Easy Raw "Almond Lemon Apple" Salad Recipe

Cool, refreshing, light and fulfilling all at once. Oops, I forgot to say "luscious". You can make this fantastic salad for just one or a whole group. I love to make it for a mid morning or afternoon snack. This last week at the Remembering Pan Retreat we made a bunch of it, receiving raves from everyone. The way we got it into this cool mold was to place the entire mixture into a strainer/colander. With a couple shakes the weight of the salad molded the mixture into the shape of the strainer/colander. Then we turned it upside down on to a plate. There was juice left at the bottom of the bowl, which we just poured on top of the salad mold. We topped with coconut flakes and served it proudly. Here is the basic recipe serving 1 or 2

1 apple

2 tbsp raw almond butter

1 lemon juiced

Grate apple. Set aside. Mix almond butter with lemon juice to make a thick gravy. Add to the apple mixture. That is all you need to do. Stir and enjoy.

Add raisins, coconut flakes, chopped nuts, or any other dried or fresh fruit. The almond butter/lemon juice gravy is what makes the fabulous sweet/sour flavor.  Enjoy.

Now if you want to get more decadent, add raisins, chopped almonds and some coconut flakes.

Dietary Makeover Course-Begins March 2, 2012

Aloha & Mahalo for all your questions and comments on the Dietary Makeover Mastermind Course.  We’ve been listening and have planned a wonderful course for you!  This course will change your life by teaching you realistic integration of raw, cooked, and fermented foods for a lifetime of essential dietary nourishment. The course will use Essential Cuisine, my 6 DVD set (order here) combined with PowerPoint presentations and a once a week live teleconference coaching. The cost of the course will be $87.50, plus you must have the 6 Set DVD series.

The course begins March 2, 2012 with the introduction, Power Point presentation and your homework assignment. It will be posted for you to pick up at your convenience and/or emailed to you. The teleconference will be held the following Tuesday (it will be archived if you miss it), the first one being March 5th, giving each participant the opportunity to shop and do their homework prior to the class. In the following weeks we will repeat the same schedule, providing instruction and homework on Friday (before the weekend), with the teleconference the following Tuesday. Read more about the course here. On that page there is also an audio interview by Jill Mayo all about the course. Read and listen now!

Space is limited! We will be sending out the invitation to our mailing list on the Feb. 16th,  and registration will be open then. Stay tuned! If you have any questions, please

Be sure to get on my emailing list to receive your invite!

Food Journal Saturday-Sunday March 3&4

Food Journal - March 2, 3 & 4, 2012

Friday dinner:  – steamed veggies (asparagus & beets) with cultured vegetables. Later in the eve I had some raw homemade hemp milk, with coconut flakes, raisins, and one banana.

Saturday

Breakfast:  Green Smoothie (sunflower sprouts, apple, lemon, carrot, red pepper, parsley, sea kelp and dulcet flakes)

Lunch: Raw (home made) hemp milk, coconut flakes, banana, flax meal, raisins. Green smoothie in the afternoon. Two bananas during day.

Dinner:  A whole tangerine, Coconut Bliss Cacao ice cream bar, piece of whole grain toast with Ghee and honey. I know, sounds weird. I went out to a lecture and was not hungry, so I had a cup of tea and a Coconut Bliss. Then when I got home I had a the toast.

Sunday:

Breakfast (huge one): Green Smoothie + Steamed veggies (asparagus, beets, zucchini, tomato, lots of fresh herbs topped with butter and an egg sautéed in coconut oil. Plus cultured veggies of course.

Afternoon snack: Hand full of walnuts and 3 dates. Soaked mung for Kitcheree and 1 cup of whole mungs beans for soup tomorrow.

Dinner: Steamed Zucchini (yellow) with raw butter and a bowl of Kitcheree (yellow mung beans and Quinoa).

Drank lots of water and a couple cups of green tea throughout the weekend.

Raw Buckwheat Porridge with Coconut Cream

Raw Buckwheat Porridge with Coconut Cream is one of the best breakfasts or afternoon snacks ever! It will satisfy a sweet tooth, fill you up and nourish you beyond your senses....all at the same time! Soak 1/2 cup buckwheat for at least 1 hour. Then rinse well and set aside. In a bowl put in 1 to 2 tablespoons coconut cream (or butter) concentrate (Artisana makes a good one) and mix with water for desired consistency and sweetness. Stir in buckwheat and top with walnuts, fresh apples and mint. This cereal or porridge is great with bananas and other fresh fruits and nuts. Enjoy while you Make Every Bite Count!

Coconut Millet - Ayurvedic Style

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

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

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

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!

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

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!

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!

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

.

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

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

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.

Roasting Pumpkin Seeds Video

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 Coconut & Olive Oil

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. Now I make it with coconut oil too. Sometimes I use a little coconut oil and a little olive oil together. 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 Highly Mineralize Every Meal With Sea Veggies: Mineral Mixture!

Many people are striving to put valuable sea veggies in their body right now, particularly because of our need for more minerals. 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 and vital minerals. 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 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 is, 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 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 Raw Food Series and in the entire Essential Cuisine series: Raw, Cooked and Cultured Foods.

Enjoy!

Chef Teton

Fermenting Foods - Making A Brine

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

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)

Barlean's Lemon Swirl - Veggie Sauce

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

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:

1 1/4 cup Almond Meal

1 cup rice flower or an all purpose gluten free flour

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!

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

Chef Teton Essintial Cuisine

Cultured Fermented Vegetables - Class

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.