When I posted my recipe for cocoa mesquite energy balls a couple weeks back, I got a lot of comments along the lines of “So what is mesquite powder?”, “I’ve never heard of it”, “Is it spicy?”, “Why are you adding powdered wood chips to your energy balls?”, etc (okay, I’m not serious about the last one).
Well… truth be told, I didn’t really know. I knew it had something to do with trees, and Mexico, and superfoods. But that’s about it. So being the nerd that I am, I set out to research it.
And what I found is that mesquite actually dates many many many years back – as far back as 6500 BC where it was actually a staple food for the native people of Central and South America. They used to just chew the pods, but eventually they started processing them through drying and grinding them to make a flour, which they used to make bread and cakes and even hot drinks (1,2,3).
So why eat mesquite powder? Well it’s low on the glycemic index, so it won’t spike your blood sugar as much as other sweeteners after eating it (3). Also it’s high in fibre, potassium, iron, phosphorus, and calcium (3,4). Not to mention protein – just 2 tbsp has 6 g!
It’s really hard to describe its flavour. It’s been said to have a cinnamon mocha aroma (2), but I think it also tastes a caramely and even a bit woody. That sounds weird, but I promise it’s not like eating a tree.
My favourite ways to use mesquite powder is in energy balls (check out my cocoa mesquite energy balls) and smoothies. It pairs really well with vanilla, chocolate, cinnamon, caramel and banana flavours if you want to experiment. Or just make it simple for yourself and try this smoothie:
- 1 cup unsweetened almond milk
- 1 frozen banana
- 1 tbsp mesquite powder
- 1 scoop vanilla protein powder
- 1 tsp almond butter
- 3 ice cubes
- Put all ingredients in a blender and blend until smooth. Add more almond milk as needed.
More recipes to check out:
Apple nut mesquite muffins
Mesquite flour tortillas
Raspberry, cocoa nib, and mesquite cookies
Chocolate walnut mesquite cookies
Raw fudgey truffles with caramel filling
Mesquite almond flour cookies
Mesquite sweet potato chips
1. Guilherme AA et al (2009). Journal of Food Process Engineering.
2. Felker, P (2005). Gastronomica: The Journal of Food and Culture.
3. Felker P, Takeoka G, Dao L (2013). Food Reviews International.
4. Da Silva CGM, Filho ABD, Pires EF, Stamford TLM (2007). Ciencia E Tecnologia de Alimentos.
What’s your favourite nutrition booster to add to smoothies?