For centuries, my ancestors have been eating Pinole, an Aztec Superfood enjoyed all across Latin America.
Pinole is still eaten today by the Tarahumara, an indigenous community living in Northern Mexico.
Tarahumara runners are known for their long-distance running abilities, they call themselves the Rarámuri, which, in their native language, means “light feet” or “runners on foot." To fuel their long runs, the Rarámuri consume Pinole.
It’s made out of Non-GMO heirloom maize (or corn, as most know it). The dried maize is then ground and mixed with spices, such as cinnamon. Sometimes chia seeds or sweeteners, such as piloncillo (unrefined whole cane sugar) are added.
Pinole is the ultimate fuel, whether you’re gearing up for a long day or want sustained plant-based energy during a workout.
Pinole is a complex carb, which means it digests at a slower pace, thus providing energy for a longer period of time.
Pinole delivers energy gradually, meaning no spike nor crash.
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