Thayendanegea, aka: Joseph Brant

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it: a simple way to lose weight and be healthier. Welcome to Royal Kiss who is now Following.

Stuart, Gilbert; Thayendanegea (Joseph Brant, c.1743-1807); British Museum. Brant wore native garb for the portrait, but preferred English clothes for daily life.

While on a hunting trip to the Ohio Nations [modern-day State of Ohio, USA], a Mohawk couple gave birth to a son whom they named Thayendanegea [in Mohawk: ‘He places two bets together’]. The father died soon afterward and the mother, with her new-born and a young daughter, made her way back to the British Colony of New York to her family. There she married a man who was half-Mohawk and half-Dutch, who’s name was Brant. Young Thayendanegea was raised Christian [with the name Joseph] in the Mohawk community where his mother had a lucrative ginseng business. Through that, she met the Englishmen William Johnson who married her daughter and chose her son to enroll in an “Indian School” in Connecticut that was the pre-cursor to Dartmouth College. Joseph excelled at math and languages. He adopted ‘English ways’ — in his dress, language, lifestyle, and political leanings. At that time, American Colonists were making noises about revolution. In Joseph’s way of thinking, the British had treaties with the Indigenous People but the Americans could not be trusted. He feared that the Americans would take as much land as they could from the Natives, so Brant sided with the British during the Revolution. Brant went often to London to negotiate for his people’s right to land. He was very popular socially: think of it, my dear — a wild Indian who dresses like us and speaks English! Back home, he fought for the British, commanding Brant’s Volunteers, made up of both Natives and Loyalists. The Loyalists lost, and Brant was proved wrong: the British ceded all the land East of the Mississippi to the Americans — despite a prior treaty with the Six Nations to give them land rights there. So Brant negotiated with the Americans to name lands reserved for the Indigenous People. When that failed, he took his followers to Canada, where he settled on lands given to him near Ontario. He died there in 1807. Was Thayendanegea a defender of his people? Was Joseph Brant a man who lost touch with his cultural heritage and became a White Man? He probably saw elements of English life that he liked and adopted, figuring that the way to change the system was from within. Unfortunately for Joseph Brant, it did not work.

Our breakfast contains elements of Indigenous farming that Thayendanegea would have known. Our dinner is a very English dish, the sort that Brant would have enjoyed.

Summer Vegetable Bake:  129 calories 6 g fat 2.4 g fiber 8 g protein 11 g carbs 33 mg Calcium  NB: The food values given above are for the egg-bake and fruit only, not the optional hot beverage. PB GF Corn, beans, and tomatoes are native American foods and they find themselves to be right at home in this breakfast.

1 two-oz egg ¼ cup corn-black bean-tomato salad  pinch of chili pepper 2 oz melon   Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories]    Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Whisk the egg with the chili pepper. Heat the toaster oven to 350 F. Spritz an oven-proof dish with cooking oil or spray and put the corn salad into it. Pour the egg on top and bake for 12-15 minutes. Plate with the melon for a taste of Meso-America.

Marish Mushroom Casserole: 299 calories 9 g fat 6 g fiber 24 g protein 41 g carbs 165.6 mg Calcium  PB If you are a mushroom lover, this meal will make you happy. Vaguely inspired by a recipe from Theodora FitzGibbon’s A Taste of England , it contains some very English flavors: mushrooms, mustard, bacon, and Worcestershire in a Yorkshire Pudding batter. HINT: This recipe is enough to serve two [2] diners.

BATTER: 1 egg + ½ cup all-purpose flour ½ cup white whole wheat flour
½ cup skimmed milk + 1 tsp baking powder
Whisk together and let the batter sit for 30+ minutes. You will need 2/3 cup for this recipe. Bake the remainder tomorrow like Yorkshire Pudding.
3 slices uncured bacon @ 30 calories/slice Chop bacon and cook until almost done
8 oz mushrooms, several varieties, if possible  1 clove garlic  one scallion, slicedChop mushrooms, slice the garlic and scallion. Cook in the bacon until softend and most of the liquid has evaporated. Take off heat.
2 T Worcestershire sauce 
2 Tbsp white whole wheat flour 1 oz egg [that’s ½ of one US Large egg] 
3 Tbsp Parmesan cheese, grated
Stir Worcestershire and flour to combine. Then add the egg and cheeese, an stir.Combine in the pan with the mushroom mixture.
2/3 cup batterPour into an oven-safe dish which has been spritzed with non-stick spray. Smooth out the top of the mixture. Pour the batter on top.
Bake at 425 until batter is cooked.
½ tsp prepared mustard 
1½ oz green beans
Serve with green beans and mustard.