Super powders, like maca root (from the radish family), matcha (from green tea) and spirulina (from algae) are gaining popularity and finding their way into lattes, smoothies, soups and baked goods.

These super powders are credited with major health benefits, such as reducing inflammation, balancing hormones and increasing energy. They are easily absorbed by the body, so when used correctly, superfood powders are a convenient way to boost vitamin and mineral intake.

This week, try some super powder recipes. Find super powders at natural foods stores and vitamin shops. Matcha is also available at Japanese markets. Whole Foods and Down to Earth are good sources.

MACA HUMMUS

By Hawaiian Electric Co.

• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup tahini
• 1/4 cup water, plus 2 tablespoons, as needed
• 1 clove garlic
• Juice of 1-2 lemons, to taste
• 2 teaspoons maca powder
• 1/2 teaspoon cumin
• 1 tablespoon roasted pine nuts (optional)
• 1/2 teaspoon Himalayan salt
• 1 tablespoon chopped Italian parsley
• Dash of smoked paprika
• 1 teaspoon olive oil

Put chickpeas, tahini, 1/4 cup water, garlic, lemon, maca powder, cumin, pine nuts and salt in food processor and blend to desired consistency. Add the extra 2 tablespoons of water if mixture is too thick.

Place in serving bowl. Garnish with parsley, smoked paprika and olive oil. Serves 3.

Approximate nutritional information, per serving (not including pine nuts): 130 calories, 8 g total fat, 1g saturated fat, no cholesterol, 200 mg sodium, 12 g carbohydrate, 1 g fiber, no sugar, 4 g protein.

SPIRULINA-VEGGIE STUFFED PEPPERS

By Hawaiian Electric Co.

• 1 small onion, finely chopped
• 6 white mushrooms, diced
• 1/2 cup diced red peppers
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 1 cup cooked quinoa
• 1/2 cup diced cherry tomatoes
• 1 teaspoon spirulina powder
• 2 fresh bell peppers, any color (tops sliced off)
• 1/2 cup crumbled goat cheese

Heat oven to 375 degrees.

Saute onions, mushrooms and peppers until softened. Sprinkle with salt and pepper. Add mixture to quinoa and mix in diced tomatoes and spirulina.

Place pepper “shells” in a small baking dish and fill with quinoa and veggie mixture. Cover dish in foil and bake 30 minutes.

Remove foil and sprinkle peppers with goat cheese. Bake an additional 10 minutes or until goat cheese starts to melt and brown. Serves 2.

Approximate nutritional information, per serving: 350 calories, 14 g total fat, 8 g saturated fat, 30 mg cholesterol, 1,500 mg sodium, 42 g carbohydrate, 8 g fiber, 12 g sugar, 17 g protein.

MATCHA CUPCAKES

By Hawaiian Electric Co.

• 2-1/2 cups cake flour, sifted
• 1-1/4 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 3 tablespoons matcha powder
• 2 teaspoons almond extract
• 2 eggs
• >> Frosting:
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
• 2-1/2 cups powdered sugar
• 2 tablespoons milk
• 1 tablespoon matcha powder

Heat oven to 350 degrees. Line muffin pan with 24 cupcake liners.

In a large bowl, mix flour, sugar, baking powder and salt.

In a separate bowl, whisk together milk and oil; add to dry ingredients. Beat 2 minutes on medium speed.

Add matcha powder, almond extract and eggs; beat again for 2 minutes on medium speed. Fill liners three-quarters full with batter. Bake about 15 minutes, or until done. Let cool completely.

To make frosting: In bowl of an electric mixer, whisk butter and one-third of sugar and blend well. Add remaining sugar a third at a time, blending well between each addition. Add milk and matcha powder; beat until fluffy. Serves 24.

Approximate nutritional information, per serving: 250 calories, 11 g total fat, 4.5 g saturated fat, 30 mg cholesterol, 200 mg sodium, 35 g carbohydrate, no fiber, 23 g sugar, 2 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.