This recipe contribution comes from my dear Native sister from the Pacific Northwest, Donell Barlow. I met Donell a couple of years ago at a foods symposium presented by the Native American Culinary Association held in Tucson. We bonded immediately as chefs, but it was her bright energy that really captured my heart. She is peacefully electrifying in spirit.
Between traveling around the globe, volunteering, or writing her memoir, I was so appreciative she had a free moment to share a recipe. I asked for a few paragraphs so that you could understand more deeply what a passionate woman she is, given all of the unique work she does in her area.
DONELL BARLOW - HOLISTIC HEALTH COACH AND THENSOME
"My mother was Yurok and my father was Ottawa. They were both school administrators and passionate about helping Native American students get better opportunities. I'm still working with Native youth, using food as medicine, and hoping to do another traditional dinner with the school soon.
I just finished writing my first book, which had been my main priority. It's a memoir (the title is still undecided) and is in the editing process. I'm hoping to get it out by late fall.
Right now I have been working in the prison system going to prison pow-wows and speaking about the work I do. I have witnessed so much from the HEAL For Reentry Program (Helping Enhance Aboriginal Lives for Reentry) and see how it's changing lives of the inmates and their families. We are in the works of making more happen with this program and starting a board of directors to create more opportunities for the men to share the gifts they create. The beadwork, art, and drums that come from this program are AMAZING and the men are interested in making regalia for the youth.
The best place to see my work is on my website - donellbarlow.com. I plan to make more cooking videos and do more food lectures in the future, as the book took up all of my extra time...."
JERK CAULIFLOWER WITH CASHEW CREAM SAUCE
INGREDIENTS FOR CAULIFLOWER
1 head cauliflower (slice stem side down ¾ “ slices)
2 T. coconut oil
1 tsp. paprika
Salt/pepper
½ tsp. onion powder
INGREDIENTS FOR SAUCE
¼ C. almond milk
½ C. roasted cashews soaked in water over night
½ T. cayenne pepper
1-drop thyme essential oil or 2 tsp.
1 garlic clove
¼ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. all spice
1 T. flax seed oil
1 tsp. dried parsley
1 tsp. red chili flakes
Fresh cilantro
Preheat oven to 425, coat the steaks with a little oil then sprinkle, onion powder,
paprika, salt and pepper. Bake 15 -20 min with you garlic clove and then flip and
bake 15-20 min. In food processor combine your roasted garlic, almond milk,
cashews, and remaining spices and blend well. Top with fresh cilantro, could be
served over rice, or greens. I suggest doubling the sauce recipe to use later in the
week.
You can find Donell on IG at nativefox17, or on her website, donellbarlow.com.