Native American Health Recipes.pdf

(151 KB) Pobierz
NATIVE AMERICAN HEALTH RECIPES
*
BY
CRUZ H. ACEVEDO JR., Ph.D.
* Recipes by Cruz H. Acevedo Jr. in his Doctoral
Dissertation (August 23, 1983) and work on the
Elderhealth Project: Four Worlds Development
Project, University of Lethbridge, Lethbridge Alberta
**These recipes have been updated and revised in November 1996 and updated in March
2000 to new findings and research that is better suited to Native populations using these
recipes.
©
Copyright by Cruz H. Acevedo Jr., Ph.D.
1
TABLE OF CONTENTS
TO TREATMENT DIRECTORS, ELDERHEALTH COORDINATORS
SUMMER CAMP SPORTS TRAINING PROGRAM COORDINATORS ............................................................ 6
RECOMENDED FOOD SUPPLIES .................................................................................................................... 7
CANNED PRODUCTS ........................................................................................................................................ 8
TO PERSONS PREPARING THE FOOD AND MENUS .................................................................................... 9
TO THE CHIEF COOK ....................................................................................................................................... 10
A THREE WEEK RECOMMENDED NATIVE AMERICAN HEALTH MENU ...................................................... 11
WEEK ONE ............................................................................................................................................ 12
WEEK TWO ........................................................................................................................................... 19
WEEK THREE ....................................................................................................................................... 26
FOOD MENUS:
CARROT-FRUIT SALAD ....................................................................................................................... 34
CARROT RICE CASSEROLE ............................................................................................................... 35
CEREAL MEALS ................................................................................................................................... 36
CHICKEN (ROASTING INSTRUCTIONS) ........................................................................................... 37
CHICKEN SALAD STUFFED TOMATOES ........................................................................................... 38
CHICKEN RICE AND VEGETABLE CASSEROLE .............................................................................. 39
CHILE RELLANOS ................................................................................................................................ 40
CHINESE STYLE BROCCOLI AND MUSHROOMS............................................................................. 41
EGGPLANT TOMATO CASSEROLE .................................................................................................... 42
EGG SALAD SANDWICH ..................................................................................................................... 43
ENCHILADAS DE POLLO (CHICKEN .................................................................................................. 44
FRIED RICE ........................................................................................................................................... 46
FRUITED MILLET CEREAL .................................................................................................................. 47
GARDEN VEGETABLES WITH BROWN RICE .................................................................................... 48
GLAZED CARROTS .............................................................................................................................. 49
GREEN BEANS ..................................................................................................................................... 50
GREEN AND GRAIN MEATBALLS ...................................................................................................... 51
2
GREEN BEANS AND MUSHROOMS ................................................................................................... 52
HEALTHIEST BREAKFAST CEREAL .................................................................................................. 53
HERBED WILD RICE AND BROWN RICE ........................................................................................... 54
ITALIAN TOMATO SAUCE FOR PASTAS ............................................................................................ 55
LASAGNA AL FORNO .......................................................................................................................... 56
LENTIL LOAF ........................................................................................................................................ 57
LIGHT CHEESE SAUCE ....................................................................................................................... 58
MANITOBA WILD RICE ........................................................................................................................ 59
MEATLESS MEATBALLS ..................................................................................................................... 60
MEATLOAF WITH SHREDDED VEGETABLES ................................................................................... 61
MEXICAN SAUCE FOR RELLANOS, HUEVOS RANCHEROS, & OMELETTE ................................. 62
MIXED VEGETABLES AND MUSHROOMS ......................................................................................... 63
MOCK REFRIED BEANS ...................................................................................................................... 64
MOOSE STEW (BUFFALO, ELK, VENISON, CARIBOO, ETC ........................................................... 65
OATMEAL BREAD ................................................................................................................................ 66
POTATO, MUSHROOM, AND SPINACH CASSEROLE ....................................................................... 67
QUESADILLAS ..................................................................................................................................... 68
QUICHE- CRUSTLESS: MUSHROOM AND SPINACH ....................................................................... 69
RABBIT (ROASTING INSTRUCTIONS ................................................................................................ 70
RICE AND VEGETABLES “A LA MEXICANA ...................................................................................... 71
SALSA ................................................................................................................................................... 72
SCRAMBLED EGGS ............................................................................................................................. 73
SPINACH FETTUCINE IN ZUCCHINI/MUSHROOM SAUCE ............................................................... 74
STRINGBEAN AND MUSHROOM QUICHE ......................................................................................... 75
STUFFED BAKED POTATOES BROCCOLI AND CHEESE ................................................................ 76
STUFFED BAKED POTATOES WITH VEGETABLES ......................................................................... 77
TANGY CHEESE SAUCE ...................................................................................................................... 78
TAMALE PIE .......................................................................................................................................... 79
TORTILLA AND SQUASH CASSEROLE ............................................................................................. 80
3
TUNA AND BROWN RICE CASSEROLE ............................................................................................. 81
TURKEY, CHICKEN, AND GAME HENS - ROASTING INSTRUCTIONS ............................................ 82
VEGIE BURGERS ................................................................................................................................. 83
VEGETABLE “CHILI” CON CARNE ..................................................................................................... 84
VEGETABLE CRUSTLESS QUICHE .................................................................................................... 85
ZUCCHINI AND TOMATO CASSEROLE .............................................................................................. 86
ZUCCHINI .............................................................................................................................................. 87
DESSERTS
APPLE BRAN MUFFINS ....................................................................................................................... 89
APPLE CAKE ........................................................................................................................................ 90
APPLESAUCE AND CARROT CAKE .................................................................................................. 91
BANANA BREAD .................................................................................................................................. 92
BAKED APPLES ................................................................................................................................... 93
BERRY TOPPING .................................................................................................................................. 94
CREPES ................................................................................................................................................ 95
CREPE FILLING .................................................................................................................................... 96
IDEAL APPLE CRISP ............................................................................................................................ 97
LEMON CHEESE CAKE ....................................................................................................................... 98
STAWBERRY, BANANA YOGURT CHEESE PIE ................................................................................. 99
THREE GRAIN PUDDING ..................................................................................................................... 100
DRESSING:
AVOCADO ............................................................................................................................................. 102
FRENCH ................................................................................................................................................ 103
SESAME ................................................................................................................................................ 104
RANCH STYLE ...................................................................................................................................... 105
VINAIGRETTE ....................................................................................................................................... 106
SOUPS:
AMERICA’S ABORIGINAL SOUP ........................................................................................................ 108
ASPARAGUS SOUP ............................................................................................................................. 109
4
BEAN STOCK, VEGETABLE SOUP ..................................................................................................... 110
BLACK BEAN SOUP ............................................................................................................................ 111
BLACK BEAN AND RICE SOUP .......................................................................................................... 112
CARROT-LEEK SOUP .......................................................................................................................... 113
CHICKEN VEGETABLE SOUP ............................................................................................................. 114
CORN CHOWDER ................................................................................................................................. 115
COSIDO (A MEXICAN PEASANT SOUP ............................................................................................. 116
GARLIC POTATO LEEK SOUP ............................................................................................................ 117
CREAMED BROCCOLI SOUP .............................................................................................................. 118
CREAMY CAULIFLOWER SOUP ......................................................................................................... 119
CREAMY FISH CHOWDER .................................................................................................................. 120
GREEN PEA SOUP ............................................................................................................................... 121
LENTIL AND SPIT PEA SOUP .............................................................................................................. 122
PINTO BEAN SOUP .............................................................................................................................. 123
POTATO, MUSHROOM SOUP .............................................................................................................. 124
POTATO, MUSHROOM, AND ZUCCHINI SOUP .................................................................................. 125
POTATO, VEGETABLE, AND BEAN SOUP ......................................................................................... 126
SWEET POTATO AND VEGETABLE SOUP ........................................................................................ 127
TOFU AND SNOW PEA SOUP ............................................................................................................. 128
TOMATO SOUP ..................................................................................................................................... 129
TRINITY SOUP ...................................................................................................................................... 130
TURKEY VEGETABLE SOUP ............................................................................................................... 131
VEGETABLE BARLEY SOUP............................................................................................................... 132
ZUCCHINI, TOMATO, AND BARLEY SOUP ........................................................................................ 133
WEIGHT LOSS INSTRUCTIONS ....................................................................................................................... 134
THREE-WEEK MENU WORKSHEETS MAY BE DOWNLOADED FROM THE FOLLOWING WEB SITE:
http://www.ncidc.org/foodnut.htm
5

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika:

Zgłoś jeśli naruszono regulamin