Recipe by Nephi Craig, Executive Chef and Founder of The Native American Culinary Association.

This recipe is a critical piece of Native American identity and speaks to our history and resiliency as we develop culinary pathways toward solutions in health and wellness in Western Apacheria.

1 cup dried white corn
1 cup sunflower seeds
1 cup pine nuts or pinons
1 cup pumpkin seeds
1 cup acorns
1 cup dried wild currants
Kosher Salt to taste

Technique: Each ingredient must be prepared separately and combined.

• Parch the corn in a heavy skillet over high heat, stirring constantly until the corn cracks and is golden brown. Do not burn.

• Acorns should be shelled and very lightly toasted.

• Toast the Sunflower seeds for 10 minutes at 350 degrees or until golden brown.

• Toast the Pine Nuts in a 350 degree oven for 10 minutes or until golden brown. Do not burn.

• Toast Pumpkin Seeds in a 350 degree oven for 10 minutes or until golden brown.

• Remove and allow the seeds to cool. Combine all seeds, currants and season with salt to taste if desired. Place the cooled mixture in a tall Mason jar and put in a high place of honor to display.

There are many variations of this seed mix across the Americas, but this one is distinctly Western Apache because of the acorns. This recipe is basic and easy to replicate with seeds readily available in markets. Independent study will allow the eater to discover more combinations of this protein packed combination of seeds that revitalize Ancestral Taste and health.

As you snack on this seed mix, think about Pre-Reservation Indigenous Health and regional dominant flavors. Although this mix can be made year-round, historically, spring, summer and autumn were spent gathering and cultivating these seeds to be consumed in winter time while telling stories and playing string games with the family at home.