LA_Yoga_-_March_2018_Red

Mesquite Superfood Cake
Cake Photo by Oliver Barth

M

esquite boosts the flavor of this

springy and extra moist coffee

cake.

Makes 1 9-by-9-inch cake

1¾ cup Spelt Flour

¼ cup Mesquite Powder

1/3 cup Hemp Seeds

1 tsp Baking Soda

2 tsp ground Cinnamon

½ tsp ground Cardamom

¾ tsp Sea Salt

½ cup Coconut Oil, melted

1 cup Coconut Sugar

1½ cups unsweetened Applesauce

2 Tbsp fresh Lemon Juice

1 tsp Vanilla Extract

Lucuma Powder, or Powdered
Sugar, for sprinkling (optional)

Instructions

• Preheat the oven 350° F. Coat a 9” by 9”
  pan with cooking spray.


• In a medium mixing bowl, combine the
  flour, mesquite powder, hemp seeds, baking
  soda, cinnamon, cardamom, and salt.
  Mix well.


• In a large mixing bowl, stir together
  the coconut oil and sugar. Mix in the
  applesauce, lemon, and vanilla. Add the
  dry ingredients to the wet, and mix until
  just combined, with no dry ingredients
  remaining. Transfer the mixture to the
  prepared pan, and lightly smooth out
  the surface into a flat layer. Bake for 45-50
  minutes, or until top is golden and an
  inserted toothpick comes out clean. Remove
  from the oven. Let cool in the pan for 10
  minutes, then transfer the cake to a baking
  rack to cool completely. To serve, sprinkle
  lightly with lucuma powder or powdered
  sugar, and cut into squares or slices.


• Cake will last for three days, covered,
  at room temperature.

Julie Morris is the best-selling author of cookbooks
including Superfood Kitchen, Superfood Snacks, and
Superfood Smoothies. She has also just launched
Luminberry. It’s the world’s first online cooking
school that’s entirely dedicated to superfood cuisine:
luminberry.com

Mesquite Powder

by Julie Morris

M

esquite powder is derived from

the edible bean-like pods of the

spiny trees or shrubs belonging to

the genus Prosopis, and has been a traditional

staple food of indigenous cultures from the

arid regions of the Americas. Native to South

America, the mesquite tree produces large seed-

filled pods, which are collected, ground into

a delicious flour, and used in recipes. Desert

dwellers often relied upon the sweet pods as

a staple food, and would even use them as a

bartering tool with neighboring tribes.

Mesquite is of particularly great value to

those looking to balance blood sugar levels.

Mesquite flour offers a naturally sweet flavor to

recipes, but its sugars are derived from fructose

(which does not require insulin to digest and

is readily metabolized). Additionally, the flour

is an excellent form of fiber – meeting almost

a quarter of daily needs in just two table-

spoons – which not only improves digestion but

further benefits sugar metabolism. Mesquite

also contains lysine (an amino acid), as well as

notable quantities of digestible protein, calcium,

magnesium, potassium, iron and zinc.

Mesquite carries a sweet, smoky flavor that

is reminiscent of carob, with caramel under-

tones. It’s rich taste and aroma pairs well with

both vanilla and chocolate, and it lends a

delightful maltiness when used in sweet treats

and smoothies.

Chocolate Mesquite Bliss Balls

by Nikki Sharp

T

his superfood has a nutty, caramel

style flavor. It pairs great with banana

in smoothies, overnight oats, and any-

thing chocolate flavored. It is low on glycemic

index, meaning it won’t spike your blood

sugar, so add this to bliss balls for a decadent

snack for that 3pm slump.

1 cup walnuts

6 pitted dates

2 tbsp raw cacao powder

1 tbsp mesquite powder

¼ tsp vanilla extract

small pinch sea salt

Instructions

• Blend all ingredients in a food processor,
  scraping sides as necessary. Roll into
  one inch size balls. Optional to add in
  one tbsp maca powder and roll in
  unsweetened desiccated coconut.
  Freeze for 20 minutes.

Nikki Sharp is a wellness expert who is the author of

The 5 Day Real Food Detox and the upcoming Meal

Prep Your Way to Weight Loss: nikkisharp.com

Baobab

N

aturopathic Doctor Luc Maes and

his company Kaibae have established

partnerships with communities in

Ghana to harvest organic baobab. According

to Dr Maes, “Baobab fruit powder addresses

important elements in the prevention of

chronic disease. Its prebiotic fiber benefits the

immune and the digestive system. Baobab fruit

powder has an extensive nutrition profile of

antioxidants, Vitamin C, and minerals such as

calcium, magnesium, and potassium which all

supports healthy blood sugar balance.

How does Dr Maes use baobab? “ I like

drinking it in my morning smoothie. A really

simple recipe is to just add a tablespoon of Bao-

bab in room temperature water, my workout

bottle, or cold with a squeeze of lemon! Bao-

bab has a naturally sweet and tangy flavor so

you don't need to hide the taste. My wife Bar-

bara mixes it in her plain yogurt every morning,

boosting the nutrition and giving a great taste to

yogurt without any sugar. We love it in granola

and even sprinkled on salads or popcorn!