Ever since I learned I was suffering from adrenal fatigue and imbalanced hormones, I’ve spent a lot of time researching ways to support my health. Reducing my stress, uncovering gut infections, supporting my liver, getting quality sleep, and eating nourishing foods are just a handful of the things I now make a priority. These are also some of the areas that I work on with my 1-on-1 clients in order to heal their imbalanced hormones. Maca is one of those special foods that can help support your hormones. Better yet: maca is easy to incorporate into your diet. It can easily be added to lots of different recipes. I love these Raw Chocolate Chip Maca Blondes for a treat. But today I introduce you to Maca Pumpkin Custard.
What is maca?
Maca root, especially when used regularly, can help to nourish and stimulate the hypothalamus and the pituitary glands. These glands are located in your brain and have a very important job. Your hypothalamus is known as the control center for most hormones made in your body. When the hypothalamus isn’t functioning properly, it’s unable to tell the pituitary gland what to do. If the pituitary isn’t doing what it is supposed to do then your adrenal glands, ovaries, testes, and thyroid gland start to malfunction. Enter: adrenal, hormone, and thyroid dysfunction. How about that for a domino effect?
Maca is an adaptogenic root vegetable that has been used for centuries by South American cultures for supporting health, including hormonal balance. An adaptogen is an herb or plant that can help the body naturally deal with stress. It also helps that maca contains lots of nutrients that can support the body including protein, vitamin C, potassium and some B vitamins. A true win win!
This Maca Pumpkin Custard can be eaten for breakfast, a snack, or dessert. You could even add it to a baked pie crust and serve it at Thanksgiving. With the power of canned pumpkin, enjoy this custard all year long to enhance your hormones.
- 1 cup hot water
- 1 tablespoon gelatin
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons raw honey (use sweetener of choice)
- ¾ cup full fat coconut milk
- 2 teaspoons pumpkin pie spice
- 1 tablespoon maca powder
- ½ teaspoon vanilla
- Garnish (optional: chopped pecans or walnuts, coconut whipped cream or coconut yogurt)
- In a blender, add the hot water with the gelatin. Blend until dissolved.
- Add in the rest of the ingredients, except garnish, and blend until smooth.
- Pour the mixture into 4 individual ramekins.
- Put in the refrigerator and let set, about 4 hours.
- Garnish before serving.
- Keeps in the refrigerator for up to one week.