A few Native American Recipies

~ From Momfeather Erickson ~

For pictures and other recipies please visit



This is an old Sioux dish, and is a delicious combination of meat, vegetables and macaroni. It can be prepared with just about anything you have available.

Turkey or chicken


Rice is optional

Vegetables: potatoes, onions carrots, cabbage, and prairie turnips.

Cut meat into chunks if using whole pieces. Place all ingredients into a large pot, and bring to a boil. Lower heat. Cover and cook according to whatever the meat used needs. If you use prairie turnips, make sure to soak them overnight and cut them up before you add them to the wahanpi. Cut all other vegetables and cook them until they are done.


2 lbs. pork or lamb, well trimmed and cut into small pieces

2 medium potatoes, peeled and diced

5 roasted green chilies, peeled, seeded and diced

3 ears of corn with kernels scraped from cob

2 stalks celery, without leaves, diced

In a large pot, put in enough vegetable oil to prevent the meat from sticking. You can also use vegetable spray. Add meat and cook until it is lightly browned. Add the rest of the ingredients, and water to cover all. Cover pot and simmer for about 1 hour or until done.


2 cups clover flowers and leaves

1 onion, chopped

3 Tbsp. butter

2 pints water

3 potatoes, peeled and quartered

Salt and pepper to taste

Clean and dip clover flowers and leaves in cold salted water. Remove and cut into pieces. In a large saucepan, sauté flowers, leaves and onions in butter. When all is softened add water, then potatoes, and season with salt and pepper. Cook gently for 20 minutes. Drain the cooking liquid and save it. Puree potato mixture and dilute with the cooking liquid, stirring constantly. Bring to a boil, the reduce heat and simmer for 3 minutes. Can sprinkle with grated cheddar cheese if desired.


2 cups clover blossoms and leaves, fresh or dried

2 small wild onions, chopped

4 Tbsp. sunflower seed butter

1 quart water

12 groundnuts, or 3 medium potatoes, quartered

Chopped fresh dillweed to taste

Spicebush berries, dried, grated over soup to taste

Sauté the clover blossoms and leaves along with chopped onions in the sunflower seed butter. Add the water, ground nuts, and seasonings. Simmer, covered, for 20 minutes. Serve hot.


2 lbs. stewing beef or venison

12 lily roots, cleaned and sliced

3 Tbsp. butter

6 green onions, chopped

Salt and pepper to taste

2 cups water

1/3 cup dry red wine (optional)

2 Tbsp. flour, mixed with 1/4 cup water

In a saucepan, brown onions and stewing beef or venison in melted butter; add lily roots, water, salt and pepper. Cover and bring to a boil, then reduce heat and simmer for 3 or 4 hours. In the last 15 minutes of cooking time, add wine; stir in flour and water mixture to thicken stew.


2 cups hulled sunflower seeds

6 cups chicken broth

3 small green onions, thinly sliced

2 Tbsp. chopped fresh dill

Salt and ground pepper to taste

Place sunflower seeds in a large saucepan. Add chicken broth and green onions. Cook uncovered, over low heat for about 1 hour. Stir in dill and season with salt and pepper to taste

Chaos Appears Rushing

Something I wrote a bit back wanted to share it here.
Hope you enjoy

Spin around once
life goes rushing by
thousands of choices
in a twinkling
demanding your eye

Dawn till dusk
dreams till wake
chaos appears rushing
choice in a moment
truth or fake

We set our watch
calenders we mark
living times illusion
seeing only fragments
of divine spark

Life's song sings
calling you here
Chaos becomes creation
awareness of birth
joy's silent tears

Heart opens wide
doubt fades away
wisdom is freedom
grace in being
love's new day

Gods voice within
sound and light
wisdom power freedom
all is one
third eye sight

Dream the world
now and here
Isness the function
life the dream
banishing the fear

Rainbow spirit singing
truth you see
Dancing with joy
truth you are
Blessed and free

Written By Faith

Very powerful Truth spoken from the heart