At Whole Foods, Kahului tonight, learn to make Raw Food Pizza with Buckwheat Pizza Dough and Mac Nut Cheese Sauce…..YUM!
Raw Food Pizza Class @ Whole Foods Markets
November 22nd, 2011 
susan 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
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!
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.
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
Fermenting Foods – Making A Brine
November 9th, 2011 susan 
Just look at this beautiful celery!! There are so many ways to make fermented foods, and there are so many fermented food recipes. Then there are cultured vegetables, which is what I am becoming at master at! Well, or so I think!
After considerable research I decided to try a new way to make cultured vegetables. I am making a brine first and then fermenting the veggies in individual jars, with a little brine added to inspire fermentation.
Last month I ran into a farmer friend and he said he made all his cultured vegetables from fresh grown celery, no cabbage. He said they were fantastic. Here on Maui it is hard to find local celery, and if you do, it looks more like the celery in the picture. It is dark green, very strong in flavor, and a bit hard to chew. You do not see it at the local farmers markets. But, I was intrigued, and kept thinking about doing some kind of culturing with celery.
So, the other night while up in Kula (up-country Maui), I asked my friends, who have a huge garden full of organic vegetables for their friends to pick fresh, if they had any celery. Yep, they answered and proceeded to put a flashlight band on my head, sending me out to pick in the dark. What you see in this picture is what I picked. I brought it home, washed and juiced it to make a brine for fermenting vegetables.
Then I added the juice of 1 1/2 apples, 2 tsp. of sugar, and 1 tsp salt. To this extraordinary mixture I added a Cultured Vegetable starter from Wilderness Family Naturals, and put the brine to be mixture in my dehydrator to warm and ferment over night. Today I removed it and refrigerated it. But, not without a taste. Well, it tasted sort of sour and sweet. You could definitely taste the fermentation of the celery juice.
My next step will be to make a big batch of veggies and place them in individual jars for fermenting. In each jar I will add a little of this celery brine starter and then let the jars sit for a couple of weeks to ferment. Stay tuned. I will keep you in on the process!! Meanwhile, if you have some extra veggies that you want to juice, how about making a delicious brine out of it for fermenting vegetables or just for drinking! Your gut will love it!
What Do I Eat? Journal, Nov 9, 2011
November 2nd, 2011 susan Food Journal: November 9, 2011
Still trying new ways to keep myself fueled, satisfied and keeping my weight up. Ever since I did the fast last year (march 2011) keeping my weight up has been a challenge. I know, most don’t have this problem, and I certainly never have either. I seem to get busy and don’t eat that much.
All this said, I am going to start journaling my every day challenges, successes, tips and failures. I work at my own business, which means I seem like I am always working. I don’t want to spend a lot of time in the kitchen either, unless it is leisurely. And, most the food I get when out is not up to my standards. It is often overly spiced (I almost called it “over medicated”….haha), over cooked and expensive. I totally get why people succumb to fast food.
Today: Since I was leaving early this morning I wanted to fill up before I left. This was not easy as I do not like to eat early in the day. Get ready, this is an odd day of eating:
Apple Cider Vinegar in a glass of fresh spring water to start my day followed by another glass of water within the hour. Then I warmed some fresh goat milk and added an herbal tonic with some whey protein powder and 1 tbsp of coconut oil added. I actually drank this and it felt OK (new for me to mix this herbal/whey mixture with milk). Since my housemate was in the kitchen making a huge breakfast for she and her boyfriend, I wanted to stay out of the way. So, I quickly boiled some water, added a handful of oatmeal, one date and turned off the heat. I got ready, then I put the cooked oatmeal in a bowl “to go”. Before I closed the lid, I added a raw egg yolk. Yes, that’s right! I let it sit on top and then mixed it in the oatmeal when the oatmeal cooled a bit. I added a little raw sugar on top, just to make me feel better. Yes, this was a first.
OK, this mixture was actually good and kept me feeling fueled and full until about 1:00 pm. At this time I was in Whole Foods Market on Maui (oh darn), shopping for the desserts I am making tomorrow for the 11-11-11 event. They had fresh guacamole and chips in the produce department. It was fabulous. I went back for two more huge bites. Then they had samples of scones in the bakery. I had three of those also. Satisfied, I left the store for the rest of my errands. During this time I drank my 12 oz jar of water.
When I came home I was hungry and tired, so I ate two persimmons (woohoo – in season)and then laid down for a little rest. Upon waking I decided to make a bone broth as I was craving something substantial. In the pan I threw two bone marrow bones into some water with salt and began the boil. Tonight I am going to add a potato, carrot and celery to the broth, then top with another raw egg. Guess I am into eggs today! This is actually quite a different day for me.
Oh, I forgot to say that I had my Vitality Herbs and Clay mixture in a glass of water this afternoon after my rest.(Immune Power, Mineral Mana, and Hair, Skin, Nails combo)
Healing Bone Marrow Broth
Barlean’s Lemon Swirl – Veggie Sauce
November 1st, 2011 susan 
Barlean’s asked me to make up some recipes for their new award winning Swirls. Swirls are fish oil and flax oil supplements appropriately named as they are made into flavorful mixtures with sweet flavors. One is a Lemon, which looks like lemon whipped cream and tastes even better.
My first approach would be to make a sweet sauce to put on fresh fruit, but my roommate found the jar in my fridge and put it on her vegetables. She just loved it…..yet did not know what she was eating.
My next step was to enhance this sweet lemon flavor into a cool and refreshing sauce for veggies.
So here you have my first invention……..Lemon Swirl with EVOO and some Raw Tahini……Add a little sea salt and it is the perfect simple sauce full of various flavors. Note the sea vegetable mineral mixture on the top; a dry mixture of various kinds of sea vegetables.
Gluten Free Chocolate Chip Cookies with Coconut Oil
October 22nd, 2011 susan Singing Dog Vanilla knows how to stand out in a crowd of chocolate!!! This Vanilla tastes like vanilla smells but better. It is so rich and vanillaeee. I recently met one of the owners of the company and asked if I could try the Vanilla in some of my favorite recipes.
First, I tried my “famous” chocolate chip cookies” made with Coconut Oil instead of butter. Wow, I guess I never tasted Vanilla before! Once again I was reminded how much difference it makes when you choose high quality food products. If you like to bake or make any raw food recipes that call for Vanilla, then you need to use Singing Dog.
You will thank me, that is for sure! But the gratitude goes to Singing Dog for going the extra mile to bring us real Vanilla affordable and available where we shop.
Chocolate Chip Cookies w Coconut Oil & Vanilla
The same holds true for coconut oil. Barlean’s coconut oil is by far the best, with a second runner up going to Artisana. The aroma, like in the Vanilla, smells like a fresh picked coconut. The flavor gives off the same dynamic. My neighbors are always asking for my Coconut Chocolate Chip Cookies. Put them in the freezer and then defrost (if you can wait) for about 10 minutes. You may not be able to stop!!!
If you can’t find Barlean’s coconut oil in your local store you can purchase it off my Chef Teton’website for 20% off. Then order their High Lignan Flax oil for the best sauces and dressing ever!
Enjoy!
Recipe:
2 1/4 cups Spelt Flower
1 tsp Baking Powder
1 1/4 cup Organic Light Brown Sugar
2 Eggs
1 tsp Singing Dog Vanilla
1 cup Barlean’s Organic Coconut Oil (just under 1 cup seems to be perfect)
1 Cup Dark Chocolate Chips and 1 cup chopped Walnuts (add a handful of dried coconut flakes too)
Mix all ingredients and bake at 375 for about 15 min. You will note that the batter seems very oily from the Coconut Oil. Do not worry, it is oily at first, but they bake up beautifully. Remember that Coconut oil, when refrigerated (or cold) is much harder than butter, and reversely, it is much more oily when soft. If yours if hard from the cold, heat on very low heat to melt. Add the sugar to let them blend together. DO NOT over heat as sugar will harden. After the cookies are baked, their temperature determines their consistency! Enjoy all ways.
Tips for Eating Carrots – Use a Grater!
October 12th, 2011 susan The Foodie News
Greeting from Chef Teton,
I am sending you a picture of the almighty carrot after it’s experience through my favorite element on the grater. Those of you who have my DVD series know that I love grating the carrot on this fine part of the grater. The picture illustrates the exact part of the grater that turns the carrot into a sweet food that is delicious on sandwiches, salads, or just as a side dish.
The Juicy CarrotNow this may seem sort of silly to you – or just to simple, so let me tell you why I offer up this suggestion. It was told to me by a well-known source that “a carrot a day” is almost as important as the “apple a day”. And, this is a simple way to add a carrot to every meal.If you are the kind of person that gets a carrot, washes it and begins the eating journey like you’re eating an apple – then great! But, I find most people either want to cut it up into strips and/or cut it into chunks on a salad. Although this type of chewing is fabulous for strengthening the teeth and jaw, not as much carrot will be consumed.
When grated like the picture, the juices are released and the carrot is transformed into a sweet and juicy food ready for all kinds of culinary adventures. Piled high on a sandwich, it will provide moisture and a sweet flavor. In a salad, it sort of clumps up with the dressing when tossed and adds this wonderful juicy dimension. Serve it on a plate as a side dish with a little Bragg Liquid Aminos, or Styrian Pumpkin Seed Oil and you will rejoice in the simplicity and taste. I have found that many children will eat up a whole pile of it because it is easy to chew, and so juicy and sweet. I often make a bed of grated carrot on a plate to serve as my foundation for a raw salad. I add other vegetables, and then a rich dressing for an extremely high antioxidant meal.
The technique is simple too – all you need is a good grater. They are easy to clean too – just a good swish of warm water and then let them drain to dry.
Now, for some inspiration as to why you may want to put the mighty carrot in your life on a daily basis.
Carrots are best known for helping with our eyes. Beta-carotene, lutein, and zeaxanthin all concentrate in the retina of the eye, and carrots are full of them, not to mention several other nutritional marvels that have huge names. The carotenes alone possess life extension properties that protect us from the toxic effects of free radicals. And, in today’s world we are assaulted with elements that cause free radical damage almost everywhere we turn. A carrot, one of the richest sources of Beta-carotene, is known to be a great defense against cancer. And, there is more.
Carrots are known to help dissolve accumulations such as stones and tumors; improve liver function and stimulate the elimination of wastes; strengthens the spleen and pancreas; contains an essential oil that destroys pinworms and roundworms; are alkaline-forming; useful for skin lesions and lungs; digestive track and urinary tract infections; they strengthen the connective tissues and aid calcium metabolism; their silicaceous fiber and ability to liquefy the bile make them useful in treating constipation; and, eating grated carrots are best for parasites and dysentery.
And, the best part is – they are delicious! Now, you have a new tool to put more carrots into your daily regime. If you work out of the office, get a grater for the office kitchen. Then you can add a grated carrot to a salad or sandwich you purchased at the deli.
Wow, I think I am going get the grater out and enjoy a salad. Here is one of my favorite recipes:
Start the plate with:
Grated pile of 1 carrot
1 stalk of celery – chopped small including the greens on top
1 tomato – cut in bite size chunks
Other chopped veggies of choice
Sea Kelp
Top with your favorite dressing (mine is the Golden Elixir of course) – or just some EV Olive Oil, lemon or apple cider vinegar.
Remember; it is all about Simple!
Mahalo
Chef Teton
Cultured Fermented Vegetables – Class
October 12th, 2011 susan Chef Teton will be giving a brief presentation on the Power of “live” Cultured Veggies tonight at the Farmer’s Union Meeting in Pukalani at 6:00PM. Learn to make your own. Two classes coming up; one on Thursday in Huelo and another in Wailuku next Wednesday, the 25th. To learn more visit Chef Teton’s Blog on Events page.
Watch a 1 min Video on Cultured Veggies and Instructional DVD. Read about these digestive miracles on Chef Teton’s Blog.
“What Susan Campbell provides is simple: a powerful and effective path to enhanced health and the prevention of many chronic diseases. Her books, documentaries and DVDs will help millions to realize their optimum health potential.”
“I love, love, love your DVD’s!!! I like how you explain things really well, you also demonstrate the easy basic things that are new to lots of people, and it’s very personal with you interacting with the viewer. WELL DONE and congratulations!!!”
“Chef Teton is on a nutrition crusade to help give us Americans some exciting new & tasty food ideas. I highly recommend her wonderful series of DVD's which are a culmination of two decades of food knowledge.”
