Purple Corn (Maiz Morado) Organic Flour

With over 35 species of corn, 2000 varieties of potatoes, and 650 native species of fruit, Peru is an important center for genetic diversity. But many of the hardy plant species held in honored positions in Indian society for thousands of years were deliberately replaced by European species after the Spanish Conquest. Fortunately in the high Andes, the ancient influences still persist, and unique and highly nutritious grains such as amaranth, quinoa, and kańiwa are now available to the outside world. This is especially beneficial today as many people become more sensitized to the over-produced and engineered foods found in common western diets. They are naturally gluten-free and offer many other health benefits.

Topara Organicahas has made it their mission to cultivate and produce products that represent the rich culinary traditions of Peru while restoring their land and strengthening their local community. The company organically cultivates and processed many indigenous crops.

Topara is a leader in their community and throughout Peru in organic cultivation. To this day they have the only certified organic nursery in the country. They work closely with neighboring farms to train them in organic agriculture. When the company purchases products from neighboring farmers, they oversee all aspects of the cultivation from seedling to harvest. Topara ensures that all organic certifications are in order.

A Rooted Foods Product.

• 3/4 cup organic purple corn flour
• 3/4 cup unbleached all-purpose flour
• 1 teaspoon salt
• 1 Tablespoon white sugar
• 1 cup boiling water
• 1 egg, beaten
• 1/2 cup milk
• 2 Tablespoons melted butter
• 2 teaspoons baking powder

In a medium bowl, mix the organic purple corn flour, salt, and sugar. Stir in the boiling water and make sure all the ingredients are wet. Cover and let this entire mixture sit for several minutes.

Combine the milk, egg, and melted butter in a small bowl. Pour this mixture into the medium bowl containing the organic purple corn flour and mix well with a spoon. In a small cup combine the all-purpose white flour and baking powder, once well mixed add this to the medium bowl until just mixed. Check for consistency, you want this batter to be thick but slide off a spoon smoothly. Add more milk if it is too thick and doesn't slide off properly.

Add a small amount of butter or duck fat to a medium skillet on medium heat. Take 2 Tablespoons of batter and add it to the skillet. Flip the pancake once you see the entire surface covered in bubbles. Cook the other side. Cook an equal amount of time. Purple food "looks cooked" since we are used to "beige food", so if you wonder if they are done, give them a few more seconds.

Serve immediately with maple syrup.

Serves 4.

• 1 1/2 cups organic purple corn flour
• 12 cups water
• 6 Tablespoons honey OR 1 cup sugar
• 24 ounces pineapple chunks (from a can or fresh)
• 2 green apples, quartered with skin left on
• 1/2 cup lime juice, freshly squeezed if possible
• 3 cinnamon sticks
• 1 Tablespoon whole cloves

Put all the ingredients, EXCEPT the purple corn flour, sugar/honey, and lime juice, into a very large pot. Stir occasionally until this mixture boils. Add the purple corn flour, and stir until it comes to a boil again. (we don't want the flour to settle on the bottom of the pot and burn). Reduce heat, cover, and simmer for 1 hour. Remove from heat, and add the sugar/honey, and the lime juice. Stir well. Strain. This can be served warm, or put into the refrigerator, allowed to cool, and then served cold over ice. You can add additional diced apple or pineapple pieces as you desire, and adjust the sweetness by modifying the amount of honey or sugar used. Don't hesitate to add a squeeze of fresh lime juice when serving!

For an "Adult Beverage" we suggest adding some rum or vodka.

This can be kept in an air-tight container in the refrigerator for up to two weeks.

Serves 12.

• 1 cup quinoa flour
• 1 cup purple corn flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking soda
• 2 eggs
• 1 cup plain yogurt
• 1/2 cup canola oil
• 1 teaspoon Vera Cruz Vanilla
• 1 cup chopped fresh or frozen fruit

Whisk liquids together. In a separate bowl, combine all dry ingredients. Combine both mixtures thoroughly and add fruit. Pour batter into muffin tins lined with paper. Bake at 375F for 20-25 minutes.

• 1 pound fresh halibut (sole, flounder, cod, and sea bass are also wonderful)
• 1/2 cup organic purple corn flour
• 1/2 cup Extra Virgin Olive Oil
• Fleur de Sel sea salt
• freshly ground black pepper
• 1/2 teaspoon garlic powder
• 3 Tablespoons lemon juice
• 1 small bunch fresh parsley, chopped

Mix the organic purple corn flour, a generous pinch of Fleur de Sel sea salt, a few grinds of fresh pepper, and the garlic powder in a small bowl. Spread this mixture onto a large, flat, clean plate.

Choose a skillet that can hold the fish in a single layer. Add the olive oil, heat on medium-high. Sprinkle each side of the fish with lemon juice, and lay the fish on the plate with the flour mixture to coat both sides.

Carefully put the fish into the hot skillet, and cook until done (depending on the thickness of your fish, about 2 minutes per side). Remove the fish from the heat, add the chopped parsley, a bit more Fleur de Sel, and ground pepper. Serve.

Serves 2-4 people.

• 1/2 of a white or yellow onion, diced
• 3 coarsely chopped garlic cloves
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 teaspoon oregano, Mexican oregano if you can find it
• 1 can (15 ounces) diced tomatoes with juice
• 1 teaspoon sugar
• 1 teaspoon sea salt

In a small skillet over medium heat, add the extra virgin olive oil, and sautee the onions and garlic until they are slightly browned.

Add the can of tomatoes with the juice, the oregano, sugar, and sea salt.

Using a hand held blender, process the sauce until smooth. You could also transfer the sauce to your food processor or blender if you don't have a hand held blender.

Cook over low heat while you are preparing the chiles. Taste and adjust seasoning to fit your personal taste preferences.

• 1 package Organic Aji Amarillo Chiles
• 4 ounces queso fresco, Monterey Jack cheese, or chevre, cut into 1/2" cubes
• 2 Tablespoons Organic Purple Corn or Sweet Potato Flour
• 1 egg, separate the yolk from the white. Keep both.
• 2 cups vegetable oil for frying
• a dozen wooden toothpicks
• 2 Tablespoons salted, roasted pumpkin seeds

Soak the Organic Aji Amarillo Chile Pods in hot water for 30 minutes.

Once the chiles are softened, gently cut a slit into one side of the chile, keeping the stem end intact. This creates a pocket to stuff things into.

Gently scrape out the seeds and veins from inside the chile.

Gently, being careful not to over stuff, stuff the cheese into the chile.

Pinch the chiles closed and secure them with toothpicks.

On a medium flat plate spread the flour out in an even layer.

Roll each chile in the flour.

In a medium sized bowl beat the egg white thoroughly.

Fold the egg yolk, and 1 Tablespoon of the remaining flour into the beaten egg whites.

In a large, deep skillet, heat the vegetable oil over medium heat.

Now is the time to turn the heat on the sauce up to medium.

Dip each chile into the egg batter, gently lower into the skillet, and fry until golden brown. Turn once to cook both sides.

To serve take the hot sauce and put a few tablespoons onto your plate. Place the chiles on top of the pool of sauce, pour some sauce on top of each chile, and garnish with the pumpkin seeds.

Serve hot.

Ingredients: 100% purple corn – whole and milled flour

1 pound box (approximately 4 cups)