Please go to Facebook to see what's going on!
A Week of Indigenous Eating:
A Week of Eating Indigenous Foods: With Many Postscripts!
Welcome to a Week of Eating Indigenous Food 2012. This site honors the Decolonizing Diet Project (DDP), an ambitious, year-long eating challenge directed by Martin Reinhardt, Anishinaabe Ojibway and Assistant Professor of Native American Studies at Northern Michigan University. The “American Indian Health and Diet Project” at KU invites all interested parties to support Martin's project by joining in the SECOND challenge: to eat only pre-contact foods November 2-9, 2012.
"Traditional" in the context of these projects means pre-contact foods. No beef, mutton, goat, chicken, pork, milk, butter, cream, wheat flour (no fry bread), rye, barley, okra, black-eyed peas, or any other "Old World" food that many of us have lovingly incorporated into our diets and tribal cultures. No processed foods (Doritoes, Lays Chips, etc), even if the base is corn or potatoes. No chocolate unless it is unsweetened cacao or sweetened with honey from the Melipona bee, fruit, stevia, camas or agave. Be adventurous and try unfamiliar foods! There are many foods to choose from. My American Indian Health and Diet Project site lists and defines many of them.
Saturday, November 3, 2012
Wednesday, October 17, 2012
The remainder of the peppers. I cut the stems off the red ones, the Kung Paos and Tobasco Seasonings, and put them in the food dehydrator. After they're dry, they'll get ground up in the coffee bean grinder to be used as sprinkles on spaghetti, eggs, pizza, potatoes, etc.
Beans are staples at our house and I cook them in the crock pot at least once a week. Black beans are especially nutritious. This weekend I soaked a bag of black beans overnight then the next day tossed the water (some argue that you should use the water, but I normally just pour it in the compost bin). Put in the crock pot along with 6 chopped tomatoes, a chopped onion, black pepper, and three cups of turkey stock then cook 6 hours on high--or longer if you're at work.
|Peppers make nice props|
The tomatoes turn black. Add some salsa and corn bread. Dinner is ready.
The Black Eyed Pea restaurant has a delicious squash casserole, but it's made with butter, milk and sugar. This is my riff on the dish with indigenous ingredients.
Four small yellow squashes, two zucchinis, 1/2 cup agave syrup, 1/2 chopped sweet onion, 3/4 cup corn meal. Black pepper and hot sauce to taste.
Saturday, October 6, 2012
Last Call for Peppers and Tomatoes
It did not freeze last night like the weather guy predicted, but it will tonight. I assessed my peppers and tomatoes and still had hundreds on the vines, but they are not quite ready.
|Upside down plants in one the sheds. My Risden mushing sled hangs in there, too. That's my old AZ truck plate.|
I pulled them, shook the dirt from the roots, tied the plants to together and hung them upside down. The green ones should ripen.
|Upside down peppers in the greenhouse.|
Friday, September 28, 2012
Turkey Pepper Pot
Tuesday, September 25, 2012
Here is a quick dinner made of squash, tomatoes, onions and spices. Cut a spaghetti squash in half and place cut side down on a cookie sheet and bake at 350 about 25 minutes or until it is soft.
In a skillet heated on medium, add sliced zucchini, yellow squash, onion, tomato, salt, black pepper and sage. Cook until tender.
Rake out the insides of the spaghetti squash with a fork into a bowl then top with the skillet ingredients.
Subscribe to: Posts (Atom)