Very interesting about blue corn
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| Wed, 09-17-2008 - 11:59am |
Hi everyone!
I was just reading a very cool healthy foods website and came across this information about blue corn:
"If you're watching your weight or your blood sugar levels, choose blue corn chips and tortillas. Corn comes in a rainbow of colors, including violet, blue, and black. Darker varieties contain greater quantities of antioxidant pigments called anthocyanins. Blue corn tortillas contain about 20% more protein and 8% less starch giving them a lower glycemic index than the more common version made with white corn; plus blue corn tortillas have a softer texture and sweeter flavor than those made with white corn, reports Dr. Luis Bello-Perez in the Journal of the Science of Food and Agriculture."
Here's the whole scoop on corn if anyone's interested (mostly the nutritional values): http://www.whfoods.com/genpage.php?t...dspice&dbid=90
The site is called "World's Healthiest Foods", and focuses on the most nutrient-dense foods: http://whfoods.org/
This link is the list of all of the foods they recommend as the healthiest, and you can click on each food to get a lot of detail about the benefits of each and why they're on the list: http://www.whfoods.com/foodstoc.php
They have 100's of easy recipes: http://whfoods.org/recipestoc.php
I'm bookmarking this site!


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belizesig1
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WOW MichaelAnn, 7g fiber!
belizesig1
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Hi MichaelAnn,
Where do you find the blue stone ground flour.
belizesig1
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belizesig1
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"We made blue corn, cheddar and jalepeno muffins to have with chili just the other day!"
MichaelAnn, can you post the recipe for that?
I'm with you Maggie, but as you said, we've been at this a lot longer. Choosing to have corn isn't like having a donut, but I just wanted to point out the "technical" details so we don't have everyone jumping on me and have another oatmeal situation! I am not condoning going against the rules - just stating my own personal choice.
Here's the recipe we used:
NGREDIENTS
* 1 1/2 cups blue cornmeal
* 1/2 cups whole wheat pastry flour
* 1/4 cup splenda
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 eggs
* 1/2 fat free buttermilk
* 1/2 cup skim milk
* 1/4 cup olive oil
* 1 small can roasted green chilis, or 2 jalepenos seeded and finely chopped
* 1/2 cup shredded low-fat cheddar cheese
DIRECTIONS
1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos and cheese. Pour into a greased 8-in. square baking pan or muffin pan.
2. Bake at 400 degrees F for 20-22 minutes (less for muffins) or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.
belizesig1
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Pre-SB, I would choose the blue corn tortilla chips over regular -- people thought I was a little "off", but I've never really liked tortilla chips, and those I liked plain -- no dip, salsa, nothing, a few did the trick.
Thanks for the recipe -- I'm not at Phase 3 yet -- hopefully by year end, but those muffins sound like a good every-now-n-then with soup/chili!
Sue
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