Food, Health, and a Recipe

It’s no mystery that our health can be directly affected by what we ingest. If we eat a bunch of sugar and/or we drink 4 cups of coffee, back to back, we get the jitters and feel as if we can scale a small mountain. Various foods we consume can give us gas. Some food causes us to have allergic reactions that could range from being minor issues to something far more dangerous. Anthropologically speaking, food, nutrition, and culture are very intertwined.

For instance, there has been growing concern over the rise in cases of diabetes in the United States. One group that is particularly affected is Native Americans, where a very high percentage of Native American adults have diabetes (with a rise in teenage diabetes). Around half of the Pima tribe of Arizona have diabetes!

What are the causes? High rates of obesity. Possible genetic predisposition. Low socioeconomic status of many Native Americans results in the inability to get adequate health care services. Food is another factor.  The change in diet and activity levels, due to modernization (and assimilation), have, health-wise, affected Native American communities in a very negative way. Prepackaged foods and fast food restaurants have replaced traditional foods that they have depended on (and adapted to) for hundreds or thousands of years. Cars and a sedentary lifestyle have replaced miles of walking, hunting, or semi-nomadic ways of life. There is no real need these days to farm when there are convenience stores on every corner.

So how are they dealing with this diabetes epidemic? Many Tribes have begun diabetes programs, over the past few years, which teach preventative measures, diet, and nutrition. Nutritionists have started making diet plans using traditional foods. And, my personal favorite, restaurants have also been making healthy, traditional fare with modern twists.

So, without further ado, and also, to make this post less depressing and not so excessively long, I bring you my recipe for Tortilla Soup! I actually got this recipe from a school potluck, for a class called North American Indians, a few years ago when I was still in college. It’s super easy to make and pretty darn tasty. I have modified it a bit over the past few years. It utilizes the three sisters (i.e. corns, beans, and squash), a staple of most Native American cuisine. Enjoy!

Tortilla Soup

1 medium yellow squash, sliced

1 medium zucchini, sliced

1 (14.5 oz.) can of black beans, rinsed/drained

1 (14.5 oz.) can of kidney beans, rinsed/drained

1 cup corn kernels

1 (16 oz.) jar salsa

4 c. low sodium vegetable broth

2 teaspoons, each, of dried oregano, minced garlic, and ground cumin

Add all ingredients to a medium to large pot. Bring to a boil; lower heat and simmer for 20 minutes or until squash are cooked through. Serve with shredded cheddar and tortilla chips!

NOTE: As you can probably see in my picture, there is chicken in the soup! The original recipe contained chicken and chicken broth. I changed the recipe once my husband and I became vegetarians. If you prefer to make it with chicken: dice 1 chicken breast and add it to the soup; only use one can of beans instead of two. Increase the cooking time to 30 minutes or until the chicken is cooked through. If you would like a spicier soup, use a spicier salsa!