Gingery Bundt Cake with Maca Cacao Glaze

Need a midday snack to get you through your workday? These Coconut Chocolate Maca Balls will not only satisfy your food cravings, but it will make you ask for more! Organika's Maca+Cacao is potent brain-boosting, stress busting, an easy-to-use organic powder that is a great addition to this recipe! Maca is a powerful adaptogen that supports hormonal balance and gives you the energy that you need. Cacao is packed with antioxidants and healthy minerals that is great for your body. It's the best of both worlds! Coconut Chocolate Maca Balls Makes 18 balls Ingredients: 2.5 cups of dates ( pits removed) ½ cup of prunes 2 Tablespoons of Organika Maca + Cacao ½ teaspoon of pink sea salt 1 cup of sunflower seeds 1 teaspoon of vanilla extract Directions: Combine all of the above in a food processor. Form into balls and roll in either coconut or unsweetened cacao powder. Kathy Smart is a registered Holistic Chef and teaches, motivates and inspires others to live Smarter by providing healthy recipes and healthy living tips specific to the gluten-free and wheat-free lifestyle.

By: Heather Pace - Sweetly Raw Cinnamon Maca Mousse Easy | Makes 6 Serving Ingredients Mousse 2 1/2 cups full fat coconut milk 1 cup raw cashew pieces 4 tbps coconut nectar 3 tbps Collagen powder* 1 tbsp + 2 tsp Maca Powder 2 tsp cinnamon 1/3 cup + 2 tbsp melted coconut oil (Try Organika's Organic Virgin Coconut Oil) *Or sub bone broth powder. It's neutral enough in taste to work in this recipe Cranberry Sauce 2 cups fresh or frozen cranberries 1/3 cup coconut sugar 1/4 water Directions Mousse Blend the coconut milk, cashews, and nectar in a high speed blender until smooth. Add the remaining ingredients and blend again to incorporate. Pour into a large bowl and chill in the fridge (not the freezer) for at least 12 hours. Spoon or pipe into bowls/glasses. Cranberry Sauce Add all ingredients to a small pot. Bring to a bowl and then reduce the heat and simmer with the lid half on for 15 minutes until the cranberries break down and become saucey. Mash any that didn't break down. Add 1-2 tablespoons water if it is too thick. Parfait Assembly Layer the chilled mousse with the cooled cranberry sauce. Serve immediately or keep in the fridge for up to 3 days. Check out the full blog post here!

Try a healthy alternative to your favourite seasonal drink with this homemade pumpkin spice latte recipe Fall is all about the pumpkin spiced lattes. But if you’re grabbing yours from a coffee shop, chances are there isn’t even much pumpkin to it. Instead you get a hefty dose of sweetener-laced flavoured syrups and empty calories. That’s why you should trade that in and make a homemade pumpkin spice latte instead. In this recipe we ditched the caffeine jitters for some naturally energizing maca root powder. It’s a root from Peru with adaptogenic properties to help balance hormones and mood. It’s also a great source of antioxidants. This homemade pumpkin spiced latte is made from all natural ingredients that promise to give you the most authentic taste of the season. Drink it on a cold fall morning, wrapped in sweaters and a cozy blanket with the company of a great book. This recipe is easy to adapt to your own tastes. We love to make it coffee-free with just the creamy deliciousness of warm almond milk. But if you’re a coffee lover, feel free to sneak some in there. Just change out 3/4 cups of milk for hot coffee to get your proper latte fix. You can use canned pumpkin or whole pumpkin baked until soft. If you’re baking a pumpkin, you can store leftovers in the fridge or freezer to use up throughout Fall. Make them in healthy pumpkin pie, or a pumpkin pie inspired smoothie. And don’t forget to roast those pumpkin seeds. Pumpkin Spice Latte with Maca Ingredients 1/2 cup organic pumpkin puree 1 1/4 cups organic almond milk 1 1/2 tbsp. organic cinnamon powder 1/2 tsp organic ginger powder Pinch of organic nutmeg 2 tsp Organika® Organic Gelatinized Maca Powder Directions Add all your ingredients to a blender and blend until combined. Heat your beverage in a small pot over low to medium heat. Garnish with cinnamon sticks for serving. What’s your favourite way to enjoy pumpkin in the fall?