Raw mesquite pod meal is a nutrient-dense powder ground from the bean pods of the mesquite, or Prosopis pallida tree. Grown in the deserts of the Southwest United States and in the Andean regions of South America, this aromatic meal has a slight molasses flavor that has the remarkable ability to enhance your foods without adding sugar. Highly nutritious, it can be added to just about anything to liven up that natural taste of sweetness we all crave every now and again.
While most of us are familiar with mesquite wood used for added flavor when grilling, the powder itself is ground from the entire mesquite pod. This process allows for the high protein content of the seed to remain intact. Naturally low in sugars derived from fructose, this low-glycemic, high-fiber powder is also rich in calcium, potassium, magnesium, iron, and zinc.
Traditionally ground into a flour for porridges, breads, and tortillas by indigenous cultures from the arid regions of the Americas, this low-fat, multifunctional food provides a subtle sweetness you can use to heighten the flavors of virtually any food. Earthy tasting and rich in the amino acid lysine, this nourishing powder tastes great in anything from tea to smoothies and can be substituted for a portion (about 25%) of total flour in your recipe for muffins, breads or pie crusts.
Rich with caramel undertones, this delicious whole superfood can help balance blood sugar dips and spikes and is the perfect addition to your snacks to keep hunger at bay. Experiment with this wholesome food by adding it to dishes for which you’d like a little extra richness, including nut milks, smoothies, or as a topping for yogurt or fruit. Below is a delicious, creamy recipe you can try – or simply create your own.
You can find mesquite powder at multiple online health sites and at some local health food stores.
Mesquite Vanilla Almond Milk
1 Tablespoon Mesquite Powder
1/2 teaspoon Vanilla Extract
1 1/2 cups Almonds, soaked for 6 hours
2 1/2 cups water
1 Tablespoon Celtic Sea Salt
Process all ingredients in a blender until smooth and serve immediately.
Recipe by Dr. Gabriel Cousens
Written by Heidi Fagley Originally Published in NaturalNews.1