Native Love Jams Book Reading

Four Pines Bookstore, Bemidji, MN

Saturday September 16th, 2023 @ 3:00PM – 4:00 PM

I am happy to be invited to read from Native Love Jams at fellow Red Laker Byron Grave’s book signing for his debut novel, Rez Ball.

See you there!

If you plan on attending, make sure you order Rez Ball from Four Pines Bookstore, as that’s your ticket to the event.

Herbal Manoomin Latte

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. 🙂

Gluten Free Banana Crepes

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!


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


  • 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!