My herbalist teacher introduced me to a movie called Sacred Science this weekend. It’s about healing through ancient forms of medicine, like plants and shamanism. This is the kind of stuff I live for.
The creators also came up with a cookbook to go along with the movie, which is where I found this recipe. While the cookbook offers many ideas from all over the world (and all recipes are at least 500 years old!) I was drawn to this one because I’m most familiar with the Tarahumara. The Tarahumara are the indigenous people of northern Mexico. They’re famous for running “superhuman distances” – like over 100 miles at a time. Check it:
I spent a lot of my youth visiting my family in Mexico where the Tarahumara live. While I never saw any of them running, I did have the privilege of witnessing how this group of indigenous people lived at a very young age – aligned with nature, no houses or bathrooms, colorful clothing. I’m so grateful for that experience.
Sacred Science is about getting us back in tune with the natural world and our spiritual selves. Too many of us are totally disconnected from where we truly come from and who we truly are. Eating these energy bars mindfully helps me connect with my ancestors… Thinking about the fact that they too, tasted a similar combination of flavors brings me a lot of joy. Plus, the bars might help me move beyond only being able to jog – very slowly – three miles.
The first thing you have to do to make these is toast the cornmeal until it’s lightly browned.
After this, you simply combine the cornmeal with chia seeds, cinnamon, honey and water. Bake for 15 minutes and you’re ready for marathon training.
Tarahumara Energy Bars
from “The Sacred Cookbook”
1 cup ground cornmeal
1/3 cup chia seeds
2 tablespoons raw, wild honey
1 teaspoon cinnamon
Preheat oven to 365°.
Toast the cornmeal in an ungreased skillet for about 5-10 minutes, or until light brown.
Pour the browned cornmeal in a medium bowl, adding chia seeds, cinnamon, honey and just enough water to make a thick batter (about 1/2 cup).
Spoon the batter onto a cookie sheet lined with parchment paper and bake for about 15 minutes, or until the bars are crispy.