Hi! I'm Chef Susan Teton.

I combine the best of raw, cooked and cultured foods. This dietary practice was created to fit the lifestyle of those who want to get the most nourishment possible by ‘Making Every Bite Count’. I will show you how to include luscious flavors, highly functional super foods, alkaline foods, probiotic rich foods, artisan oils and whole foods into your diet.

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Coconut Millet – Ayurvedic Style

December 26th, 2011 susan

Love millet, an alkaline grain, but it can be so boring unless you make it the ‘a la Oils’ way (oil on top after it is cooked). Even though I love it with a spicy olive oil, high lignan flax or Stryian Pumpkin Seed Oil, this coconut millet takes the prize.

This is a great dish for potlucks. It is easy to make, affordable, healthy and everyone will love it.  Get ready because people will come up and say, “What is that, how did you make it”?

Here is the answer:

Ingredients:

1-cup organic millet

1-cup water

1-can coconut milk

2 tbsp ghee or coconut oil (or both for a rich flavor)

1 or more tsp’s of the following whole herbs:

Coriander

Cumin

Fennel

Turmeric

Salt

Directions: Heat ghee in saucepan. When it is hot, throw in whole herbs and let them sizzle a bit in the ghee. If you don’t have ghee or coconut oil, use organic butter or even olive oil. Be sure not to let the oil and herbs burn.

Add millet, coconut milk and water to the pan. Bring to boil. Cover and let it simmer for 30 minutes or until soft. If you want a more mushy millet mixture, then add another ½ cup of water.

For optimal preparation, millet should be rinsed and if you have time let it soak for a while. This will make a less dry end product, so be aware.

The empty bowl in the pic is ready to receive the millet for a holiday party. These were leaves from plants in my garden.

This is a great recipe for Quinoa or rice too. Enjoy!

 

 

Vita Mix For Christmas

December 15th, 2011 susan

Wow, how beautiful is this? My new beautiful red Vita Mix here just in time for the holidays. I wanted to profile her in nature as she is the best machine ever when blending natures best. From tropical fruits for sorbets, to veggies for green drinks, natures veggies for cultured veggies, fermented coconut meat and so much more. I could not live without her. Merry Christmas to me!!

This morning I blended Kula Strawberries, fresh coconut meat, pineapple, Maca, sweet apple bananas and a little island honey. With our first day of sun after days of rain it was perfect!!

My favorite daily green drink:

Lemon, parsley, cilantro, 1 carrot, celery, cucumber, kelp and dulce powder and fresh spring water. Blend with an apple or pear if you need it to be sweeter. Add some ginger if you want the heat! Make enough for two days, bottle and refrigerate.

Kitchen Gift Favorites From Amazon

December 7th, 2011 susan

Taking a cue from Oprah, I am sharing my favorite things for holiday fun and function. Mine are all available on Amazon. They are all great items for your own culinary needs and/or gifts for your favorite friends!

 

1. I love, love, love this spice tray!

The ease of having all your spices together in this tray makes all food prep EASY! Spices are at your finger tips to boost flavor and digestive qualities for teas, cooked veggies, salads, legumes…..everything! I fill them with Coriander, Cumin, Fennel, Fenugreek, Tumeric, Nutmeg!!

 

2. The Good Grip & the Kitchen Aid Box Grater have the the right type grate for raw food salads. When visiting friends, I find many do not have the right type of grater with the small slanted holes needed to break down foods like carrots and beets so they are juicy. When I purchase one for people they are always so excited. A good grater is a must, great for travel too!

 

3. Fermentation Crock

Although I have taught many of you to make fermented or cultured vegetables in glass bowls and jars, it is great to have a crock. You will end up making twice as much, which is twice the yield, which is twice the amount in your system. Right? These crocks are affordable and worth every penny. Fermented/cultured vegetables are one of the most powerful food to put in your life….Do it now.

 

4. Totally Bamboo! I love their products….all of them. They make fabulous gifts. Cutting boards, dishes, plates. Beautiful!

 

5. The Ken Onion Shun Knife! As many of you know I use the Shun knives in my DVD series. They are wonderful and beautiful. My first knife was gifted to me. I will always remember the special joy I felt in receiving it, similar to receiving a beautiful Pendleton blanket. The Komachi Knives
are fun too, and great for kids learning to use knives. They are less expensive, light and easy to maneuver with small hands. Be careful though, they are SHARP!

 

6. Slicer: The Joyce Chen Saladacco Spiral Slicer is a very affordable to slice up your veggies beautifully and quickly! This is a very affordable gift that works!

 

There’s more here on my site. Take a look at:

Sun Warrior Foods * SunFoods * Excalibur Dehydrators * Vita Mix *

 

Exciting Dietary Makeover Mastermind Feb 2012

December 6th, 2011 susan

Are you challenged by creating a diet that is exceptional and supportive for your health and beauty? Do you want to kick butt, nourish and fuel yourself with every bite. Do you want to have flowing digestion, excellent absorption, flexible joints and glowing skin? Do you want to be EXCITED about food? Do you want to be INSPIRED to nourish and please yourself with every bite?

Everyone loves the kitchen/food part of the house at parties. Have you noticed? What if your everyday encounter with the kitchen and your food had the same vibrant feeling of fun and community. That would be cool, right? Well, I can’t promise each encounter will be as fun as sharing meals with your best friends, but there is sure a lot you can do to make your interaction with yourself, your food and your kitchen enjoyable and even invigorating.

In hearing from people all over the world about how much they love my DVD’s and how the simple recipes have inspired and delighted them, I also hear from people that they would like more guidance and community. So, let’s create our own cyberspace kitchen and change our diets together in the 28 Day Dietary Makeover tele-seminar course.

Let’s gather in the kitchen together, create, learn and grow. Our synergy together will inspire transition, new habits and creativity that will last a lifetime. Here is some of what we will be covering:

Raw Food Recipes: Learn what is “most” important to keep raw, and what is best to be cooked. We will take steps together creating cultured/fermented foods, and how to enhance digestion with herbs and spices. We will incorporate the best of dietary fats and broths to enhance absorption as well.  We will also learn the best way to get your 5 a day veggies in your life with simplicity in green smoothies. And, how about that sweet tooth? There are abundant ways to get yours satisfied with nuts, seeds, dried and fresh fruits. We will also go over supplements and cleansing.

This is an opportunity to do it together, one step at a time. Please let me know of your interest. The course will start in mid February. Stay tuned for more info! I would love to hear from you!  Read More About The Course

Chef Teton

 

Raw Cacao Pie with Coconut Creme Wins 1st Place!

November 23rd, 2011 susan

This Raw Cacao Pie with Coconut Creme won First Place in the Maui Farmer’s Union dessert contest.  What a great time we all had last evening at our ThanksGiving dinner. There were 10 other dessert entries all promoting local organic foods grown on Maui, and a fabulous pot luck.

Here is what I made. First, I took locally grown Macadamia nuts and ground them with some soaked dates (and date water) to make the pie crust. Add walnuts, pecan’s or cashews if you like.  Press the gooey mixture into a glass pie dish. While I was making the cacao filling and chopping coconuts down off the tree, I put the crust in the dehydrator to get crispy. Later, just before loading the crust up with the Cacao Mousse, you will need to cool it by putting it into the freezer for a few minutes, or just let it cool by sitting out for a bit.

Next, I made the Cacao Mousse. See Raw Cacao Mousse recipe. Refrigerate the Cacao Mousse while making the rest of the pie so it can firm up a bit. This is what the avocado and cacao powder look like after being blended in the Cuizinart. How creamy and delicious does that look? You should taste it!


OK, I realize you don’t all have coconuts right out in your yard as I do, but you can usually find dried coconut, which you can blend with some honey or sugar water (to sweeten), and add some Agar Agar if needed for thickening. I used mature coconut meat for the following recipe:

Coconut Filling

2 cups          Raw Fresh Coconut Meat

¼ cup          Maui Sugar

1 tbsp          Maui Honey (sweeten to taste)

Blend until creamy.

Layer pie pan with crust with Cocoa Mousse, then Coconut Crème, then top with fresh sliced Kula Strawberries. Raspberries are divine with this recipe, but we don’t have local raspberries on Maui!

Enjoy!!

 

SLOW Food: Bone Broths, Kitcheree & Fermented Foods

November 23rd, 2011 susan
Many of us are turning to SLOW FOOD as opposed to quick counterpart “fast food”.  As you get ready for winter and shift your kitchen around to suit your the cooler months dietary needs, think SLOW and warm food.
Foods that take hours to create the benefit you want, may just also be the most nourishing and fulfilling way to spend the winter months. Consider the following 3 dishes for yummy night and days by the fire!
Hearty Stew 1. BONE BROTHS & Hearty Stews: SLOW is the way for these enormously healing liquid wonders. Most people don’t make them, and often think of them as a stock for soups, etc. They are that, and so much more. On a holistic level, they are power healers and soothe the soul even more. They will warm you to your bones and build calcium, aide in digestion and just plain make you happy! (bone marrow, chicken, etc.). For bone marrow broths, just place the 3 or so bones, depending on the size in a large pan and cover with water. Add plenty of salt, bring to a boil and then let simmer for several hours (a minimum of 3). Drink just as it is, and store some (refrigerate or freeze)  for future stews or just a warm beverage that is extremely nourishing!

Kitcheree

2. KITCHEREE: What is Kitcheree, you ask?? Kitcheree is the staple of India and Ayurvedic cuisine. It is one of the most delicious ways to make a hearty meal in a crock pot or on the stove. Why is it a staple in Ayurvedic cuisine? It is healthy, hearty and easy to digest – easy on the pocket book too. You don’t have to be from India to enjoy this easy to make SLOW dish made with exotic herbs, split mung beans, and white rice or Quinoa. Top with yogurt, cilantro and fresh lemon and your will sigh….ahhhh.  See Kitcheree Recipe here.

Fermenting Veggies

 

3. CULTURED VEGETABLES: Why not offer your digestion something wonderful. Cultured/fermented foods are the rave because they restore the intestines with healthy beneficial flora or probiotics. Those words don’t sound so appealing, but when the veggies are made you will hear people singing a different song. “Oh, those are so good, I want to eat them with every meal”, is what I often hear. Now here is the SLOW part. Once blended and put into the proper crock to ferment, they take at least 4 days. Is that SLOW enough for you? I prefer mine REALLY SLOW, after two weeks.  What’s great about these SLOW naturally fermenting foods is that they are one of the most powerful foods you can put into your “life and body” because they aide in digestion. In the winter that is all the more important as people are eating more heavy and processed foods, and are most likely more sedentary. They could use a little more “alive” freshness bubbling with healthy micro-organisms that accompany every meal with a wow! Take a look at a vid clip at: http://www.chefteton.com/products

You can also read an article about their power (not to mention popularity in the media today) at: http://www.chefteton.com/cultured-foods

Raw Food Pizza Class @ Whole Foods Markets

November 22nd, 2011 susan

Raw Food Pizza At Whole Foods, Kahului tonight, learn to make Raw Food Pizza with Buckwheat Pizza Dough and Mac Nut Cheese Sauce…..YUM!

Pumpkins Seeds Roasted in Coconut Oil

November 20th, 2011 susan

The Foodie News

 

Welcome to Chef Teton’s Foodie News. Many of you who have received the entire set of DVD’s must be wondering how to make those scrumptious Toasted Pumpkin Seeds in Coconut Oil.
Well, here is your chance to watch me make them. Just click the link below and watch a short video clip on how to toast these delicious seeds. People rave about how fabulous they are on top of greens along with the Golden Elixir Salad Dressing.


http://chefteton.com/videos/PumpkinSeeds.mov

Warning: Make sure you make a lot of these seeds at once, because if you happen to set them out before you serve the salad, everyone may eat them just as they are. They are that good. Make a bunch and them so you can serve them for a snack as well. Store in an air tight jar and they will keep fresh for several days.

If you would like to know more about about these valuable nutrients in Pumpkin Seeds take a look at the articles on our web-site. Just click on the articles tab and read about this luscious seed and the wonderful benefits they can bring to your life. If you want to enjoy your pumpkin seeds “raw” but slightly roasted just
follow the same directions, but dehydrate instead at
115 degrees until toasty.

Check out our new Forum and Blog. Please go to: http//www.chefteton.com and click the Blog button on the home page. I have received questions about cooking with Coconut Oil, and inquiries about using Essential Cuisine dietary principles for weight loss. Please send your questions and comments so that I can help you Make Every Bite Count!
Mahalo,

Chef Teton

Chef Tetons Essiential Cuisine

Garlic & Onions in Olive Oil

November 18th, 2011 susan

Knowing that onions and garlic are powerful immune boosters, and also knowing that I don’t eat them often enough, I decided to find a way to put them in my daily culinary regime. My motivation was to build my immune system for travels and quite possibly an intense time with family as my dear Dad passed on to heaven. I think I was successful as I felt great the entire time I was on the mainland dealing with lots of logistic changes and emotions.

One day before I left I took a whole Maui Onion and a head of Garlic. I chopped the onion in big chunks and thew them in a glass sauce pan along with the garlic cloves still dressed in their skin. Then I poured some EVO (Olive Oil) over the top, sprinkled some sea salt and covered the saucepan. With the lowest heat possible the mixture simmered for about 30 minutes. My first bite led to devouring the rest of the mixture while I was still standing in front of the stove. Oh my, it tasted so good I just could not stop. I guess my body really needed it. I did not feel that great following my little binge but soon the discomfort, which was minor, passed.

This mixture is made in my kitchen on almost a daily basis. I keep it to top on steamed veggies, open faced sandwiches with cultured veggies, tofu, or raw cheese. Once I served it with a raw cheese and cracker (gluten free of course) plate when I had guests. At first a few of the guests said, “no thank you”. Then a couple tried it and the “ooos and ahhhhh” inspired the rest. Eyebrows lifted with surprised delight and soon the pan was empty!! Enjoy!

Ingredients

Onion Garlic Raw

Onion Garlic Cooked

How to Eat Sea Vegetables

November 15th, 2011 susan

Many people are striving to put valuable sea veggies in their body right now, particularly because of our threat to nuclear fall out in Japan. I thought it might be a good time to remind those who have my DVD’s about the Mineral Mixture, and enlighten those who do not.

Sea Veggies are one of the best ways to add minerals to your food and your body. My favorite way is to make the Mineral Mixture out of several different varieties of sea veggies. It is so simple and the mixture will enliven all your foods and recipes with an enhanced flavor. A small amount can also serve as a thickener to sauces and dressings. Yum!

Sea Veggies are also easy to store. They require no refrigeration and will last for a very long time.

Sea Veggies

Here is the simple recipe and method:

Sea Veggie Mineral Mixture

Purchase a variety of sea veggies, like the following:

  • Dulce
  • Alaria
  • Kelp
  • Nori
  • Laver
  • Kombu

Take a few pieces, or a handful of each of the sea vegetables you have on hand. Grind them in a high-powered blender. I prefer the Vita Mix. Keep mixing and grinding on high speed until you get a nice powdery substance that you can use to sprinkle on everything! Note: some sea veggies can be slightly damp, particularly Dulce. If yours are, put them in a dehydrator first for several minutes until they dry out. If you do not have a dehydrator then use your oven on low for about 10 to 15 minutes. The purpose is to dry them out so they will become crispy and blend easily.

Store in a glass jar in your pantry. I like to keep a small dish out of my counter. I sprinkle in on everything as a condiment. It is great to top on eggs, soups, salads, veggies, potatoes, squash, sauces and dressings. You can also add some to your drinking water, particularly when exercising or working out.

Watch how I make the Mineral Mixture on the A la Oils DVD set, and then learn and watch how I use them throughout the entire Essential Cuisine series: Raw, Cooked and Cultured Foods.

Enjoy!

Chef Teton

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