Maca recipes

Dattel-Curry-Dip mit MacapulverDate-Curry-Dip with Maca powder

for 2 persons:
50 g sour cream
50 g cream cheese
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
30 g dates
30 g spring onion
1 teaspoon curry powder
2 teaspoons Maca powder


Beat the sour cream, cream cheese and olive oil in a bowl until smooth. Add lemon juice, honey and Maca powder. Cut the spring onion fine, cut the dates into cubes and add both to the cream. Season it with curry, salt and pepper. Serve with bread or vegetables (for example chicory, red pepper).

Dattel-Curry-Dip mit MacapulverVegetable rösti with Maca powder

for 4 persons:
500 g potatoes
800 g carrots
2 bunch of chives
500 g natural yoghurt
3 eggs
1 teaspoon curry
1 teaspoon Maca powder


Peel, rinse and rasp the potatoes and carrots coarse. Wash the chives, dry them gently and cut one bunch to small rolls. Carefully mix potatoes, carrots, eggs, chives and spices. Heat some oil in a pan and fry small rösties. For the herb-yoghurt cut the other bunch of chives into fine pieces, add it to the yoghurt and beat until smooth. Add Maca and season it with salt and pepper.

Dattel-Curry-Dip mit MacapulverPotato salad with Mint-Yoghurt-Dressing

for 4 persons:
600 g small potatoes
1 red onion
½ bunch of radishes
1 tablespoon sunflower oil
2 tablespoons white Balsamico
4 tablespoons vegetable broth
2 teaspoons cut mint
150 g natural yoghurt
4 teaspoons Maca
2 tablespoons lemon juice
2 tablespoons chopped chives
Mint leaves for decoration


Wash the potatoes carefully and cook them with peel in salted water. They should not be too soft so they can be cut properly. Strain the potatoes and let them cool down. Wash the radishes and cut them to thin slices. Peel the onion, cut it in two halves and then into fine rings. Steam them in 1 tablespoon oil until they become transparent. For the dressing mix vinegar, broth, salt and pepper and season it with a bit of sugar. Peel the potatoes, cut them – depending on their size – into 4 or 8 pieces, mix them with salad dressing, mint and onion rings. Leave it for at least 1 hour.

Season the yoghurt with pepper, salt, Maca powder and lemon juice. Add the chopped chives. Serve the potato salad in small bowls, covered with some yoghurt dressing and decorated with mint.