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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

Here’s a few more illustrations from “Gidjie and the Wolves” (Intermediaries, book 1).

‪‘Gidjie’ is short for gijigijigaaneshiinh, ‘chickadee’ in Anishinaabemowin. Here she is, working some dough. What kind of dough, you ask? If you guessed that it-she-is a living doughball named Bluebelle, who comes from a piece of frybread dough made in the 1800’s, but is now responsible for inducing dreams in those who wander from their path…you’d be correct.

“Makwa enters the medicine kitchen.”

The book is being released at the end of the month–woohoo! Preorders are still open https://tashiahart.com/bookstore/gidjie-and-the-wolves/