It's not all just meat

I got to talking with my best friend yesterday. I recently was diagnosed with MS on top of my 26 year stint of type 1 diabetes (got it when I was 6). And in leu of that I need to make major diet changes...again.


Our Indigenous diets seem full of meat, and it is to some extent. Up here in Northern Michigan our meat sources are fish, quail, rabbit, duck, geese, venison, beaver, muskrat, squirrel, and turkey. I'm sure raccoons and possums are on there somewhere.


Now let me flip over to the other side of this. With this new life challenge they recommend the mediterranean diet. Heavy in veggies and fruit, meat being lighter meats and fish. So I got to looking deeper at the recipes for the mediterranean diet. It's entirely possible to lighten up our Indigenous diet to reflect the mediterranean.


In our personal household we eat A LOT of venison and bison. While venison is still the best red meat to eat for us as far as cholesterol and fat, it's still a red meat. So I am looking at incorporating more fish, substitute duck instead of chicken in some of these recipes and hunt down greens like watercress, dandelion greens, ect. Root veggies we'd have eaten aren't terribly hard to find. I have a couple wabooses (rabbit) ready to be processed as well.


My point is, it's not just a diet heavy in meat. It's a diet that needs to be evened out. I am still putting together a cookbook where I can hopefully incorporate these things. A focus on eating a healthy duck or quail egg breakfast with fruits that are in season. If you have left over manoomin, hit it in the processor for a couple twitches and it ends it up very much like a chunky version of rolled oats. Heat it up, drizzle a little maple syrup or honey on it, add some fruit and duck/quail eggs and there you go.


In the next few weeks I am going to post some easy recipes to follow along and maybe see if we can't Indigenize ourselves.

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