Description
Book SynopsisFeaturing an array of tempting traditional Native recipes and practical advice about health, fitness, and activism,
Recovering Our Ancestors’ Gardens, by the acclaimed Choctaw author and scholar Devon A. Mihesuah, draws on the rich Indigenous heritage of Native North America to offer a helpful guide to a healthier life. This edition is revised and updated.
Trade Review"The book brims with information. . . . This well-researched book will be most useful to launch discussions or perhaps to read chapter by chapter."—
Publishers Weekly"Educators, librarians, food sovereignty activists, culinary arts students, and those interested in Native American food history and sovereignty will find that this book is an excellent resource."—Elise Krohn,
Tribal College Journal“The political goal of empowerment through dietary change is certainly worthy and most likely to be translated into action when generated from within by such a prominent member of a tribal nation as Devon Mihesuah.”—Linda Murray Berzok,
GastronomicaTable of ContentsList of Illustrations
List of Tables
Preface to the Revised Edition
Acknowledgments
Introduction
1. Traditional Diets and Activities
Case Study 1: The Five Tribes
2. The State of Indigenous Health
Case Study 2: Changing Diets and Health in Indian Territory
3. Challenges to Recovering Health
Case Study 3: Frybread
4. What Are You Ingesting?
5. Calories, Exercise, and Recovering Fitness
6. Changing What We Eat
7. Importance of Backyard Gardens
Curriculum Guide
Recipes
Appetizers
Guacamole Dip
Lima Bean Hummus
Summer Salsa
Salads, Soups, and Stews
Dandelion Salad
Poke Salat
Vegetable, Turkey, and Game Stocks
Butternut Squash Soup
Dakota
Waskuya (Dakota Dried Sweet Corn Soup)
Gazpacho
Elk Stew
Choctaw Stew
Osage Strip Meat Soup (
Ta-ni’)
Posole
Main Dishes
Meat and Vegetable Kabobs
Venison Steaks
Good for Your Heart Fried Moose Meat
Venison Burgers
Salmon
Venison Meatloaf
Osage Pounded Meat (
Ta’-pshe)
Corn Crust Pizza
Enchiladas
Vegetables and Side Dishes
Pumpkins
Tepary Bean–Prickly Pear Casserole
Comanche
Ata-Kwasa Baked New Potatoes
Vegetable Sauté
Sweet Potatoes
Mamaw Helton’s Creamed Corn
Osage
Yonkopin (
Tse’-wa-the), Water Chinkapin Roots and Seeds
Chahta TanfulaPashofa Pinto Beans
Avocados
Prickly Pear Paddles
Grilled Corn on the Cob
Luiseño
Weewish Wild Onions
Zucchini Canoes
Stuffed Bell Peppers
Poblano Peppers Stuffed with Wild Rice, Cranberries, or Vegetables
Mashed Potatoes with Corn Gravy
Grits
Spaghetti Squash
Breads
Banaha Osage Persimmon Cakes (
Wah-zha’-zhe wa-dsiu’-e çta-in’-ge)
Corn, Bean, and Turkey Bread
Blue Corn Pancakes
Drinks and Desserts
Abuske Pawpaw Sorbet
Grape Dumplings
No Wheat, Butter, Eggs, or Sugar Cookies
Mamaw Helton’s Stewed Fruit
Wojapi Cranberry Pie with Cornmeal Crust
Preserving Food
Roasted Pumpkin Seeds
Pemmican
Appendix A: Precontact Foods of the Western Hemisphere
Appendix B: Diet Chart for One Week
Notes
Index
