Yum, Enjoy the holidays with luscioust wine made with organically grown grapes. You will do yourself a favor, and the wine producers a favor by supporting their efforts to keep the soil pesticide free. The best way to keep your self pesticide free is to eat foods that are pesticide free. That means Organic.
Happy Holidays!
Plantains “a la” Coconut Butter
These are the beautiful starchy, sweet fruits similar to bananas. They are wonderful sautéed or baked in coconut oil, Ghee, butter and/or with spices such as cinnamon and nutmeg.
Bananas Foster is the popular dish you may have heard of for Plantains. There are many other ways to make them that may be even more healthy and tastier too.
Peel and slice plantains. Depending on how much you are making, melt one or equal parts of both; coconut oil and butter, in a sauce pan. Add spices if using them. Pour liquid over plantains and bake at 350 for about 20 minutes.
Options
Add walnuts, pecans or any other nuts you might like.
Add brown sugar, maple syrup, honey or any other sweetener if desired.
My Holiday Wish for YOU!It has been an absolute pleasure helping people from all over the world eat better. It is thrilling for me to receive your notes, ideas, questions and thoughtful comments. Thank you. Since my body has been my own laboratory I continue to learn. I too have health issues that crop up now and then, some cravings along with lifestyle and scheduling challenges, and probably some core beliefs that effect me unknowingly in some way. Since nutrition, bad and good, has affected my life so dramatically I have chosen it as my path of stewardship.
Sometimes, when witnessing the dramatic effects that take place with dietary changes I want to stand on top of the tallest mountain (the Teton's, of course) and shout out that food matters, and it matters a great deal. We need nourishing food grown with clean air, water and soil. Period. Nourishing ourselves does not stop at the table though. We know we also need to nourish ourselves with loving relationships, authentic expression, community to feel safe and whole, and a meaningful purpose. A good place to start with conscious awareness and positive action toward divine nourishment is with ourselves. How about for this next year we make a pledge together to feed ourselves everything that nourishes us.Let's start with food. Let's get to know more of it's sensuality, textures, aromas, nutrients, and flavors. Let's get to know more about where it comes from and how it is grown.
Let's get into it. For me, exploring my local food supply and getting get to know my farmers and food producers has increased my sense of community and nourished me more than anything. I recommend connecting to yours. Go to farmers markets, meet the people who grow your food. Ask your grocers to stock what you need, and ask your local artisans to provide food with ingredients that serve you and still bring you pleasure. They, like me, love your feedback and want to serve you. Let's create a mutually enhancing relationship through the food chain.Eating is one of the most intimate acts we do every day, several times a day. Food stimulates every one of our senses, and touches every organ of our body. It goes in and permeates every cell through an incredible process inside of us while it feeds our living system and keeps us alive, nourished and cleansed. It provides immense pleasure, community and satisfaction.
What better way to celebrate this incredible season, this time of transformation we are told, with dedicated stewardship to own bodies and the body of the Earth we live in. And, if you do want to make a difference in the world, if you want to have a meaningful purpose, how about having the focus of your purpose be YOU. How about becoming an impeccable steward of yourself. From a healthy center you can feel amazing, accomplish anything, love and serve many.
To help us on our journey, my new Healing Foods DVD Course and Audio Series will come out soon in the dawn of the new year. Stay tuned.
Thank you all again for giving me the opportunity to have meaningful purpose in my life.
Have a beautiful holiday season!
Loving you all, Chef Teton
Beet Kvass
So you think this is a earthy rich Cabernet Sovignon that I bottled up myself. Wrong. I wish I was such a wine maker, but instead I make Beet Kvass. It won’t make you feel warm and fuzzy like a good Cab, but it will make your digestion warm and powerful so that when do drink the Cab you will tolerate it all the better.
Make this wonderful beverage and keep it on hand through out the holidays. Drink it out of a wine glass! No recovery necessary.
Every time I make my gluten free chocolate chip cookies people beg me for the recipes. The recipe is the same as most chocolate chip cookies, but the unique texture and flavor come from the very specific ingredients of gluten free chocolate chip cookies. Freeze them just after they cool and you will love, love them 10 minutes out of the freezer! Any way you eat them, you will love them.
Plus, they make the very best holiday gifts!
Subject: dietary makeover From: Janet
To: Susan@ChefTeton.com
Aloha Chef Teton,
You certainly have become a household name! I am in the process of converting myself, my husband and our 16 year old to your style of cooking and living. I bought your DVDs first after watching Hungry for Change and Food Matters and have signed up for your 4 week makeover. I have made a few dishes to ‘reel the family in’ and so far it is very successful. A little about me and then I have a lot of questions for you!
I was in an accident 3.5 years ago, have had 6 surgeries and ultimately had my hip replaced and a neurostimulator implanted this year. Other than that, I am 50, very cute and have a great sense of humor :^) … I have been off pain pills for 3.5 months and am not taking Tylenol either. I do enjoy a glass of wine and that helps manage the pain too. I have always been very athletic and eaten well but the surgeries and pain meds took its toll. I am still in physical therapy but all is coming along very well! I have been buying products and reading and have started attending presentations at a health food store. I did a 7 day and then a 3 day detox which helped tremendously.
Aloha Janet, Thank you for you letter. First, I must congratulations on your progress and mostly on your attitude. You sound wonderful! I will address your questions below in BOLD. Also, would you mind if I put this on the DM forum and my blog for others to see? Thank you! CT I live in FL in a house with limited space. The TSM fermentation crock I bought has specific temperatures to store the crock during fermentation. How do you manage this in your climate?
Quite honestly, I never paid any attention to the temperature or climate here. I am so used to it being mild. I leave my crock out in my living room on the floor, and sometimes in a cabinet. It can get quite warm and then in the winter cool down at night quite a lot. I have never noticed any problem at all. I don't think you will have a problem in a warm climate, it is a cold climate that may slow down the fermentation process. But all that said, good question that I will have to research more.
I am concerned about making a mess if I store it on a high shelf in an office closet.
I have never have them make a mess unless I am fermenting in a canning jar. They will often oooz, so I put a plate underneath them to catch the drips. The crocks never made a mess. As for smell, well, they can sure smell, especially if you use onions and garlic.
Will the garage work in our temperate months?
Not sure what you mean here, do you mean when it gets colder or warmer? I think the garage is fine, but if it gets very cold it will slow things down. We juice daily and with the vitamix, and Cuisinart, I have run out of counterspace! I know what you mean!!
Same question for the dehydrator. It says to not keep it outside. I have a screened in patio that I thought would work but I am not sure. Will a dehydrator damage wood if it is operating while on a wood surface?
Wow, you have the best questions. I don't think it will hurt wood. I keep mine out on my screened in patio quite often. I also cover it so the salt air does not get on it. I am sure it will be fine out there. You might want to check it often during use to make sure it does not get too hot for the wood.
One of my goals with the dehydrator is to create a lot of snack foods for the teenagers. What do you suggest to start?
Fruit is a very good start. Apples, banana's and other seasonal fruits are fantastic when dehydrated. Nuts and seeds are also good because you can flavor them with spices and even sweeten them with honey or maple syrup. Tomato's are also yummy when dehydrated if they are sweet and organic.
I am experimenting with cultured foods (I bought some kim chi and raw sauerkraut) with high hopes that my digestive woes will lighten up. I have added miller’s bran to my diet too. What are your thoughts?
Cultured Vegetable are the best, try to eat them daily with each meal. Start you day with a spoonful. I would also recommend bone broths made from organic whole chickens and bone marrow bones from healthy animals. My new DVD on Healing Foods (coming out in January) contains simple recipes for these. Basically you just boil the bones with salt and a little vinegar for about 36 hours (crock pots are great for this, but there goes more of your counter top space). Drink this beverage daily. It should be the only thing you drink with meals.
I hope this helps. Carry on and keep in touch!! Chef Teton
Thanks so much! I am really excited about this journey.
Janet Hough
This mousse made with fresh raw or roasted cacao powder and avocados is probably one of the best desserts you can make for a holiday celebration.
You can make it ahead of time too. It keeps nicely when chilled for several days.