"Maya Nut Could Boost Resilience to Climate Change," by Erika Vohman, Founder and Executive Director of Maya Nut Institute, is an exciting exploration of the future role of this integral dominant tree species in tropical forests of Mexico, the Caribbean, Central and South America; Brosimum Alicastrum.  

Since the writing of this article, researchers have discovered, "Brosimum does an amazing and rarely documented trick with atmospheric carbon.  It uses the Oxalate pathway to convert atmospheric carbon to calcium carbonate, effectively putting it into the geologic carbon cycle, removing it from the organic carbon cycle for, well, possibly millions of years!" - Erika Vohman

It's not your every day decaf coffee alternative that converts atmospheric carbon to geologic carbon!

Capomo does not want to replace Coffee.

The alternative Capomo offers is to Decaf Coffee.  

Nutritionally void, chemically - altered flavor profile, and stripped of the bright red coffee berries greatest Jewel - Caffeine, make the decaffeinated coffee option completely lacking in style, at the very least.  In fact, the greatest loss of replacing decaf coffee with a nutritionally rich, culturally expansive, ecosystem sustaining superfood, would be the loss of the most joyful comradic joke in the coffee house - decaf coffee: what's the point?

The point is, an attempt at flavor and ritualistic comfort for those avoiding caffeine.

The point is, carcinogenic chemicals and an abundance of resources used in processing.

The point is, we did not know.  

Capomo.

A little spice is nice year round, especially when it's Chai.  When caffeine comes between you and your Chai Tea, naturally caffeine-free Capomo offers a new infusion to this ancient spiced treat.       

Infuse a piping hot Capomo drink, by brewing method of your choice.  Stir one bountiful tablespoon of Chyawanprash per cup to bring both sweet and spicy to the party, with a healthy dose of Ghee goodness.  Chyawanprash adds Chai's spicy cinnamon, black pepper/pippali, cardamom and clove, to medicinals; ashwagandha, bacopa, saffron, licorice, guduci, haritaki, shatavari and over 40 more!  

Pour the contents of 1 -2 capsule of Tattva's Supercritical Ginger into the steaming brew, for what would Chai be without this sweetest of roots?  Add cream and additional sweeter to taste.

The Maya Nut Institute and their re-forestation partners have planted two million Capomo trees in Latin American Forests, including parts of the Amazon Rain Forest, largely since 2012. 

According to the Maya Nut Institute, the recent motivation to plant the Capomo (Brosimum Alicastrum) trees is the Cow farmers' need for leaves as food (fodder), for their Cows, due to failing grass production.

Capomo leaves increase the Cow's milk supply by 1 to 2 liters, per day, compared to Cows fed on pasture grass.  (Korn, Capomo: Good cheer from the gods)  

Ironically, the primary contributor to the culling of these ancient American forests, is the creation of pasture land for Cows and, their subsequent culling.  Now the lands' native trees, whose fruits supply a complete vegetable protein, return to perfectly nourish and support Cows for whom this area has become home. 

Someone in say, Costa Rica, could live forever on Cow's Milk and Capomo.  

Photos: Sacred Cows in Vrndavan; by Panca Tattva and Sukti

Korn, L. (2011). Capomo: Good cheer from the gods. Retrieved from http://www.drlesliekorn.com/capomo.html

Living in the cloud that is Seattle, turned me into a Sun Worshipper indeed, along with all the plant inhabitants of 6 National Forests including Olympic National Park, 3 State Forests and an assembly of smaller parks blanketing the Evergreen State.  The Capomo Tree, Brosimum Alicastrum, the tallest tree in their Southern forests, shares our adoration, reaching arms to sunlight and converting it into carbohydrates and oxygen, while drawing in carbon dioxide as it's own breath.  

Though Capomo trees adapt to a multitude of climates and conditions, the Maya Nut Institute has had greatest success planting in full sun and controlling for weeds, with fruiting occurring as early as 4 years.  The Capomo tree can grow as old as 100 years, providing as much as 800 pounds of food a year for forest creatures and enterprising humans.  After harvesting, Maya Nut Workers lay Capomo out on roof tops to dry in the Sun, further utilizing this gracious energy supply.

For today's brewing technique, we harness this lavish solar energy to prepare Capomo, Sun Tea Style.  I suggest 2 to 3 heaping teaspoons of grounds per cup of water, according to desired strength and taste.  Set in the direct sunshine for a few hours and strain.  Simple and free.  As with garden grown veggies, cyclically taking living sunlight into their leaves, versus plants straining under artificial light indoors, Sun Capomo yields aromatic complexity with unique layers of intriguing flavor.  Gratefully accepting the gift of sunlight energy, we keep our stove tops cool and energy bill low during the summer brewing months.

Olympic National Forest photo by Jonathan Barber.

With over 150 traditional names illustrating the vast expanse and wide-spread use of Capomo, just who named this versatile seed, "Maya Nut"?  

That would be us - Modern Americans, specifically, modern indigenous peoples of Mexico, Central and South America.  Ancient Mayans certainly did not invent this title any more than we would call our own staple peanut, "United States Nut," though humans two milliniums from now may.  Truth be told, we could call Capomo, "American Nut," as her traditional use extends from South America through Central America, and Mexico, now continuing even further Northward on the continent to the U.S. in these latter days.

Modern observers have discovered groves of Brosimum Alicastrum in and around Mayan ruins, leading archeologists and ethnobotanists to conclude that Ancient Mayan's cultivated Capomo orchards as a staple crop, and term the widely utilized forest food, "Maya Nut."  According to Charles Peters novel hypothesis, Capomo-loving frugivorous bats congregated in and around the ruins, discarding the seeds after devouring their succulent flesh.  In this scenario, the ancient Mayan Capomo orchards transform into bat-disperesed forest gardens.  And so it goes; Capomo controversy, archeology and research march ever forward.

Just a few of more than 150 traditional names from Mexico south to Brazil, showcasing Capomo's expansive terrain and wide usage for food, medicine, carpentry, fuel, and fodder.

Mexico:  Capomo, Ramón, Mojo, Ojite
Guatemala: Ujuxte, Ax, Ramón
El Salvador: Ojushte
Hondoras: Masica, Pisba-waihka
Nicaragua: Ojoche, Pisba-waihka
Costa Rica: Ojoche
Panama: Berba
Cuba: Ramón Blanca
Haiti: Chokogou
Jamaica: Breadnut
Trinidad: Moussara
Venezuela: Charo Amarillo, Barimiso, Guaimaro
Columbia: Guaimaro, Charo, Sande
Ecuador: Sande, Tillo
Peru: Serpanchine, Capoma
Brazil: Taju, Murure
Bolivia: Sande

Of note:  In Peru, this resilient, long-lived, multi species nourisher, medicine and milk giver is called, Capoma and Serpanchine, both names feminizing the titles given this magnificent creature we may all be so fortunate to encounter.

Ask not how many calories are in your food; ask how many nutrients are in your calories.  Within the parameters of this question, live the scales for weighing the unregulated word, "Superfood." 

With relentless reminders that too many calories are to blame for our obesity epidemic, we often forget that calories are simply a unit of measurement for food energy.  Calories are the macronutrients of the diet; made up of fats, protein and carbohydrates.  Vitamin and mineral micronutrients are the true heavy-weights, the vital components of the macronutrient lacking in what is termed the Empty Calorie. 

Empty calories are carbohydrates and fats, void of nutritional value, and theirs is the leading role in over-consumption leading to obesity, lethargy and disease.  With these parameters in mind, we can say, a Superfood is a food whose macronutrients abound with the weight of their micronutrients, and to this definition, our humble Capomo (Maya Nut) stands up strong and proud.

Now for the math:  

With 395 calories per 100 grams of Capomo, carbohydrates make up 88% of those calories.  Fiber accounts for 6% of these carbohydrate calories, lowering the glycemic index, or the rate at which the blood absorbs broken down sugars, thus decreeing Capomo a complex carbohydrate.  All 9 essential amino acids plus 10 more make up 11% of Capomo's calories in protein, and fat comprises the last 1%.  Within these macronutrients are the following micronutrients, in order of nutrient density; potassium, magnesium, calcium, phosphorus, niacin, zinc, iron, vitamin C, pantothenic acid, copper, manganese, vitamin b6, thiamine, riboflavin, selenium, and vitamin A.

Many thanks to Mary at Summerville Antique Gallery for the use of her beautiful cast iron kitchen scale.

L-tryptophan present in both Capomo and cow's milk, may offer peace to sleepless nights, by activating the brain chemistry responsible for regulation of circadian rhythm - namely, serotonin and melatonin.  As we will explore, a spoonful of honey or sugar may be integral in this chemical reaction and response.  Note:  we have yet to be told that Capomo causes drowsiness, so while this is a gentle method for encouraging sleep, Capomo remains a non-sedating beverage for day time enjoyment.

Tattva's Herbs favorite Capomo preparation is the Saucepan Method.  A ratio of 2 to 3 heaping teaspoons to 1 1/2 cups of water on the stovetop at a low simmer, for 10 to 15 minutes, yields a full-flavored Capomo brew.  I stay beside my pan ready to reduce heat as needed, as Capomo can come to a boil quickly. Capomo enjoys her extended time in the saucepan, unfolding her wings of flavor, building layer upon layer of pillowy cacao notes, mahogany brown as puppy dog eyes. Subtle spicy aromatics fill the air and prepare the senses for relaxation. Remove from heat and strain into your favorite cup, add milk - used as a remedy for sleeplessness for centuries - and sweetener to taste.  

L-tryptophan, also present to a small degree in milk, is a precursor to serotonin, which the pineal gland then converts to melatonin, the hormone responsible for regulating circadian rhythm. It is postulated that increased carbohydrate consumption along side l-tryptophan increases it's ability to cross the blood brain barrier, thus, I encourage a healthy spoonful of honey or sugar, if such sweet treats are allowed in your evening calorie count.

May your sleep be sweet and deep.

Sometimes the small things carry us through the big things, like our momental coffee-time that brings energy and cheer to a full day of hard work.  Giving up this small pleasure during pregnancy can be a big disruption, but when little ones come to town, we must confess, “see you later, Old Friend.”  Now, I have as complex a relationship with coffee as the next gal; love the cascading gestalt of flavor and aroma, hate the dependency.  I love the stimulating pause for reflection, hate the extreme energy swings.  I find the headaches that only a well-timed cuppa can cure quite inconvenient, but somehow always worth its tasty charm.  So I would be the last person to suggest anybody say “good-bye” to their faithful friend.  However, when we must, we must, and let it be a reassurance that we need not loose the hard-earned ritual we give to ourselves in this hectic life, but instead replace caffeinated coffee with nutrient-rich, naturally caffeine-free Capomo (Maya Nut).  

Whether your cup of joe is a cold, creamy latte in the morning or a steamy black espresso shot after lunch, Capomo can ease into your unique ceremony without a hiccup of complaint from your tastebuds or your body.  The Capomo seed (Brosimum Alicastrum) decoction and milky latex, has been traditionally used by Meso-American and neighboring island cultures as a galactogogue - a plant tonic to stimulate, sustain, and nutrify breast milk.  In fact, another tree in the same genus, Brosimum Galactodendron, is actually called “Milk tree” or “Cow tree” because the trunks give out enough milk to drink!   Several preparations from these tree siblings generously offer their milk-stimulating benefit to both Mamma and Baby, including the traditional decoction, preparing Capomo as a drink like coffee.  As you would imagine, the pure plant milk acts as a galactogogue as well, but we would need to travel to the jungle to drink it!

If you decide not to breast feed, you and your developing child still benefit from Capomo’s generosity, for equal amounts of calcium and magnesium help build strong bones and teeth.  Capomo boasts a rich amino acid profile providing all 9 essential amino acids, plus 10 more, including L-lysine and L-tryptophan.  As much as 15% of the roasted nuts or the dried flour (used in baking) comprise this hearty protein content.  A myriad of micro-nutrients work hard to prepare your body for the Labor ahead including iron, folic acid, B vitamins, vitamin A, zinc, and a heaping serving of potassium.  This full array of macro and micro nutrients also help ease irritating withdrawal symptoms, so you can drop the caffeine, keep your ritual, and assist your body in the job she now anticipates.  

Many blessings to the Mammas and the Babies, from Tattva’s Herbs and Capomo Maya Nut!  

Capomo can be prepared in many ways, but as I daydream of Summer, I find myself experimenting with the Cold Brew Technique.  It takes a bit of forethought, but the results are well worth the effort. If you want your Capomo sweetened, the easiest way is to consider your sweet tooth first thing.  Just remember, Dessert Comes First!

For honey, add a teaspoon (or several) of this favored bee nectar into room temperature water and stir.  Honey dissolves easily into room temperature water, but sugar crystals are not so smooth and need to be heated.  For sugar, I suggest making a Simple Syrup by adding 1 part hot water to 1 part sugar.  You can store your Simple Syrup in the refrigerator and add to finished Cold Brew Capomo, to taste.

Next, measure approximately 3 to 4 heaping teaspoons into a pint jar (1 to 2 heaping teaspoons to a cup).  I tend towards the heavy side of things because I like my Capomo dark and strong, but this is also up to particular taste.

And simply put your Capomo on the counter top or in the refrigerator to steep overnight.  Don't worry if you forget about it, longer always equals stronger.  As with coffee, when the Capomo is not exposed to heat, the flavor profile provided by the plant is notably sweeter and stronger. This creates a potent concentrate to the tastebuds of some, and can be watered down, thus stretching your Capomo supply out a little longer.  And speaking of coffee, using half Capomo grounds and half coffee grounds yields an energizing drink that tempers the typical spike and crash effect.

I recommend a good 12 hour steep, however you can experiment and decide for yourself if you like the results.  When you are ready, simply strain the grounds over ice and add cream!  For the purist among us, Cold Brew Capomo is also a delight black!

The Maya Nut tree was the staple food to indigenous peoples all through its habitat, but over past years has fallen out of recognition.  The Maya Nut Institute, a non-profit public charity devoted to “find balance between people, food and forest,” exists to bring knowledge of this bounty back to the people.  Since their 2001 inception, more than 600 rural and indigenous women have established 25 fully autonomous Maya Nut businesses with a strong emphasis on both education and re-forestation.  The Maya Nut Institute’s reforestation partners have planted over 2,000,000 trees in Haiti, Columbia, Guatemala, Peru, Honduras, Nicaragua, and Mexico.  So why would an entire non-profit organization devote all its work to a single species of tree?

The Maya Nut tree compels humans in many ways, but most notably, one Maya Nut tree can produce as much as 800 pounds of food in a given year, and live to over 100 years. Though native to the rain forests, it thrives in a wide range of ecosystems, making it an important climate-change resistant food source.  The fruit is eaten by avian and mammalian animals, the seeds used by people for both food and medicine; even the leaves can be steamed and eaten like spinach!  Check out our friends at the Maya Nut Institute.