Anyone Know About Mesquite Flour? Buy Some from Natural News and Let Us Know!

I had never heard of mesquite flour until today.  Evidently it comes from a desert plant and is a little-known specialty food used only by two groups of people: 1) People who live in the desert and whose ancestors used it as food, and 2) People in the raw food / vegan foods community who are bringing it into the mainstream American consciousness.

Allegedly, you can use mesquite flour in all sorts of ways in the kitchen. It's like a low-glycemic flour that's rich in protein and micronutrients. You can make healthy, low-glycemic breads, pancakes and tortillas out of it (as native Americans have done for as long as history has been recorded). It bakes and mixes just like wheat flour, but without the wheat allergens.  It is also gluten free which is a big deal for lots of folks I know.

I've also heard of people using it in raw food recipes and smoothies. This is a highly versatile and very nutritious ingredient that has yet to catch on.

Nearly all of the mesquite flour produced in the world comes from Peru. It's grown quite successfully in the high desert areas of this fertile country. Then it's ground, packaged and exported to the United States (and other countries) where it's incorporated into a number of high-end health products.

You can buy two types of mesquite flour: Organic and conventional. The conventional stuff is obviously sprayed with pesticide chemicals, and I certainly can't recommend eating that so only organic is good.

On the organic side, Natural News has acquired a medium-sized shipment of organic mesquite flour at a very considerate price that they're passing on to their readers. Normally, a 16-oz. bag of organic mesquite flour sells for $20 or so online.

Right now, while the inventory of this shipment lasts, Natural News has a supply of organic mesquite flour from Peru available at just $9.95 per 16-oz. bag. This is the price you might typically pay for "conventional" mesquite flour, except ours is organic (which is usually twice the price).

Once again, NaturalNews buying power has enabled them to make this available to us at an amazing discount. And it gets even better: When you buy three 16-oz. bags of our organic mesquite flour, the price drops to just $8.96 per bag (a 40% savings over the regular price in our store).

Click here to take advantage of these specials right now.

This is probably the best price you'll see anywhere on 16-oz. bags of organic mesquite flour, so if you've never tried this ingredient before, there's no better time that right now to pick some up and see what it's like.

Mesquite flour has a sweet, nutty taste. It has a texture like wheat flour, but perhaps a bit more grainy. It's about 17% protein, making it ideal for those who wish to avoid high-carbohydrate foods. It also has a significantly lower glycemic index than regular white flour... or even wheat flour, for that matter.

Now I know it costs more than wheat flour. So the best way to use this is to stretch your supply by mixing it 50 / 50 with your traditional wheat flour. If you're making recipes for kids (like pancakes in the morning), use even less mesquite powder at first: Maybe 20% in the recipe, until they get used to it. Then you can slowly increase the percentage over time.

Mesquite flour actually tastes really good. I've been known to just chew on the seed pods for fun. People living on the Kohala Coast of the Big Island of Hawaii may also be familiar with mesquite pods because they grow there in large numbers (they were brought by ranchers to provide a high-protein food source for the cows!). The pods in Hawaii also taste really amazing (sweet!) because they're often grown near ocean water. The increased mineralization, it turns out, makes the mesquite pods taste even sweeter, almost like a cake.

To quote Natural News "Here's a natural food, straight off a hardy desert tree, that can replace wheat and other processed grains in our diets. In fact, I have no doubt that if the Latinos and American Indians still living in the Southwest of the USA would go back to their traditional diets -- which included mesquite flour -- they would see a sharp drop in diabetes, a disease that is right now devastating the Latino and Native American communities.

Mesquite flour alone isn't a cure for diabetes (or any disease), but it can be part of a dietary strategy that emphasizes natural, unprocessed foods straight from nature while avoiding liquid sugars and other highly refined foods which we now know greatly increase the risk of type-2 diabetes."

I'm ordering some today and will fill you in on my recipes and whether or not the kids like the taste.  Order some with me and let me know how you like it!  I'm excited.

Organic Mesquite Flour 16 oz. bag for just $9.95
Click here to order from the NaturalNews Store.

What the Heck Is a Kitchen Expo? And Why Should I go?

Kitchen expositions have a bad rep.  They can be cheesy, overwhelming, and horrible if you've never been to one before.  But I'm planning to go to a series of ones that are coming to my area in the southeastern U.S.  Why?  Well, back when I was just microwaving chicken "fingers"  (what genetically-modified chickens have fingers for goodness sake?) I didn't need the type of kitchen cutlery and cookware that I need today when much of what I buy is at local markets and isn't available in frozen, precooked and easy to heat up and swallow forms.

Most kitchen expos have everything AND the kitchen sink (can't help it, you walked into that one) and this makes picking one that best fits your needs challenging.

The first thing to consider is there are different strokes for diff'rent folks-- not every kitchen expo is created equal.  There are weekend shows (regional, cross-country, or local) or they can be in showrooms with a permanent retail location.

Typically, the weekend shows have the latest and greatest, best products, and they have a variety of product lines to make it more of a one-stop shop.  The weekend shows can put you in direct contact with the manufacturer so you might get better prices because you're cutting out the middle man.

Keep your needs in check.  Know what you want before you go in.  Write down questions so you don't become the victim of too much visual stimulation and clam up while wandering aimlessly.  Find out who's going to be at the expo and visit their websites before you go, check out any professional services providers as well-- knowing which to avoid and which looks good.

You'll get, at a minimum, at a kitchen expo:
1) A place to meet and exchange info and talk to other consumer/customers.
2) A preview of upcoming trends and products.
3) Free workshops
4)  Hands-on experience with products
5)  New products and information about trends in those products
6) Access to trade pros who will answer your questions.

I highly recommend the National Kitchen and Bath Association's Web site, www.nkba.org.  You'll see samples of products such as newest in cabinets and counters, displays of windows, kitches, appliances, and furnishings for the kitchen.  Just remember to come prepared so it isn't too overwhelming.

Please Pass the Veggies. For Dessert?

My husband and I have been struggling to get enough veggies into our little ones' mouths.  There is something in the way a raw vegetables tastes, or the feel of a boiled vegetable that literally turns the kids into prune faces.  I have started toying with the idea of tricking the little sweet tooths by sneaking vegetables into their sweet treats.  Like carrots, zucchinis make a healthy addition to sweet dishes like cookies and cakes. The zucchini adds much needed fiber and vitamins, and encourages the chewiness of the cookie.

Tomorrow I'm going to surprise kids with a batch of homemade cookies. The chocolate chips, raisins, and flaked coconut will completely distract them from the zucchini. To make a batch of these moist and tasty cookies for your family today, read more



Zucchini Cookies
From Sunset magazine
Image Source
1 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
1/2 cup raisins
1 cup sweetened flaked coconut

1. Preheat oven to 350°.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs and vanilla. Stir in zucchini.
4. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture.
5. Stir in nuts, chocolate chips, raisins, and coconut.
6. Drop by tablespoonfuls onto buttered cookie sheets.
7. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Makes 5 dozen cookies.
Nutritional Information: CALORIES 106(48% from fat); FAT 5.7g (sat 2.9g); PROTEIN 1.3g; CHOLESTEROL 15mg; SODIUM 93mg; FIBER 0.6g; CARBOHYDRATE 13g

Getting the Kids Started on Composting

Spending the last three years in the "city" is no excuse for my not having taught the kids the lesson of composting.  Now that my family is planning a cross-state move to a rural area in North Carolina, I find myself dreaming of all of nature's wonders I can share with the kids.  One of those wonders is gardening.  I have to be committed to a garden in the country because it will become the virtual classroom of my kids.  It seems kids and adults alike often believe that the Earth can't take care of herself on her own, that her management depends on how much we humans take from her.  And we know that the truth is we are part of the problem and the only messes we really ever clean up are the ones we create and we don't really ever do that great of a job with that.

Ever noticed how in the woods it isn't piled as high as the trees with dead leaves? That's because every year the leaves rot and bugs and worms and bacteria help turn the old stuff into nutrients to grow new plants.  This is what I plan to accomplish in the safety and comfort of my own kitchen. How? Compost!

Creating a kitchen composter ain't so tough. Here's how you can start:

1. First, you need a plastic bin or wooden box.
2. Fill the box with damp — not soaking wet — paper and cardboard shreddings. This is called the worm's "bedding."
3. Add your worms. Be sure they are red worms (red wrigglers). You can order them online or find them at a local bait shop. Don't use earthworms — they won't survive!
4. Chop up your leftovers from dinner — bread, pasta, fruits & veggies and bury them under the bedding.
5. Let the composting begin!
6. As the worms magically turn your trash into "castings," you can scoop some out to fertilize your garden.

LocalHarvest.org Offers Help to Visitors and Newcomers

Nature's Way Farm & Seafood, found on localharvest.org

CSAs (Community Supported Agriculture), U-pick farms, and local farmers markets offer the best of the local fruits and vegetables one can get in any given locale.  We move around a lot, mostly because of my wanderlust, but it seems we find ourselves hunting for a place where we can get truly farmer-grown produce.

There's a site we use, localharvest.org and you just put in your location (you can even filter by what type of product you are looking for) and viola! you have lists and descriptions of farms, farmers markets, u-pick and community cooperatives.  We frequent Tidal Creek Co-op here in Wilmington, but do find that it can be cost prohibitive.

Local harvest is great.  That's also where I found about about Nature's Way Farm & Seafood in Hampstead, North Carolina.  They are a national award winning goat dairy making a variety of farmstead cheeses including chevre, blue, feta, gouda, mozzarella, romano,cheddar and pepperjack.They have placed in the top three in several categories at the American Dairy Goat Associations National Cheese Competion for 3 years 2007-2009. They also make goat milk soap,shampoo & lotion. One of the partners is also a commercial fisherman and they sell his catch at the farm. They also sell raw goat milk for animal use and they also sell a few milk goats and kids (baby goats, lol).

Techniques for Slow Food Style Blueberry Pancakes

I found some of the most delicious blueberries off of Gordon Road in Wilmington, North Carolina at Davis Farms.  They have their own blueberry bushes and you get to pick your own blueberries.  They also make ice cream with their blueberries and strawberries, but that is for another post.  I wasn't sure if I was just going to eat my blueberries in the car on the short drive home or if I was going to make something wonderful with them.  Having weekend guests always gets my creative juices flowing about the spread I'll present them with when they wake up in the morning groggy from a night of frolicking and laughter.

I started with a recipe adapted from Martha Stewart’s Original Classics Cookbook
Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are closer to the size I like
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (butter isn't entirely necessary but richer with the extra butter.)
1 cup blueberries, fresh or frozen and thawed (I used the blueberries from the local u-pick farm.)
1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

In fact, even though it is Wednesday, I think I'll use the leftovers and make some blueberry pancakes for myself.

Crab Boil, Wilmington, NC Style

Now I love a good fried seafood meal as much as the next girl.  And I have to admit I was skeptical when our weekend guests said that a crab boil would be a relatively quick and delicious meal that would feed seven.  Even so, my husband braved the tourist traffic in Wrightsville Beach and headed to Mott's Landing to pick up the needed stuff.

These are the ingredients we used:  sweet white corn, onion, new red (small) potatoes, shrimp, and crablegs.  We started out with a huge pot and boiled water with Old Bay, set it to boil.  We added potatoes, corn, onion, crablegs, and shrimp in that order.  It turned out to be beautiful and plenty of food for all of us.

The shellfish boil comes primarily from southern Louisiana where the primary shellfish is crawfish, but there are other regions in which the shellfish boil is a great local favorite.   South Carolina offers one that is very much like a Louisiana boil, usually involving shrimp, corn on the cob, sausage, and red potatoes and is considered part of "lowcountry cuisine." Known variously as Frogmore Stew, Beaufort Stew, a Beaufort boil, a lowcountry boil, or a tidewater boil, they tend be a bit milder than their Louisiana Cajun and Creole cousins. Our meal was more similar to the South Carolina one, except we forgot the sausage (which is fine with me because I'm not a huge fan of sausage anyway).  While shrimp are most often used, crabs and or crawfish may be included if available. This is also a bit different from a Louisiana boil, which usually involves just one kind of shellfish.

I almost forgot two very important ingredients-- the juicy lemons we squeezed over the entire dish and the melted butter into which we dipped these tasty treats.