that offer an incredible range of foods and supplements. From spirulina, to cashews, to herbal tinctures; they've got absolutely everything.
This month I am developing some recipes using Indigo Herbs' Organic Maca Powder. Maca (Lepidium meyenii) is a plant native to Peru. It's been cultivated as a vegetable crop for thousands of years, but like many ancient foods it's having a bit of a popular resurgence. The root of the maca plant is the prized part. This makes up the maca powder or capsule you will see in stores. It has a slightly sweet, earthy-caramel flavour; not unpleasant at all. This flavour works particularly well in this Espresso and Maca Banana Smoothie!
Maca has traditionally been used to boost energy, stamina and libido. In natural medicine, maca is often recommended to women to help balance hormones. It's claimed to be an adaptogenic herb - boosting hormone levels when needed, and moderating when they're too high. These traditional claims have not yet been substantiated by extensive scientific studies. But if you enjoy the taste of maca and find it energising and mood-lifting, by all means I think you can indulge. Nutritionally, maca powder is a good source of vitamin C, vitamin B6, iron, potassium and copper. It's also reasonably high in fibre. (I quite like this article from Authority Nutrition on Maca if you'd like to read more).
Now, back to this Espresso and Maca Banana Smoothie. Definitely energising! It's also so easy to make and so mega delicious - a perfect level of sweetness. It makes a great quick breakfast when you're on the go, or a lovely afternoon pick-me-up. You can use decaf coffee if you want to dial it down a touch. You'll still get that incredible flavour combo of bitter, aromatic coffee with sweet caramel-y maca and banana.
Espresso and Maca Banana Smoothie
- 1 frozen banana (freeze bananas when overripe for best results!)
- 1 shot espresso *
- 2 tsp maca powder - I used Indigo Herbs Organic Maca Powder
- 2 tsp almond butter *
- 1 cup coconut milk (carton coconut milk, not canned) or other milk of choice e.g. almond milk
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 cup ice cubes (OPTIONAL)
- 1 tbsp cacao nibs (OPTIONAL) - for topping
- 5 min
- 5 min
- Place all of the ingredients in your blender (except for the cacao nibs) and blend together until smooth and slightly frothy.
- Top with cacao nibs, if using them. Serve immediately.
*I make my smoothie using a Nespresso machine espresso. If you don’t have access to an espresso machine you can simply make a small, strong cup of instant coffee and use about 1/4 cup in the smoothie.
*you can substitute another nut butter e.g. cashew butter. To make this smoothie nut-free swap to tahini (sesame seed paste).