Traditional Foods

"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.

Friday, October 7, 2011


Quinoa, a chenopod, is a staple food of the Incans. It is gluten-free and has a protein content similar to milk. It also contains calcium, iron, phosphorus, vitamins B and E. Quinoa is black, orange, purple, red, or white. When cooked it looks like little squiggles, has a soft texture and tastes "earthy."

It's easy to prepare. I buy the Alter Eco brand (below), both red and black. One cup of dry quinoa prepared with 4 cups of liquid serves 4.

You can eat quinoa plain (above). I made the black version with vegetable stock and black pepper. You also can use turkey stock and mix in sauteed squash, onions and peppers or, mix with scrambled turkey, goose or duck eggs. I have used quinoa in turkey and venison meatloaf and burgers.

No comments:

Post a Comment