Submitted by Mekko Tyner of College of the Muscogee Nation

Ingredients

• Corn
• Pork
• Water

Instructions

• Boil roasting ears in a pot.
• Remove kernels from the cob.
• Dry the corn in the sun on a table.
• Brown pork in a pot.
• Boil corn and meat for two hours until tender.

Submitted by Manuel Morales of Aaniiih Nakoda College, as related by the Storm Brockie family

Ingredients

• Elk meat
• Carrots
• Onions
• Dried corn
• Zucchini
• Tomatoes

Instructions

• Dice and flour elk stew meat.
• Fry the meat and then add to a pot of boiling water.
• Add a handful of wild carrots, onions, cooked dried corn, sliced half-moon yellow and green zucchini, and diced tomatoes.

Submitted by Waleila Carey of College of the Muscogee Nation

Ingredients

• 1 gallon of hickory nuts
• ½ gallon of water
• 2 to 3 cups of precooked rice or hominy
• Sugar, if desired

Instructions

• Pulverize hickory nuts, shell and meat, into a paste. Form a ball. The kanuchi ball can be frozen.
• Bring water to a hard boil, put the kanuchi ball in a strainer, pour boiling water over the kanuchi slowly. Stir the kanuchi to break up the ball and make sure the shell part stays in the strainer.
• Makes about 1 gallon of soup.
• Add cooked rice or hominy and sugar if desired.

Submitted by Irene Alva of Diné College

Ingredients

• Mutton with backbone
• Water
• Posole (hominy corn)
• Carrots
• Celery
• Squash
• Potatoes

Instructions

• Rinse the meat in salt water before.
• Cut pieces into cubes.
• Put meat and bones n a pan with cold water.
• Bring to a boil, and then simmer.
• Cook meat until it is tender.
• Add in hominy (posole) early on.
• Later, add in carrots, celery, squash, and/or potatoes.
• Cook until done.

Submitted by Mekko Tyner of College of the Muscogee Nation

Ingredients

• Wild onions
• Bacon grease
• Eggs

Instructions

• Clean and cut two bunches of wild onions.
• Fry the onions in bacon grease until tender.
• Scramble seven eggs and cook them with the onions.

Submitted by Norma Marshall of College of the Muscogee Nation

Ingredients

• Wild onions
• Cooking oil
• Eggs
• Salt

Instructions

• Pick wild onions while the onions are in season—watch out for crow poison.
• Clean the onions at the ends and the head.
• Save the heads of the onions; pull the top skin of the onion to the roots and then cut at the root.
• Pick enough to fill a cast iron Dutch oven pot when the onions are cooked!
• Cut the onions to approximately a two-inch length.
• Wilt the onions in hot oil; add enough water to cover the onions.
• Scramble approximately four eggs—country eggs are suggested—and stir the eggs into the onions with a fork.
• Add salt to taste; salt is usually ½ to ¾ of a big cooking spoon.
• Simmer on low flame until the eggs are cooked and it smells heavenly.
• This is the Mvskoke delicacy that is unique to the Mvskoke people. Hompvs ci!

Submitted by Cankdeska Cikana Community College, as related by Germaine Thompson of the Spirt Lake Nation

Ingredients

• 1½ pounds of bison, venison, or beef bones, cracked
• 6 cups of meat broth or water
• 2 cups of fresh, diced wild turnips
• ½ cup of diced rutabaga
• 1 diced parsnip
• ½ cup of dried corn or 1 cup of fresh or frozen corn
• Salt and pepper to taste

Instructions

• Peel the turnips, parsnip, and rutabaga.
• Put all ingredients in a soup pot and boil.
• Then cover and simmer for 60 minutes.
• This recipe will serve up to 8 people, depending on the size of the portions.

Submitted by Sherrole Benton (Oneida/Chippewa)

Ingredients

• 1 grocery bag of waagaagin (wild fern shoots or fiddleheads)
• 4 slices of salt pork, cubed
• Water

Instructions

• Pick waagaagin in the early spring.
• Cut into 1 inch pieces or break them up.
• Boil pork and waagaagin for 1/2 hour or until tender. 
• Make little dumplings and put in kettle. Continue boiling for 15 minutes. Stir so they won’t stick to the bottom of the kettle.

Submitted by Ina Nez Perce of Fort Belknap

Ingredients

• 1 gallon bag of dried meat
• 1 medium onion, diced
• 4 medium wild turnips, sliced and halved (dried or fresh)
• 1 package of salt pork, cut up
• 1 cup of wild rice
• ½ cup of white rice (optional)
• Salt and pepper to taste
• Beef bouillon for flavor

Instructions

• The night before, hydrate the meat and turnips in water (enough to cover) and/or the amount for a pot of soup.
• The next day, when ready to cook, add the dried meat, wild turnips, onion, and salt pork; cook until the dried meat is soft and kind of falls apart.
• Add wild rice. Cook 45 minutes to one hour.
• Add white rice ½ hour before the soup is done.
• Now you are ready to feast.

Submitted by Mekko Tyner of College of the Muscogee Nation

Ingredients

• Corn
• Water
• Crisco or oil

Instructions

• Remove corn from cob of fresh roasting ears.
• Grind the corn and add a little water.
• Put in greased cast iron pan and bake for one hour at 350.

Submitted by Norma Marshall of College of the Muscogee Nation

Ingredients

• Purple hull
• White cornmeal
• Water

Instructions

• Heat enough water in a stock pot or a similar pot to its boiling point.
• Prepare cvtv’hakv mixture of purple hull pea shell ash (coloring) and white cornmeal.
• Add water.
• Mix to the consistency of a gritty dough, which is not too wet and not too dry.
• Scoop into hand a small ball.
• Place carefully into the boiling water.
• Remove from boiling water.

Submitted by Cankdeska Cikana Community College, as related by Germaine Thompson of the Spirt Lake Nation

Ingredients

• Hominy corn
• Ash

Instructions

• Boil dried corn in a pot with ashes from ash tree wood (like if you have a campfire using ash wood and then put the ashes in the pot of water with the corn). 
• The water will look black. 
• Boil it all together until the corn looks puffy like popcorn. This is hominy. 
• Remove it from the pot, rinse, and use right away or freeze for a future recipe. Works well in soups. 

Submitted by Jessica Shaw of United Tribes Technical College

Ingredients

• Dried beans (remember that they will triple in size)
• Baking soda
• Water
• Seasonings

Instructions

• Pour beans out onto a flat surface (baking tray or plate) and remove any rocks.
• Pour beans into a pot (make sure there is room for the beans to triple in size). Add a pinch of baking soda (this helps make the beans more digestible). Add cold or room temperature water to the pot (water should be a few inches above the beans). Let soak on the counter for 8 hours.
• Strain beans. If you have time, let soak for another 16 hours (maximum soaking time: 24 hours), changing the water every 8 hours. The longer you soak them, the more digestible they become (if you soak for more than 24 hours or if you don’t change the water, the beans start to sour).
• Add strained beans to a pot. Add water so the beans are covered by at least an inch. Cook on high heat. When the water is close to boiling, you will notice a foam start to appear on the top. Using a spoon, remove the foam as it appears (removing this foam will help reduce bloating). Once the beans come to a boil, let them boil for 10 minutes.
• Add any seasonings you desire, holding off on salty and acidic seasonings (tomatoes, vinegar, lemon, etc.) as this may prevent your beans from getting soft (you can add salt/acid later, once the beans are soft).
• Reduce to a simmer and partially cover with a lid. Let the beans simmer gently until soft (1-3 hours, depending on the type of bean and how old the beans are), adding water as needed to make sure beans are submerged. The longer you cook them, the more digestible they are. If you want them to keep their shape (for a salad, for example) check on them often so you can turn off the heat before they get too mushy.

Submitted by Latonna Old Elk of Little Big Horn College

Jerky Meat is one of the main foods used by the Crow tribe. Jerky is made from buffalo, elk, deer, and today with cattle. Jerky is made by thinly slicing pieces of meat and drying them in the sun. In the buffalo days, all women set up racks for drying meat near their tipis. Women prepared the dried meat for eating in several ways.

After it is cooked over flames, it can be eaten in chucks or pounded. The pounded jerky is mixed with fat before it is consumed.

If the jerky is to be kept for long periods of time, tallow from around the kidney is used as a preservative. Kidney fat does not spoil as other fats do. To prepare pounded meat, Mix 5 cups of meat to 1 cup of tallow.

The jerky can be boiled with corn, hominy, or wild rice. 

These dishes were usually served with bread and tea.

Submitted by Mekko Tyner of College of the Muscogee Nation

Ingredients

• Half gallon of fine Blackjack ash or other oak wood
• Two gallon cans, one with a perforated bottom
• One gallon of boiling water
• Mason jars

Instructions

• Put ashes in the perforated can.
• Place perforated can on top of the other can.
• Add a half gallon of water to the perforated can.
• Allow the mixture to run through to the bottom of the can.
• Place lye into Mason jars.
• Repeat until the ash strength is exhausted.

Submitted by Jessica Shaw of United Tribes Technical College

Ingredients

• 1½ pounds of peeled winter squash, cut into ½ inch chunks
• Seeds from winter squash, cleaned
• ¾ teaspoon sea salt
• 2 tablespoons pure maple syrup
• 1 tablespoon chopped fresh sage
• ½ cup diced onion
• 1½ tablespoons of lard, bacon drippings, or high oleic sunflower oil
• 2 tablespoons dried cranberries (preferably unsweetened, or sweetened with fruit juice)

Instructions

• Preheat oven to 375⁰ F.
• Toss damp seeds with ¼ teaspoon sea salt (or more, to taste, depending on how many seeds you have).
• Roast seeds on a parchment-lined sheet tray until crisp, but not browned. Toss seeds in ½ tablespoon maple syrup, then roast again just until golden.
• Toss winter squash with ½ teaspoon sea salt and 1 tablespoon melted lard or sunflower oil.
• Spread squash on parchment-lined sheet trays, making sure to leave some space between pieces so they roast rather than steam. Roast just until tender, being careful to not overcook as they could get mushy.
• In a small sauté pan, heat remaining ½ tablespoon of lard or sunflower oil over medium heat. Add onions and sage and sauté until the onions are translucent.
• Toss roasted squash with 1½ tablespoons maple syrup, onion mixture and dried cranberries. Sprinkle with roasted seeds. Serve hot.

Submitted by Irene Alva of Diné College

Ingredients

• 2 cups of flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• Water

Instructions

• Sift together flour, baking powder, and salt.
• Add water and knead into a dough.
• Cover and let sit for five minutes to soften up.
• Flatten the dough into 8-10” circles.
• Cook on a dry, hot surface on both sides.

By Mekko Tyner of College of the Muscogee Nation

Ingredients

• Flint corn
• Oak ash lye
• Water

Instructions

• Shell dried osafke (flint) corn from the cob.
• Pound the corn in keco (mortar) with kecvpe (pestle).
• Run the pounded corn through a riddle to remove the outer coating.
• Boil in water for three to four hours.
• Add oak ash lye drip and cook for an hour.

Submitted by Latonna Old Elk of Little Big Horn College

Ingredients

• 4 cups of flour
• 2 tablespoons of baking powder
• 2 teaspoons of salt
• 1¼ cup of water

Instructions

• Mix flour, baking powder, and salt together. Add water and mix well. Add a little more flour if the batter is sticky.
• Roll dough into a ball. Let it set for 5 minutes to activate the baking powder. Make small dough patties, cook on open fire, or on stove with a flat pan.
• Serve warm.

Submitted by Cankdeska Cikana Community College, as related by Germaine Thompson of the Spirt Lake Nation

Ingredients

• Dried meat
• Crisco
• Sugar
• Berries

Instructions

• Take dried meat, roast it in the oven on a cookie sheet. 
• You can mash it with a stone or for an updated method, put the meat in the blender to break it up finely. 
• Mix in some Crisco just so the meat stays together a little bit—flaky. Stir in sugar or berries, to taste. 
• Eat with the fingers.

Submitted by Manuel Morales of Aaniiih Nakoda College

Ingredients

• 2 cups of dried deer, buffalo, or meat of your choice (ground)
• 1 cup dried chokecherries (ground), or other dried berry
• ½ to 1 cup of melted tallow or lard

Instructions

• Slice the meat in thin slices, (or as my grandmother used to do, hold a chunk of meat and slice back and forth, switchback cutting, making one long strip of thinly sliced meat).
• Season to your liking and let dry in an enclosed place for a couple of days until the meat is completely dried, brittle.
• A smoker/dehydrator will cut the drying time.
• Ground the dried jerky meat until it’s a powder.
• Mix in ground chokecherries and add melted tallow until all is saturated.
• Store in airtight containers.

Submitted by Norma Marshall of College of the Muscogee Nation

Ingredients

• Water
• Cvtv’hakv
• Beef suet
• Corn husks

Instructions

• Cenken okkossvs! (Wash your hands!)
• Heat enough water in a stock pot or a similar pot to its boiling point.
• Prepare cvtv’hakv mixture and add in beef suet.
• Scoop into hand and form a small ball.
• Wrap with corn husk. Tie two strips of the corn husk around the wrapped mixture. (Note: prepare strips ahead of time since your hands will be very busy!  Your hands will also be covered with the mixture, and one hand will be holding the wrapped mixture while the other hand ties the husk.) 
• Trim the ends. Prepare enough to fill a roasting pan.  Serving size is for approximately 10-12 people.
• Attempt a uniform size as much as possible. One mixing bowl of the mixture will fill the roasting pan. 
• Place carefully into the boiling water.
• Each one will rise to the top when each one is ready.

Submitted by Manuel Morales of Aaniiih Nakoda College, as related by the Storm Brockie family

Ingredients

• 4 cups of flour
• 2 pinches of salt
• 1 tablespoon of sugar
• 1 cup of powdered milk
• 1/2 cup of baking powder combine

Instructions

• Mix in enough warm water to make a soft dough.
• Roll into balls, pat down until almost flat, and let rest.
• Fry in small amount of lard on low heat until brown on both sides.

Submitted by Jerica Aamodt of Ilisagvik College

Ingredients

• Tuttu (caribou) meat
• Tuttu qaunnaq (caribou fat)
• 1 cup tuttu broth (from boiling the meat)
• 1 tablespoon misiġaaq (seal oil) (optional)
• Aanaakłik (white fish) meat (optional)
• Tundra berries (cloudberries, crowberries, blueberries, cranberries, etc.) (optional)

Instructions

1. Boil your tuttu meat until tender. Remove meat from the pot. Save the broth.
2. Ground your tuttu qaunnaq, then heat in a pot. Melt until liquid. Use a strainer and/or cheesecloth and pour into a big mixing bowl. Let sit until it’s cool to the touch.
3. (Optional step) If you want to add aanaakłik meat into your Iñupiaq ice cream, you will also boil the fish in a separate pot, or bake it. Once it’s finished cooking, take out of the water (if you used a pot) and set aside to cool.
4. While the qaunnaq is cooling off, separate the boiled meat in half. Grind half of the meat with an electric grinder. With the other half, rip into small pieces.
5. (Optional Step) If you are using aanaakłik meat, debone and take the skin off.
6. Once the melted qaunnaq is cool to the touch, start whipping with your hand only going clockwise, in one direction. Once you start whipping you cannot stop. The minimum whipping time is 2 hours. The more you whip, the fluffier it will get. You will know when it is fluffy once it resembles whip cream both in color and consistency.
7. Add in 1 cup of the tuttu broth (the broth you boiled the meat in). Keep whipping.
8. (Optional step) Add in 1 tablespoon misiġaaq. This is optional. Some people like misiġaaq, some people do not. Keep whipping.
9. Begin adding in the ground tuttu meat little bit at a time, and continue whipping in between adding the meat.
10. Then add the shredded pieces of meat. Keep whipping.
11. (Optional step) Add in aanaakłik meat, little by little. Keep whipping.
12. (Optional Step) If using berries, drain juices. Then add the amount to your liking.
13. Once finished, pour onto a cookie sheet and spread it out.
14. Place outside in freezing temperature for about 15+ minutes. If it is not cold outside, put into a freezer for 15+ minutes. Bring it back inside, and use an uluuraq (traditional woman’s knife) and cut into blocks.

Submitted by Latonna Old Elk of Little Big Horn College

Ingredients

• 3 pounds of cleaned buffaloberries
• 1 cup of water
• 3 cups of sugar
• 1 package of pectin

Instructions

• Cook the buffaloberries in the water.
• Add the sugar and cook 20 minutes more.
•  
• Squeeze the fruit and liquid through a cloth.
• Put the juice back on the stove on medium heat for another 20 minutes, along with the pectin. Follow the instructions on the pectin box. 
• Fill three or four sterilized pint jars.
• Cover with lids and rings, sealing and sterilizing while hot.

Submitted by Jessica Shaw of United Tribes Technical College

Ingredients

• 1½ cups of cornmeal (cornmeal made from nixtamalized corn is best)
• ½ cup of water
• 4 tablespoons of lard, bacon drippings, hazelnut oil, or high oleic sunflower oil (plus more for the pan)
• 3 tablespoons of maple syrup or honey
• ½ teaspoon of salt

Instructions

• Combine all ingredients in a bowl, stirring to combine.
• Heat a large skillet over medium heat. Coat the pan with a small amount of fat.
• Drop batter by the tablespoon into hot pan. Flatten with your spoon.
• Once golden, flip and brown the other side. Add more fat to the pan between batches as needed.

Submitted by Latonna Old Elk of Little Big Horn College

Ingredients

• 1 quart chokecherries
• 4 tablespoons sugar
• 1 teaspoon almond extract

Instructions

• Wash and drain the chokecherries.
• Grind the cherries whole in a strong food processor.
• Pour the processed cherries whole in a strainer and catch the fruit in a saucepan.
• Add sugar and almond extract and simmer for 15 minutes.
• Remove from the heat and cool slightly before serving.

You can also make pudding with chokecherries using the same recipes for the juneberries.

Submitted by Latonna Old Elk of Little Big Horn College

Ingredients

• 3 tablespoons cornstarch
• 1 cup water
• 1 quart gooseberries
• 2 cups sugar

Instructions

• In a saucepan, dissolve the cornstarch in the water.
• Add the gooseberries and sugar and cook until the mixture is thickened.
• Serve warm.

Submitted by Cankdeska Cikana Community College, as related by Germaine Thompson of the Spirt Lake Nation

Ingredients

• Hominy corn
• Crisco
• Sweet Potatoes
• Berries (blueberries or juneberries)
• Sugar

Instructions

• Use the specific variety called hominy corn, or else flint or Indian corn work as well. You can use corn meal if there is no hominy corn, but you have to brown the corn meal on the stove. 
• Remove the corn from the cob and roast in the oven on a cookie sheet. 
• Put it in the blender to break it down (the traditional way would be to mash it with a stone). 
• Add Crisco to hold it together, along with mashed sweet potatoes. 
• Put it in a bowl and mix in the berry of choice (blueberry, juneberry) and/or some sugar. 
• Roll into balls.

Submitted by Latonna Old Elk of Little Big Horn College

Ingredients

• 1 quart juneberries
• Water
• Sugar to taste
• 3 heaping tablespoons cornstarch or 4 tablespoons wild turnip flour
• 1 teaspoon vanilla extract
• 1 cup raspberries (optional)

Instructions

• Place the juneberries and cornstarch in a pot and cover with water to about 2 inches above the berries. Cook until the berries are plump.
• Add sugar according to your taste and the sweetness of the berries.
• For every quart of liquid in the pot, measure in 3 tablespoons of cornstarch or 4 tablespoons of turnip flour.
• Cook until the thickener dissolves and the mixture begins to thicken, about ten more minutes.
• Add vanilla and raspberries, if desired.
• It’s best when served warm.

Submitted by Manuel Morales of Aaniiih Nakoda College, as related by the Storm Brockie family

Ingredients

• 2 gallons of juneberries
• 2 cups of sugar
• 1/4 teaspoon of nutmeg
• Water
• Corn starch

Instructions

• Bring water to a boil.
• Add juneberries and sugar.

Add a slurry of corn starch and cold water—add enough corn starch mix until thickened to your liking.

Submitted by Latonna Old Elk of Little Big Horn College

Ingredients

• 2½ quarts of wild plums
• 1 cup of water
• ½ teaspoon of baking soda
• 2 pounds of sugar
• 1 cup of apple cider vinegar
• 1¼ teaspoons of cloves
• ¾ teaspoon of cinnamon
• 1½ teaspoons allspice

Instructions

• Boil the plums in the water with the baking soda. Bring them to a rolling boil.
• When they’re cooked, strain the plums through a cloth or sieve.
• Return the pulp and juice to the stove and heat.
• Add the sugar, vinegar, cloves, cinnamon, and allspice and simmer until thickened.

Submitted by Norma Marshall of College of the Muscogee Nation

Ingredients

• 1 46-ounce can of grape juice
• 2 cups of sugar
• 2 eggs
• ½ teaspoon of baking soda
• 2 cups of flour
• 1 teaspoon of corn starch
• 1 cup of cold water

Instructions

• Bring the grape juice to a boil.
• Mix 1 cup of grape juice, 2 beaten eggs, ½ teaspoon of baking soda, 2 cups of flour, 1 cup of cold water, and 1 teaspoon of corn starch.
• Knead and roll out the dough to cut into small squares, or pat out with hand and break off into small pieces.
• Boil/simmer in grape juice while stirring dumplings into the pot.
• Serve in safke bowls that have now become pvrko afke

Submitted by Jerica Aamodt of Ilisagvik College

Ingredients

• Handful of frozen Aqpiit (cloudberries)
• Handful of nuna greens (sura, quŋuliq, asiasaat, mapkutitaaġruaq, and/or others)
• 1 banana
• 1 orange
• ½ cup Greek yogurt
• Almond milk
• Handful of spinach
• Handful of ice (optional)

Instructions

• Add everything except the almond milk to blending pitcher.
• Pour almond milk until it reaches half the height of the ingredients.
• Blend together.
• If too thick, add more almond milk until desired thickness, and blend to mix.

Submitted by Jerica Aamodt of Ilisagvik College

Ingredients

• Handful of frozen asiavik (blueberries)
• Handful of nuna (tundra) greens (sura, quŋuliq, asiasaat, mapkutitaaġruaq, and/or others)
• 1 banana
• ¼ cup of coconut flakes
• ½ cup Greek yogurt
• Almond milk
• Handful of spinach
• 1 tablespoon honey
• Handful of ice (optional)

Instructions

• Add everything except the almond milk to blending pitcher.
• Pour almond milk until it reaches half the height of the ingredients.
• Blend together.
• If too thick, add more almond milk until desired thickness, and blend to mix.

Submitted by Mekko Tyner of College of the Muscogee Nation

Ingredients

• Flint corn
• Oak wood ash
• Water
• Sugar or honey

Instructions

• Shell dried osafke (flint) corn from the cob.
• In a large cast iron pot that is turned on its side over a fire add corn with fine oak wood ash.
• Parch the corn and ash mixture.
• Constantly stir with vtapv (wooden cooking paddle) until brown.
• Pound the fine corn in keco (mortar) with a kecvpe (pestle).
• Riddle the fine corn.
• Add two tablespoons to a cup of cold water, with one teaspoon of sugar or honey.

Submitted by Norma Marshall of College of the Muscogee Nation

Ingredients

• Green corn
• Water
• Sugar or honey

Instructions

• Boil green corn or roasting ears in a lehayv (large black pot) until done.
• Dry the corn (still on the cob) and put in a screened-in place to air dry completely.
• Shuck the corn and place it in air-tight containers until it’s time for the keco (mortar). Traditionally, the keco is a fairly large stump of hickory wood with a hole in the center that has been burned out with hot coals. It is deep enough to keep the corn from spilling out when one is pounding the dried corn with the kecvpe (pestle). The corn will have the appearance of finely ground cornmeal. 
• Sift through a strainer to remove vpvske nerkv (pieces that were not ground). These remaining kernels are used to cook with pork or beef or chicken. 
• The finer ground corn is vpvske, which is used as a sweet drink and sweetened to taste. It may be stored in jars and preserved for a time. Remember to not allow the vpvske to become vhasse (old).     

Submitted by Jerica Aamodt of Ilisagvik College

Ingredients

• Handful of frozen siiġñaq (fruit)
• Handful of nuna greens (sura, quŋuliq, asiasaat, mapkutitaaġruaq, and/or others)
• 1 banana
• ½ cup Greek yogurt
• Almond milk
• Handful of spinach
• Handful of ice (optional)

Instructions

• Add everything except the almond milk to the blending pitcher.
• Pour almond milk until it reaches half the height of the ingredients.
• Blend together.
• If too thick, add more almond milk until it reaches the desired thickness, and blend to mix.

Submitted by Jerica Aamodt of Ilisagvik College

Ingredients

• Handful of pineapple
• Handful of nuna greens (sura, quŋuliq, asiasaat, mapkutitaaġruaq, and/or others)
• 1 banana
• 1 mango
• ¼ cup coconut flakes
• ½ cup Greek yogurt
• Almond milk
• Handful of spinach
• Handful of ice (optional)

Instructions

• Add everything except the almond milk to the blending pitcher.
• Pour almond milk until it reaches half the height of the ingredients.
• Blend together.
• If too thick, add more almond milk until it reaches the desired thickness, and blend to mix.

Submitted by Latonna Old Elk of Little Big Horn College

Ingredients

• 1 quart water
• 1 cup of mint leaves and blossoms
• Honey or sugar (optional)

Instructions

• Boil the water and add the mint leaves and blossoms.
• Let set for 20 minutes.
• Add honey or sugar to taste, if desired.
• Serve hot.