2020 National Indigenous Peoples Day Celebrations

Thank you for joining us to celebrate the 2020 National Indigenous Peoples Day. Visit Alberta Health Services' Indigenous Health Program  to learn more.




On June 21, Canada will be celebrating National Indigenous Peoples Day. First celebrated in 1996, National Indigenous Peoples Day is a day to recognize and celebrate the cultures and contributions of Indigenous peoples from across Canada. Let’s gather together – online – to celebrate the rich cultures and stories of Indigenous peoples in Alberta.

Thank you to everyone who took part in the celebrations this year! For those who may have missed them, please feel free to view the presentations and videos that were shared (at right.)




On June 21, Canada will be celebrating National Indigenous Peoples Day. First celebrated in 1996, National Indigenous Peoples Day is a day to recognize and celebrate the cultures and contributions of Indigenous peoples from across Canada. Let’s gather together – online – to celebrate the rich cultures and stories of Indigenous peoples in Alberta.

Thank you to everyone who took part in the celebrations this year! For those who may have missed them, please feel free to view the presentations and videos that were shared (at right.)

Recipes please!


Share your favourite recipes and tell us your story as to why it's special. Be sure to upload a photo of your mouthwatering dishes! 


We’ll be accepting submissions until the end of June.  From the submissions, we'll be selecting a few to create an online recipe book on the Indigenous Health webpage.


To get started:

  • Click in the box below where it says "Start your story by providing a title." 
  • Give your recipe a name and write up your recipe.
  •  If you have one, be sure to upload a photo of your mouthwatering dishes! 

If you need assistance, please email us by clicking here


*Please note: This page is moderated and any inappropriate or disrespectful content will be edited and/or removed.

Thank you for sharing your recipe, and for taking part in our 2020 National Indigenous Peoples Day Celebrations!

CLOSED: This discussion has concluded.
  • Oven/Fried Bannock Recipe and Cultural camp pictures. NorthZone - Jolene Anderson

    by Jolene H. Anderson, 4 months ago
  • SIMON'S BLUEBERRY CREAM CHEESE PIE

    4 months ago

    SIMON’S BLUEBERRY CREAM CHEESE PIE


    Pastry:

    1 12 cup flour

    2 tablespoon sugar

    pinch of salt ... a couple of spins with salt grinder

    34 cup unsalted butter crumble with your fingers and add 6 tablespoon sour cream

    - make sure to use non-salted butter or it will taste too salty when you add the pinch of salt

    - butter needs to be cold

    - use a pastry cutter to blend the butter not your hands

    Refrigerate for one hour

    Bake pie shell before adding filling



    Filling:

    8 ounces cream cheese, soften (can be light)

    ... Continue reading

  • Baked Bannock Recipe by Florence Laboucan

    by CrystalJ, 4 months ago

    Preheat the oven to 425 to 450

    Prep: 15 minutes

    Cook: 20 minutes

    Servings: 6

    Ingredients:

    4 cups of all-purpose flour

    ½ pound of lard

    2 tablespoons of baking powder

    1 teaspoon of salt

    2 tablespoons of sugar

    1.5 cups of water or milk

    -Mix the dry ingredients into a large mixing bowl, mix gently until blended and then make a hole in the middle of the mixture add milk or water and then gently blend together. Do NOT over blend and blend in one direction. Sprinkle some flour onto a clean dry surface. Knead the dough out and place... Continue reading

  • Spaghetti with Mushrooms, Brussel sprouts and bacon

    by CarolB, 4 months ago




    Spaghetti with Brussels sprouts, mushrooms and Bacon

    6 ounces thick-cut bacon, cut into 1/2-inch pieces

    1 1/4 pounds Brussel sprouts, thinly sliced (8 cups)

    Salt and freshly ground pepper

    3 tablespoons extra-virgin olive oil

    3/4 pound spaghetti

    4 cloves garlic, very thinly sliced

    1 cup of mushrooms

    1/2 cup grated Parmesan, plus more for serving

    Directions

    Step 1

    Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate; remove all but 1 tablespoon fat from skillet.

    Step 2

    Add sprouts and cook, tossing occasionally, until tender and browned, about... Continue reading

  • Iroquois Corn Soup - By South Zone Indigenous Health Program

    by South Zone IHP, 4 months ago

    Iroquois Corn Soup

    "Also known as Indian Corn Soup"


    1 ½ cups navy bean or white beans, canned

    6 oz pork or ham

    10 cups chicken broth, low salt

    2 cups hominy corn (dried if available)

    2 cups stewed tomatoes

    1 stalk celery

    1 tbsp chili powder

    1 tsp cumin

    3 cloves garlic, crushed

    1 tsp pepper

    In a large sauce pan, slowly bring beans, pork and chicken stock to a boil. Gently add hominy corn, stewed tomatoes, celery, chili powder, cumin, garlic and pepper. Simmer over medium heat for an hour. Cook till broth is thick.


  • Bison Burger Soup - By South Zone Indigenous Health Pogram

    by South Zone IHP, 4 months ago

    Bison Burger Soup

    1 lb ground bison or lean ground beef

    1 cup onion, diced

    1 cup potatoes, cubed

    1 cup carrots, sliced

    1 cup celery, sliced

    1 ½ qt water

    ½ cup rice, uncooked

    1 can stewed tomatoes

    1 can tomato soup

    2 cloves garlic, crushed

    Dash pepper

    In a large stockpot, cook burger and onion, browning meats lightly.

    Add potatoes, carrots, celery and water. Bring to a boil. Add rice to mixture.

    Add remaining ingredients. Cover and simmer for 1 hour. This can also be cooked in a crockpot or slow cooker.



  • Oatmeal Bannock - By South Zone Indigenous Health Program

    by South Zone IHP, 4 months ago

    Oatmeal Bannock



    5 cup flour

    2 ½ cup oatmeal

    3 tbsp baking powder

    ½ cup powdered skim milk

    ¼ cup vegetable oil

    2 ¼ cup water



    Mix together flour, oatmeal, baking powder and powdered milk. Blend in oil until mixture looks crumbly, then add water. Stir until evenly blended. Pour into a lightly greased 9X13”baking pan.

    Bake at 400° F for 35 minutes, or until golden brown. Cut into square pieces.





  • Berry Soup - By South Zone Indigenous Health Program

    by South Zone IHP, 4 months ago

    Berry Soup


    4 cups water

    3 cups berries (Saskatoon, blueberries-fresh or frozen)

    4 cubes beef bouillon, low salt

    2tsp lemon juice

    3tbsp corn starch

    In a large saucepan over medium heat, add water berries, and beef bouillon and bring it to a boil.

    In a separate bowl, mix lemon juice and corn starch together. Slowly whisk into soup. Cook and stir until thickened.

    Serve warm or cold, garnish with mint leaves if desired.







  • Moose Stew - By South Zone Indigenous Health Program

    by South Zone IHP, 4 months ago

    1 ½ lbs moose, caribou or beef, cubed

    4 cups beef broth, low sodium

    ⅔ cup water

    2 cloves garlic, minced

    1 cup turnip, peeled and cubed

    1 cup potato, peeled and cubed

    1 cup carrots, sliced

    1 cup celery, sliced

    1 ½ cups onion, chopped

    1 cup tomatoes, cut up

    1 can tomato paste

    1 tsp Worcestershire sauce

    1 bay leaf

    Dash pepper

    ¼ cup flour

    In a large saucepan, bring moose, beef broth, water and garlic to a boil. Reduce heat, cover and let cook for 45 minutes.

    Add turnip, potato, carrots, celery and onions. Cook for 10-15... Continue reading

  • VENISON POPPERS - Jamie Harmon, IHP, Cultural Competency EZ

    4 months ago


    Venison Jalapeno Poppers

    “My husband is a hunter and he really likes to cook, YAY!! Here is one of his favorite ways to cook up deer meat and it’s delicious”

    Ingredients:

    12 Jalapeno Peppers (if you don’t like heat, try Mini Sweet Peppers)

    1 pkg Bacon (cut in half to make 24 strips)

    1 Cup Soft Cream Cheese

    I Cup Grated Cheddar Cheese

    Italian Dressing

    ½ - 1 pound Venison

    24 toothpicks

    Slice Venison into ¼” strips and marinate overnight with Italian Dressing. Next day, wash and slice jalapeno peppers in half (lengthwise), remove seeds. Mix cheeses together and fill... Continue reading