Ghvtlh-k’vsh shu'-srnelh-'i (Kelp Guardians)

Paa-moh Salsa

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This Salsa was Created for Trinidad
Rancherias 1st Annual Ner-er-nerh Days

Paa-moh - kelp (seaweed)

• 1 cup of finely chopped cilantro
• 3 chopped roma tomatoes
• 1 chopped red & Green Bell pepper
• 1 Chopped Red onion
• 5 minced wedges of garlic
• 1 cup of finely chopped jalapeño
  *Leave seeds for spice
• 3 Tablespoons of puréed Seaweed
• 1 juiced lime
• A sprinkle of Bull kelp flakes

Combine everything in a large bowl
and adjust ingredients to taste.

Enjoy as a dip or topping
with your favorite foods!

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This recipe was created with mentorship from Sara Calvosa Olson (Karuk), first Food Sovereignty Lab Chef in Residence and author of the cookbook Chími Nu'am: Native California Foodways for the Contemporary Kitchen.

Make them the night before and take them to school/work for lunch!

Ingredients

• 1 can smoked salmon
  • My choice: Canned Sockeye salmon from Salmon King Fisheries
• 1/4 cup of mayonnaise
• 1 tsp of ponzu sauce
• Sheets of nori seaweed paper
• 1 Tbsp sesame oil
• 1 cup of sushi rice
• 1 cup of Manoomin (wild rice)
  • My choice: White Earth Wild Rice or Red Lake Wild Rice
• 2 Tbsp rice vinegar
• 1 tsp sea salt
• 1 tsp maple sugar
• A pinch of dried Stinging Nettle
• *Optional: pickled veggies, avocado, pickled ginger, wild onion, wasabi…

Instructions

• Rinse rices separately until water runs clear. In a saucepan, add 3 cups of water and Manoomin, boil, reduce to simmer for 20-25 minutes until tender. In another saucepan, combine 1 ¼ cups of water and sushi rice, simmer, cover, and cook for 16-18 minutes until tender.
• Meanwhile, fork mash salmon with mayo and ponzu sauce, cover then refrigerate.
• Mix warmed rice vinegar, sea salt, and maple sugar in a large bowl. Combine the cooked rice with this mixture and chill for 45 minutes.
• Prepare a flat surface with plastic wrap. Place seaweed paper, shiny side down on the surface. Coat gloved hands in sesame oil and evenly smear a handful of rice across the paper, layer salmon, and sprinkle nettle. Layer any additional toppings. Gently lift paper and begin to tightly roll evenly along the short side of the paper. Slice into pieces.

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These delicious smoothies are packed full of essential vitamins and minerals.

You won’t even taste the seaweed!

Ingredients

• 2 cups of frozen fruit of your choice
  • Native fruits: huckleberries, rosehips, blackberries, chokecherries...
• 2 tablespoons of your choice of yogurt
• 1/2 cup of your choice of milk
  • Make your own milk using our recipe!
• 2 tablespoons of red and/or green algae
  • Ogo and Sea Lettuce recommended
• Any additions of your choice!
  • Chia seeds, nut butters…

Blend all ingredients into a blender. Add more fruit if too thin or add more milk if too thick. Makes a great smoothie or smoothie bowl base!

• Ogo is a Traditional Polynesian seaweed known as Limu. It is often found in poke, soups, and stews
• High in Iodine. Good for thyroid health
• High in fiber. Good for digestive health
• Trace minerals include: iron, potassium, and calcium
• Vitamins include: A, C, B12, and riboflavin
• Limu is a key food for Kānaka peoples. Limu is often served alongside other stable foods; fish and poi

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This recipe was created with mentorship from Sara Calvosa Olson (Karuk), first Food Sovereignty Lab Chef in Residence and author of the cookbook Chími Nu'am: Native California Foodways for the Contemporary Kitchen.

Serve with fish, stew, jams and honey!

Ingredients:

• 2 cups all-purpose flour
• 1 cup hazelnut flour
• 1 tsp sea salt
• 1 Tbsp baking powder
• 1 tsp maple sugar
• 1 cup warm water
• 1 stick of butter of your choice
• 1 tsp of seasoning of your choice
  • My choice: cinnamon and maple sugar
• 1 cup of berries
  • My choice blackberries and raspberries
• 2 - 3 cups of sugar
• ½ TBSP of lemon juice
• ¼ cup of fresh seaweed
  • My choice: Pacific Dulse or Kelp blades

Instructions:

• Add one cup of frozen berries to a saucepan, turn on low and cover.
• Combine flours, salt, baking powder, and sugar into a large bowl. Create a well in the center of the bowl.
• Gradually add warm water to the well, using a fork to combine. Once dough forms, knead by hand until fully mixed, adjusting with more water or AP flour for a sticky consistency.
• Cover with a towel and let rest for 30-60 minutes.
• Add 2 cups of sugar to the berries in the saucepan, add lemon juice. Combine and mash berries. Cover.
• Melt 1 stick of butter in a cast iron skillet or oven safe pan. Add your seasoning of choice and sauté until butter is browned.
• After resting, put dough in a pan and coat it in browned butter.
• Cook in the oven at 375F for 20 minutes or until the bottom is golden brown and the dough is firm.
• While bread is baking, continuously stir the berry sauce on the stove. Bring to a rolling boil.
• Use fresh seaweed or rehydrate dry seaweed in a bowl of cold water.
• Using scissors, cut the seaweed into small pieces over the sauce. Continue stirring.
• The sauce should begin to thicken. Add more sugar if too runny. Jam should be semi-gelatinous and lumpy.
• Place a jar under hot running water for one minute.
• Remove jam from the stove and pour it into the jar.
• This jam will last three days in the fridge.