Mad for Mesquite

You've seen it in SuperChoc, you've tasted its wholesome sweetness, now, you can try some by itself and mix up your own creations with Gnosis' Bulk Ingredients!

Mesquite is a fine powder ground from ripened seed-pods from the mesquite tree. This traditional Native American food is a great source of protein and contains a large amount of the amino acid lysine. Mesquite is also high in fiber and minerals such as calcium, magnesium, potassium, iron, and zinc.

People who are sugar-conscious or diabetic may love Mesquite as a sweetener because with a glycemic index of 25, Mesquite requires a longer time to digest then many grains. The digestive time for Mesquite is 4 to 6 hours unlike wheat which digests in 1 to 2 hours! And while its sugar content is moderate, it has a sweet molasses-like flavor with a hint of caramel!

Here's an awesome mesquite recipe to get you goin'

Chocolate Mole Sauce

2 tbsp Cacao Powder
1 Tbsp Mesquite Powder
2 Tbsp Yacon Syrup
1/4 tsp. dried chipotle, powder
1/4 tsp. dried chipotle, powder
1 tsp. cinnamon, powder
1/3 cup olive oil
1/2 cup tomato, diced
1/4 tsp. sea salt
2 Tbsp. water, as needed           

Place all ingredients in your blender and blend until smooth.

Will keep four to five days in your fridge.

SERVING SUGGESTION: Enjoy in your wraps, drizzle over your enchiladas, and serve as a dip for vegetables and chips.



Get Ready!

In just a few days it will be Memorial Day weekend and you know what that means: picnicking outside!

To ensure that you feel as energized as can be on this well-earned holiday, check out these rocking raw picnic-ready recipes

1. Nopalitos Salad

* 8 cactus leaves
* 3 lemons
* 1 T olive oil            
* 1/2 small onion, chopped
* 3 cloves garlic
* Cilantro (1 or more bunches, to taste)
* 3 medium tomatoes, chopped
* Salt to taste

* Wash Cactus leaves very well.
* Fill a large bowl with water and juice of 2 lemons. Add about a teaspoonful of salt and then put the cactus into it.
* Rinse the cactus in this lemon water very well.
* Remove the leaves from the water and chop it into 1/2" pieces.
* In a skillet, add 4cups water and simmer the leaves with onion, garlic and salt until cactus leaves are tender, about 30-45 minutes.
* Remove from heat and drain. Add the rest of the ingredients, adding juice of last lemon, salt and olive oil for a dressing. Serve cold.

2. Avocado Hemp Dressing
Yield 1½ cups
* 2 very ripe avocados
* ¼ c hemp oil
* Juice from 1 lemon
* 1-2 T cilantro, minced
* Pepper
* 1-2 t Ume plum vinegar
* Water

Cut avocados in half. Hold the pitted half firmly, and strike with the chef's knife. The knife should stick to the pit, making it easy for you to pull it out of the avocado. Repeat with other avocado.

Scoop avocado out of skins and place in bowl. Mash with fork, then stir in hemp oil, lemon juice, cilantro, pepper, and vinegar. Thin with water, if necessary. Taste and adjust seasonings.

3. Watermelon Blackberry Soup

Check out this exotic chilled soup!

Yield 4 servings
* 6 c watermelon, diced and seeded               
* 1-2 t lemon or lime juice
* pinch of salt
* 2 c blackberries
* 3 T light brown sugar
* 1-2 t rosewater or orange flower water
* 1 pound red watermelon
* 1 pound yellow watermelon
* ¼ c pomegranate seeds
* mint sprigs, for garnish

Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.

Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.

Seed the red and yellow watermelon and cut into bite-size pieces.
Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
Garnish with the mint and serve

4. Don't forget the chocolate! If your picnic falls on a squelching hot day, be sure to keep your chocolate bars near an ice pack or something cool so that they don't liquefy like that awesome soup (above) before you're ready for it!