Have you heard of pinole (pih-nole)? It may soon be giving quinoa a run for its money. While this trendy superfood may be new to America, it has been around for centuries. Pinole is a grain mixture, made predominantly of heirloom blue and purple maize that’s roasted with raw cacao beans, then ground into a fine mixture. Served a multitude of ways, it’s most commonly combined with milk to form a thick, warm porridge. Similar in texture to oatmeal or grits, it’s a concentrated source of vitamins, minerals, fiber and antioxidants. Just two ounces of pinole provides 7 grams of fiber, 40 grams of complex carbohydrates, and 100 milligrams of anthocyanins; a specific antioxidant that may help reduce rates of cardiovascular disease and cancer and boost cognitive function.
In addition to being a great breakfast choice, pinole has historically been used as a source of fuel for endurance athletes. The Tarahumara Indians of northwestern Mexico, known for long-distance running, consume pinole as their daily staple. These native people, whose lives are highlighted in the book Born to Run, relied on two things to fuel their hundred mile journeys: chia seeds and pinole. Read more