{"title":"Native American","description":null,"products":[{"product_id":"rooted-postpartum-herbal-guide-and-recipes-grounded-in-indigenous-african-and-caribbean-traditions-for-the-modern-family","title":"Rooted","description":"\u003cp\u003eRooted: Postpartum Herbal Guide \u0026amp; Recipes Grounded in Indigenous, African, and Caribbean Traditions, Designed for the Modern Family is a unique cookbook written by an experienced herbalist, birthworker, and chef. It combines ancestral wisdom with modern practicality to support new mothers during their postpartum journey. Featuring an extensive herbal guide alongside nourishing recipes, it highlights healing plants for recovery, lactation, and emotional well-being. Celebrating globall cultural heritage through comforting, nutrient-rich meals, Rooted bridges tradition and modernity, offering holistic nourishment for the body, mind, and spirit. 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St. Paul\u003c\/i\u003e\u003ci\u003eMagazine\u003c\/i\u003e and others\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eHere is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, \"clean\" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.\u003c\/p\u003e\n\u003cp\u003eSherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, \u003ci\u003etimpsula\u003c\/i\u003e or wild turnip, plums, purslane, and abundant wildflowers. 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Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes.\u003c\/p\u003e\n\u003cp\u003eWith the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. 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