Check out today's Indigenous ingredient, Pima Corn Grits during our weekly Food for Thought video. We're using Ramona Farms True Grits, the Tohono O'odham way! It's delicious and healthy! Ingredients: • 4 cups of water • 1 cup of parched Pima corn grits Directions: 1. To a pan bring 4 cups of water and 1 cup of Pima corn grits to a rapid boil, stirring frequently. 2. Reduce heat to low, cover and simmer until tender (35-40 mins) 3. Remove from heat and let stand (covered) for 5 minutes. 4. Add s
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This week's NATIVE HEALTH's Food For Thought Indigenous ingredient is Garbanzo Beans or Chick Peas. These are locally grown by Ramona Farms at Gila River Indian Community. Check out this recipe on Thursday, March 13 at 12 noon on our NATIVE HEALTH social media sites. | Native Health Phoenix
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This week's Indigenous ingredient is Sumac and will be featured in TOMORROW's Food for Thought video, making delicious and quenching, Sumac Lemonade, at noon, Thursday, May 29, on our FB page. Food for Thought is in partnership with University of Arizona's College of Medicine's Culinary Medicine Program. For more info, contact Olivia at oljoe@nachci.com | Native Health Phoenix
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This week's Food For Thought Indigenous ingredient is Prickly Pear Cactus! Tune-in tomnorrow at 12 noon to see Miss Olivia and Tara make Prickly Pear Jelly. Just in time for the holidays! Each Thursday, NATIVE HEALTH's Food for Thought series will highlight an Indigenous ingredient. You can view previous Indigenous Ingredients of the Week/Food for Thought videos on our FB page. | Native Health Phoenix
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This week's Indigenous Ingredient is Pima Corn Grits from Ramona Farms. Don't forget to check out tomorrow's Food for Thought Video at noon on NATIVE HEALTH Phoenix's Facebook or Instagram pages and learn how to make this healthy and yummy recipe! | Native Health Phoenix
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This week's Indigenous ingredient is Blue Corn! We will be showing you how to make Blue Corn Blueberry Muffins tomorrow on our weekly Food for Thought video at noon on our FB page! Food for Thought is funded by University of Arizona's College of Medicine's Culinary Medicine Program. | Native Health Phoenix
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