corn like any seed is acidic, and can deplete the body of minerals.
Mexican and American Indians added plant ash to soak water in order to
make it easier to remove the hulls from corn, and this treatment had
the added effect of adding biologically active minerals from the plant
ash. Any corn or cornmeal should be
eaten with added minerals either as part of the processing or as a diet
supplement on the side. Soaking water for at least 12 hours will also
make the corn more digestible. before eating, so an easy
way to introduce minerals is to mix powdered or soluble minerals in the
soak water. You can also add the minerals in the form of clay or fine
powdered dolomite directly to the cornmeal
in a ratio of 1 teaspoon per cup. See Minerals
information on adding minerals to
your diet. Choose a bland or neutral tasting source of minerals like
ash or dolomite when adding it directly to food.
Below are foods to make with corn, cornmeal
Food Made With Corn (Maize)
upon a time, creamed corn was made with corn and cream and did not need
any cornstarch to thicken it. You can make this old fashioned corn, but
don't expect it
to taste exactly like canned (dead) so-called "creamed corn":
Husk the corn, then slice off the
Using the back of the knife, continue
to scrape the cob to get the
'milk' of the corn
Put the corn in a large, heavy frying
pan (cast iron is ideal) with
some cream or milk and butter
Cook on very low heat, stirring
frequently to prevent sticking.
It should take about a half hour to
fully cook and thicken up.
Salt and pepper to taste
Can be frozen.
onions and slice okra. Cook in coconut oil or lard until slightly
tender. Add chopped tomatoes and sweet corn and continue cooking for a
while longer. Season with salt and pepper.
Food Made With Cornmeal (Polenta)
Ash Cake or Corncakes
1/2 cup of cornmeal, a half teaspoon of any neutral-tasting source of
powdered minerals such as garden ash (white powder), dolomite lime,
clay or powdered chalk and 2 cups of
bone broth or water in a glass or
ceramic bowl and let set over night. Pat into a bread loaf pan and
refrigerate. To cook, slice and fry in bacon grease. Recipe can be made
larger if more is needed. Add some fried onions, thyme and parmesan
cheese for extra flavor. Originally, these cakes were cooked directly
on hot charcoal on the fire and eaten with whatever ash and charcoal
adhered to them. If you are cooking and eating them in that manner, you
don't have to add extra minerals at the beginning.
Corn cereal (grits)
Preliminary: Attach a timer to a crock pot or slow cooker
For each person put
into a slow
cooker the night before:
3 tablespoons of cornmeal (polenta, maize meal)
A pinch of powdered dolomite lime
1 cup of water.
Set timer for 4 hours before you wish to get up.
Add milk and sugar as desired or available
Mix enough plant ash (white powder left over after a garden fire) with
corn meal to make it begin to turn yellow. Boil water and then mix it
in with the nixtamalized corn until if can be formed into balls (aka
cornpones). Drop the corn balls/pones into the boiling water and cook
until done. Don't use table salt as it will make the dumplings too
crumbly When cooked, remove from pot and serve with hot meat
drippings.Serve hot with meat drippings.
Make popcorn in rendered lard or coconut oil and top with farm butter
and sea salt.
Drink raw beer, kombucha or other fermented
beverage with it to help digest the cooked carbohydrates.
Many people enjoy sprinkling powdered nutritional yeast on their popcorn.
Moon Feast by Jessica Prentice
is a good book if you like learning about indigenous customs and
following natural cycles. Includes using coconut oil, a rootbeer recipe
that calls for only 2 tablespoons of sassafras and easy and delicious
Your Mother's Slow Cooker Cookbook
by Beth Hensperger and Julie Kaufmann