Recipes

Corn is found in many modern day american diets, but we do it differently. There is a huge stigma against corn with the new health movements, but it is misunderstood. Almost all of the corn we have today is extremely processed in forms such as high fructose corn syrup. We have even had individuals with corn allergies sample our products and have had no reaction like they do with others. Why is that? Its  because of the source of the corn and how its made. 

Nixtamalization is an ancient process discovered and used by indigenous people. It involves soaking corn overnight in lime water, washing it, and then grinding it into a mash or dough that is called masa. This process is much more time consuming and today almost no one does it. Even in tortilla factories all over the world, real corn is not even in their facility. How crazy is that? All they use is an instant mix called maseca that is also filled with lots of chemicals. By taking the extra time to soak and cook the corn we can bring out more flavors, aromas, and improve the nutrition profile. When the European settlers were showed this process they didn't understand the importance of it and just assumed it was a crazy superstition. Corn soon became a main ingredient in the diet of Europe, Africa, India and China. But it didn't undergo the process of Nixtamalization. This step was skipped and as a result a life threatening disease was developed called pellagra because of the lack of vitamin B. The nixtamalization process frees up Vitamin B3 and makes it a more wholesome food. 

By using a corn like ours that is a non-GMO heirloom seed and using the process of nixtamalization, you are getting product that is made with a quality ingredient and process that you can't find almost anywhere else in the world.  

This was an amazing recipe from @beetabella on instagram! Go check her out for more vegan recipe idea :) 

ENCHILADAS!😁 I used Blue Corn tortillas from @pinoleblue and my enchiladas turned out very yummy and rich! (Just like enchiladas should be 😏) I love that these tortillas can only last up to a week (unless you freeze them) since the ingredients are very simple and they don't have any preservatives! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the enchilada filling I used a mixture of mashed potato and baked cauliflower with homemade buffalo sauce that I had made a few days ago, but you can use LITERALLY ANY FILLING YOU WANT! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cheese sauce to cover enchiladas:
🦄1-2 boiled potato(es)
🦄1 boiled carrot 🦄1/4 raw small onion 🦄2 roasted garlic cloves
🦄1 tsp salt, 1/2 tsp curry powder, 1/2 tsp cumin, pepper to taste, and a dash of dry oregano
🦄2 tbsp nutritional yeast
🦄 combine all ingredients in a high sperd blender!

1 cup Oats

1 cup Sweetened Protein Pinole

1 cup Agave nectar

1 cup Sunbutter

Blend oats then add in the Pinole mix and other ingredients. Then blend again until you get a malleable batter. If it is too dry you can add more agave or sunbutter

Chocolate and Banana Smoothie

Chocolate layer:

1 banana

2 tbsp Choco Pinole

Handful of ice

¼ - ½ cup of almond milk

Banana layer:

1 banana

1 tbsp almond butter

Handful of ice

¼ - ½ cup of almond milk

1 tbsp of Atole

Raspberry Banana Smoothie Bowl  

3 bananas

1 cup raspberries

1 cup strawberries

½ cup almond milk

2 tbsp of Original Pinole OR Sweetened Pinole

1 tbsp chia seeds

When most people think of oatmeal they think of a paper packet with dehydrated dust flavored with fake syrups. Those microwaveable packets are less delicious and less nutritious then the healthier options we can make.

One of the best thing about cooking your own oats is that you are free to flavor your oatmeal as you wish, whether that's with bananas and peanut butter, cream and berries. With our Pinole you can get added protein and complex carbs for long lasting energy or as a recovery from a hard workout..

Here is our recipe:

1 cup steel-cut oats

3 cups water or your choice of milk

1 cup of protein pinole

1. Bring water to a boil in a saucepan, and stir in your oats.

2. Reduce heat to a simmer and cook oats until soft, 20 to 30 minutes, stirring occasionally.

3. If all the liquid has reduced before your oats are tender, stir in a bit more water or milk and continue to cook.

4. Once the oats begin to soften and the liquid thickens, you can add any flavorings you are using (salt, butter, honey, etc.).

5. Simmer and stir until the oats reach your desired texture and consistency. Top with a sliced banana, blue berries, raspberries, and blackberries. You can also sprinkle on some cinnamon and powdered sugar for extra taste!

Ingredients:

• 1.5 cups Pinole Blue Chocolate Protein 

• 2 teaspoon of baking powder 

• 1 teaspoon of salt 

• 1 tablespoon of melted butter/ghee

• 1/2 cup of your choice of milk or milk alternative 

• 1 egg (1bs of flax ground flax seed with 2.5 tbs of water and let it thicken and use as egg substitute)

Steps:

1. Mix all the dry ingredients in a mixing bowl. Mix all wet ingredients in a bowl. Mix the wet ingredients in with the dry ingredients and whisk well. Adjust batter according to desired pancake thickness. 

2. Preheat skillet to medium heat and dab with ghee. Ladle according to size desired and flip when bubbles surface and edges look dry. Serve immediately, toppled with fresh fruit and maple serve.