Award Winning Cultured/Fermented Vegetable Recipe

Yes, that's right. This recipe won the award for best tasting cultured (fermented) veggies at the AgFest 2011 here on Maui. I like to call them Cultured Superfoods! Recipe:

10 cups cabbage - 3 small heads chopped or grated(save outer leaves for canopy)

5 cups red cabbage - 1 head chopped or grated (save outer leaves for canopy)

6 jalapenos - cut open and clean out seeds, then chop fine

2 onions - chopped fine

3 carrots - finely grated

1 bunch kale - finely chopped

2 tbsp sea vegetables - blended to make a powder (or use dulce or kelp)

1/4 cup sugar or local honey

1/4 to 1/3 cup sea salt for veggies

1/8 cup sea salt for salty brine to top

1/2 to 3/4 cup sprint or filtered water for brine

Use a Cuizinart or food processor to chop/grate all ingredients, except sugar, honey and salt.

Mix all ingredients together (except salt water mixture for brine) in a glass bowl or pickling crock. Cover with large leaves of cabbage to create a canopy cover to protect the foods being pickled.

Place a plate on the top of the canopy - one large enough to cover as much as the surface of the canopy as possible. Place rock on top of the plate to create some pressure on top of the vegetable mix and canopy. Do not use a rock so heavy that it pushes too much of the liquid juice of the vegetables over the top of the plate. Use a rock that gives medium pressure to the mixture and that forces some liquid juice from the vegetables over the top after a bit of time.

A good way to tell if the pressure is enough is to check on the mixture 8 to 12 hours later to determine how much liquid is being forced up above the plate. Some liquid should come up, but not too much. When this is determined it is a good time to mix the salty brine (last two ingredients above) and pour over the top of the plate. This salty brine will insure that no bacteria or mold will get into the mixture. It is your protection.

Cover bowl of veggies, plate, rocks and all with a clean cloth and place in a dark closet or corner of the room and let sit for a minimum of four days. Seven days is best, and it is fine to let it sit for 10 to 14 days. The vegetables will soften over time, create more probiotic bacteria (friendly flora) and enhance flavors.

You can also use a crock made for fermenting vegetables. The porcelain crocks come with stones for weight and air tight lids. Vegetable starters can also be used to stimulate fermentation process and enhance friendly flora.

Remember, all cultures where people live to be a healthy 100 years old have a naturally fermenting food in their daily diet. Using our precious organic veggies is a great way to make Cultured Superfoods, taking the idea of KimChee and Sauerkraut a lot further. What a great new way to get a variety of superfoods into your daily diet. They will aide in digestion and are the perfect compliment to every meal. You can make them spicy or flavor with many herbs.

Harvest by removing the canopy and discarding it. Keep all the valuable juice. Place fermented veggies in glass jars and refrigerate. They will last for months in the fridge!

Note: Vegetable mixture will certainly take on an interesting aroma. They may foam up a bit and even attract a little mold on the side of the bowl over time. Do not worry unless mold gets into the mixture. Smelly and foamy is a good sign. Experiment and feel free to give me a call or email me with your questions: Enjoy!

Green Smoothie Recipes

Green Smoothie Recipes  - Delicious and Refreshing!

I received the following question from Sharon in Dana Point. She wrote, 

"I love your Raw Food DVD's. I have many and your are my favorite. The a la Oils is also great with many great ideas. I have a questions about vegetable soups/drinks. I love the raw food soup with avocado, but would love more greens. The powdered green drinks are aweful. I really cannot drink them. They make me feel bloated and full. "

Every few days I make enough Green Smoothie to last me till the next batch. This way I do not have to make one each day, saving me time. Also, if I have it on hand then I am more likely to drink it daily. Surprisingly, it stays fresh and tasty for at least 3 days. The smoothie is usually pretty thick, so I just ad some water when I pour a glass. Store in a glass bottle and drink at least 4-6 ounces twice daily.

Veggie, Lemon, Apple

8 – 12 oz Water 2 stalks celery 1 - 2 sm carrots 1 whole lemon (peeled and seeded) 1 apple Handful’s of: Parsley Cilantro Kale

Blend all the veggies till smooth consistency.

Veggie, Tomato, Ginger

8 – 12 oz Water 2 stalks celery 1 - 2 sm carrots 1 whole lemon (peeled) ½ red bell pepper 1 tomato 1 lemon (peeled and seeded) Handfuls: parsley, cilantro and kale

Optional Ginger Garlic Avocado Jalapeño

Use any other veggies you may have on hand. I often include squash (summer and zucchini), broccoli, sunflower sprouts, and any other sprouts. Be creative. Apples will sweeten if needed and they combine well with all veggies.

Sweet Potato Frittata-Award Winning

This is a dish I made for the $5.00 Challenge for Slow Food Maui. It is made from all local ingredients here on Maui. It is easy and great for a whole family. It serves 5-6 people with a winning combination of high fiber carbs, protein and healthy fats. It is colorful and gluten free. Best part is that is tastes sensational!

Recipe: Serves 5-6

Moloka ‘I or Okinawan Sweet Potato Frittata

Ingredients

2 Sweet potatoes (medium-large)

1 Maui onion (finely sliced)

6 Eggs

1 cup cilantro leaves (rough chop)

½ cup red pepper (chopped fine)

6 oz soft goat cheese (from Surfing Goat Dairy)

¼ cup coconut or macadamia nut oil

fresh limes – sliced in quarters

cayenne (optional)

Hawaiian Sea Salt

Instructions

Pre-boil potatoes and let cool. When cooled and peeled, grate them with a hand grater to prepare them for the crust. Should yield about 3 cups.

Carmalize the onions in two teaspoons of coconut oil. Add coconut oil as needed. Salt to taste.

Mix carmalized onions and potatoes together and press firmly into pie pan all the way up the sides and onto the rim.

Baste the crust with a couple teaspoons of coconut oil, spreading evenly on the bottom and around the sides.

In large bowl, mix the eggs, spinach, red peppers, cilantro, salt and a pinch of cayenne. Pour into potato crusted pie pan.

Bake at 350F for 40 minutes; remove from heat. Top with goat cheese and a sprinkle of cayenne.

Serve with fresh lime.

Review's From Those Eating Cultured Veggies

Hi Susan,

Since I began these few additions, I noticed @ first I didn't care for the cultured veggies, now I like them.  I almost crave more of them once I begin eating them.  I just brushed and flossed my teeth with no blood when I flossed!  This is amazing.  Also, my stool this morning was a dark, dark color, like nothing I have seen in a long time. I feel great: more energetic at night and more balanced and energized during the day. Thank you, Susan!  (Kathy, from Santa Monica, CA)

When Chef teton suggested I add cultured veggies to my diet daily, it was easy.  I like them and always have them in stock, but, I usually forget to eat them.  Once I started to add two or three tablespoons to my salad or green drinks, I noticed the benefits right away.  I became more regular and stomach got noticeably flatter.  Thank you, Chef Teton; I will definitely eat my (cultured) veggies!

Nai`a Newlight, editor

Ha`iku, HI

Hi Susan, (September 11, 2011) I woke up in the middle of the night and said to myself, "That's it - I am on the perfect diet and weight loss program from this point on" and noted the date as 9/10/11 and went back to sleep. You inspired me. I borrowed your DVDs from Rubey. I am going to copy them and then when I get some money I am going to buy the full set from you.

My gut is already smaller from the purging from your cultured vegies and fermented coconut yogurt and kefir. Such a nice feeling. I know what I weighed last Thurs so I am starting now and will adjust if ever you have time to give me some input. In the meantime I am on it. You inspired me the other night - Thanks. Love Char

Dear Susan, (September 17, 2011)

It is like I am on a cleanse but without all of the fasting and work and expensive herbs!  My stomach is almost going flat - maybe another week!  I have great stomach muscles - can do lots of sit-ups and crunches but this big tire has developed over the past 3 years since I started living in Asia.  Now it is going away while I am just eating delicious foods.

Now that I see how you make your green smoothie I think I will be able to do that too.

I am shopping today for more ingredients.  I feel so much better already.  I am really stoked!

Love,

Char

Cooking With Coconut Oil-Mustard Greens

Welcome to Chef Teton's Essential Cuisine! A Culinary Adventure From Seed to Soul!

It is wonderful that you are interested in putting more excellent fats into your life! Why? Because you are in for a real treat! I promise that you will love using coconut, flax and pumpkin seed oils in the á la Oils way.

These oils deliver a new culinary adventure offering rich and sensual tastes, plus incredible health benefits at the same time! In our quest to "making every bite count", they are the key to making all foods, particularly vegetables, delicious and simple!

What good fats and oils can do for you and your body!

As you look at the champagne glass full of coconut oil - yes, it's plain coconut oil - you are probably thinking it looks like a glass full of lard or something very scary.

Well, it is not. The facts are quite the contrary actually. Look next to the glass and see one of the most vitally rich foods on the planet.Coconuts are full of mineral rich milk and meat balanced with nature's bounty of healthy nutrients. The poor coconut got a bad rap years ago because food manufactures took it into the factory and turned it into something less than excellent for our health. Then, because American's ate way too much saturated fat, it got a bad rap because it has saturated fat.

But now, thanks to nutritional pioneers and food manufacturers you can buy extra virgin coconut oil in most whole good grocers. People all over the country are heralding the benefits it brings their health, their beauty and even weight loss.

Yes, that's right, weight loss! Why? Well, first of all since it is a natural food from the Earth, its saturated fat metabolizes differently in the body than the saturated fat coming from an animal fattened from a diet of grains.

The fat or oil is also drawn from the coconut much differently than how you might consume cooked fat coming from the animal source. The coconut oil I am talking about comes straight from the coconut through a cold pressed process that retains its vital nutrients. These nutrients are known to enhance thyroid function and therefore stabilize metabolism.

Winter Squash á la Coconut

For this reason many people who have tried tirelessly to loose weight but failed, finally start losing weight when adding a significant amount of coconut oil to their diet. Think about it, have you ever seen a lot of overweight people living in countries where the coconut is a constant food staple?

I am here to help dispel the myth that coconut oil is bad for you! And I am here to introduce you to one of the most luscious tasting foods there is. Not only is coconut oil good for your body, but your palate will be pleased beyond measure.

Cooking With Coconut Oil

Coconut oil takes the place of butter and other less than excellent oils for cooking because it has a high heat point. This means you can sauté fish, eggs and enjoy it on potatoes and toast. It adds a great flavor by making ordinary vegetables and starches become rich and luscious, and it turns tough vegetables into soft, tender and juicy dishes.

Baking With Coconut Oil

Replace butter and other cooking oils with coconut oil for fantastic cookies, pie crusts, cakes and more. This is a healthy way to enjoy baked goods.

Raw Food Cuisine

If you using it for Raw Food recipes it adds a delicious flavor for many desserts including Raw Cacao Mousse and candy.

No need for low fat substitutes made in the factory. Now, you can enjoy the delicious coconut oil from the Earth, and all the benefits that accompany it.

To learn more about the history and benefits of coconut oil visit my website - www.chefteton.com - for an informative article about all the medicinal properties of coconut oil, from my new cookbook á la oils, The Golden Elixir's of Coconut, Flax and Pumpkin! Here you can read all about coconut oil, and other incredibly delicious and healthy oils like flax and Syrian pumpkin seed.

As promised here is the recipe for making Kale and Mustard Greens soft tender and juicy!

Cooking Kale & Mustard Greens (or any vegetables) with Coconut Oil!

Ingredients:

1 tsp coconut oil (with a lot of greens you may use up to1 tbsp)

1 bushel Kale or Mustard Greens

Wash and de-stem the Kale, and tear or cut into smaller pieces (I like to run a knife through them and make them closer to bite size).

Put veggies into a steamer or a pan with a small amount of water. Disburse about 1 tsp to 1 tbsp (depending on amount of Kale) of coconut oil over vegetables and begin to cook.

Note: A little coconut oil goes a long way. You will be surprised how it spreads around!

Note: If you live somewhere cold, the coconut oil may be hard. I live in the tropics (Maui), and the coconut oil is usually soft so it is easy to spread. If it is hard, then break it apart and spread around the vegetables.

Don't worry, during the cooking process the oil will disburse evenly through the steam and water. If you do have a chance to stir them, then all the better.

Since Kale and Mustard Greens take a while to cook you may have to add extra water. The point is to cook them long enough (15 minutes or longer for Mustard Greens) to make them tender. The oil will coat each of the leaves evenly and make them soft and juicy.

The flavor will not taste real coconutty either. You will note that the coconut flavor will enhance the flavor of the greens rather than overpower them. I have found that most greens and proteins complement the coconut flavor, it translates well. The only food I found that did not complement the coconut flavor was mushrooms.

Storing your coconut oil:There is no need to refrigerate the coconut oil. If you do, it makes it hard and more challenging to work with. You can safely keep it in your cupboard as long as you don't contaminate it with other food. Always use a very clean spoon when dipping into the oil and never double dip unless the spoon or knife has only been in the coconut oil. This way your coconut oil will not go rancid. If your kitchen gets very warm the coconut oil will turn to liquid. Again, do not worry. It will not go rancid as long as it is kept clean of any other food particles.Growers have done studies in the Philippines to test the shelf life of coconut oil. It has been kept stable for over four years when left out in high tropical heat.

If you would like more vital information about "healthy" fats and oils, please visit my website:

www.chefteton.com

I have some instructional DVDs and a cookbook that will show you how to use the top 3 oils to make quick and easy sauces and dressings for all Earthly foods.

Although there are some excellent Coconut Oils coming on the market, I personal favorite is Barlean's. All of their oils are fresh pressed, that means that the product is made when the order is received. There are no distributors so the product goes straight to the store of the your door. You can visit Barlean's website through the Chef Teton site at the following link and received 10% off your order. Order now, fabulous oils that will provide you will all the EFA's you need, plus excellent culinary products for quick and easy ways to highlight every meal!

Recommended Products

Read below for our CURRENT SPECIALS!....

You might be asking yourself, why do I want to put more fats into my diet??

Healthy fats, Omega 3's and more, are needed for radiant skin, flexible joints, and mental clarity. In addition, they are what make our food satisfying, luscious and fulfilling. Some of these precious fats are heat sensitive, so they need to be used "on top" of food and therein lies the reason for the name "á la Oils".

You are in for a real treat when you learn how to make salads, vegetables and grains come to life with some exquisite sauces and dressings - sauces and dressings that your body needs and your palate craves!Check our specials for the entire 6 SET DVD SERIES, (this includes the Raw Food Series, the á la Oils Series, and Cultured Foods) all for a great savings! Included with this incredible offer is a FREE E-Book: á la Oils, with over 30 photos and recipes. PLUS a "Quick-Start" Shopping List to help get in the Essential Cuisine mode! To see a video clip profiling the Entire Series and informative articles on highly functional foods, Go To:

www.chefteton.com

© 2009 Chef Teton, All Rights Reserved.

Kabocha Squash with Coconut Oil

Cooked Kabocha Squash

Squash………….hmmm.hmmmm good.

This is a Buttercup/Kabocha type dark green squash with a rich flavored flesh. Wash and bake it whole in 350-degree oven until a fork pokes through easily (about 30 to 40 min depending on the size). Cut open and serve with Barlean’s Coconut Oil and Sea Salt! Oh, this is truly orgasmic!

See how to use Healthy Oils in the A la Oils way - meaning oils on top to enhance veggies and whole foods.

Cultured Coconut Kefir & Yogurt

First comes the fresh coconut which you can see above. Then comes the work. With a machete the coconut must be opened, precious coconut water drained and made into kefir. Then the meat is scraped out and made into a yogurt. Now, this is no easy task, but so worth the effort. I use young and old coconut alike as I like a mixture of meat. I simply blend the meat with a little coconut water until creamy and smooth and then add about a 1/4 cup of coconut water kefir that has already been fermented. Place in a jar like in the picture and let ferment about 24 hours. Only fill the jar about half way because the mixture will expand, sometimes more than others. Oh my God!!! That's all I can say! It is so delicious. If you try this at home, make sure you use a kefir starter for the beverage (coconut water). Then when that is fermented after an overnight sleep, you will have the liquid to make the coconut yogurt. Store in fridge. It lasts for weeks.

Here is my favorite meal to have with the coconut yogurt. Place the coconut yogurt in the bowl first, then cover with an organic apple of choice chopped into bite sized pieces. I love Pink Ladies. Sprinkle on a few raisins and some dried coconut pieces. Then I top with my favorite herbs. In a grinder I have equal parts of fennel, coriander, and cumin. I grind them on top of practically everything I eat, simply because I love them. This meal is my favorite breakfast. Yum Yum Yum!

Raw Banana Mango Nut Cream Pie

This Raw Banana Mango - MacNut Pecan Cream Pie is just coming out of the dehydrator after a 3 hour bake at 115 degrees. The pie pan is layered first with sliced bananas, then sliced Mangos. After those two layers of luscious fruit, then another layer with another row of Bananas. Make sure you bring the bottom layer of sliced bananas all the way to the top of the dish (see pic).

For the cream filling, mix 1 cup soaked Mac Nuts and 1 cup soaked Pecans together with the following:

1 tsp vanilla + 5 soaked Medjool dates (with the soaking juice) + enough water to make a nice creamy texture.

Spread on top and dehydrate for about 3 hours. Then place 1 - 1/2 cups un-soaked pecans in 1/4 cup honey water with 1/2 tsp Nama Shoyu or Tamari. Toss until glazed and then spread on top of the pie in a beautiful spiral.

Refrigerate for a couple hours before serving............and enjoy!!!

Farmers Union Meeting - Cultured Veggies

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.

Class: Learn To Make Your Own Cultured Vegetables

Learn to make your own "live" Cultured Veggies! Class Date: Wednesday, August 25th Class Time: 6:00 PM. Where: 880 Pakele Place, Wailuku

Cost: $35.00 - Limited Space - Register in Advance.

Contact Chef Teton @ susan@chefteton.com or call: 808-250-1535

Visit: Chef Teton's Blog on Events page

For more info on live Cultured Veggies and Chef Teton's Instructional DVD

Watch a 1 min Video on Cultured Veggies. Read about these digestive miracles on Chef Teton's Blog.

Chocolate Chip Cookies with Coconut Oil

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.

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

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. So, after the cookies are baked, their temperature determines their consistency! Enjoy all ways.

Raw Food Pizza @ Whole Foods Market

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

Retreat Menu

Your Retreat Menu

It is my philosophy that food is a central sacred focal point in one’s life, particularly when people are away from home and opening themselves to expansion and growth. Their receptivity is enhanced if all of their senses are awakened with the divinity of the Earth.

This receptivity is further enhanced through beautiful, delicious, organic whole foods. Chef Susan Teton will create nourishing meals that will enlighten and nourish you to the core. The retreat menu is designed to awaken and dazzle the senses beyond the word “diet” by providing foods that the body loves and the palate craves. The dining experience will leave our guests feeling nourished on many levels. They will experience pleasure instead of deprivation, feel complete instead of full and satisfied instead of wanting. Local Green Cuisine is the theme for the chosen foods, which consist of a combination of the highest quality raw, cooked and cultured foods: These yummy foods will come from our organic gardens here in Maui. For those who are on any special dietary program we will design a unique menu that complies with the program.

Chef Teton Culinary Chef-Maui

( Creator of Chef Teton’s Essential Cuisine, DVD Series) Susan Teton Campbell, an evangelist for great food, began her career when she went to work with John Robbins, author of Diet for a New America and Healthy at 100. While working with notable health professionals and environmental authors, she co-authored the Healthy School Lunch Action Guide with endorsements from the USDA, California State Child and Nutrition Department, and Physicians Committee for Responsible Medicine. With an award-winning curriculum Ms. Campbell toured the country, inspiring students to choose healthier foods and school to serve them. Convinced that food is a significant factor in rising epidemic of youth-related health issues, Ms. Campbell continues her educational work with a new multimedia project titled Essential Cuisine, a culinary system combining great taste and smart food.

Daily Menu Salad Bar, Sauces and Dressings, Whole Grains, Legumes (Mung, Lentil, Chick Pea), cultured veggies, and one meal with protein entree of local eggs, fish or Venison/Maui Cattle.

Salad Bar: Fresh Organic greens, sprouts, herbs and vegetables with luscious sauces from the highest quality of oils of Flax, Olive, Coconut and Styrian Pumpkin Seed.

Luscious Sauces Include: Lemon Tahini Tamari • Carrot Tahini • Zesty Herb • Savory Chili Spice • Thai Bliss (make with raw almonds)

Vegetables: Side Dishes of Beets, Carrots, Zucchini, Swiss Chard, Kale, or Bok Choy.

Whole Grains: Alkaline grains of Millet, Quinoa and Amaranth will be served with impeccable oils, herbs and salt used for condiments.

Legumes: Mung Beans, Lentils and Chick Peas will be alternated for lunch and dinner side dishes.

Local Squash & Pumpkin: These tasty squashes will be alternated for lunch and dinner side dishes.

Protein: Each Lunch or Dinner menu will have a protein of choice of: fish, venison, meat, poultry (optional as it is not local) and/or eggs.

Cultured Vegetables: Sauerkraut type cultured veggies made from cabbage, kale, carrots and parsley will be served at lunch and/or dinner.

Fresh Fruit: Papaya and Pineapple will be served at each meal for digestive qualities.

Alternate Treat Potentials: Raw Soups, Seed Cheeses, Fruit Sorbets, Raw Cacao Truffles and Mousse.

Beverage: An herbal tea infused with fresh island lemons/limes and fresh local coffee (if desired).

Breakfast (Optional): Fresh local seasonal fruit, Yogurt, Ezekiel Bread, Whole Grain Breads, Butter, Nut Butters and local jams. Coffee & Tea if desired.

Maui Retreat: Ageless Spirit - Awakened Body

Awesome Opportunity: ! I will be the featured Chef and culinary educator at the upcoming Ageless Spirit, Awakened Body retreat! See brochure full of pictures and descriptions of exciting teachers, shamans and medicine women: Ageless Spirit, Awakened Body Coming up October 6th - 13th. This will be an inspiring retreat for rejuvenation and/or weight loss out in Huelo at the wonderful "off the grid" eco-retreat center, a shamanic place where your mind becomes still, your body can rest and your soul can fly into new adventures for your life.

The retreat program includes a diversity of inspiring experiences and teachers!!

For more information go to Body Mind Morphing

Coconut Oil

Let’s Get Tropical!

When asked to think of a tropical setting, many people think about palm trees, sandy beaches, pina coladas, fresh coconut milk sipped straight from the coconut, and of course, happy islanders.

The tree of life in tropical settings has always been the coconut tree, which provided food, drink and fuel to islanders for thousands of years. It was a necessary staple to their survival.

Study after study found that the happy islanders had more going for their health than we did as Americans. Their rates of cancer, diabetes, and degenerative diseases are nowhere near ours in the United States. Many health practitioners and researchers believe that the oils the tropical islanders consume are very protective.

History Set Our American Preferences

In the last few decades in America, edible oil (corn, sunflower, safflower, soy, and vegetable) manufacturers have marketed their oils heavily, emphasizing health benefits of unsaturated oils, and the lone coconut ended up with a bad rap about its saturated fat content along with a fear that it could cause plaque accumulation in the arteries. However, coconut oil liquefies once inside the body, and scientists have determined that arterial plaques are mostly a result of a combination of rancid unsaturated fats (lipid eroxidation) wuth the effects of adrenaline produced from stress.

Coconut oil research has now cracked open benefits of this life-giving tropical delight: better thyroid function, a stronger immune system, smoother skin, and better blood sugar regulation, even for diabetics. These are exactly some of the major issues we want solved in the 21st century.

It’s the coconut’s short and medium chain fatty acids with carbon chain lengths of 2 to 6 and 8 to 12, respectively, that still are a requirement for our biochemistry; one that hasn’t been met in recent years because of our consumption of trans fats and domestic animals fed grain. All medium-chain fats can enter cells easily, and one of them, lauric acid, according to Dr. Mary Enig, is strong in anti-viral, anti-bacterial, anti-protozoan, and anti-fungal properties. Capric acid, another of coconut’s healing fats, has strong anti-microbial actions. Adding coconut oil regularly to our foods can strengthen our immune system.

Learn how to use Coconut Oil and Coconut Cream for Raw Cuisine (desserts & sauces), and why it is the best oil for all your cooking needs. » Featured in both the Essential Cuisine á la Oils 2 DVD set * and * the Raw Food Series 3 DVD set. Special Pricing for all!

A Little Piece of the Tropics for Your Thyroid

With so many chemicals and pesticides in our environment with known negative effects on the thyroid gland, coconut oil is a perfect natural solution. G.W. Crile and his wife found that in the Yucatan, the metabolic rate of the people was 25% higher than people in the U.S. By 1950, it was established that unsaturated fats without a high level of antioxidants suppress the metabolic rate and create hypothyroidism.

The more unsaturated an oil is, the more it suppresses tissue response to thyroid hormone and the transport of thyroid hormone to the rest of the body, according to Dr. Raymond Peat, Ph.D. Coconut oil supports thyroid function and thyroid governs metabolic rate, and weight control. Many health practitioners are prescribing a little piece of the tropics: three tablespoons coconut oil per day added to the diet for those with thyroid abnormalities, and they’re finding that over time, the thyroid gland is normalizing itself and the pounds seem to melt off.

Recently published research also shows lipid-normalizing activities, helpful for those with elevated cholesterol and protection against alcohol damage to the liver. Women have discovered a fountain of youth in coconut oil, raving about benefits to the skin’s external appearance when applied topically. One woman stated her cosmetologist said she had never seen such rapid improvement in human skin before.

Coconut oil’s unique taste adds a burst of tropical flavor to traditional wok dishes (simply substitute coconut oil for other oils), sautéed vegetable dishes, in smoothies, in muffin and pancake recipes (substitute the oil.)

So delight in the tropics and give coconut oil a fighting chance; find ways to incorporate this restorative food into your current recipes.

Learn how to use Coconut Oil and Coconut Cream for Raw Cuisine (desserts & sauces), and why it is the best oil for all your cooking needs. » Featured in both the Essential Cuisine á la Oils 2 DVD set * and * the Raw Food Series 3 DVD set. Special Pricing for all!

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Grown On Maui Chef Demo Aug.27th

Chef Riko and I at the Maui Mall, Aug 27th for Grown On Maui event. Such fun. Many local growers and producers came out to show off their wonderful products. I made Veggie & Fruit Smoothies:

Cabbage Apple

Parsley, Avocado, Lemon, Ginger, Tomato, Celery, Cucumber and a touch of Hawaiian Sea Salt.......Wow

Fresh local Bananas, Pineapple and Kula Strawberries

Grown on Maui Chef Demos, Saturday, August 27

About Susan Teton Campbell: Susan Teton Campbell, an evangelist for great food, began her career when she went to work with John Robbins, author of Diet for a New America and Healthy at 100. While working with notable health professionals and environmental authors, she co-authored The Healthy School Lunch Action Guide with endorsements from the USDA, California State Child and Nutrition Department, and Physicians Committee for Responsible Medicine. Susan holds certifications in Raw Living Foods; WSET Wine Pairing; Experiential Education--Team Building In the Kitchen. She has trained Food Service Personnel, home chef students, professional chefs-in-training, resort staff and food service directors in schools nationwide

Locally, Chef Susan is a regular lecturer/teacher for Whole Foods Markets, and was recently featured as the “wellness” Chef for the 2009 AgFest sponsored by the Maui County Farm Bureau. Recently she was the Executive Chef for the 7-day Agricultural Design Conference, and is a regular speaker at the Maui Farmers Union, Vegetarian Society. Chef Susan donates her time as Chair of Slow Food Maui and is a board member of Maui Food Technology Center.  She also volunteers for the Maui County of Aging, serving as a health/culinary instructor for seniors.

Chef Susan, the author of two books (The Healthy School Lunch Action Guide, and Essential Cuisine), and produced a six-set DVD Series of cooking shows titled, “Chef Teton’s Essential Cuisine” (filmed in Maui). Please see: www.ChefTeton.com and Blog at:  www.SusanTetonCampbell.com.

Originally published on the Maui County Farm Bureau website.

Strawberry, Lilikoi and Banana!

Put them together and what do you have.......a delicious and nutritious breakfast or snack!

The other day a friend brought me all of these and I have been enjoying them together. This is one of the brightest strawberry Papaya's that I ever cut open. And, since it is Lilikoi season, I put Lilikoi on everything. What's even better is that everything is local!

Seed the Papaya, fill with chopped banana and top with Lilikoi. Yum!

Raw Pineapple Berry Pie

I am off to Oahu tomorrow to give a class for the Vegetarian Society on Saturday night. Just like last night's class on Maui, I am going to make this luscious Pineapple Mac Nut Pie with fresh Lilikoi sauce to top it off with. The pie has a crust of walnuts, pecans and dates. The filling is made from local mac nuts, fresh lemon juice, pineapple, vanilla and coconut oil. I bet you want the recipe, right? OK, here it is:

Pecan/Walnut/Date Crust

1 cup Pecans (soaked and rinsed)

1 cup Walnuts (soaked and rinsed)

6- Dates (soaked-save soaking juice)

¼ tsp Vanilla Extract

¼ tsp Sea Salt

Combine above ingredients in a food processor with S blade until it balls up. Remove and press into pie pan. Dehydrate for 5 hours or chill.

Pineapple Mac Filling

1 ½ cup Mac Nuts or Cashews (soaked)

4 cups Fresh Pineapple (chopped)

¾ cups Raw Honey or Maple Syrup

1/3 cup Fresh Lemon Juice

1 tsp Vanilla

½ cup Coconut Oil

2 tsp Agar Agar

½ tsp Salt

Mix all ingredients together, mixing until smooth. Mixture should be thick and creamy. Pour into pie shell and chill or or serve immediately and enjoy. If not, add a little more Cacao Powder, which means you may need to add more sweetener, depending on your taste. Place in paper cups and/or arrange on a plate. Cover and place in the refrigerator so the candy can firm up

Fruit Topping

Top the pie filling with fresh fruit. Berries are great unless you have seasonal or tropical fruit like mango, bananas and papayas. Or make a Lilikoi sauce to pour over!!!

Whole Foods Class Tonight - Cultured Veggies (Sauerkraut)

Class tonight on Cultured Veggies - Thursday @ 6 PM the 28th at Whole Foods Market!

What's this? Ingredients for Cole Slow? No! It is ingredients to make your own cultured veggies! Traditionally known as Sauerkraut, fermented cabbage and other vegetables make a powerfully rich probiotic food for enhanced digestion and immune building. But, conventional Sauerkrauts have been pasteurized, killing off the vital friendly flora and probiotic richness, and then also heavily salted. Watch my short video clip for more info and how to purchase my instructional DVD on Veggies & Kefir.

Make your own and create a valuable food to serve with every meal. Come learn how tonight at Whole Food Market in Kahului at 6:00 PM. It is so easy you won't believe it, and it is so much more affordable. food to serve with every meal!!