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Post by swampfox on Aug 15, 2006 7:07:44 GMT -6
Ok! I really need some help with this! Was told that there is a particular squash of Native Americans that is quite ugly looking on the outside with a very hard exterior which is great for lowering your cholesterol. Anyone know the name of it?
I would love to see us exchange recipes - and learn the Old Ways of feeding our families.
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Post by Patient Frog on Aug 15, 2006 8:26:05 GMT -6
Swampfox, that is a great idea. I would love that myself. I will try to find some stuff to share, too. It will be from books though, so an old family recipes would be great.
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Post by Huronwoman on Aug 15, 2006 15:24:38 GMT -6
I will try to get a fried bread recipe at the next pow wow and see what I can find out about the squash. Bear root is a great medicinal root where you bite a small piece of it and chew is swallow the saliva and eventually spit out the remaining bark, its great for digestive problems as well as sore throats and even sinus drainage.
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Post by Eagle Plumes on Aug 18, 2006 5:25:22 GMT -6
Hello, I have a squash recipe just have to find it and when I do Ill share, its in a box somewhere ive never took all my cook books out after we got a new kitchen, ive got frybread ones as well if any body is looking for one of those.
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Post by Unega Uwohali Waya Adkins on Aug 18, 2006 15:03:17 GMT -6
I will try to get a fried bread recipe at the next pow wow and see what I can find out about the squash. Bear root is a great medicinal root where you bite a small piece of it and chew is swallow the saliva and eventually spit out the remaining bark, its great for digestive problems as well as sore throats and even sinus drainage. I wanted to like that! I love to eat fried bread, squash and chicken with long grain wild rice. YUMMMMMMMMMMMY! ;D I wanted to learn how to cooking fry corn breads (softer, like fry bread), I don't like to buy a package rough corn bread from grocery store.
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Post by Huronwoman on Aug 19, 2006 7:23:41 GMT -6
Swampfox: I have found out a few things about the squash you are looking for one is winter squash and the web page for it is www.whfoods.com/genpage.php?tname=foodspice&dbid=63, the others are Cucurbitaceae, Red Quinoa or Chaired Chayote Squash, hope this helps, the Winter squashes are supposed to be better than the summer varieties and all contain Omega 3, like the fish oils and all are good for promoting healthy hearts! Hope this helps, I got the site thru google there are lots more sites. Some suggest using squash with broccoli and rice yum! Take Care Sister!
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Post by swampfox on Aug 31, 2006 8:16:02 GMT -6
Swampfox: I have found out a few things about the squash you are looking for one is winter squash and the web page for it is www.whfoods.com/genpage.php?tname=foodspice&dbid=63, the others are Cucurbitaceae, Red Quinoa or Chaired Chayote Squash, hope this helps, the Winter squashes are supposed to be better than the summer varieties and all contain Omega 3, like the fish oils and all are good for promoting healthy hearts! Hope this helps, I got the site thru google there are lots more sites. Some suggest using squash with broccoli and rice yum! Take Care Sister! You made me so hungry for Chayote that I had to go prepare one. My stove is... well, I get a ping, pop, spark, flare, smoke then BOOM every once in awhile so we are going to replace it this next week. I don't cook on it... I use a convection toaster oven and microwave. I layer my foods. Oil (olive oil for me) and salt first the pan for toaster oven. First layer is diced onions, then chicken (I put a mix of butter, diced garlic, fresh & dried parsley, and salt under the skin and on top of chicken). Put in toaster oven on broil for 30 minutes. In 10 minutes I add sliced celery and salt over, 10 minutes later I add the Chayote. Chicken is done 10 minutes later. Remove chicken and spread out veggies for 10 minutes (making sure they get covered with the broth and flipped over) while the chicken cools and rests (juices go back into the meat). Once Chayote is ready... if you want to warm up the chicken, pop into microwave for 1 minute.
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Post by Huronwoman on Aug 31, 2006 23:44:31 GMT -6
Ok now I'm hungry!! ;D
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Post by Unega Uwohali Waya Adkins on Sept 1, 2006 0:53:22 GMT -6
That sounds healthy, I'll print your post out and I'll starting cooking and thanks for tip!!! ;D
WADO!
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Post by swampfox on Sept 1, 2006 9:32:38 GMT -6
White Eagle, since your stove works better than mine... you can also make some rice! I've found that this little tabletop convection (fan pushes hot around around the food to cook faster) toaster oven is such a wonderful appliance that I'm getting my Mother one for Christmas... only bigger. Just watch the front corners of the trays when cooking like I do... hold it level so that the juices don't run down on the door and into the bottom of the oven. Easy to pour off excess into a glass measuring cup or a bowl.
I also love putting a whole garlic in the center after pulling off some of the outer "paper" - it helps to trap the oil or chicken juices that are poured in from the top. The cloves get semi-soft. You let them cool a little, like the chicken, snip an edge of the outer part of each clove to pop out the inner part... mash up with some salt and mix with soft butter, put on toasted bread. YUM!
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Post by DD1stLight on Sept 15, 2006 13:25:56 GMT -6
When I saw this thread it reminded me of a day long ago made me laugh hard! My departed husband and I were talking of things and he said, "hey DD, you know how there are ethnic restaurants popping up all over? Why don't we think about opening a NA food restaurant!" I remember looking at him and then getting this mental image that satys with me even today, I got a laughing fit that made it so I could not even talk, finally I said, "Bob, you know how when you go into a nice seafood restaurant and they have the big fish tank in front and you pick the fish you want them to cook for you?.... Well, if we had a NA restaurant that place where the tank is would have a play pen of nice fat puppies in it, and I cannot for the life of me see just about anybody nowdays walking in and saying ' I want that nice little poodle in the corner'!" **** Yes, I know lots of old ways to cook and preserve foods etc., but believe me folks you do not want most of them!!!!! Fry Bread I too love, but do remember that it was starvation, rations food that we developed to keep the kids belly buttons from touching their backbones. **** I am quite sure that the minute that I started giving old recipies and even state which insect you put in live for flavoring, just like the next herb or spice that would probably make it a 'NO-WAY'!!!!!! Not in this day and age!!! ROFL!!!!! I do cook several dishes that I have changed up for the 'modern' palete and sensabilities that I will try to get together and post soon if any want them.
ENJOY!! DD
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Post by Huronwoman on Sept 16, 2006 10:22:43 GMT -6
Thank you for your post. I think we SHOULD here about which insects are OK to eat and roots and berries and plants, you never know when this information might save your life.
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Post by DD1stLight on Sept 17, 2006 9:57:34 GMT -6
OH, yes, of course, just thought that this thread was for day to day eating. Knowledge and ways of preserving food, types to eat and for what etc etc. are very important for sure! I have always considered myself fortunate to know these things and have used them often in those lean times we face periodically in life any times.
Perhaps we could start a thread for living on nothing and everything; like helgamites and certain ants are the main sweeteners used in many dishes.
ENJOY!! DD
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Post by DD1stLight on Sept 17, 2006 11:26:07 GMT -6
In reply to Swampfox's original question about cholesterol lowering, I would share the following old way to lower the dangerously high and then to keep it that way the remainder of your life, or simply to insure it never builds to become a problem inthe first place. This is not only Old Ways lore, but has also had some rather good studies done with it by modern research methods, but as there is no way to make money of of it, it has never gotten much press.
To begin with we will look at exactly what it is we call 'cholesterol' and why that creates a problem, what it's original benefit to the human body was and why it has now become a problem instead.
When we speak today of cholesterol we are generally referring to the fat that is stored by the body inside the circulatory system, the veins/arteries. Fat in the body is food that the body stores for use at a later time. The fat that is stored around our middle, on our butt and upper legs etc. especially is stored to use in times of insufficient food being available. This is the food source the body taps when the body is normally or super hydrated.
The fat that our bodies store in the circulatory system is the most readily available food and energy supply and is reserved for use in the times when having that available will save your life, it is our body's emergency supply. The body will utalise this stored food supply when it is in a time of "Fight and/or Flight" those times when push has come to shove and you are fighting and running for your life etc. At such times (remember that having a bottle of water handy is a very new thing! lol) your body goes into a slightly dehydrated state (just less than the normal hydrated state) quickly and once your body is in that state and is needing energy it goes to the most readily available supply, the fat inside the circulatory system. It utalises that food supply to save your life.
Needless to say, in this day and age, we seldom, if ever, get into such situations and so the body gats no opportunities to utalise this fat and therefore it buids up to the point that it is a problem. So how do we recreate the the necessary state so that our bodies will utalise this stored food, thereby removing the excessive build up? Luckily it is extremely easy to do so and works even in severe cases and also as a preventative.
Simple, fast, real fast, no food, no water 24 hours. After10 to 12 hours the body will flip from overly hydrated, to normal hydrated, to slightly below that line and start utalising the cholestrol as food/energy. Thats all. An no you will not become 'dehydrated' to the level of problems in only 24 hours. I know diabetics etc. that do this with no problem even. If you have a problem already, do this once every 2 weeks for 3 times, then once every 3 weeks, 3 times, then once a month. For most people once every month to two months throughout the year is sufficient to never have a problem again for cholesterol. This has worked for everyone I have ever known to use it, the blood tests of Cholesterol levels will show the effectiveness etc.
We are so over fed and superhydrated most of the time in the USA culture that even the thought of going a full day without anything is scary, but rest assured the thought of it is much harder than the actual doing of it! LOL
My preferred way is to go do something active Sat. morning, fix a nice late lunch and eat between 2-4 PM, go to bed early, get up late on Sunday (or early and go to church etc if you do that sort of thing), start making one of those sunday dinners that take lots of time and you really love and fix it up, by the time it is ready it is again 2-4 PM and the deal is done. You can , of course, do it whatever times and days you choose. I just find it easier this way. If you need to take medication, put a pebble or marble etc. in your mouth and allow the saliva to accumulate and you will be able to take you meds.
Hope this helps, In the old times this type of fasting was usually done in the colder months when we were more sedentary, and not done in the hotter months when we were more active and more likely for our systems to drop below hydrated threshold and was always done by those who showed symptoms of circulatory problems.
ENJOY!!!! DD
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Post by Huronwoman on Sept 22, 2006 23:07:28 GMT -6
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Post by DD1stLight on Sept 23, 2006 18:44:58 GMT -6
My father had massive strokes and the doctors tried everything to get his cholesterol down to no avail. I went back to visit and we talked about the old ways, of this, he did not have to depth of teaching I was given as he did not come 'born old'. We went and asked his doctor if there was any reason he could not fast this way, the Dr. said there was no way it would hurt him or dang near anyone he could think of, but was totally skeptical about it doing any good. Within 3 months his cholesterol leval was radically lower and within 6 months it was about that of most teenagers nowadays. I will give that old west Texas Dr. his due, he took after this hook-line & sinker and had lots of his patients doing it after that with good results! LOL
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Post by Huronwoman on Sept 24, 2006 23:41:11 GMT -6
I am definately going to try this- one less medication ;D
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Post by Eagle Plumes on Jun 1, 2007 5:08:57 GMT -6
I remembered one fry bread recipe its just self riseing flower & milk -enough to make dough or you can use water but I find milk makes it lighter. And you want to let the dough rest a bit that also help the dough to be light and fluffy and flip when golden on one side. I love this recipe because when my kids say mama we want frybread and im running out of time I can throe some together and all is happy. My kids love it wrapped around a hot dog and fried us grown ups put sasuage dogs or other sasuge in there and it tastes awesome!
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Post by 2shadows on Aug 4, 2008 6:50:47 GMT -6
When I was living in CT. I learned of one recipe, striped bass are filleted then cut into strips about an inch wide and however long. They are dipped into tree sugar (maple sap). The strips were hung on the inside of a hollow tree and smoked. (although I suspect now they just go to walmart and buy a smoker..a heck of a lot easier)
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Post by Unega Uwohali Waya Adkins on Aug 9, 2008 14:47:03 GMT -6
I'm wondering what's all about that, thanks for information!
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Post by bearfoot on Nov 20, 2008 9:00:25 GMT -6
Does anyone have a good wild rice recipe (Indian) that I can use as a stuffing for my Cornish Game Hens this Thanksgiving?
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Post by 2shadows on Nov 20, 2008 15:36:07 GMT -6
ooh..i think little breeze can help..she is a graduate of cordon bleu... I am a graduate of cordon blah
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Post by Lone4eagle on Nov 20, 2008 20:52:07 GMT -6
My Mom cooks with wild rice sometimes, it is good however you cook it.
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Post by Unega Uwohali Waya Adkins on Nov 21, 2008 21:15:53 GMT -6
Yeah, I cook foods with wild rice sometimes. I love wild rice!
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Post by bearfoot on Nov 21, 2008 23:23:33 GMT -6
I found one that has cranberries and the wild rice. I'm probably going to go with that one, as I am making a cranberry gravy for the birds.
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Post by Lone4eagle on Nov 23, 2008 20:10:50 GMT -6
Sounds yummy...now you're going to make us hungry...haha!
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Post by littlebreeze on Nov 28, 2008 20:50:03 GMT -6
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Post by littlebreeze on Nov 28, 2008 20:55:59 GMT -6
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