{"id":6444,"date":"2009-12-02T15:34:49","date_gmt":"2009-12-02T20:34:49","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=6444"},"modified":"2020-09-20T08:48:59","modified_gmt":"2020-09-20T12:48:59","slug":"tarahumara-pinole-chia-recipes","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/tarahumara-pinole-chia-recipes\/","title":{"rendered":"Tarahumara Pinole and Chia"},"content":{"rendered":"

In case you’re one of the six remaining runners on the planet who have yet to read Born to Run<\/a>\"\", allow me to explain.\u00a0 The Tarahumara are “the running people” on which most of the book is based, a Mexican tribe of superathletes who run 50 or 100 miles at a time for pure enjoyment, seemingly without effort.<\/p>\n

The Tarahumara diet is described in some small detail in the book, with repeated mention of two staples — pinole<\/em> and chia seeds.\u00a0 The author relates a few stories that ascribe almost magical, endurance-enhancing qualities to these simple foods.<\/p>\n

Below are two basic natural running fuel<\/a> recipes I experimented with while training for a marathon<\/a>.<\/p>\n

Pinole<\/em> recipe<\/h2>\n

Pinole<\/em> seems to describe any of a variety of forms of parched or roasted corn, ground into a flour and combined with water and some spices or sugar.\u00a0 It can be made into a drink, an oatmeal-like paste, or baked to form a more-portable “cake.”\u00a0 Here’s a recipe I made using regular cornmeal; you can change the proportions and spices to suit your taste.\u00a0 If you don’t want to toast your own corn, you can get pinole at Amazon.com<\/a>\"\".\u00a0 (Note: Masa harina<\/em><\/a> is probably more authentic than cornmeal, since that corn has been treated with lime, the way the Tarahumara maize is.)<\/p>\n

Ingredients<\/em>:<\/p>\n