Winter 2020

WESTERN APACHE
SEED MIX
Recipe by Nephi Craig
This recipe is a critical piece of our
identity and speaks to our history
and resiliency as we develop
culinary pathways toward solutions
in health and wellness in Western
Apacheria.
There are many variations of this
seed mix across the Americas,
but this one is distinctly Western
Apache because of the acorns. This
recipe is basic and easy to replicate
with seeds readily available in
markets. An independent study will
allow the eater to discover more
combinations of this protein-packed
combination of seeds that revitalize
ancestral taste and health.
As you snack on this seed mix,
think about pre-reservation
Indigenous health and regional
dominant flavors. Although this
mix can be made year-round,
historically, spring, summer, and
autumn were spent gathering
and cultivating these seeds to be
consumed in the wintertime while
telling stories and playing string
games with the family at home.
1 cup dried white corn
1 cup acorns
1 cup sunflower seeds
1 cup pine nuts or pinons
1 cup pumpkin seeds
1 cup dried wild currants
Kosher salt to taste
Each ingredient must be prepared
separately and combined.
Parch the corn in a heavy skillet
over high heat, stirring constantly
until the corn cracks and is golden
brown. Do not burn.
Acorns should be shelled and very
lightly toasted.
Toast the sunflower seeds for 10
minutes at 350° or until golden
brown.
Toast the pine nuts in a 350° oven
for 10 minutes or until golden
brown. Do not burn.
Toast pumpkin seeds in a 350°
oven for 10 minutes or until golden
brown.
Remove and allow the seeds
to cool. Combine all seeds and
currants and season with salt to
taste, if desired. Place the cooled
mixture in a tall Mason jar and put
in a high place of honor to display.
THREE SISTERS SOUP
Recipe by Donna LaChapelle and Patricia Chandler
3 tablespoons butter
1 cup diced onion
1 clove garlic, minced
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon red pepper flakes
4 cups chicken or vegetable stock
½ cup yellow corn kernels
½ cup cooked hominy
1 cup cooked white beans
1 butternut or acorn squash,
prebaked and puréed
¼ teaspoon ground coriander
Chives and plain yogurt, to serve
Melt butter in a large saucepan
over medium-high heat. Add
onion and garlic and cook until
tender, 3 to 5 minutes. Stir in
spices and cook for 1 minute.
Add stock, corn, hominy, and
beans and bring to a boil.
Reduce heat to low and cook,
stirring occasionally, for 15 to 20
minutes to develop flavors.
Stir in squash and cook until
heated through, about 5
minutes.
Serve warm with chives and
plain yogurt as a garnish.
FOREST WOODWARD / GATHER
8 ediblesandiego.com