Ingredients

• 2 cups Water
• 1 cups Blue Corn Flour
• 2 cups Milk (less for porridge style)
• Salt or Sugar to taste, depending on savory or sweet version

DIRECTIONS

1. Bring water to a boil in a sauce pan.
2. Slowly whisk the Atole to break up clumps.
3. As the mixture comes to a boil, add your flavorings.
4. Reduce heat and simmer for 5 minutes, stirring frequently.
5. Remove from heat and let stand for 5 minutes.
6. Whisk in hot milk as desired (no more than 1/2 cup for porridge).

Ingredients

• 2 cups & 2 TBS - Blue Cornmeal
• 2 cups - All Purpose Flour
• 1/2 cup - Sugar
• 2 TBS - Baking Powder
• 1 TSP - Salt
• 2 Cups & 2 TBS - Milk
• 2 Large Eggs
• 12 TBS - Unsalted Butter at room temperature OR 3/4 Cup of Oil

DIRECTIONS

1. Preheat oven to 350 F
2. Lightly oil and flour a muffin tin & set aside.
3. Or use muffin tin liners.
4. In medium bowl, whisk blue cornmeal, flower, sugar, baking powder and salt
5. In another bowl, thoroughly mix milk, eggs, melted butter or oil. Beat until combined.
6. Add wet ingredients to dry and mix until just combined.
7. Fill wells of muffin tin about 3/4 of the way
8. Bake for 10 to 12 minutes or until a skewer inserted into the middle comes out clean.

Ingredients

• 1 Cup Blue Corn Meal
• 1/2 Cup Whole Wheat Flour
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 1 1/2 Cup of Milk (any kind)
• 3 Beaten Eggs
• 3 Cups Shredded Veggies (Carrots or Zucchini work great!)

DIRECTIONS

1. Preheat griddle to medium heat.
2. In a bowl, mix together dry ingredients.
3. In a separate bowl mix milk & eggs.
4. Add to dry ingredients to wet and fold in shredded vegetables.
5. Add a teaspoon of oil or butter to griddle and pour batter onto hot pan.
6. Cook for 2 - 4 minutes.
7. Flip and repeat.
8. Flatten pancakes to cook evenly.
9. Serve with applesauce.

INGREDIENTS

• 1 bunch of kale
• 1 tablespoon of oil
• 1 teaspoon of salt

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Line a non-insulated cookie sheet with parchment paper.
3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
4. Wash and thoroughly dry kale.
5. Drizzle kale with oil and sprinkle with seasoning salt.
6. Bake until the edges brown but are not burnt, 10 to 15 minutes.