This superfoods kefir maca smoothie is so chocolaty delicious! The milk kefir provides easily digestible protein and probiotics. The cacao powder, cinnamon, maca, and ashwagandha provide extra nutrients, a boost of energy while regulating our internal system.
When it comes to smoothies, I have always had my unwavering love towards the fruity ones with a milk kefir base. Lately I have been experimenting with maca powder and ashwagandha powder in my cooking. So naturally they went into my smoothies as well.
I added organic cacao powder for extra minerals and a familiar flavour. Hubby would eat anything that tastes like chocolate. He chucked the whole glass down happily. Even my 5 and 7 year olds loved it and asked me to make more of this “chocolate” kefir maca smoothie the next day. I looked up more information on the ingredients to make sure my kids can take all of the herbs safely in this recipe too.
Ashwagandha and maca are known as adaptogens. They are the Indian and Peruvian equivalence of the Chinese ginseng (also an adaptogen). Adaptogens provide energy, regulate hormones, improve our body’s abilities to deal with physical, mental and environmental stressors.
Maca has a mild aromatic sweet taste that I think is quite yummy. The flavour of maca can blend very well with lots of foods. Maca is well known for its nutritional values and benefits in balancing hormones. You may have also heard that maca has been used for over a thousand years as a health food and medicine by the native people in the Andes Mountains.
My body tolerates maca well, so I use a lot more maca than ashwagandha powder in my recipes. Thus, the name “superfoods kefir maca smoothie”. I don’t use as much ashwagandha although it’s also an adaptogen.
Ashwagandha has a stronger distinct taste, quite similar to the taste of Chinese ginseng. Besides, ashwagandha’s effect on me also feels quite like ginseng. In addition to being an all around tonic herb and immune support, a little pinch can also provide quite a lot of energy. It isn’t hard to see the similarities and connections between Ayurvedic medicine and Traditional Chinese Medicine, from the ways ashwagandha and ginseng are used. Both traditional medicines recognize the differences in our inherited nature. In Ayurvedic medicine, ashwagandha is not recommended for the “pitta” type. “Pitta” corresponds to “yang” in Traditional Chinese Medicine, as opposed to “yin”. “Pitta” and “yang” represent energy, positivity, heat, fire, etc. In Traditional Chinese Medicine, heat producing herbs such as ginseng are also not used for those who have too much “yang”. “Pitta” and “yang” types are prune for too much heat and fire. Therefore, adding to what’s already abundant could cause imbalance.
I am the opposite of the “pitta” or “yang” type, which means I tend to be cold and have less energy. What you may not know is, traditional medicines recognize that people who are on the weaker end of the spectrum sometimes can’t tolerate too much strengthening herbs all at once. Some people can’t tolerate at all. So when you use any herbs and adaptogens, you should really adjust the amount suitable for your own body.
I have been asked the question before, if my name “Yang” comes from the “yin and yang” in Traditional Chinese Medicine. Haha, my name actually has nothing to do with “yin and yang”! Much of my interests in traditional medicines come from my years of finding cure for my incurable health issues. If you are interested in knowing more about me, I am also married to a second generation Indian Canadian. So at times it feels like both Ayurvedic and Traditional Chinese Medicines should be part of the heritage in my family. They are definitely areas I would like to spend more time studying in the future.
I am really digging this milk kefir as the base of my smoothies. But don’t get me wrong, I love the taste of plain milk kefir just on its own too. Put on a milk kefir moustache and get all the probiotics, easily digestible protein and nutrients!
I also love experimenting for variety, while using up my over-flowing supply of home-made milk kefir. Therefore I have been incorporating milk kefir into a lot of my cooking in the past year as well. It’s been a bit slow-going with setting up this blog, but I will be putting up all my favourite milk kefir recipes soon, not just the smoothie ones. Would you have guessed the most popular recipe on my blog thus far is this Raspberry Kefir Cream Cheese Spread?
For those who don’t make milk kefir yet, just use the store-bought plain milk kefir in this superfoods kefir maca smoothie. The milk kefir made from whole milk is always better than from skimmed milk health-wise and taste-wise in my opinion. Organic is always better than not when access and financial means are possible. Of course, no judgements here – the best ingredients are what feel right for you, whether it’s physically or philosophically.
Superfoods Kefir Maca Smoothie
- 4 cup organic whole milk kefir
- 2 tbsp organic cacao powder
- 2 tsp organic maca powder
- 1/2 tsp organic ashwagandha powder
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 cup Medjool dates (roughly 8 dates)
- Remove the pits of the Medjool dates.
- Combine all the ingredients in the blender. Blend until all the Medjool dates are completely broken down.
- Serve and enjoy!
- The Medjool dates tends to remain in a sticky clump. If your dates aren't completed blended into the smoothie, you may find the smoothie not sweet enough or thick enough. Once all the Medjool dates are completely broken down and blended in, they will provide plenty of sweetness while acting as a thickener for the smoothie.
- The calorie calculation is based on 1 serving.
I love to hear your stories as well. Your comments and feedback all mean so much to me. If you made my recipe, would you let me know how you liked it?