Curry Butternut Squash with Indian Corn



  • 3 butternut squash cubed 
  • 4 garlic cloves in the peel 
  • 1(32 oz) veggie broth
  • 2 cans (15 oz) Native forrest Coconut milk
  • 1 C cooked Indian corn
  • 1/2 bell pepper diced
  • 1 large shallot diced
  • 1 tsp cinnamon
  • 1 1/2tbsp fresh ginger 
  • 2-3 tbsp yellow curry powder 
  • 1/2 tbsp tumeric
  • 1/2 tsp cayenne pepper
  • salt/pepper
  • 2 tbsp coconut oil
  • fresh parsley (optional)

Preheat oven to 400 F and bake squash and garlic for 20- 30 min. Pull the garlic out after about 20 min, but keep cooking the squash till tender. Let cool, then pull apart squash and garlic from the peel, and place in food processor. In a large stock pot on medium low  add 2 tbsp coconut oil, and shallot, and garlic, simmer for few minutes. Add spices and bell pepper, cook another few minutes. Add broth and turn up the heat to medium high, fold in your butternut squash. Bring to a boil, cover with lid and turn down to low for 1 hr. You could also transfer to a crockpot on low for an 1 hr and half. To cook Indian corn, remove from cob and add to salted boiling water. Cover with lid,  cook on low for an 1 hour to 1 hour and ten minutes. Drain and then add to your soup. Season with salt and pepper, and top with fresh parsley if desired. 

Wild rice stuffed winter squash with Cranberries/ Bison Meat loaf with Elderberry Glaze

Bison Meatloaf

  • 1 1/2 lbs. bison, ground
  • 3/4 C yellow onion, diced
  • 1/4 C celery, diced
  • 1 egg
  • 3/4 C rolled oats
  • 1/2 C bone broth
  • 2 Tbsp. tomato paste
  • 3 Tbsp, Worcheshire sauce
  • 2 Tsp. garlic powder
  • 1 Tbsp. fresh thyme, minced
  • 1 Tbsp. fresh rosemary, minced 
  • 1 Tbsp. sage, dried
  • 2 Tbsp. apple cider vinegar
  • salt/pepper

Preheat oven to 350 F, in a bowl combine all spices, with onion, and celery. Then add the oats, egg, and bison. Try not to over mix, but combine well, add salt/pepper. Then spray a loaf pan with oil, and press mixture into loaf pan, Apply Elderberry syrup on top, and bake 1 Hr - 70min, let rest for 10 min before serving. 

Elderberry Glaze

  • 1 C elderberries, dried (can sub any dried berry)
  • 6 C water
  • 2 Tbsp. rose hip, dried
  • 1 Tsp. orange peel, dried
  • 3-4 cinnamon sticks
  • 2 Tsp. ginger, ground
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp honey

In a pot bring elderberries, rose hip, and water to almost a boil, then keep it low for 30min. Add cinnamon, ginger, orange peel, and simmer 1 hr. Stirring frequently to keep from boiling, but staying fairly hot. Then strain with a cheese cloth, use spatula to squeeze out extra juice. Place liquid in a saucepan, add honey, and balsamic vinegar and bring to a simmer. Cook on low 15 min, remove from heat and place in glass container to thicken up. 

Stuffed Winter Squash with Wild Rice and Cranberries

  • 4 Winter squash, cut in half, cleaned and seeded ( I prefer dumpling variety)
  • 1 C  wild rice
  • 1/2 C yellow onion, diced
  • 3 Tbsp. bone marrow, or butter
  • 1 Tbsp. thyme, dried
  • 1/3 C celery, diced
  • 2 Tsp. orange peel, dried
  • 2 Tbsp. apple cider vinegar
  • 3 bay leaf
  • 3 c water

Preheat oven to 400F, then In a pot bring water to a boil, add rice and bay leaf. Cover with a lid and cook on low for 45min, or until water is absorbed. Remove from heat, remove bay leaf, and set aside. In a sauce pan heat bone marrow. onion, garlic, orange pell, apple cider vinegar, and thyme. Sauteè for 3-5 min, then fold into your rice. Add cranberries and celery, then fill your squash and cover bake 400 F for 50 min.  Season with salt/pepper if desired.

Bone Marrow- Preheat oven to 350 F, roast beef or bison variety for 30-35 min. Pull out the marrow and set aside. 


Parsnip and Cauliflower Mash with Chives 

  • 1 head cauliflower, steamed
  • 2 C parsnips, cubed
  • 2 Tbsp. ghee or butter
  • 2 garlic cloves, minced
  • 1 1/2 Tbsp. fresh horseradish, grated 
  • 2 Tbsp fresh chives, diced
  • 1 C bone broth
  • salt/pepper

Preheat oven to 350 F and bake drizzle parsnips with olive oil and bake  for 20min, or until cooked. Steam cauliflower for 15 min, and drain well. In a blender combine baked parsnips with bone broth, and cauliflower.  Then in a saucepan heat ghee, garlic, and thyme sauteè for a few minutes. Add you mash mixture, along with chives and horseradish. Sauteè for 5- 7 min, season with salt/pepper if desired. 

Pumpkin Maple Holiday Cookies

  • 1 1/4 C rolled oats
  • 3/4 C flour
  • 1 egg, whisked
  • 4 dates, soaked for 4 hrs and put in food processor
  • 2 Tbsp. applesauce
  • 3 Tbsp. coconut oil
  • 1/2 Tsp, vanilla extract
  • 1/2 C walnuts, chopped
  • 1/3 C currants
  • 4 Tbsp. Maple syrup
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. baking powder
  • 2 Tbsp. Pumpkin spice mix (ginger, cinnamon, nutmeg, clove)
  • 3/4 Canned pumpkin or cooked
  • dash of salt

Preheat oven 350 F, mix dry ingredients in a bowl. In a separate bowl mix wet ingredients. Then combine well together and form 12 cookies. Spray a cookie sheet, then bake 15 min. 

Bone Broth

  • Roasted bones 
  • 1/2 yellow onion, chopped
  • 3 carrots, chopped
  • 4-5 celery stalks, chopped
  • 3 bay leaves
  • 2 garlic cloves, minced
  • 2 Tbsp. apple cider vinegar
  • 1 Serrano pepper, seeded and diced
  • filtered water

In a crockpot combine all ingredients on low for 24 hrs-48 hrs. 


Cranberry Maple and Jalapeño Dip

This dip will tantalize your taste buds, with that sweet, tart, and spicy combo it's a real crowd pleaser. 

This dip will tantalize your taste buds, with that sweet, tart, and spicy combo it's a real crowd pleaser. 


  • 2 Pkg cream cheese, softened (optional)
  • 1 Pkg fresh cranberries, diced
  • 1/4 C green onion, diced
  • 1 lemon, juiced
  • 1/3 C sugar, I prefer coconut sugar
  • 3 celery stalks, diced
  • 2 1/2 tbsp maple syrup
  • 1 jalapeño, seeded and diced
  • 1/2 tsp cinnamon 

I suggest making this dish at least an hour before serving, to allow the cranberries to be a little less tart.  You can use less sugar if it has more time to set in the mixture. In a bowl, combine  your lemon juice, sugar, cinnamon  and maple syrup. Mix well then toss in the cranberries first coating them well, fold in green onion, celery, and jalepeno. I liked using a pie plate, to spread the cream cheese, on the bottom then top with your mixture and place in the fridge. If you are avoiding dairy, you can omit the cream cheese, its still delicious. 

Boost your Immune system with these Elderberry and Rose hip gummies

Elderberry Syrup

  • 1 C dried elderberries
  • 2 Tbsp rose hip, dried
  • 4 C water
  • 2 cinnamon sticks
  • 1 Tsp ginger, ground or dried
  • 1 Tsp orange peel, dried
  • 1 Tbsp honey

In a large saucepan bring all ingredients to a simmer, stirring frequently. Bring mixture to slight the boil. Turn on low and cook for 45 min stirring occasionally. Strain with cheesecloth, and press berries with spatula to get more liquid out. Pour liquid back in pan and add honey, on low heat making sure it's dissolved

Elderberry and Rose hip Gummies

  • 1 C elderberry rose hip syrup
  • 1/4 C quality gelation (I prefer Great Lakes)
  • 1/4 C lemon or lime juice
  • 1 Tbsp honey
  • 2 mini ice cube trays

In a sauce pan heat  syrup, honey and lemon juice on low. Add your gelatin, and let rest for a minute. Then turn up heat slightly, and whisk gelatin until it's combined. Pour into 2 mini ice cube molds, or a glass pan lined with parchment paper. You can cut the gummies, once they have cooled in the pan. Store in the fridge. 

Homemade Instant Noodle Cups are perfect for a work lunch or travel

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg 

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg 

Chicken Tortilla Cup - Serves 2

  • 2 Mason Jars
  • 1 C cooked black beans
  • 1/2 C corn
  • 1 Tbsp minced green chilis
  • 1/3 C shredded chicken, cooked
  • 1/4 C zuchinni noodles, or any cooked variety
  • 1/2 C diced tomatoes, in juice no flavor
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 garlic clove, minced or 1/2 tsp powder
  • 1/4 yellow onion, diced or 1 tsp powder
  • fresh cilantro
  • lime wedge
  • 1 tbsp olive oil
  • Fresh avocado/tortilla strips -optional
  • sriracha 

In a sauce pan combine oil, cumin, onion, chili powder and garlic. Saute' or 3 min then add your tomatoes cook another few min, and let cool. To assemble your jar, on the bottom add your mixture, then hot sauce if desired. Next layer is beans, corn and chilis. On top of that is your noodles, then chicken. Top layer is cilantro, lime wedge, and tortillas or avocado. If you use broth instead of water, they will be more flavor and health benefits. Just fill with very hot liquid, cover for a 3 min and stir well. I prefer to use chopsticks to get it mixed well.

Native Noodle Cup 

  • 2 Mason Jars
  • 1 C combined frozen carrots, cooked black beans, and diced celery
  • 2 Tbsp dried nettles
  • 1/4 C leeks, minced 
  • 1 garlic clove, minced
  • 1/4 tsp oregano dried
  • 1/8 tsp sage, dried
  • 1/8 tsp paprika
  • Pinch of red pepper flakes
  • 1 Tbsp olive oil or butter
  • 2 C fresh zuchini noodles
  • 1/2 C shredded chicken- optional
  • Black pepper/Sea salt

In a sauce pan combine oil, leeks, garlic, sage, paprika, oregano, nettles and saute' for 3 min. Let the mixture cool before filling your jar. Bottom layer is the saute mixture, then top with pepper flakes, and your beans, corn and carrots. Next layer is noodles, then chicken. You could add fresh herbs instead, but won't pack a lot of flavor unless you add broth. Place in the fridge and just add hot liquid when ready to eat. Leave enough room in your jars for the liquid. 

Instant Pho Noodle Cup

  • 2 Mason Jars
  • 1/2 C mushrooms, sliced thin
  • 1/2 C bok choy,
  • 1/4 C bamboo shoots, rinsed
  • 1/8 tsp fish sauce
  • 1-2 tsp ginger, ground
  • 1 garlic clove, minced
  • green onion, diced 
  • Fresh Bean sprouts
  • 1 C yaki soba noodles, cooked 
  • lime wedge
  • fresh Basil, diced 
  • 2 soft or hard boiled eggs
  • 1 tbsp sesame oil
  • sriracha or chili oil

In a sauce pan saute sesame oil, garlic, fish sauce, ginger, mushrooms for 3-4 min  Then Add bok choy for additional 2 min. Remove from heat and let cool, then fill bottom of mason jar. Next layer is your hot sauce if desired. Then top with Yaki soba noodles, and fresh basil and bean sprouts. Top layer is lime and egg or any protein source of choice. I would prefer to use broth with this recipe for rich flavor, but cooking the ingredients prior is essential.