Author: tashiahart

A delicious, nutritious recipe that’s not in my cookbook but I want to share. 

Favorite tea (I used red raspberry leaf tonight)
6 oz hot manoomin milk
6 oz hot water
Maple syrup or sugar to taste

Make manoomin milk (this recipe is in the book): blend a cup of overcooked, hot manoomin in a blender or food processor with a 1/2 cup hot water at a time until very smooth, adding more water to reach your preferred thickness of milk. Add maple sugar and a tsp vanilla and a tiny pinch of salt if you like.

Make a strong cup of tea, and while still steeping, add manoomin milk and maple to taste. You can froth your milk and maple before adding to the tea if you have a frother, for a manoomin tea latte. Use more or less tea:milk ratio as you like.

Store extra manoomin milk in a jar with a lid in the fridge and use within a few days. Shake before using, as it settles when cool. 

I’m enjoying this cup from the writing studio, aka outside. 🙂

Readings from The Good Berry Cookbook

If you love bananas, you’ll love these gluten free banana crepes!

These crepes are good many ways: roll them up for a hand-held banana pudding snack! Or roll up your favorite berries, yogurt, or a drizzle of maple sugar. Any way you eat them, I promise they won’t disappoint!

Ingredients:

Makes about a dozen 7″ crepes

• 2 large soft bananas, mashed
• 1 cup milk of choice (I used almond)
• 2 eggs
• 3/4 cup almond flour
• 1/2 cup cassava flour
• 1/2 Tbsp maple sugar
• 1/2 tsp salt

Directions:

• In a small mixing bowl, blend dry ingredients well, set aside.
• In a large mixing bowl, whisk mashed bananas with milk and eggs.
• Whisk in dry ingredients, blend well.
• Get a good nonstick pan up to medium heat.
• Drop by 1/4 cupfuls onto heated pan, swirling the batter until thin.
• When the edges turn golden brown and the top of the crepe is dry (about 1 minute), carefully go around edges, pushing inwards with your spatula, a little at a time, until the whole crepe is loose from the pan. Crepe will look wrinkled, but not to worry!
• Flip crepe over and spread edges to flatten.

• Cook for 1 1/2 minutes on the other side, and then place in a container with a lid, to keep them warm and moist until it’s time to eat.

Good luck, I ate nearly all of mine by the time I was done cooking!

I’m so happy to say that Gidjie and the Wolves is currently featured on Cynthia Leitich Smith’s Cynsations Blog’s Native Voices: Tashia Hart on Gidjie and the Wolves. Gichii miigwech, Kim, for the interview! Kim Rogers is a writer & poet from the Wichita and Affiliated Tribes.

https://archive.org/details/78934TheModernChippewaIndian