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In this newsletter I am sharing information on a super food I really like, Maca. which supports the adrenal glands.  There will be recipes for it in the Spring Detox.  

I cooked many different dishes in India below is a recipe for Fish Moilee. 

What is Maca?  

Maca is a vegetable that has been cultivated as a root crop for at least 2000 years. It's grows in the Peruvian mountains, 13,000+ feet above sea level, in the Andean plateaus, where no other food can grow. It's ability to grow in these conditions is what gives it its adaptogenic qualities.  

Consuming adaptogenic foods & herbs provide for us the actual ability to adapt to stress by balancing our hormones. They have a normalizing influence on our body to help us manage our stressful lives. Adaptogens are nontoxic to the recipient. This adaptogenic herb helps normalize the body's response to stress, modulates cortisol levels, reduces the exhaustion that follows a stressful event, and protects the body against the negative effects of stress.

Dried Maca powder is high in fiber and contains slightly more than 10% protein. Although Maca is not a complete protein it does contain nearly 20 amino acids, 7 of them being essential. Maca is rich in easy to assimilate minerals such as iron, magnesium and calcium which our body needs.

Benefits of Maca:      

• Balance hormones
• Boosting energy and stamina
• Fights depression
• Helps with anemia
• Alleviates menopausal symptoms
• Increase fertility
• Improves overall memory
• Improves sexual performance
• Said to be an aphrodisiac

How to Use:    

Maca has a slightly malted flavor and combines well with raw cacao in drinks and desserts. I usually put about 1 Tb in my smoothie in the morning. You can also add it to salad dressings, soups and puddings. Since it is a warming food I tend to use it more in the winter and less in the summer. Try it and let me know what you think.  

This is a recipe served all over Kerala in southern India. Many people like it because it is very flavorful but not spicy. I prepared it in a cooking class at the Coconut Lagoon Resort. I have not prepared this at home yet as I am taking a little break from Indian food. When I go to the city I will look for curry leaves but the chef said you could replace them with 1-2 tsp curry powder in case you can't find them. 

2 tsp coconut oil

� cup onion thinly sliced

1 Serrano chilies seeded and chopped

1 Tb ginger cut into julienne strips about 1"

2 cloves garlic sliced

1 tsp turmeric powder

� tsp black peppercorns coarsely crushed

1 � cup coconut milk whole not lite

� tsp celtic sea salt

12 oz skinless fish fillet, a firm white fish like    

    snapper, weak fish or monk  fish

10-15 curry leaves

2 tsp lime juice

1 tomato chopped for garnish

• In a medium saut� pan heat the coconut oil on medium
• Add onion and green chilies. Saut� on low heat for 3-4 minutes until translucent. Avoid browning.
• Add ginger and garlic saut� for a few minutes until the ginger is fragrant
• Add turmeric and peppercorns, stir for 1 minute
• Add coconut milk. When it is hot add the fish and curry leaves
• Simmer on low heat for 3-5 minutes until the fish is tender.
• Add lime juice, taste for salt
• Serve garnished with chopped tomatoes