(NCL) MESQUITE

1 mesquite

It is a small tree and member of the Pea Family. Grows to 30' in

height. Has yellow-green leaves and blooms in April and often again
in August. Its greenish-yellow flowers are followed by slender,
brownish seed pods. Grows at elevations under 5,000' usually along
washes or areas where the water table is high. Its roots can
penetrate the ground up to 60' in search of water. The velvet
mesquite restores nitrogen to the soil and its flowers are an
excellent source of honey for bees and other insects. Seed pods are
eaten by wild animals such as the Harris Ground Squirrel. Eighty
percent of a coyote's diet in late summer and fall is composed of
mesquite beans. Mesquite wood is also used for cabinet-making.

For Native Americans of the desert regions, mesquite was not only
relied on as a dietary staple, but as the most important economic
plant of their culture. The Papago, Pima, Yuman, Cocopa, Mohave and
Cahuilla peoples of Arizona and California utilized all parts of the
mesquite:

Bark - basketry, pottery, fabrics and medicine Trunk & Branches -

firewood, in the manufacture of bows, arrows, mortars and furniture
Thorns - awls and for tattooing Leaves - making tea, used medicinally
as an eyewash and for head and stomach aches Sap - as a snack, glue
and dye.

But it was the mesquite pod, with its nutritious, bittersweet pulp,
that provided the greatest benefit to indigenous desert peoples. They
collected pods each fall, often eating many of them green from the
trees. The rest they dried in the sun and stored in large baskets for
future use.

Usually, the beans (pods and seeds) were ground into a coarse meal,
then by adding water, were transformed into a gruel or a cake without
cooking. Some cultures are said to have taken the seeds from the pods
and ground them into a flour called pinole, from which a bread was
actually baked.

The pods of all 3 common species of mesquite -- Honey Mesquite

(Prosopis glandulosa), Screwbean Mesquite (Prosopis glandulosa) and
Velvet Mesquite (Prosopis velutina) -- are edible, although the
Screwbean is less flavorful than the more widespread Honey Mesquite.

from: Desert USA

From: Mignonne

Yield: 1 info file

Page 2

(NCL) MESQUITE -- A WONDER FOOD

1 mesquite

Mesquite -- A Wonder Food for the Twenty-First Century by Beverly Cox

& Martin Jacobs

More than half the foods in the world today are of American origin.
If the Americas remained undiscovered, Italians would be eating their
pasta and pizza without tomato sauce. Hungarians wouldn't be enjoying
paprikash, and in England the national dish might well be fish with
no chips. Imagine French pastries made without chocolate or vanilla,
or a bland Szechwan cuisine without chilies and peanuts. Foods
originating in the Americas-first cultivated or gathered by Native
Americans-have changed forever the way people eat on every continent.
The revolution continues with ancient foods such as quinoa, amaranth,
and the sweet, nourishing pod of the mesquite tree being recognized
as potential "new" wonder foods for the 21st Century.

Mesquite grows well in desert areas from the southwestern United

States to the Andean regions of South America. Traditionally, Native
peoples in the Southwest depended on mesquite. It provided food,
fuel, shelter, weapons, medicine, and cosmetics. As times changed,
and as refined sugar and wheat flour became staples, the role of
mesquite was diminished.

Mesquite meal, made by grinding the seeds and pods, is rich in

calcium, magnesium, potassium, iron, zinc, protein, and lysine. It
has a pleasantly sweet molasses-like flavor with a hint of caramel.
Traditionally, the meal was made into a porridge, but modern chefs
see many other possibilities. Mesquite meal is a delicious seasoning
or condiment. It may be combined with other flours in baked goods.

Concern about health issues, particularly diabetes, has revived

interest in mesquite within the Native American community. Mesquite
meal is particularly helpful to diabetics because it is a very
slow-to-digest protein. Until recently, there was no commercially
available source for mesquite meal. This need is being answered
through Friends of Pronatura, a non-profit conservation group from
which PROMEZ, LLC was created to make mesquite available either
directly, or through Native Seed/Search.

PROMEZ, LLC Box 31235 Tucson, AZ 85705. Website:

http://www.promez.com/

Native Seed/Search 2509 Campbell Avenue #325 Tucson, AZ 85719.

From: Mignonne

Yield: 1 info file

Page 3

(NCL) MESQUITE MEAL

1 mesquite meal

Collect mesquite pods in September and October, discard the light or

hollow ones and retain the full or heavier ones. Dry in the sun, or
in the oven on low heat, until pods are crumbly, then grind in
blender or food processor. This can be difficult because the seeds
are much harder than the pods. While it easier to grind the pods
alone, nutritional value is lost and the flavor is somewhat different.

(Native Americans used a metate, a flat stone with a concave surface

on which nuts, grains or other food items can be ground using another
stone.)

If you cannot, or do not want to dry and process mesquite meal

yourself, commercial products like as those sold at the DesertUSA
Store, are also available.

from: Desert USA

From: Mignonne

Yield: 1 info file

(NCL) MESQUITE MOLASSES

4 quart water
1 lb mesquite pods (washed)

Place water and pods in a covered crock pot and cook at low heat for
12 hours. Strain, then reduce by boiling to the consistency of thin
syrup. Cool and serve the thick, bold syrup on hotcakes.

from: Desert USA

From: Mignonne

Yield: 1 batch
Page 4

(NCL) MIGNONNE ON MESQUITE MEAL

1 mesquite meal

Collect mesquite pods in September and October, discard the light or

hollow ones and retain the full or heavier ones. Dry in the sun, or
in the oven on low heat, until pods are crumbly, then grind in
blender or food processor. This can be difficult because the seeds
are much harder than the pods. While it easier to grind the pods
alone, nutritional value is lost and the flavor is somewhat different.

(Native Americans used a metate, a flat stone with a concave surface

on which nuts, grains or other food items can be ground using another
stone.)

If you cannot, or do not want to dry and process mesquite meal

yourself, commercial products like as those sold at the DesertUSA
Store, are also available.
From: Mignonne <mignonne-Al@e...> Date:

Yield: 4 servings

APPLE NUT MUFFINS

1 x no ingredients

1/2 c PROMEZ mesquite meal 1 c chopped whole apple ( core

removed :)
1/2 c whole wheat flour 2 eggs + 1 egg yolk
1/2 cup all-purpose flour
1 t vanilla
2 t baking powder 1/2 c evaporated milk
21/4 t salt 1/3 c oil
5 T sugar 1/4 c chopped nuts

* Preheat oven to 350 0F

* Lightly grease 12 muffin cups
* Combine mesquite meal, flours, baking powder, salt,
sugar and apple in a large bowl
* Beat eggs and yolk in separate bowl, add vanilla,
evaporated milk and oil - mix
* Add one-half of liquid to dry mix and combine; add
remaining liquid and mix until just blended; do not
beat
* Pour into muffin cups and bake for 25 minutes or until
toothpick inserted into muffin removes clean

Yield: 12
Page 5

AUTUMN APPLE SQUARES

By: Promez

3/4 c flour
1/4 c promez
2-1/2 t baking powder
1/8 t salt
2 T butter
2/3 c sugar
1/3 c brown sugar
1/3 c water
2 eggs
1 t vanilla
8 oz chopped dates
1/2 chopped pecans
3 apples, cored and chopped

Spread in a I lxi 7" baking sheet. Bake 40-45 minutes at 300 degrees
F
Cool in pan

Yield: 10 2” squares

BASIC YELLOW MESQUITE CAKE

By: Desert Tropicals

2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk

Mesquite flour will give a delicate and distinctive flavor to your cakes.
Sift the flours, salt, and baking powder in a bowl
Beat the sugar, vanilla, and oil or margarine in a separate bowl
Mix slowly the content of the 2 bowls, and the milk. Beat until smooth.
Pour the batter into 2 greased 9-inch round cake pans.
Bake for 30 minutes in a pre-heated, 350 degrees F oven.
Page 6

BLUE CORN PANCAKES

1 x no ingredients

(12 -3" pancakes)

1 c blue corn meal 1/2 c milk
1 t salt 2 T melted butter
2-4 T PROMEZ mesquite meal (or 2-4 T applesauce)
1 1/4 c boiling water 1/2 cup flour
1 egg 2 t baking powder

* Blend corn meal, salt and PROMEZ; add boiling water and
let stand for five to ten minutes
* Beat egg, milk, butter (or applesauce ), add to corn
meal
* Add sifted flour and baking powder, blend swiftly into
mix
* Cook on hot pancake griddle

Yield: 12

BLUE CORN PANCAKES

By: Promez

1 c blue corn meal

1 t salt
2-4 T promez
1 1/4 c boiling water
1 egg
1/2 c milk
2 T melted butter
(or 2-4 1 applesauce)
1/2 c flour
2 t baking powder

• Blend corn meal, salt and PROMEZ: add boiling water Let stand five to ten
minutes
• Beat egg, milk, butter (or applesauce), add to corn meal
• Add sifted flour and baking powder, blend swiftly into mix
• Cook on hot pancake griddle

Yield: 12 3” pancakes
Page 7

BUTTERMILK PANCAKES

By: promez

3/4 c baking mix

1/4 t baking soda
1/3 c promez meal
3/4 c buttermilk
1 egg

• Sift dry ingredients together into a medium bowl

• Beat egg in a small bowl, add buttermilk and beat and beat again
• Add wet ingredients to dry ingredients and stir until just moistened
• Drop according to desired size on hot griddle, turn once to brown other
side
NOTE:
Use saguaro or maple syrup
For waffles add it sugar and 1 T cooking oil

Yield: 8 pancakes

CAROB CHIP ORANGE CAKE

By: Promez

i c promez
3 c whole wheat flour
1 T baking soda
1 T baking powder
1/2 t cardamom
3/4 c carob chips
i t cinnamon t vanilla
2 eggs
112 t almond extract
2tcanolaoil
2 T honey
1 t orange zest
juice one orange
1 1/2 c skim milk
1 1/2 c juice (apple, grape)
1/2 c yogurt

• Heat oven to 3500 F

• Oil two large loaf pans
• Mix dry ingredients in large bowl
• Mix wet ingredients in large bowl
• Blend wet and dry ingredients. Do not beat.
• Fill loaf pans 2/3 full
• Bake 30 minutes or until bread springs back.

Note: Substitute carob chips for grated carrots, or add banana or toasted
almonds or cardamom.

Yield: serves 10
Page 8

CARROT-MESQUITE MUFFINS

By: Promez

2 c. grated carrot i t. cinnamon 1/2 t.; salt

21 g. eggs 1-2/3 c. all purpose flour
1/2 c. vegetable oil 1/4 c. oat bran
1/4 c. molasses 1/4 c. granola
& honey mixed 1/3 c. sugar
1/2 t. vanilla 1/2 t. baking powder
1/4 c. rice, soy or 1/2 c. raisins (option; al)
dairy milk 1/3 c. promez
1/2 c. granola for garnish
(optional).

• Preheat oven to 350” F. Oil 12 muffin tins.

• Mix eggs, carrot, oil, sugar, molasses, vanilla and milk in a large
mixing bowl.
• in a separate bowl mix flour, mesquite meal, granola, bran,
cinnamon, baking powder and salt.
• Add di-~' ingredients to wet until just mixed.
• Add raisins and stir in, leaving batter slightly lumpy.
• Spoon batter into tins, filling about 1/3-1/2 full.
• Sprinkle with granola and bake for about 2 0-25 minutes, or until
knife comes out clean.

Yield: 12 muff/ins

CHICKEN IN MESQUITE SAUCE

1 1 lbs. chicken breasts

1 c chile powder, mild

1/4 c oil 2 oz chocolate, unsweetened
1 onion, medium 1 t honey (or brown sugar)
1 garlic clove 1/4 t wine vinegar
2 t Sesame seeds 1 t cumine (comino)
1/3 c chopped almonds 1/4 c PROMEZ mesquite meal
1 c chicken broth

* Heat oven to 350F

* Brown chicken breasts in oil
* Toast sesame seeds and almonds in a dry pan and set
aside
* Saute onion and garlic
* Mix mesquite meal with 1/3 cup chicken broth,
* Add sesame, almonds, chile, chocolate, honey, vinegar,
and cumin stirring to blend
* Add remaining broth to achieve a paste-like consistency
* Place chicken in an oven-proof dish, cover with the
chile mixture
* Bake at 350F for one hour
Page 9

Option: Peanut butter may be substituted for almonds

Yield: 6

DESERT SCONES

By: Promez

1-1/2 c flour
1/2 c promez
2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 cup butter
1 eggyolk
8 oz sour cream
1 t orange zest
1/3 cup prickly bear balls

• Heat oven to 4000 F

• In large mixing bowl stir the flours, baking powder, soda and salt
• Using pastry blender, cut in butter until mixture is crumbly, add orange
zest and prickly pear balls
• In a small bowl stir sour cream and egg yolk; add to flour mixture, stir
until combined as dry mixture
• Turn out dough on lightly floured surface, knead dough quickly 10 or 12
strokes, roll out to 7” circle, cut into 12 wedges
• Place wedges on ungreased baking sheet 1” apart
• Bake for 10 - 12 minutes until lightly browned

Glaze
1 c powdered sugar 3 t orange juice
1/4 t vanilla
• stir ingredients together and drizzle on warm scones

Prickly pear balls are made by combining freeze dried prickly pear powder
with enough water to formed into balls the size of currants.
Powder obtained from Arizona Cactus Ranch, Box 8
Green Valley, AZ 85622
Cut into squares

Yield: 6 scones
Page 10

LEMON POPPY SEED SCONES

By: Promez

1/2 c. flour
3/4 c. promez
2 t. poppy seeds
2 t. baking powder
1/4 c. oil.
1 t. baking soda
1/2 t. salt
1 c. lemon yogurt
1/4 c. maple syrup or honey

• Mix flour through salt in mixing bowl.

• Stir together yogurt, maple syrup and oil: add to dry ingredients.
• Stir just until moistened. Knead on floured surface a few seconds to
form into a ball. Roll out to 1/2” thick.
• Cut into diamonds or squares (about 1-1/2 to 2”).
• Bake 10 minutes at 425 degrees F on ungreased baking sheets.
on wire rack. Will store one month in a covered container.

Yield: 6 - 8 servings

MAPLE TOFU CHEESECAKE

By: Promez

filling
1/3 c orange juice
2 c mashed tofu
1 ripe banana
2/3 c promez
1 T unflavored gelatin
1/2 t vanilla
2-3 T lemon juice

Crust
I graham crust shell, baked

• Place orange juice in top of double boiler, sprinkle gelatin, stir until
gelatin is dissolved.
• Mix with all ingredients in a bowl and blend.
• Pour into baked, cooled crust.
• Refligerate 3 hours.

Yield: 12 servings
Page 11

MARGARITA LIME PIE WITH SWEET MESQUITE CRUST

By: The Scottsdale Institute

pie dough
1/4 c. mesquite meal
2 t. sugar
1/4 tsp. salt
1 cup + 1tsp a.p. flour
1 stick unsalted butter
1/4 c. ice water
1 filling
2 cans condensed milk
14 oz. fresh lime juice
4 oz. tequila
8 each egg yolks
2 each lemon zest
1 t. cornstarch
1 oz. grand marnier

1. Place mesquite meal, sugar and flour in food processor. Pulse to blend.
2. Cut cold butter into pieces and add to running processor one at a time.
Dough should form pea-sizes shapes.
3. With processor running, add ice water. Do not over mix.
4. Turn onto plastic and wrap forming a uniform ball. Refrigerate at least
15 minutes.
5. Roll out on a lightly floured board to fit a 10-inch pie pan and press
to shape around edges.
6. Place parchment over crust, fill with beans and bake for 12 minutes at
425 degrees F..
7. Remove beans and paper, prick dough with fork and finish pie crust at
350 degrees F.for 10 minutes.
1. Mix all ingredients except cornstarch in blender at high speed for 1
minute.
2. Pour mixture into a double boiler and whisk until it thickens slightly.
3. Make slurry with cornstarch and add to filling.
4. Continue to cook until moderately thick.
5. Remove from heat and pour into baked pie shell.
6. Refrigerate for 30 minutes.
Page 12

MESQUITE BEAN JELLY

half bushel mesquite beans

2 cups tart plum juice or 1 cup lemon juice
1 box jelling agent
7 1/2 cups sugar

Pick half bushel of mesquite beans without bug holes. Select beans
that are succulent, yet mature enough to have red tinge on the
pods. Wash the beans and snap into small pieces. Add plum or lemon
juices. Cook 1 hour in 3 to 4 quarts of water. Drain the juice and
save.

Place 5 cups of juice in a pan, bring to a boil and add jelling

agent while stirring vigorously. Bring the mixture to a boil that
cannot be stirred down; then add sugar and cook 5 more minutes.
Pour into glasses and jars and allow to cool.

MESQUITE BEAN WINE

3 lbs mesquite beans

1 cup chopped golden raisins
2-1/2 lbs granulated sugar
water to make up one gallon
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast

Wash the bean pods and break them into one-inch pieces. Put them into a
large cooking pot and cover them with about 7 pints water. Simmer slowly
for one hour, covered. Strain the beans off and discard. Pour the water
into a primary and stir into it half the sugar. Stir well to dissolve the
sugar, then add chopped raisins. Cover with cloth and set aside to cool.
When at room temperature, add acid blend, yeast nutrient and pectic enzyme.
Stir to dissolve these ingredients and set aside, recovered, for 12 hours.
Add activated yeast and recover. Stir daily for 7 days. Strain off and
discard the raisins, stir in remaining sugar until dissolved, transfer to
secondary, top up, and fit airlock. Rack into clean secondary, top up and
refit airlock every 30 days for next 4 months. Stabilize, bottle and allow
to age one year before drinking. This wine will keep well, getting better
as it ages. [Adapted from Dorothy Alatorre's Home Wines of North America]
Page 13

MESQUITE CORNBREAD

3/4 cup cornmeal

3/4 cup white flour
1/2 cup mesquite meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup yogurt
1 egg
3 tbs honey (or mesquite syrup)
3 tbs oil

Preheat oven to 340° F. Combine dry ingredients in a medium size bowl. Beat
egg in small bowl and stir in wet ingredients. Mix wet ingredients with the
dry ingredients and stir 1 minute. Pour into greased 8x8' pan and bake
20-25 minutes.

MESQUITE CORNBREAD

By: il

3/4 cup corn meal

3/4 cup white flour
1/2 cup mesquite meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Salt
1 cup yogurt
1 pc egg
3 tbl honey or mesquite syrup
3 tbl oil

Preheat oven to 340° F. Combine dry ingredients in a medium size bowl. Beat
egg in small bowl and stir in wet ingredients. Mix wet ingredients with the
dry ingredients and stir 1 minute. Pour into greased 8x8' pan and bake
20-25
minutes.
Page 14

MESQUITE CORNBREAD

3/4 cup cornmeal

3/4 cup white flour
1/2 cup mesquite meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup yogurt
1 egg
3 Tbs honey (or mesquite syrup)
3 Tbs oil

Preheat oven to 340° F. Combine dry ingredients in a medium size bowl. Beat
egg in small bowl and stir in wet ingredients. Mix wet ingredients with the
dry ingredients and stir 1 minute. Pour into greased 8x8" pan and bake
20-25
minutes.
I make my mesquite meal every year when the beans ripen. It is a great
addition to a lot of flours and to a lot of bread type stuffs.

MESQUITE CORNBREAD

3/4 cup cornmeal

3/4 cup flour
1/2 cup mesquite meal
2 tsp baking soda
1/2 Tsp salt
1 cup buttermilk or yogurt
1 egg
2 tbsp maple syrup or honey
3 tbsp oil
optional mix wityh dry ingredients
1 cup fresh or frozen corn
3 tbsp minced onion
3/4 cup grated jack cheese
1 tbsp chipotle flakes

Heat oven to 350 degrees F.

Combine dry ingredients in medium-sized bowl.
Combine the wet ingredients and stir into the dry ingredients just until
combined.
-Spread into greased 8” x 8” pan. Bake 20-25 minutes
Page 15

MESQUITE CRÊPES

By: Promez

3 eggs
1 t honey
1/8 t salt
1-1/4 c flour
1/4 c promez
1-3/4 c milk
2 T butter, melted
4 T butter
filling
8 oz cream cheese
1 T cilantro, minced
1 T parsley, minced
1 T garlic, minced

• Beat eggs until light, add honey, salt, pepper and flours
• Add milk 1/4 c at a time, blend and add melted butter
• Allow to rest for 2 hours; if need add milk to loosen batter
• Preheat a 10” skillet or crepe pan over medium heat
• Add 1/2 1 butter to pan and pour 1/4 c batter and tilt pan to spread
batter
• Cook I Or 2 minutes until bubbles form on crepc~ flip the crepe and cook
until light brown
• Stack crepes to cool.
• Soften cream cheese in microwave
• Add other ingredients and mix thoroughly
• Spread 2 T on each crepe, roll and slice crepe crosswise, or at a bias,
into equal piece.

Yield: makes 12 crepes

Page 16

MESQUITE DINNER ROLLS

By: Promez

i c. warm water
21 active dry yeast
2 t. sugar
1 c. promez
2 t. salt
3-1/2 to 4 c. white flour
2 c. whole wheat flour.
2 c. milk

• Soften yeast in warm water

• Mix with sugar, salt, PROMEZ and 2 C. white flour.
• Beat 2 minutes with whisk.
• Add egg and 1 C. whole wheat flour. Whisk 1 minute.
• Stir in rest of whole wheat flour and enough white flour to make
stiff dough.
• Knead 8-10 minutes on floured surface.
• Cover and let rest 20 minutes. Punch down and divide in half.
• Shape each half into 12 balls.
• Place on 2 greased baking sheets. Let rice about 30 nlinutes.
• Bake 25-30 minutes at 400 degrees F.

Yield: 12 -14 rolls

MESQUITE FLOUR

info

Pioneers used this flour as a stretcher when 'real' flour began to run out.
For the
original people, of course, it was flour.

Use only tree-ripened beans, tan to reddish brown, (Important! Green

Beans Don't Work and always check for bugs!) Sun dry or oven dry; or
parch carefully. Rough-grind pieces (1-2 inches) in a muddle or on a
similar
stone surface. Mortar and pestle will do for small amounts. Regrind until a
rough
but uniform meal is produced. Sun dry or oven dry again
(Important Step)
Fine -grind to produce a flour roughly the consistency of cornmeal. Do not
sift.
Use as a substitute for flour or half and half in any recipe.
Useful in flour tortillas, biscuits, bread, or mush.

One may shape into small cakes and sun bake or oven bake, using only water
(or milk if available) and a little oil or fat.
Page 17

MESQUITE FLOUR TORTILLAS

1-1/2 cup white flour

1/2 cup mesquite flour
3 tbs oil
1/2 tsp salt
1/2 cup warm water

Mix together dry ingredients. Use a wooden spoon to stir in oil, then
water, making a ball. Knead for 2 minutes, then cover and let sit 20
minutes. Divide into 12 balls, then flatten into 1/8' disks and cook in a
dry skillet at medium temperature. When slightly brown (appx. 2 minutes),
turn and cook the other side 1 minute. If you plan to use the cooked
tortillas at a later time you can store them in a plastic bag.

MESQUITE FLOUR TORTILLAS

By: Lil

1/2 cup mesquite flour

1 1/2 cup white flour
3 tbl oil
1/2 tsp Salt
1/2 cup water; warm

Mix together dry ingredients. Use a wooden spoon to stir in oil, then
water,
making a ball. Knead for 2 minutes, then cover and let sit 20 minutes.
Divide into 12 balls, then flatten into 1/8' disks and cook in a dry
skillet
at medium temperature. When slightly brown (appx. 2 minutes), turn and cook
the other side 1 minute. If you plan to use the cooked tortillas at a later
time you can store them in a plastic bag.
Page 18

MESQUITE FLOUR TORTILLAS

By: Promez

1-1/2 c. tmbleached flour

112 c. promez
3 t. canola oil
1/2 t. salt
1/2 c. warm water

• Mix together flour, meal and salt.

• Drizzle on oil and stir with fork.
• Stir in warm water and make into a ball.
• Knead 2 minutes on floured board -
• Cover and let rest 20 minutes.
• Divide into 12 balls. Roll each into 1/8' thick circle.
• Cook in dry skillet over medium heat.
• When slightly browned on one side (1 minute). flip to cook 10-15
seconds more.
• Stack in plastic bag immediately and allow to steam.
• Store at room temperature 2 to 3 days. For longer storage keep in
refrigerator.

Yield: 8-10 tortillas

MESQUITE GRANOLA

By: Promez

3 c. rolled oats 1 c. promez

1/4 c. sesame seeds 1/3 c. oil
1/2 c. each almonds. 2/3 c. honey
dr roasted peanuts, 2/3 c peanut bu; tter

Note: Coconut, sunflower seeds, sesame seeds, walnuts, raising, dates may
be added. Add raisins
or dates after removing from oven.
Stir together oats, almonds, sesame seeds, and sunflower seeds in large pan
and toast lightly.
Bring oil, honey and peanut butter to a boil in a saucepan; combine the
sauce with oat mixture, add dry roasted peanuts, coconut, and
PROM EZ.

Yield: 18 bars
Page 19

MESQUITE INFORMATION

info

Mesquite Recipes Links

* Desert USA
* SW Harvest Recipes
* Twin Cities Dining
* Cocina de Vega
* San Pedro Mesquite
* Alans Kitchen
* Hormel Foods
* McCormick

Q. How do you use Mesquite Meal?

A. Add it to stir-fry’s, soups, just about anything. Use it as a flour

substitute, as a condiment the versatility is truly limitless. Using
Mesquite with other foods helps to lower the glycemic load of high carb
foods. What this means to you is that you don’t get hungry so fast, it
reduces the amount of sugar that is stored as fat, prevents blood sugar
spikes, and it helps to liven up recipes that might need a little pizzazz.
Use it on fish, meat, and poultry to add dietary fiber and great taste to
your meals.

Q. Why is low Carb important?

A. Truly, low carb is sort of a misunderstanding. What we really know today

is that there are “good” carbs and “bad” carbs. Limiting carbs that are
high glycemic is really what’s important. In the late 1960’s America
learned that fat in our diets was directly related to heart disease.
Without understanding that only certain fats needed to be avoided we cut
all fats to a minimum. The food industry replaced the fats with sugars in
order to keep foods tasting good and it worked. Unfortunately, we did not
know that the high carbohydrate diet the American Heart Association and
others had recommended would cause the obesity problems of today.

Q. Why is low fat important?

A. Here too we find that low fat really means limited saturated fats and
avoidance of partially hydrogenated fats. Mono and poly unsaturated fats
are healthy and we need them.

Q. What do you mean by “Low Glycemic?”

A. Low glycemic means that the carbohydrates you eat will not significantly
raise your blood sugar. If you eat, lets say, potatoes then you will
increase your blood sugar to a level that calls for an insulin response
from your body. Insulin enters your blood and stores the carbohydrates in
the muscle and liver but just a little may be stored there so the rest is
stored as fat. Low glycemic foods will not call for an insulin response and
there fore no carbs will be stored as fat.

Q. Why is Dietary Fiber important?

Page 20

A. Dietary fiber has been show to slow down digestion allowing carbs to be
absorbed into the blood stream slowly. This too prevents a call for an
insulin response allowing your body to utilize these “sugars” as they
become available essentially burning them as needed. Dietary fiber also
helps lower bad cholesterol and increase good cholesterol. In short, it’s
very healthy for one to increase their intake of dietary fiber.

Summary:

Today we are very aware of our need to be careful of the foods we eat. We
look to labels for information on the amount and type of fats, the amount
and type of carbohydrates, and total calories per serving. Selecting high
quality, low carbohydrate, low fat, low glycemic, high dietary fiber food
is difficult, but now there is help.

Mesquite meal is 100% natural, low in carbohydrates and fat, low glycemic,
high in dietary fiber, and naturally sweet. You can sprinkle, shake, or mix
mesquite meal into all of your everyday foods to create healthier and
tastier dishes with very little effort.

This traditional Native American food is produced by gathering ripened seed

pods from the mesquite tree and grinding them into a high protein flour.
Desert dwellers have used mesquite pods as a staple food for centuries and
bartered with them to neighboring tribes. Mesquite meal is great for
flavoring steaks, chicken, pork and fish. It can be added to vegetable
stir-fries, scrambled eggs, biscuits, breads, soups, even ice cream. The
list is endless.

Mesquite meal can be used as either flour or a spice. As flour, it is

generally used in combination with other flours using about 30% mesquite.
As a spice, sprinkle generously then grill, fry, broil or add it to almost
anything for a great mesquite flavor. It won't take long to adjust the
amount to use for your personal taste.

In addition to its great taste, the major benefits of mesquite meal include
high dietary fiber content, high protein and a high lysine content. It's
also a good source of manganese, potassium and zinc. The result is a food
with the ability to stabilize your blood sugar level. This is very good
news for diabetics, weight watchers and for those who want to eat
healthier. For anyone who uses a meal replacement drink and finds they are
hungry long before lunch time will love mesquite meal. Just add a
tablespoon of mesquite meal to your drink. It will help you stave off
hunger for about 4 to 6
Page 21

MESQUITE MEAL

1 x no ingredients

USING MESQUITE MEAL Generally, mesquite meal may substitute up to 1/3 flour
content in breads. The advantages to mesquite meal are high soluble fiber
content, protein and fructose sugar. The result is a food which tends to
stabilize the blood sugar Level. level.

MESQUITE MEAL TORTILLAS

1 1/2 cup unbleached flour

1/2 cup mesquite meal
3 tbsp canola or olive oil
1/2 tsp salt
1/2 cup warmm water

-Mix together unbleached flour, mesquite meal and salt.

-Drizzle on oil and stir with fork. Stir in warm water and make into a
ball.?
-Knead two minutes on floured board.
-Cover and let rest 20 minutes.
-Divide into 12 balls. Flatten into 1/8” thick disks.
-Cook in dry skillet over medium heat.
-When slightly browned on one side (1 minute), flip to cook 10-15 seconds
more.
-Stack in plastic bag and allow to steam.

Store at room temperature 2 to 3 days. For longer storage, keep in

refigerator.

MESQUITE MOLASSES

4 quarts water
1 lb mesquite pods (washed)

Place water and pods in a covered crock pot and cook at low heat for 12
hours. Strain, then reduce by boiling to the consistency of thin syrup.
Cool and serve the thick, bold syrup on hotcakes or Texas Toast.
Page 22

MESQUITE MOLASSES

4 qrts water
1 lb mesquite pods; washed

Place water and pods in a covered crock pot and cook at low heat for 12
hours. Strain, then reduce by boiling to the consistency of thin syrup.
Cool
and serve the thick, bold syrup on hotcakes or Texas Toast

MESQUITE MOLASSES

4 quarts water
1 lb mesquite pods (washed)

Place water and pods in a covered crock pot and cook at low heat for
12 hours. Strain, then reduce by boiling to the consistency of thin
syrup. Cool and serve the thick, bold syrup on pancakes or Texas Toast.

MESQUITE MOLASSES

1 x no ingredients

4 quarts water>
1 lb Mesquite pods (washed)

Place water and pods in a covered crock pot and cook at low heat for 12
hours. Strain, then reduce by boiling to the consistency of thin syrup.
Cool
and serve the thick, bold syrup on hotcakes or Texas Toast.
Page 23

MESQUITE MOUSSE

By: Promez

2 c mesquite broth
(see recipe on next page)
12 oz evaporated milk
1/2 c water
6 T cornstarch
2 eggs
1/4 c hazelnut liqueur

• Combine mesquite broth and milk in double boiler

• In small bowl or cup combine and stir cornstarch and water
• Add to broth and milk mixture
• Cook over boiling water for four minutes
• Cover and allow to sit for ten minutes
• Beat eggs in a bowl, add one cup of PROMEZ mixture to eggs, stirring
constantly
• Add this mixture to the rest of the mixture
• Cook and stir for four minutes over boiling water
• Slowly stir in liqueur
• Pour into rinsed 1 qt (or individual) mold(s)
• Chill until set - about four hours

Yield: 6 servings

MESQUITE PINOLE

By: il

Usuallythe beans (pods and seeds) were ground into a coarse meal, then by
adding water, were transformed into a gruel or a cake without cooking. Some
cultures are said to have taken the seeds from the pods and ground them
into
a flour called pinole, from which a bread was actually baked.

The pods of all 3 common species of mesquite -- Honey Mesquite (Prosopis

glandulosa), Screwbean Mesquite (Prosopis glandulosa) and Velvet Mesquite
(Prosopis velutina) -- are edible, although the Screwbean is less flavorful
than the more widespread Honey Mesquite.

Add the authentic Southwest taste of mesquite to your meals by trying the
following recipes, (I posted the recipes seperately) or simply sprinkle
mesquite meal on meats and vegetables before grilling.
Page 24

MESQUITE TEA

By: Promez

8 mesquite pods
1 quart of water

MOLASSES

4 quar

none

water
1 lb Mesquite pods (washed)
Place

ter and pods in a covered crock pot and cook at low heat for 12
hours. Strain, then reduce by boiling to the consistency of thin syrup.
Cool
and serve the thick, bold syrup on hotcakes or Texas Toast

Mesq

OIL FREE POT PIE CRUST

By: Promez

1 c. warm water. 1/4 c. promez

1 pkg. active dry yeast 1/2 t. salt
2 t. honey
2/3 c. cornmeal unbleached whole wheat flo; ur , white flour

• Soften yeast in warm water, stir in honey.

• Mix cornmeal, flours. PROMEZ and salt together.
• Gradually stir into yeast mixture.
• Place dough on floured board and knead lightly 1-2 minutes.
• Roll out to 9xl 3 and place on pot pie filling.
• Cut vent holes in. crust.
• Bake 35-45 minutes at 375 degrees F or until bubbly and crust
golden
Page 25

PASTEL DE CHOCLO (CORN PIE)

By: Promez

1 l5oz can each cream

and whole kernel corn
4 eggs
1/2 c milk
3/4 c sugar
2 1/2 c soft bread crumbs
1 T promez meal
1/2 t vanilla extract
1 t salt

• Preheat oven to 3750 F

• Lightly beat eggs and blend all ingredients
• Spoon into well greased 9” x 11” pan
• Bake for 50 minutes or until browned on top
• Cure two hours to five days
• Serve with whipped cream

Yield: 12 servings

PECAN PIE

By: Promez

2/3 c white sugar

2/3 c brown sugar
2 T promez meal
1 T whole wheat meal
4 eggs. beaten
1/8 c maple syrup
3/4 c white karo syrup
1/4 c maple syrup or maple flavor
3 T margarine, melted
2 c pecans

• Preheat oven to 375 F

• Mix first three ingredients in a bowl
• Beat eggs and add to dry mixture
• Blend all ingredients reserve 1/2 cup of pecans for topping
• Pour into pre-baked pie shell, add whole pecans to surface.
• Cover with aluminum foil and bake for 15 minutes; remove foil
and reduce heat to 35O~, bake for additional 45 minutes. Pie
should be bubbly. Allow pie to cool in oven

Yield: 10 servings
Page 26

PINOLE - TRADITIONAL

1 tablespoon mesquite flour

1tablespoon saguaro seed meal
1 cup of water

Stir all together and drink before flour settles to the bottom. Milk can be
used instead of water.

Yield: serves one

PUMPKIN CHEESECAKE BARS

By: Promez

16 oz pound cake mix

4 T promez powder
3 eggs
8 oz soft cream cheese
4 t pumpkin spice mix
8 oz sweet condensed milk
16 oz pumpkin mix
2 T butter, melted
1/2 t salt
i c chopped nuts

• Preheat oven to 3500 F

• In large bowl combine cake mix, 1 egg, butter, 2 t pumpkin spice, 2 T
PROMEZ
• Mix until crumbly
• Press onto bottom of 15 x 10 inch jellyroll pan, set aside
• In large bowl beat cream cheese until fluffy
• Gradually beat in milk, eggs, pumpkin, rest of mesquite powder and spice
mix, salt- mix
• Pour over crust, sprinkle nuts on top
• Bake 30 35 minutes until set
• Cool, cut into bars - Refrigerate

Yield: 24 3” bars
Page 27

RANCH GRANOLA

By: Promez

1/4 c promez meal

2 c oats
1/4 c bran
1/4 c wheat germ
1/3 c chopped almonds
1/2 T cinnamon
1/3 t cardamom
1/3 t ginger
1 tcanola oil
11 honey
1/3 c apple juice
1/4 tvanilla
zest 1/2 orange
zest 1/2 lemon
1/4 c orange juice
1/4 c lemon juice
1/4 t almond extract

• Heat oven to 300 F

• Mix dry ingredients
• Heat wet ingredients
• Blend thoroughly
• Spread on baking sheet 1/3 inch thick
• Bake until it is toasted (25 minutes)

Note: Coconut, sunflower seeds, sesame seeds, walnuts, raisins, dates may
be added. Add raisins or dates after removing from oven.
Page 28

SONORAN BAKLAVA

By: Promez

1 1/2 c butter/margarine
1 c milk
2 eggs, beaten
1/4 c promez
2 c flour
1/4 t salt
4 t baking powder
1 c pecans
1/2 t cinnamon
6 T sugar
i c honey
1 c water
2 c sugar
1 t lemon juice

• Preheat oven to 3750 F.

• Melt butter add milk, allow to cool
• In large bowl sift meals, salt and baking meal
• Add beaten eggs to milk and butter mixture.
• Stir liquids into meals. Mixture will be stiff.
• Combine pecans, cinnamon and 6T sugar. Knead into batter
• Lightly grease 11” x 15” pan. Spread batter evenly.
• Bake at 375” F for 20 minutes, lower temperature to 3500 and bake
additional 20 minutes or until done.
• In a sauce pan combine honey, water, 2 c sugar, and lemon juice. Boil for
5 minutes, allow to cool.
• Remove baklava from oven and cut into diamond shapes while hot.
• Pour cooled syrup over hot baklava. Cool before serving.

Yield: 10 servings

SONORAN COOKIES

By: Promez

2 c whole wheat flour

1 c mesquite meal 2 eggs
2 t baking powder 1 cup oil
1/2 t baking soda
1/2 c sugar

• Preheat oven to 375 F

• Blend dry ingredients in medium bowl
• Beat eggs lightly in another bowl, add oil and blend
• Combine all ingredients until well mixed
• Drop on ungreased cookie sheet
• Bake by rounded teaspoons for 35 minutes or until lightly browned

Yield: 24 cookie
Page 29

SONORAN COOKIES II

By: Promez

2 c corn tortilla mix

1/2 c promez
2 t baking meal
2 t baking soda
1 c sugar
1 egg
1 c butter or margarine
2 t vanilla

• Heatovento375F.
• Melt butter, add sugar. egg and vanilla.
• Mix until well blended, add dry ingredients and beat until mixture is
smooth.
• Roll into 2” balls, press onto cookie sheet.
• Bake 15 to 20 minutes or until done. Do not overbake.

Yield: 24 cookies

SONORAN OATMEAL COOKIES

2 c whole wheat flour

1 c sugar
1/2 c PROMEZ mesquite meal
2 eggs
1 c oats
1 cup margarine or butter
2 t baking soda
1/2 cup chopped nuts
2 t baking powder

* Preheat oven to 400 0F

* Blend first five dry ingredients (flour, meal, oats,
soda and baking powder ) in medium bowl
* Blend margarine ( or butter ) and sugar, add eggs
* Combine all ingredients until well blended
* Drop on un-greased cookie sheet
* Bake by rounded teaspoons for 25 minutes or until
lightly browned
Page 30

SOUR CREAM ZUCCHINI BREAD

By: Promez

2 c whole wheat flour

1 c promez
l-l/2t gluten
1/2 t baking powder
1 t baking soda
1 salt
i c sugar
3 eggs
1 t vanilla
2 t cinnamon
i c oil
3/4 c diced mango
3/4 c chopped walnuts
1/2 c sour cream
2 cups grated zucchini

• Preheat oven to 3500 F

• Grease and flour two 8” x 4” pans
• Sift flours, baking powder, soda and salt
• Add sugar, cinnamon and nuts to mixture
• Beat eggs and all ingredients to flour mixture
• Mix thoroughly
• Bake for 1 1/4 hour until done, cool.

Yield: 16 slices
Page 31

SOUTHWEST FOCACCIA

By: Promez

1 pkg. active dry yeast

1 c. warm water
2 t. sugar
3/4 t. salt
1/2 c. olive oil
1/3 c. promez
2-1/2 - 3 c. unbleached flour
3-4 cloves garlic, minced
1-2 t. chipotle flakes
1/4 c. grated parmesan

• Heat 1/4 C. olive oil in small pan and sauté garlic until soft and
golden.
• Stir in chipotle flakes and set aside to cool.
• Combine yeasL and water in a large bowl, let stand 5 minutes.
• Stir in sugar, salt and 1/4 C. oil.
• Add 1 C. flour and beat with a wire whisk or spoon 2-3 minutes.
• Stir in PROMEZ and enough flour to make a soft dough.
• Knead on floured surface 8-10 minutes.
• Covcr and lct rcst 20 minutes. Punch down and roll out to fit a
well-greased 10x15' baking pan.
• After placing on pan, pierce dough at 1” intervals.
• Drizzle with garlic-chile mixture, and sprinkle with cheese,
• Let rise until puffy (10-15 minutes).
• Bake 15-18 minutes at 400 degrees F. or until golden brown.

Yield: 12 servings
Page 32

SPOONBREAD

30 oz creamed corn
2 eggs
1/3 cup oil
1 sml onion
1 clove garlic (or more)
2 oz black olives
1 tsp baking powder
1/4 cup cornmeal
1/4 cup mesquite meal
2 oz chopped green onions
1/2 tsp cumin
3 cups grated sharp cheddar cheese

-Heat oven to 375 F. Grease 9” round pan

or 7” x 11” dish.
-Combine corn, eggs, oil, onion, minced
garlic, olives and chiles in a bowl.
-Sift together baking powder, corn,
mesquite meal and cumin together in
another bowl.
-Mix dry and wet ingredients and 1 cup of
cheese until well combined.
-Pour into prepared pan. Top with
remaining 1 cup of cheese.
-Bake for 50 minutes until lightly browned.

STUFFING

By: Promez

3 T butter
1/2 c chopped celery
1 small onion, chopped
1 ~ commercial
stuffing mix
4 T promez

• Sauté celery and onion lightly in butter in a small pan

• Blend PROMEZ meal into dry commercial dressing in a large bowl
• Add sautéed vegetables,
• Add liquid recommended in dressing stir until combined
• Transfer to oven proof casserole
• Bake 3500 F for 45 minutes

Yield: 6 - 8 servings
Page 33

VEGETABLE POT PIE

By: Promez

4 med.. potatoes, cubed

4 med. carrots, sliced
2 t. vegetable oil
1 large onion, chopped
16 oz, firm tofu, drained cut into 1/2; ” cubes
3/4 c. vegetable broth
4 t. light soy sauce
1 c. frozen or fresh peas
4-5 green-chiles, roasted peeled & chop; ped (optional)
2 rounded t. flour
0.1 recipe pot pie crust.

• Place potatoes and carrots in large pot with water to just cover
veggies.
• Cover and cook just until tender.
• Sauté onion in oil 3 minutes. Add tofu and brown slightly.
• Sprinkle with flour.
• Add broth and soy sauce, stirring well.
• Add to potatoes and carrots (undrained) and simmer stew until
slightly thickened. Add peas and chiles. (May refrigerate overnight)
• Pour into 9x13 inch pan and top with crust.
• Bake 35-45 minutes at 375 degrees F or until bubbly and crust
golden

Yield: serves 8

WALNUT PIE

By: Promez

3/4 c maple syrup

2 tbutter
1 t cinnamon
1 T promez
3 large eggs
1/2 lb. chopped walnuts
it grated orange zest
3 T fresh orange juice
1/4 t salt
whipped cream w/ orange peel zest

• Whisk syrup, butter, cinnamon, PROMEZ, eggs, zest, juice, and salt until
smooth.
• Pour into shell and bake at 4500 F for 10 mm.
• Reduce heat to 350” F bake for 30 minutes more.
• Cool, garnish with orange zest and add whipped cream.

Yield: serves 10
Page 34

WILD HONEY CAKE AND WOJAPI

1 x no ingredients

Blueberry Wojapi
5 cups blueberries
water to cover
1 cup sugar
1/2 cup corstarch (mixed with water)
2 tbl lemon juice
add sugar and water to blueberries, cover and simmer until cooked.
Add corstarch water mixture slowly while stiring until thick. Add
lemon juice. Cool and blend with a blender until smooth.
Wild Honey Cake
1 cup water
1/3 cup wild honey
1/3 cup oil
3 eggs
1 box Duncan Hines yellow cake mix
1/3 cup mesquite flour
2 tbl flour (add only at high altitude)
Glaze
1/4 cup wild honey
1/4 cup orange juice
1/4 cup sun flower seeds
Mix first four ingreadients then add cakemix, mesquite and flour (if
needed). Mix slowly until smooth then beat 2 minutes at medium speed.
Pour into cupcake pans and bake at 375F, about 15 -18 minutes. Mix
glaze and use while cupcakes are hot and spinkle with sunflower
seeds.
To assemble dessert (all served cold). On a dessert dish make a
design with wojapi using a squeeze bottle place one cupcake in middle
of design, top with a little whip cream and a sprig of mint

WOJAPI AND WILD HONEY CAKE

1 x no ingredients

Blueberry Wojapi
5 cups blueberries
water to cover
1 cup sugar
1/2 cup corstarch (mixed with water)
2 tbl lemon juice
add sugar and water to blueberries, cover and simmer until cooked.
Add corstarch water mixture slowly while stiring until thick. Add
lemon juice. Cool and blend with a blender until smooth.
Page 35

ZUCCHINI FINGER FOOD

By: Recipes courtesy of Promez

3 cup grated zucchini

1/2 cup chopped onion
1/3 cup bacon bits
¾ cup bakingmix
1/4 cup mesquite meal
1/2 cup oil
½ cup parmesan
2 cloves garlic, minced
4 eggs
½ tsp gluten
salt and pepper

~Preheat oven to 350 degrees F.

-In large bowl beat eggs and blend in all ingredients.
~Pour into 7” x 11” baking dish.
Bake for 25 minutes until lightly browned.
-Cool and cut into strips. Recipe makes approximately 25 pieces.