Manitoba 

Last Spring I was supposed to move to Whiteshell Provincial Park in Manitoba for a Summer job as an Aquatic Facilitator for the Tim Horton's Children's Foundation. Unfortunately, due to the global pandemic, this opportunity was cancelled. It would have been awesome to explore and see some of Manitoba's natural environment and its prairie beauties. My friend Jess lives in Winnipeg and she offered some input about the most prevalent invasive species from her home province. She told me about the threat to trees in Manitoba by invasive insects, like the Emerald Ash Borer. I couldn't quite stomach the idea of making recipes from insects, so it's a good thing many are inedible! Elm and Ash trees are in danger from these invasive pests, so it would make for some interesting reading to learn more about them.

• Eurasian Watermilfoil

Watermilfoil Stir Fry (Vegan)

1 cup Eurasian watermilfoil roots, diced

1 cup bean sprouts

½ cup peanuts, unshelled

1 green pepper, cut into thin slices

1 red pepper, cut into thin slices

2 stalks celery, diced

2 tbsp soy sauce

2 large scoops peanut butter

In a pan, add soy sauce, watermilfoil roots, bean sprouts, peppers and celery and sauté until cooked. Add peanuts and peanut butter and stir under peanut butter is melted and mixed evenly. Add more peanut butter for a creamier sauce and extra soy sauce to please your tastebuds!

• Rainbow Smelt

Fried Rainbow Smelt (Pescatarian)

1 lb rainbow smelts

2 tbsp olive oil

½ cup corn flakes, crushed

½ cup bread crumbs

½ cup flour

1 tbsp paprika

½ tsp cayenne peppers

1 tbsp cumin

Mix all dry ingredients together in a bowl. Rinse smelts in water. In a pan, add olive oil on medium-high heat. Toss smelt in flour mixture, and once evenly coated, add in pan once oil is hot. Brown on both sides until cooked thoroughly. Serves well with sweet potato fries and salad.

• Narrow Leaved and Hybrid Cattail

Cattail Pasta (Vegan)

1 cup cattail shoots, diced into bite size chunks

1 cup mushrooms, sliced

1 large onion, diced

1 head garlic, minced

1 cup vegetable broth

1 cup almond milk

1 cup cashews

2 tsp nutritional yeast (optional)

1 tbsp lemon juice

Salt and pepper to taste.

Add lemon juice, garlic, veggie broth, onion, cattail shoots, and mushrooms to pan and sauté. In a blender, mix cashews and almond milk until smooth and becomes a thick sauce. Once veggie broth has almost fully dissolved add in cashew mixture and bring to boil and thicken. Stir in nutritional yeast. Serve with noodles of choice, cooked according to package directions.

• Scentless Chamomile 

Chamomile Tea (Vegan)

2 cups boiling water

1/2 cup chamomile flowers, add more for stronger tea 

1 tsp mint leaves

Lemon slices

In a French press, pour in boiling water along with flowers and mint. Allow to steep for 10-15 minutes and then serve. Sweeten with honey and a slice of lemon. Can also be made in a mug with an infuser ball stuffed with chamomile flowers and mint. Naturally soothing!

• Salt Cedar

Salt Cedar Bruschetta (Vegan)

2 cups salt cedar greens

1 lemon, juiced

1 pint baby tomatoes, cut in half

1 cucumber, diced

Fresh basil, chopped

Salt and pepper to taste

1 baguette, sliced

Rinse salt cedar leaves several times to ensure that they’re clean from dirt. In a big pot, add greens and boil in a pot of water for 1 hour. Drain and drizzle with fresh squeezed lemon juice. Mix in tomatoes and cucumbers. Add basil, salt and pepper. Can serve as a salad or on sliced baguette as bruschetta.