Pass the Butter, and the Salt Please

Grass fed, organic, grain fed, salted or salt free? Last night I ate two pieces of sourdough toast with gobs of butter. Not just any butter, mind you – I ate salt free organic pasture butter. Although I love the taste of butter and do not feel it is “bad” for me, it is not often that I get into a butter frenzy.  Gosh it was good. I let the toast cool a bit before lavishly covering it in butter. This way it stayed somewhat firm, but not hard. It was divine.

Did you know that your vegetables are much healthier for you when they are accompanied with a little saturated fat from butter? It is true. That’s all you really need on veggies to be in heaven. I am not sure why people don’t know what to do with vegetables. All you need to do is cook them, put butter on them and top with a dose of salt. That’s it.

Many of you reading this may think that butter is the forbidden food and that it is fattening, or that it clogs arteries. I used to think that until I started educating myself about more of the traditional diets and culinary practices.  To inspire you, I decided to do some research. I could make this article long and footnote many facts, but instead, I am going to simplify it and provide you with the highlights l think are important.

Here is what I found:

1. We need a good source of saturated fat. This is why coconut oil is back on the scene, and butter is coming back from the grave that margarine put it in. Being that margarine is made in a factory, and often with less than excellent ingredients, it is no longer the hero of butter replacements.
2. Grass fed or pasture butter has more nutrients than butter from grain fed cows. This is because the cow ate grass instead of grain, which is a far better source of food for a cow and quite possibly a human too.
3. Grain fed cows from conventional feedlots are fed grain and corn that is predominately GMO. In addition the cow holds toxins like dioxin (a pesticide) in the fat tissue. So, if you are consuming non-organic grain fed dairy products, they are probably high in toxicity from pesticides and herbicides from the feed.
4. Cows fed organically grown grains are still compromised by the fact that they were not meant to eat grains, but at least the grains are not GMO. The feed is grown organically, which means less toxicity - better for you and better for the soil.
5. Pasture butter is higher in nutrients, but can also be high in toxicity if pesticides, etc. have poisoned the soil that the grass is grown in. If the grass is organically grown in clean soil, then it could be your best choice all around. But, if the cow has grazed in grass from toxic soil then, although it has more nutritional nutrients, it could have a lot of pesticide chemicals from the grass and soil.

So, what does all this mean? I prefer organic pasture butter. If it is not available, then go for organic all the way.

Oh gosh, we haven’t even talked about salt yet. If any of you have my DVD series, you know that I am a girl that is all about salt. “Salt on top, never in” is my motto. Many chefs advocate, “always in, never on top”.

Here is why I don’t like to cook with it, and prefer it to be used after cooking. I love to preserve the taste of the food without salt. There are exceptions of course with soups, stocks and some sauces, yet most food is so tasty in the buff. When the addition of an excellent salt is added just before consumption, you get both flavors on the palate. This is what makes an Orgasmic bite. Of course, iodized salt, stripped of its natural nutrients does not deliver the big O. Orgasmic bites come from excellent salts dried in the sun in clay beds, with all the minerals the sea gave it still in tact. Celtic Sea Salt is my favorite.  Trust me, there is a difference.

When I go to a great restaurant and a huge basket of bread is delivered I am excited to no end. Often though, my delight is blown away when I dip into the butter and find it soft, warm and salty. Dang, I want salt free rich butter that tastes like “butter” when I have warm fresh bread. When this happens to me, I ask for a small bowl of olive oil.  At least then I get to enjoy some of the bread.

So, I probably do not need to go any further about salt and butter. Salt free is the way to go to get the most delicious butter. And, if it is pasture grazed, then all the better. The color will excite you, the texture will please you, and the lingering flavor will devour you. Yum.

How about you? Do you love butter? What is your favorite kind?

Anyone Want To Get High?

FullMoonBeach Happy New Year!

When you read the subject line, "Does anyone want to get high?" What came to you mind? Did you think I was going to offer classes on how to make marijuana brownies? Well, not yet. But, I would like to open a dialogue about what makes you high. While we are on the subject, what does “high” even mean to you?

More and more people are using Marijuana for enhanced appetite, pain management, deeper sleep, mood enhancers, and just plain fun. People are also taking lots of supplements and pharmaceuticals to alter their mood and state of being. And, then there are those who like to fast to get high, run a 10k or do a yoga class.

For me, I can get high walking out in my front yard feeling the thick wet grass beneath my feet, and the morning sun on my skin. I am a nature nut, one might say. Being in beautiful nature just turns me on. I can also get high after a great work out, a wild dance or a fantastic meal.

Yet, one of my favorite highs is a full moon on my beach at home. I get excited and begin making plans a week or so in advance. Seriously, I am a bit overboard with the moon.

Just a while ago a friend called me and said she was leading a group tonight and the theme would be “Full Moon – Full Life”.

So with that said, what excites you? What gets you high? How does getting high help you live a full life?

I would love to hear from you. Leave a comment below:

Turmeric & Pepper for Great Flavor & Benefits

Lately I have been dealing with some pain in my right groin area where my Psoas muscle is. A few years ago I sprained my Psoas rather brutally, and it challenges me ever since. Anyway, when I get off course, do not stretch like I should and/or enjoy too much red wine, I begin to hear it talking to me. I have tried MSM, and systemic enzymes. They all seem to help and I keep it under control. But, lately, I just can't seem to remember to take the pills. In an effort to try something new, I decided to give turmeric, with the powerful curcumin nutrient in it, along with black pepper, a go. I read that black pepper enhanced the potency of curcumin by something like 2000%. Wow, I thought.

I began experimenting. First of all, fresh turmeric is all over Maui. I can find it in the stores and at the farmers markets. When I was on the mainland in California I could not find it it the best of grocery stores. Perhaps they have it now. In any event, some of the fresh turmeric powders will work as well.

There is a lot of research out there about the healing qualities of curcumin for inflammation and with anti-cancer diets.  There is also a lot to be said about what to eat it with, and how to get the best absorption from it.

Some say that it should be taken with a bit of olive oil to increase absorption. Dr. Mercola says to combine a tablespoon of curcumin powder with 1-2 egg yolks and a teaspoon or two of melted coconut oil. Then he advises to use a hand blender on high speed to emulsify the powder. Does that sound yummy to you?

I remember hearing years ago that I should take the turmeric with some sort of fat, or drink some milk or something like that (cottage cheese, yogurt, etc.) with it to enhance absorption. I can't seem to find out why the olive oil is suggested.

In any event, in my rebellious thinking, I decided from all this material that I am going to get it down the best I can while enjoying it as much as possible, and it appears that combining it with a good fat source could be what it needs.

Here is what I have been doing:

1. I got a small container of both turmeric powder and pepper and have been carrying it with. Don't laugh.

2. The other day, while out, I purchased a small container of yogurt (whole milk of course) and sprinkled my little mixture on it. What is good, you ask? Well, not that good. If I would have had some honey, it would have been better.

3. I have also been making lots of Kitcheree and other soups with fresh turmeric and now pour on the pepper lavishly.

4. The onion & garlic mixture in the last blog post is also great with the fresh and/or powdered turmeric and pepper, of course. Ginger is another warming, digestive, immune building food that tastes great in this mixture.

4. Warm goat milk. Yep, it is true. I get this incredible fresh raw goat milk from some local farmers. One day when I looked a little frazzled, the farmer told me to warm it and add a teaspoon of ghee, a pinch of nutmeg, cinnamon and honey. She told me it would be a good tonic to relax me. Wow, ghee in hot milk. That sounded so decadent. If you know me, then you know I love decadence. So, I gave it a try and loved it. It went down my sensitive tummy so easily and enjoyed it's journey through my body. You know a food is good for you when you are still enjoying it after you have consumed it.  Then I tried having it in the morning and one day got brave and added turmeric and pepper. YUM!

5. By now I am really started getting creative. Today I made a hot cup of Mate (see pic above). I added a Chai tea bag and some powdered turmeric, cinnamon, nutmeg and pepper and let it brew. When it was ready I added a teaspoon of ghee and then whipped in some fresh cream (any milk will do). OMG! Do not underestimate the power and taste of ghee in your hot drinks. Yum!

6. Making tea and adding both powdered Turmeric and pepper is another new ritual.

7. My smoothie even got a hit of the turmeric. My green smoothie tastes great with the fresh along with a a scoop of cultured veggies and a dash of pepper. And, my goat milk smoothie with vanilla flavored protein powder is quite good with a dash of cinnamon, nutmeg, turmeric and pepper. Any nut milk will do.

The best news is that I am having fun, my Psoas does not hurt at all and I am enjoying these warm foods enormously. My skin has turned yellow though (just kidding).

So, it is probably much colder where you are, so this could be the time to enjoy some new flavors and boost your immunity while decreasing inflammation.

Do you have any ways that you are enjoying these foods. I would love to hear from you!

In case you would like to view my new course on Ayurveda foods, please go to: Ayurveda and learn to make kitcheree, onions and garlic, agni tea, and other fabulous Ayurvedic veggies recipes. Warm your soul!

IMPORTANT: USE THE Coupon Code: Chef Teton

NOTE: All my new courses are hosted on Udemy.com. When you purchase there, it is vitally important that you use the coupon code: Chef Teton. Udemy will require you to register with a login and password, which means that is where you will always go to use the course once you have purchased it. They will not require a registration if you are just browsing.

Onions & Garlic for Immunity & Great Flavor

It is winter time, which means it's time to boost our immunity to keep us strong and well. This is such a simple recipe, easy to prepare and always delicious.

Onions and garlic are known to be immune builders. They are full of nutrients that are known to wean a cold. The best news is that they are delicious.

I found a way to make them easily, and then they are always ready for me to grab a spoonful to accompany any meal. Try a scoop on a piece of toast with cultured veggies.

All you need to do is rough chop an onion or two, throw in lots of garlic cloves (peeled or not), a tablespoon of olive oil or coconut oil or blend a little of each. Sprinkle some salt to taste.

Put them on the stove on a very low heat and them slow cook over time. The water from the onions will release into a juicy gravy.

Enjoy this mixture as is, or along with your meal as a condiment or side dish. They will blend well with any steamed veggie, or along side meat, tofu, eggs or tempeh.

Store in the fridge and enjoy a little each day.

More immune building options: Add turmeric (fresh or ground) with lots of pepper. See my next blog post on the value of this combination.

Also, if you are interested in watching how I make this delicious dish, and want to learn more about herbs and spices and Ayurvedic Cooking, Click here to see my new course on Ayurvedic Cookings. IMPORTANT:

Use the Coupon Code: CHEF TETON when you purchase.

NOTE: All my new courses are hosted on Udemy.com. When you purchase there, it is vitally important that you use the coupon code: Chef Teton. Udemy will require you to register with a login and password, which means that is where you will always go to use the course once you have purchased it. They will not require a registration if you are just browsing.