For a strong heart and a happy, healthy brain, eat your corn! Although most people consider corn their favorite vegetable it is actually a grain. In fact it is the signature grain for summer. Known for its sweetness, it feeds and nurtures your heart and brain. A tea made from the corn silk is said to promote a healthy heart.

Here are some nutritional facts about corn:
-Prevents the formation of urinary stones.
-Strengthens your over all energy.
-The only grain that contains Vitamin A.
-Helps lower blood sugar levels.

Corn on the cob is one of my favorites cooked on an open fire. To do this, you soak the corn in water while still in its husk, about 5 to 6 hours. Then you put it over the fire on a grate or other cooking devise. I have one of those tri-pods that sits over the fire. Depending on how hot your fire is, it will take anywhere from 20 to 40 minutes until the corn is done. Once done remove the husk and enjoy the smoky, wonderful, sweet taste. For something different try spreading a little ume plum paste over the corn.meal.

Summer Time Quinoa Amaranth Corn Soup

10 cups water
2 ears corn
3/4 cup quinoa
1/4 cup amaranth
6 inches wakame
1 onion (diced)
1 lb. asparagus (cut up)
2 carrots (diced)
1 yellow summer squash (diced)
1/2 cup minced kale
3 T. brown rice vinegar
3 tsp. sea salt
1 1/2 tsp. basil (or 2 T. fresh minced basil)

Bring water to a boil in a soup pot. Cut the corn off the cobs. Put the cobs in the boiling water, let boil for 5 minutes. Remove cobs and discard. Add the quinoa and amaranth. Add the vegetables (except kale), one at a time, waiting for the water to come back up to a boil in between each vegetable. Reduce to low, cover and simmer for 15 minutes. Add the corn and kale, continue simmering for 10 more minutes. Turn off heat and add seasonings. Mix all together and serve warm.