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Maca is a nutritious root of ancestral consumption from the heart of the Cordillera de los Andes Mountain range of Peru. Maca grows in an inhospitable region of intense sunlight, violent winds, and below-freezing weather. With its extreme temperatures and poor, rocky soil; yet, over the centuries, maca has evolved to flourish under these conditions. Maca was domesticated about 2,000 years ago by the Incas, and primitive cultivars of maca have been found in archaeological sites dating as far back as 1600 B.C. Because of it's powerful nourishing properties it was one of the most important resources for nourishment in pre-Inkan and Inkan times.
Our Black Maca is gelatinized. The gelatinization process removes the starches from the maca which increases its digestibility. It also makes it about 15% more concentrated than raw organic maca.
Ultra clear salt crystal from the Himalayas was used to make this lamp. This rare salt structure, known as halite, is almost perfectly transparent. Your lamp includes three AAA batteries, a 110v adapter and bright LED lights in four colors and white. When lit, the lamp creates the effect of gradually changing colors. Or you can choose a single color effect at the press of a button.
Part of practicing yoga safely means having the right, durable yoga mat to assist you in yoga poses. Gaiam's best-selling Yoga Essentials® Mat. Cushioned, light-tack non-slip surface with just the right cushioning for your bones and joints. Does not contain latex. 68"L x 24"W x 3mm thick. Taiwan.
Green Vibrance is a concentrated superfood with a purpose: Our internal biochemistries are nearly identical to that of our hunter-gatherer ancestors. On each side of random periods of starvation, they enjoyed wild meats, fruits, seeds, plant flowers, leaves and stems. The animals they hunted were wild, and the plants they ate grew from virgin soil. The foods our ancestors gathered in the wild, and consumed usually presented far greater nutrient density than foods we eat today. Nutrient density refers to the ratio of trace nutrients (i.e. vitamins, minerals, polyphenols, etc.) to macro-nutrients (protein, fat and carbohydrate.) Relative to the amount of protein, fat and carbohydrate in the foods they ate, our ancestors commonly received far greater amounts of trace nutrients. Human biochemistry adapted to that ancient food supply with its greater nutrient density, and it is largely that same biochemistry that attempts to run us today.