Lepidium meyenii, known commonly as maca, is a native plant to the Andes of Peru. It is used as a root vegetable (similar to a radish or a turnip) and medicinally is considered an endocrine system adaptogen. On top of that it smells and tastes delicious. I've combined it with miso and turmeric for an unexpected twist on the traditional marinara sauce.
Ingredients:
2 c marinara sauce
1 T miso dissolved in 4 T boiling water
2 tsp maca
1 tsp tumeric
1/2 tsp dill
3 T butter
Combine all ingredients in a medium saucepan. Heat to a simmer, cover and cook for 20 minutes. Serve with pasta or rice.
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