Wanuskewin chef incorporates local ingredients into diabetic-friendly menu

The chef at the Wanuskewin Heritage Park Restaurant is working to address health issues by creating a menu of delicious, but healthy foods.

One of the ways Chef Ryan Young is doing that is by cutting out prepackaged foods and making nearly everything from scratch from locally sourced ingredients.

"You buy local, you support local, and that on its own is a healthy trend," said Young, who runs the kitchen in a unique location. Wanuskewin Heritage Park, which is on the edge of Saskatoon, celebrates First Nations culture and features an interpretive centre, gift shop, walking trails and has been the site of several archaeological digs. 

Part of the reason Young is so invested in creating a healthy menu for the customers is his own personal health. He's a Type One, insulin-dependent diabetic.

"Seeing people come out and not eating healthy and not eating the way they need to be eating sort of spurred not only my ideas of how I should be eating but at the same time, knowing what they need and being able to give them the option to have it," he said. 

Young said he's taken steps to make dishes diabetes-friendly. He uses less refined sugar in food and more whole grains. One of the biggest changes he's made is prioritizing local ingredients and making food from scratch.

Young said there is a misconception that healthy food is flavourless and boring, and that's not true.

"That's a big goal of mine, to say that great food and great health can go at the same time, and on the same plate," he said. 

Moving forward, Young said he hopes to build a greenhouse at Wanuskewin within the next two years.

Young sent this recipe into CBC News. Bon appétit! 

Wild Rice and Quinoa Salad Recipe

2 teaspoons of canola oil

1/2 cup of wild rice

1/2 cup of quinoa

​1/2 cup of red lentils

1 cup of chickpeas

1 apple, diced to a medium size

1 onion, diced finely

4 stalks of celery, diced finely

1 red bell pepper, diced finely

1 orange, zested.

1/2 cup of orange juice

6 cups of vegetable or chicken stock

Directions: Heat the pan with the first nine ingredients. Once it smells like toasted nuts, add the orange zest, juice, and soup stock. Cook for 45 minutes to one hour. Strain and serve warm.