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American Indian Cooking


This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes—foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash.

American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes.

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Anasazi Beans 16oz burlap


Anasazi beans take their name from the Ancestral Pueblo people that first cultivated them in the American southwest. Unsubstantiated sources say archaeologists in the 1950s rediscovered some 750-year-old beans in a clay pot amidst ancient ruins and were still able to sprout them! Due to their pleasing speckled coloring - deep maroon flecked with white - Anasazi beans are sometimes called Appaloosa beans.

These heirloom beans are most commonly used in Latin, Mexican and Southwestern cuisine; they turn pink when cooked and are used in refried beans, chilis and hearty stews. Packed with protein, fiber and healthy starch like all beans, Anasazis are also rich in potassium, iron and folate.

Cooking time: 60 minutes

Liquid per cup of legume: 3 cups

How to cook Anasazi beans: Soak 4-8 hours. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting lid slightly to allow steam to escape, and cook for up to an hour, or until tender.


Blue Corn Meal Whole Grain


Deep & rich, Bow & Arrow Blue Cornmeal makes any cornmeal recipe special. At the base of the legendary Sleeping Ute Mountain, between Four Corners Monument and Mesa Verde National Park, lies the home of the Ute Mountain Ute Tribe. It was on Ute tribal land in 1962 that the Bow & Arrow brand started, where they have been proudly producing high quality products ever since. Bow & Arrow is part of the Ute Mountain Ute Farm & Ranch Enterprise. The tribe’s 7,700 acre farm uses state-of-the-art sustainability practices to proudly produce their award-winning NON-GMO Bow & Arrow corn products. 


Cliff Dweller Bean Soup 14oz


Cliff Dweller Bean Soup mix is a delicious and complete meal in itself and may be enjoyed with or without meats and other ingredients you choose to add to suit your own taste. Ingredients include: Anasazi Beans, Pinto Beans, Black Beans, Black Eyed Peas, Great Northerns, Baby Limas, Large Lima, Green Split Pea, Yellow split Pea, Small Reds, Bolita and Spice Packet.  14 oz.  Makes 8 servings.  Product of USA.


Food Southwest Indian Nations


To the Native Americans of the Southwest, every food, whether plant or animal, is considered sacred.  In this gloriously photographed book, renowned photographer, Native American food expert, and chef Lois Ellen Frank, herself part Kiowa, presents more than 100 recipes that are rich in natural flavors and in tune with today's healthy eating habits.  With the help of culinary advisor Walter whiewater, a member of the Navajo Nation from Pinon, Arizona, and a contemporary Native American chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens.

Inside you'll find such dishes as Lamb-Stuffed Chiles, Spicy Corn Soup, Indian Tacos, Fried Squash Blossoms, Zuni Sunflower Cakes, and Prickly Pear Ice.

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Native Harvest


Abundant harvests in the arid Southwest. It's easier than it looks when you use native varieties accustomed to the drought and heat. This book is the best first step to your own authentic southwestern garden. Features step-by-step instructions for plants such as corn, beans, squash, and many other beautiful and delicious food plants.

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Pueblo Food Experience

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The Pueblo Food Experience Cookbook is an original cookbook by, for, and about the Pueblo peoples of New Mexico. This cookbook is a product of the Flowering Tree Permaculture Institute, founded by Roxanne Swentzell at Santa Clara Pueblo. Its goal is to promote healing and balance by returning to the original foodways of the Pueblo peoples. The precontact, indigenous diet emphasizes chemical-free meat, fowl, fish and a wide variety of whole grains, nuts, seeds, fruits, and vegetables. Buffalo Tamales, Blue Corn Cakes, and Rabbit Stew are just a few of the unique and delicious Pueblo recipes. Five thought-provoking essays contribute to the understanding of Pueblo history and culture. Though written in the Tewa Pueblo of Santa Clara, indigenous peoples everywhere and anyone interested in learning about Pueblo culture and food will delight in this book.

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Food & Cooking