We recently had an amazing and inspiring visit from Diné Chef Justin Pioche of the Pioche Food Group. Chef Justin, who is also an advocate and activist for Indigenous Food Sovereignty, spent time in our studio kitchen l, teaching us how to make the best blue corn mush, and about the incredible benefits of juniper ash.

Ingredients:
2 1/2 - cups water
1/2 - cup blue corn meal
2 tsp - juniper ash
1/2 tsp chia seeds, cranberries
1 tbsp - salt
1 tbsp - sunflower seeds, piñons (toasted)

Instructions:
1. Organize all ingredients
2. Heat water to 200°
3. Sift blue corn and juniper ash while stirring vigorously to avoid clumps
4. Turn down heat to low while continuing to stir
**be careful as mixture will start to bubble. Adjust heat as needed**
5. After about 15 mins the mixture should be done. If too thick add a little extra water. The consistency should be like cooked oatmeal.
6. Garnish as fancy or simple as you like. I suggest chia seeds, toasted pine nuts. Toasted sunflower seeds. Agave syrup. Raisins and a little cinnamon.