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Chef Crystal Wahpepah in a purple apron smiling in her kitchen
Chef Crystal Wahpepah is here with a delicious and healthy recipe!
Anthony Two Moons

A Beautiful Recipe with Berries and Blue Corn!

An eye-catching dish that features, nay, ~stars~ blue corn

Chef Crystal Wahpepah is a James Beard Award finalist and was the first Native American chef to appear on Chopped. She runs Wahpepah's Kitchen in Oakland, California.

July 3, 2024 4:16 pm

Healthy. Tasty. And as you can see from the photo below, absolutely gorgeous. This dish is a real dish. Chef Crystal Wahpepah, James Beard Award finalist and the first Native American chef to appear on Food Network’s mega-hit Chopped, brings us this recipe that uses something blue. (Nothing old or borrowed, though.) It’s also a cinch to make, and tastes like summer in a bowl. Enjoy.


Blue corn literally gets to the heart of indigenous foodways. It is versatile, vivid and filling. Plus, it offers 20% more protein than yellow corn and has a lower glycemic index, which means it reduces inflammation throughout your body. Paired with fresh berries, crunchy pumpkin seeds, and steeped in pure maple sugar to bring out the essential sweetness, this breakfast (or dessert!) is a powerhouse that’s good for your heart and soul.

Beauty on a plate…and in your mouth
Courtesy of Crystal Wahpepah

Blue Corn Mush With Mixed Berries

Servings: 2

Directions

Copy Directions

    1. Stir the strawberries, blueberries and blackberries together in a medium bowl. Pour the syrup over the berries and stir together. Set the berries aside to allow them to macerate for at least 30 minutes or overnight in the refrigerator.

    2. Mix chia seeds and coconut milk together and let set for 5 minutes.

    3. Pour the berries into a blender and pulse until the berries are smooth.

    4. Bring the water to a rolling boil in a small saucepan over high heat. Once boiling, stir the blue cornmeal and salt into the water until it forms into a fine porridge, approximately 3 to 5 minutes.

    5. To serve: Spoon half the blue corn mush into two medium bowls. Divide the berry purée between each bowl, then top with pumpkin seeds and more fresh berries. Add chia coconut mix and optional edible flowers on top, and serve.


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