Seed to Plate, Soil to Sky
Author Lois Ellen Frank tells the story of eight plants—corn, beans, squash, chiles, tomatoes, potatoes, vanilla, and cacao—which Indigenous peoples introduced to the world and how these plants transformed global cuisines. Before 1492 these plants were exclusive to the Americas and Native American communities, who used them for wellbeing and in traditional cooking. The book pays homage to the cycle of growing, processing, and cooking Indigenous heirloom plant foods for healing and nourishment. The 100 inventive recipes using these ancestral ingredients reflect delicious comfort and earthy wisdom: cacao spice rub, chile pecans, hominy corn and chokecherry sorbet , vanilla grilled peaches, and more. What’s not to love?
All books in the Roundglass Nourishing Library have been chosen by our editors. When you buy a book via our Bookshop link, Roundglass may earn a commission.
The Benefits
Read this book to:
- Understand nutritional benefits and healing properties of Indigenous heirloom plants
- Try recipes using Native American ingredients and traditional cooking methods
- Develop cultural insight into culinary wellbeing practices of Native American communities.
