Indian Blessing & Pumpkin Seeds

Cherokee Prayer

O Great Spirit, help me always to speak the truth quietly,
To listen with an open mind when others speak,
And to remember the peace that may be found in silence

It's been a busy week in the catering business and I've not had a lot of time to post this week. But I wanted to share with you some Indian wisdom and recipe made with pumpkin seeds that my friends have always enjoyed. November was designated American Indian Heritage Month approved by George W. Bush in 1990 to remind us the contributions the first American Indians made to the establishment and growth of the United States.

"During National American Indian Heritage Month, I call on all Americans to learn more about the history and heritage of the Native peoples of this great land." ~ George W. Bush ~ President, United States of America


In the theme of Thanksgiving upon us....Native Americans introduced pumpkins to the Pilgrims and were an important food source. On Thanksgiving we pay homage with a pumpkin pie but the early Pilgrims would actually cut off the top and scoop out the seeds. The seeds were toasted and eaten as snacks. Then they would fill the pumpkins with spices, eggs, cream and honey. Then put the top back on and bury them into the hot ashes of the cooking fire. When they were done cooking, they would remove the charred pumpkins from the hot fire and open the lid. The filling would be scooped out with the flesh of the pumpkin and it would resemble a nice custard. How good does that sound? YUM.

Pumpkins and their seeds were cherished by Native American Indians both for their nutritional value and medicinal properties. Phytosterols found in the plant help fight cholesterol. A rich source of healthful minerals and protein. Pumpkin seeds have anti-inflammatory properties that are widely used to help with arthritis as a non-steroidal anti-inflammatory drug. Plus help to promote prostate health.

With Thanksgiving upon us we should all take a moment everyday to give thanks. Not just one day of the year. This process of giving thanks opens up the energy to bring more good into our lives...

Chicken with Pumpkin Seed

1 Roasting Chicken
4 cups Chicken Stock, or more if needed
3/4 cup Raw Pumpkin Seeds
8 Black Peppercorns
1/8 teaspoon Cumin Seeds
2 or 3 Tomatillos or you can use Green Tomatoes
3 Serrano Chilies, roasted, peeled and seeded
4 Green Onions
2 cloves Garlic, minced
2 tablespoons Chicken Fat
1 bunch Radish Leaves
2 large Romaine Lettuce Leaves
1 bunch fresh Cilantro

Put whole chicken in a stock pot or Dutch oven and cover with the chicken stock; bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour. Remove chicken from the stock and allow it to cool enough to carve it.

In a hot skillet, toast the pumpkin seeds, peppercorns cumin seeds about 5 minutes, stirring constantly to prevent scorching. Put into a blender and grind fine.

Remove the outer husks from tomatillo and then put them in a pan with cold water to cover; bring to a simmer. Simmer 10 minutes, drain, then add them to the food processor with 1/2 cup of their liquid and blend to a thick, smooth purée.

Chop all the remaining ingredients and add them to the blender. Add chicken stock, if needed, to thin the purée. Pour sauce into the skillet and simmer about 10 minutes to cook off some of the liquid.

Cherokee Prayer

O Great Spirit, help me always to speak the truth quietly,
To listen with an open mind when others speak,
And to remember the peace that may be found in silence.

Thank you for stopping by...
Many Blessings Stormy