Receta Purple Corn Water
Another fun find from The Raw Food World was Purple Corn Kernels. I originally purchased them with the intent of making blue corn chips, however, discovered just how potent these lil kernels are. What makes purple corn such a beautiful, deep shade of purple is a pigment called anthocyanin, one of the most active antioxidant substances in the vegetable world.
Scientific research has shown that purple corn, loaded with anthocyanin, has many health benefits:
—Facilitating tissue regeneration, helping to heal wounds and slowing down aging.
—Inhibiting abnormal cell reproduction, thus helping to prevent certain skin and colon cancer.
—Reducing cholesterol levels.
—Prevents obesity.
—Regulating sugar levels in the blood, thus preventing diabetes
—Providing anti-inflammatory properties
In order to transform these lovely kernels into yummy blue corn chips, I soaked them overnight. (4 oz of kernels in a 32 oz. jar of water). The kernels are so loaded with this purple pigment that it leeches into the water, and by drinking this water or using it in food preparation, you can enjoy the benefits of this powerful antioxidant. Apparently, you can soak the kernels, use the water, and re-soak multiple times, gathering the purple water each time. The picture above is the gorgeous, magenta colored liquid that came from my first soak.
Some of this water went into my smoothie this morning, and the rest of it is mixed with water in my drinking bottle. I'll be sipping it all afternoon.
I refilled the jars of corn with new water, and will let them soak another 8-10 hours before I retrieve the second batch of water. Tomorrow, I'll go ahead and use the actual kernels for chips.
The Raw Food World also carries purple corn extract, which is may be more convenient, more potent, and easier to use.