Mesquite is also very effective in balancing blood sugar. Because its sugar is in the form of fructose, which does not require insulin for metabolism, mesquite helps maintain a constant blood sugar level for a sustained period of time. It supports the diet of diabetics, and helps maintain a healthy insulin system in others.
I also learned for thousands of years, Native Americans in the Southwest and Mexico relied on mesquite as a food staple, and there was no diabetes in those communities. Today, as the people have moved away from their native foods and become less active, diabetes and obesity have skyrocketed. Fifty percent of the Pima and Tohono O’odham people over the age of 35 reportedly suffer from diabetes, and it is believed that the removal of mesquite from their diets is one of the main causes.
Because mesquite powder is ground from the entire pod, including the seed, it is high in protein (11–17%). It is also rich in Lysine, Calcium, Magnesium, Potassium, Iron, Zinc & Dietary fiber.
Vanilla Mesquite Macaroons
- 4 egg whites
- generous pinch of sea salt
- 2 Tbsp mesquite powder
- 1/2 cup coconut sugar
- 1/4 tsp stevia powder
- 1 Tbsp vanilla
- 2 cups fine coconut flakes (unsweetened)
Separate eggs and let the egg whites come to room temperature.
In a very clean glass bowl beat the egg whites with a hand beater until frothy. Add the sea salt and beat till egg whites are stiff and keep their shape.
Fold in mesquite powder, coconut sugar, stevia & vanilla. Then fold in the coconut flakes. If it looks too thin, add more coconut flakes… about a Tbsp at a time. Just keep in mind that the batter will be much thinner than the standard cookie dough.
Preheat oven to 350 F and cover cookies sheets with parchment paper. Drop small spoonfuls, one inch apart, onto the sheets. Bake for about 20-25 minutes or until the cookies are lightly brown and set.
Remove them from the pan and cool on cooling racks. Enjoy right away or store in fridge for up to several weeks.