Join Vanessa, Marissa, and Dream of Wild Health youth in making an autumn Squash Bread with maple sugar. This versatile recipe can be made using canned pumpkin, butternut squash, acorn squash, or another similarly flavored squash.

Join Hope and Derek in making a “seafood” boil made with indigenous ingredients- using clams, crayfish, hominy, wild potatoes, and more while learning about these ingredients and the efforts to restore native mussel and clam biodiversity.

In this class, Two Sisters Herbals founders Francesca and Jessica will show how to make a syrup using rosehips, the seed-filled bulbs that grow at the base of the blossom of a wild rose. They will also discuss the herbs that will be worked with that are supportive with rosehips and the different recipes that you can make utilizing this syrup. You can also use this syrup to make a delicious rosehip syrup mocktail.

Join Simone in making a warming butternut squash soup followed by a sweet chocolate truffle made from a variety of mixed nuts.

Learn about wild rice and how to make wild rice stuffed peppers with Marissa Johnson and Dream of Wild Health youth.

Berries and nuts both hold significance throughout the tribes on Turtle Island. Accompany Hope and Derek for Hazelnut Cookies with Mixed Berries.

Many people utilize elderberry syrup as a safe, effective, and delicious natural remedy for fighting viruses and boosting the immune system, but did you know that you can also incorporate this tasty healing syrup into various recipes? Join sisters Francesca Garcia and Jessica Ferlaak, as they demonstrate their favorite elderberry syrup recipe. They will also show you how to make fire cider, a potent immune supporter.

In this class, Simone makes pine cone cookies, with foraged pine cones, maple syrup, and wild rice flour.

This recipe for bison wild rice meatballs is gluten free, dairy free, lean and protein dense. They are wonderfully savory and are very versatile. Vanessa pairs them with a Wojapi (maple berry sauce) that is aromatic, bright, and balances well with the savory meatballs.

Hope and Derek talked about the impact climate change has on wild rice in Minnesota. They showed us many varieties of wild rice and the tools and methods needed to harvest it. Derek also showed us how to make this Wild Rice Porridge recipe.

Chef Yazzie used a tool called a bitogan, which is like a molcajete bowl, and it’s used to break down corn or spices.  Bitogans aren’t sold in retail stores, they are mainly made and sold within the tribal community. He used it to break down the sumac to make sumac powder for his Pumpkin & Walleye Bisque with Hominy, Beans, and Greens.

Join Anthony to learn about amaranth, an ancient grain, which can be popped for a delicious snack of popped amaranth bites.

In this class, Vanessa demonstrated her handmade bitogan, which she used to grind the hominy in this Maple Butternut Squash Puree recipe. Hope and Vanessa also explained gift traditions in Native culture.

Hope walked us through a variety of nuts and acorns that can be found in Minnesota, the best times to harvest them, and how to prepare them. Alanna showed us how to prepare hazelnut butter for making a no-bake Manoomin Hazelnut Butter Bites recipe.

In this class, Hope talked about how fall is the perfect time to harvest nettles, found along river banks.  She demonstrated using the stems to make twine, and Derek showed us how to make a delicious Nettle Hummus recipe.

Alanna Norris and Youth Leader Ava show us how to make a Four Sisters Pasdayapi Salad, from Dream of Wild Health’s Youth Leader Cookbook. Four Sisters Pasdayapi Salad is a fresh and healthy recipe using wild rice, black beans, and hominy. Alanna and Ava talk about the harmonic growth and “complete protein” of the Three Sisters – corn, beans and squash; and the incorporation of the Fourth Sister, wild rice or sunflower. While preparing this family-friendly recipe, Alanna and Ava share their experiences working with Dream of Wild Health, and how they developed their interests in healthy Indigenous foods. Find the complete recipe here.

Derek Nicholas and Hope Flanagan discuss various Native teas in this video. Teas are not just a drink–tea is medicine used orally, in direct contact as a wet compress, as a foot bath, hair rinse, or bath additive. In this workshop, we’ll learn about Cedar Cranberry Tea, Hyssop Tea, and Raspberry Tea, all of which can be foraged respectfully from the land in Minnesota. They share their knowledge about responsible harvesting, noting that wild plants get to choose where they grow, if humans allow it and are mindful of their need for clean water, air, and rich soil. Wild harvested plants and food are as nutrient dense as it gets. To harvest sustainably, consider the seven generations prior and seven generations to come. Find the complete recipes here.

Indigenous foods are all around us and are traditionally made without dairy. In this recipe, Derek Nicholas showcases how to cook a bison roast by slow braising. He talks about ways to make the most of the ingredients – especially the bison fat, bones, and produce scraps to make tallow, grease, stock, soups and teas. After the meat is cooked, Derek instructs how to use the bison roast to make delicious tacos with a simple avocado sauce and pico de gallo. Find the complete recipe here.

Learn how to puff wild rice for this tart and sweet dessert with Chef Vanessa Casillas and Hope Flanagan. Hope and Vanessa share stories about ricing and discuss how the effects of climate change are leading to the drastic decline in available wild rice sources. We’ll also learn about wild rice characteristics, maple syrup harvesting, and cranberries; all of which are Minnesota-grown ingredients Find the complete recipe here.

Built into the earth, underground ovens are used to trap heat and bake, smoke, or steam food. Kateri Tuttle introduces us to the Dream of Wild Health farm and tells us more about the 25-year old health-oriented Indigenous food program. Then, Derek Nicholas shows us how to cook a meal of peppery burdock-wrapped smoky duck and sweet squash in a traditional underground oven at the farm. He walks us through the process of building the structure for cooking, including safety tips when selecting rocks to line the cooking pit to prevent injury and keep the food safe from exploding rocks. Find the complete recipe here.