Mace is an assertive spice similar to nutmeg, with both coming from the same tree. Nutmeg is the seed, while mace comes from the bright red (when fresh) arils that wrap around the outer surface of the seed. Mace is more aromatic, less sweet, and a bit spicier than nutmeg, though they can be used in many of the same dishes. Try mace in fruity desserts like pies and cobblers, sprinkled on coffee drinks, puddings, or ice cream, and in any type of baked good where you would typically use nutmeg. In addition to sweet preparations, mace is also good in savory dishes like meatballs, soups (especially those with carrot, sweet potato, or squash), stews, quiches, and curries. If you would like to participate in future installments of this series, you can sign up with the CRDL.
Protein Smoothie
- 1 cup milk of choice
- 1/2 cup cooked pumpkin or squash
- 1 scoop plain or vanilla protein powder
- 1/2 tsp ginger
- 1/4 tsp mace
- 1 pinch cinnamon
- maple syrup to taste (optional)
This quick and filling smoothie is a tasty source of both protein and fiber and can be easily customized to fit your personal preferences. Personally, I like to use unsweetened coconut milk and vanilla protein powder to hit my desired level of sweetness. You may prefer a sweetened milk and an unsweetened powder, both sweetened, or both plain with a touch of maple syrup added. Experiment with a few different variations to find what works best for you. To prepare, simply combine all the listed ingredients in a blender or bullet blender and run until smooth. I suggest adding the milk first to prevent the protein powder from clumping in the bottom of your blender.
Mushroom Soup
- 4 cups chicken broth
- 1 bunch green onions
- 1 8oz package mushrooms
- 1 cup carrots
- 1 tbsp fresh ginger or ginger juice
- 2 cloves garlic
- 1/2 tsp toasted sesame oil
- 1/4 tsp mace
Crush and chop the garlic cloves and set aside. (Exposing the interior of the garlic to oxygen activates the allicin, so by preparing it first you allow this reaction time to take place while you prepare the other ingredients.) Slice your mushrooms, carrots, and green onions and place them in a medium sauce pan with the garlic, broth, ginger, and spices. Simmer the soup, covered, for about 20 minutes or until the carrots reach your preferred level of tenderness. Add the toasted sesame oil and simmer for a few minutes more. Remove from heat and serve.