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Cultured/Fermented Veggies - A Mess Worth Making

Every time you see a cooking show, it looks perfect, right? My kitchen never looks that perfect. As a matter of fact, when I make cultured veggies, we make the hugest mess ever. There are bits of veggies everywhere and every bowl, strainer, measuring cup, knife, cutting board is used, particularly if we are using many different varieties of veggies.

So, I recommend getting the kitchen ready for the production. Here are a few tips to get you started on your own journey of messing up your kitchen royally!

1. Clear your counter tops of any unnecessary items to create plenty of counter space.

2. Clean counter tops with hot soapy water and/or some sort of natural disinfectant (I sometimes use rubbing alcohol) to make sure that everything is sparkly clean and sanitized.

3. Assemble equipment: cutting boards, knives, food processor, grater, bowls, strainers, measuring cups, gloves and fermentation jars, bowls or crocks.

4. Wash all the veggies and put them into strainers to drain.

5. Set up a station for the production flow of cutting boards, food processor and bowls to receive the processed veggies.

6. Creating a flowing order helps to maximize ease and efficiency.

7. Here is what my flow looks like: After washing I cut my veggies into about 1-2 inch chunks as they process more easily that way. Once processed, I place each variety into its own bowl. Then I measure them as I add them to my large bowl to mix them together. I write the measurements down so that I can track the batches and thus discover what veggies deliver what kind of flavor. When working with jalapenos, I wear gloves while I remove the seeds and while mixing the entire mixture together. This alleviates any burning sensation of the hands, which can be brutal for a long period of time if you handle the seeds in any way. Once the entire mixture is blended, I add the sea veggies, salt and sugar and any other spices. A strong flavor will deliver a delicious veggie mixture.

8. Place veggie mixture into your choice of fermentation container. My favorite vessel is with a very large glass container (like a crock) or food grade bucket, both with lids. I am not a huge fan of fermentation crocks. I like to see the veggies, and I am not crazy about the shape of the crocks in how they narrow at the top.  They do work great though.

9. If you are using glass then make sure you cover the veggies so they are not exposed to light. You can them with a towel.

10. Once your veggies are tucked away neatly to ferment, store them somewhere fairly cool and out of the light. Let them ferment for a minimum of 3 days. My veggies sit for 10 days to 2 weeks. Yum.

11. Now you get to clean up your mess if you have not already started!

12. When you are ready to harvest the veggies, remove the canopy and store them into large jars or glass containers and refrigerate. They get better as they continue to ferment even while refrigerated.

Now, go for it! Learn to make them with my new on line course: How to Make Cultured SuperFoods - More Info Here!

Got any questions?

Leave a comment below and let us know how you are doing.

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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?

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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:




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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.

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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.

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Fermented Cranberry Veggie Delight

I am very excited to share this new recipe. I will post another recipe soon, but just could not wait to share this beauty for the holidays. I must also apologize for not posting it well before the ThanksGiving Holiday, but I just thought about making it a week ago and harvested it today.

OMG! It is so delicious.

Here were my thought in my midnight brainstorm, "How about a cranberry cultured veggie, something sort of tart, yet sweet and sour." I purchased some cranberries, cooked them in sugar and water.  Then I let them cool and refrigerated them.

The next day I prepped cabbage, onions, orange juice, ginger and spices. Then I began mixing them together until I got the flavor I wanted. The bad news is that I did not write down my exact ingredients, so take the ingredient list here with a grain of "cranberry". I will make another batch and give you the exact low-down. You can do it with these instructions though. Even if you can only let it ferment for a day or two, it will still be fantastic.

Start with two packs of fresh cranberries. Follow the directions on the package, which says to bring the cranberries to a boil with 1 cup of water and 1 cup of sugar. Cook for 10 minutes. The sugar in the cranberry mixture will help to ferment this mixture faster than regular fermented veggies where there is no extra sugar added. I had a concern that the mixture would be too sweet, but don't worry, the sugar is transformed and thus gives the finished recipe a slightly sweet, but spicy, sour flavor that has a fantastic bite from the ginger.

Ingredients:

3 cabbages with a yield of about 21 cups of fairly fine shredded cabbage

6 onions yielding about 3 cups of onions - shredded in small chunks

1 cup of peeled and shredded ginger

1 cup of fresh squeezed orange juice

1/3 cup salt

1-2 teaspoons of curry powder

3 teaspoons of cinnamon

Mix all of these ingredients together until you get the flavor you like. It should be very juicy because of the orange juice. Place the mixture in a crock, jars, or whatever you use to ferment your veggies. If you are using jars make sure you leave a little room because the juices get so excited they seem to want to ooooz out.  I took a jar of these veggies to my friend to taste today. She loved them, and called me later to tell me that she and her husband ate the whole jar on their way home.

After you harvest the mixture, refrigerate. Serve with your ThanksGiving meal and/or any meal at all.

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Banana Tea + Banana Snack

I have to give Dr. Oz the credit for this one. I happen to turn his show on the other day and found an awesome segment they were doing on sleep formulas. Boiling bananas to make banana tea was one of the ways.  

Banana tea is full of magnesium and potassium to help your body settle down and fall back to sleep. As stated on Dr.Oz's website:

"Studies have shown that magnesium can be helpful in preventing you from pulling yourself out of sleep, and the potassium and magnesium help your blood vessels and muscles relax."

Well, I am probably not going to get up and make tea if I wake up in the middle of the night, but I loved the idea of this recipe for several reasons:

1. My body is always in need or more magnesium. I get leg cramps easily if I don't get enough veggies and greens, which are full of the magic mag!

2. I love the taste of the tea, and the bananas cooked.

3. How cool is it that you can then eat the WHOLE banana. Yes, that's right. Once cooked the banana peel is not only nutritious, but taste great, and is loaded with fiber and vital nutrients.

4. The banana when boiled for 10 minutes is warm and lovely. With a little cinnamon, like in the picture here, you will have a wonderful snack or dessert - peel and all.

5. No more wasting away of banana peels!

6. I live in Hawaii, which is banana land. We are always looking for new ways to enjoy this incredible fruit. Now I am thinking of melting some butter or coconut oil over it. yum!

photo-87

The water is boiled and then poured in a cup and sipped. It was good when cold too.

Here is the recipe from Dr. Oz's website:

Banana Tea

Ingredients

1 raw banana 1 small pot of water Cinnamon (optional)

Directions Boil water. Cut off both ends of banana and place in water. Boil for about 10 minutes.

Pour water through colander and into mug (I do not pour through a colander). Drink one hour before bed.  (Chef Teton says anytime of the day is good, but if you are using it for a sleep aide then evening is best).

If you're feeling adventurous, you can also eat the banana and its peel an hour before bed. For an extra flavor, sprinkle with cinnamon!

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Visiting Mom - All of a Sudden My Life is Different

All of a Sudden

My arena is changing, as is all life. I just noticed that mine changed enough to seem like it changed-- all of a sudden.

Do you know that place where “all of a sudden” just happens?

All of a sudden you will need a haircut, your jeans are too tight, or you notice wrinkles on your face. All of a sudden your bank account is empty, and you are getting old. You know it is coming, but you don’t notice until the effect has accumulated enough to get your attention.

This just happened to me. I went home to visit my family and some close friends. After fourteen months of island living, I reluctantly boarded a plane for LAX. I was about to enter a world familiar and yet alien, both at once. I wasn’t on the plane for more than an hour, when I started sneezing. I landed sneezing, red nose and stony eyes. Exhausted from getting ready to make the journey (it was now 10 pm), I boarded a shared van and braved the freeways to my Mom’s house in Costa Mesa, CA.

My Mom greeted me from her apartment, her pink door wide open in an elder-housing unit, within a very short walk of a large park, a library, fire station, The Coffee Bean, Sav-On Drugs, FedEx Kinko's, a stellar yoga studio, 24 Hour Fitness, AT&T phone store, UPS Mail Store, Mothers Market, Trader Joe’s, Edwards Cinema Complex, the bus stop, Bev Mo Liquors, plus: shoe stores, used clothing stores, baby furniture and so much more.

I make a bed on her couch, with a box of Kleenex close beside me. The fan is on to help drown out the TV, playing in the small room next to me. The patio door has a stick in it to keep us safe from potential intruders, and the night-light is on in the kitchen, three feet from my head. The bathroom is twelve feet away with a night-light, too. There is something cute and quaint on every single counter, table and wall. There are family photos everywhere, along with large posters: photos of Clark Cable and Marilyn Monroe. Mom’s makeup mirror and makeup are on the edge of the bar that divides the living room and kitchen. There are rugs everywhere, and tiger striped pillows, along with a guitar and piano. It is funky, colorful, with a sense of organized mess. The person who put this house together knows exactly what she wants. She is messy, but most the time she is (at least) consciously messy.

The bottom line is that her house feels inviting, cozy and loving, even though dusty and crowded. Despite loud trucks unloading their cargo at 5am, when it is still dark, the hum of the 24-hour television, the earplugs hurting my ears, and the small too soft sofa, I sleep well. I guess it is because I am at home. This is Mom’s home and she is the one with whom I have spent most of my life. She is home to the deepest part of me – the good, the bad, and the ugly – all wrapped up together, to recall my origin.

Mom is 89. She runs the show in her apartment. I try desperately to make some space for my things, thus moving some of hers. I don’t think she will notice. She does. She drives, and lives on Insure and zucchini cakes. She is still very cute and how she looks is still as important as it was in her days as a young teen, when she worked in Hollywood theatres as an usher.  She won’t step out the door without her lipstick on. And, I better have mine on too, or I will hear about it.

What I was not prepared for in any way was her memory or lack thereof.  Yes, she was forgetful last year and repeated stories to me over and over, but the stage at which her dementia has progressed is surprisingly alarming. It takes me several days to catch on. I would forget that she forgets. Simple messages about where I am going and when I am coming home are thrown to the wind. When I ask what she would like to eat, I always get the same answer, “Nothing sounds good, but if you make it, I might have some”. After a while, I quit asking.

Doctors call me and ask that I monitor her medications. While there I catch on that she was taking more than seven! I begin to wonder if her four doctors ever conversed. Then, I find prescription bottles tucked in her bed – some empty and some half full. When I try to create order, she gets furious and hurt by my efforts. She feels helpless when reminded of her age, all the while using every bit of her spirit to keep motivated and alive. She is sick, has Crohn’s Disease, and takes four Vicodin a day plus sleeping pills, blood thinners, steroids, antiviral meds, and more. She is in pain 24-7. I am terrified to drive with her, yet she drives just fine, as long as she is within her one-mile radius.

All of a sudden, my Mother is an old person, with dementia, and she needs more care than ever before. All of a sudden, I am the oldest of four, who is caring for her. Last year, she could still get dressed up to go out and sing (which she loves to do and is good at). This year, she declines. She even declines a cocktail, which I make myself every night, to cope with my confused feelings. She once commented while I was there, “Oh God, I don’t want to grow old and not drink”. All of a sudden, what used to be fun is no longer.

Don’t get me wrong. My Mom is not someone who is going to go down without a fight. She dyes her hair flame red, wears big hoop earrings and always looks stylish and adorable. Her big blue eyes are still full of wonder and her sense of humor is vibrant. She is creative and once wrote a dozen clever children’s songs, which she longs to see published in the world.  She is a character that everyone loves. She is a family treasure, for sure.

There is more though, to my story of a family in transition. My sister, one year younger than I, is undergoing chemotherapy for ovarian cancer. It is stage one, and she is doing well, but even so, there is a shift in how we spend our time together, what we talk about and how we relate.

Last year, and all the years previous, when my siblings and I gathered, we would get dressed up to go out.  With lipstick on and in our sexiest clothes, we would head to a friend’s house or to a local bar for Happy Hour. This year, Mom and I got dressed up to visit my sister at the hospital while she receives chemo. Mom insists on driving, which terrifies me. I find myself putting vodka and tonic in my water bottle.  If my friends and students could see me now! I needed to medicate myself while visiting the medicated… Oh, my!

I am terrified to see my sister get chemo. Seriously, I do not think I can handle sitting in this large sterile room with IV’s attached to her. My world is so radically different and I feel so ungrounded. I tip my water bottle, containing my secret potion, and ease into it.  My sister is not the only one there. What is happening to our people? I am overwhelmed and pray for help. I finally relax and begin to settle into acceptance. I see that this is my opportunity to love unconditionally, to be in grace with every moment. I am shocked at my inability, at times. Vodka helps.

Looking back, I wish I could have laughed at all the insanity, the chaos and looniness of it all. While I was there I just keep acting like the eldest of four children; taking care and fixing as much as I could.

I finally came to experience, and to be, just loving and accepting – sort of. No matter what any of us are doing, we always have the choice of how we will “be” within an experience. This is what matters most. Not that “doing” is not important. But, if “doing” comes with crankiness, anger or resentment, it is better left undone. No matter if my Mom argues with me about what she said, or screams at me for intruding with her doctors, or my sister has decided to go a route I could never imagine, how I “AM” with them and me is what matters.

In retrospect, I wish I could have been more fun. I wish I would have listened to my Mom’s stories over and over, instead of reminding her that she already told me. I wish I had spent more time watching stupid TV shows with her, and participated more with her movie star gossip. I wish I could have listened to her favorite radio show, when she asked me over and over again to join her. I was just too busy, it seemed, and honestly, too uninterested. I was scared, too. Is this where I am going? Oh, God!

When I come home, my nerves were fractured, and yet I had to show up for a previously committed full schedule for a couple of days. I am so emotionally exhausted and ill equipped to respond when asked, “How was your trip? Did you have fun?” I want to scream, “NO!” It was not fun. There were high moments, but I have not had time to process the profound “all of a sudden” changes to my life, at home, yet.  I feel confused and so far from the “peace of being” I know so well. Where did I go?

Two days after arriving home, I finally have the space to go for a walk on one of my favorite beaches. I go early. There are few other souls there. I heave a big sigh when absorbing the look and feel of the trees and the vast ocean that lay before me. I approach the water’s edge of soft lapping waves in a day-dreamy state. The moment the water touches my feet, a stream of energy erupts from my being and I begin to cry. The cry turns into a sob, a loud sob as I progress down the beach. Good thing there’s no one around, except the unseen ones who carry me and hold me through my mourning.

Clarity came with that cleansing of my nervous system. I was grieving that life, as I knew it with my family was “over.” A huge sense of sadness had come over me for the loss of what was. I was in deep mourning. I cried and cried with sadness and then all at once, gratitude washed over me. We had come so far, my family and I. We are fortunate in so many ways. Now, the place I have always journeyed to, called “home,” is different, all of a sudden. Perhaps that is what breaks my heart wide open. We have had such longevity together, and much of it is over. It went so fast!

The cleansing flow of grief made room for the fear that was buried deep within me. All of a sudden, I face the fact that more loss is just around the corner.

All of a sudden I am an elder who is facing a loss of my own.

My new challenge, which is really a very old one, is to stay in Grace with radically changing times. The only way I know to do that now is to stay very close to my center and “be” in the bosom of the vastness I call God.  Then, when “all of a sudden” comes again, perhaps I won’t need vodka.

 

 

 

 

 

 

 

 

 

 

 

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Question: "How can I learn real nutrition in conventional schools?"

Recently I received this question from a college student studying nutrition:

Dear Susan,

How can I study nutrition without conforming to the influence and ideas of the FDA and big pharma companies? What I am being taught right now in school is not "let thy food be thy medicine" but more so "let thy food destroy thy health, and then take thy medicine." I don’t want to be a part of that. I want to be self sufficient, and sustainable. I want to grow my own food (though currently lack the space. eventually it will happen). I want to learn about the true, natural, concept of nutrition, that we are what we eat, and what we eat not only has a big effect on our health, but the health of the planet..... that is the education that I’m after. I don’t know, maybe there is no school for that. Maybe the education I’m after can only be obtained through experience. Over all I guess what I’m asking is how do I combat the conventional in school right now?

Thank you so much Susan

Dear Devyn,

You are a smart girl, who can see through the veil of illusion. That is the medicine of the Owl, known as the nighthawk in the Native American tradition. The people who can see are our teachers.

It is sad that conventional institutions, public schools and most universities, are still behind the times with regards to nutrition. Fortunately, some professors teach current scientific data, but many are stuck in old traditions and outdated material. I have seen great strides in environmental programs in universities, yet many of them don’t make a practice of what they teach (school cafeterias and on-site environmental practices, for instance).

One of the reasons I found for this, during my experience in dealing with schools and institutions, is that new information is coming out so fast that institutions (which must have approved curricula) don’t have the time or budget to keep up with the speed of our conscious and factual expansion.

One of the biggest roadblocks is money.  There is tremendous support from large food companies, Monsanto and big Pharma (as you put it) to keep old dietary guidelines in place. They have huge amounts of money invested in PR, which means wide circulation of biased scientific studies, stacked with their own agenda, as well as educational materials and large public relations campaigns (PR).  In addition to validating some less than excellent practices, the PR leaves a lot of people “thinking” that nutrition does not matter, and that pharmaceutical medicine is still the route to take for healing.  In other words, many still treat the symptom without even thinking of going to the root cause. Food, simply, is not thought of as being powerful enough to heal. We know now, from many personal cases, that another truth exists.

This mindset is changing rapidly, as consumers make better health and environmental choices, because they want and need something that will heal them. Many are sick and looking for answers that work. As the dollars turn, so do the practices. As for your question of where to learn: you are obviously learning from somewhere, so keep it up. There are many good doctors, scientists and health professionals who are writing excellent books. Some are resurrecting solid knowledge and practices that served us well, before fast-, convenient- and factory-food came along. Some are coming out with new vital information as to the exact science behind the value of what whole foods from a healthy earth can provide. The Internet has a wealth of knowledge, facts and wisdom.

One of the reasons I switched from writing and lecturing to teaching nutrition and food prep, was that I found most people genuinely understood the need to eat better, but they did not know how. I became exhausted with talking and began helping people navigate through the propaganda and learn new skills and practices. For instance, many still think that “low-fat” is a better choice than whole-fat foods. And, they are right, if they are choosing a low-fat option that comes from the factory, a grain fed cow or a rancid vegetable oil. That said, a whole-fat option is the best when it comes from dairy products of grass-fed cows that grazed in an organic pasture. The process of removing the fat results in more processing of the food, making it harder for the body to digest and assimilate.

Cold-pressed oils are another example where whole is better than low-fat. Did you ever try a low-fat olive oil? Yuk. EVO means Extra Virgin Olive Oil, which means the oil comes fresh from the first press in its whole form. Any oil that has to go through heat and over-processing loses some of its nutritional value, such is the case of low-fat anything. Not only in the nutritional value compromised,  but the processing is also harder for the body to digest causing weight gain and other problems.  Whole nuts, seeds and avocados are other examples of the good fats that are essential and thus precious nutrients for our cell function.

My focus is not to teach people a particular “diet,” but to help them navigate through all the material out there, and teach them how to eat from the earth and not the factory. And, of course, let’s make that a healthy Earth with clean air, water and soil.

Recently, I launched a new line of cultured vegetables that I have been selling at the Famer’s Market, here on Maui. I am stunned at the number of people who are sick and on special diets. Many are also very educated about the latest in nutritional healing protocols.  They are grateful for my product and buy it up.

I guess my advice to you is to teach those who you are teaching you, as well as your fellow classmates. When you have reports or papers to write, bring your professor or school the latest information you can find. Inspire a discussion.  Also, keep reading and visiting blogs that understand that the body is a system that mirrors the system of the Earth. When people understand the body as a system, they are usually turned on to stewarding it in a different way. There is a lot out there to learn.  In the summer or when school is out, you could also intern with someone. I recently had an Intern with me.  She started out thinking raw food was the only way to go. She knew nothing of cultured/fermented foods. Now, she has a well-rounded diet and is an expert at making cultured veggies. Her sugar intake in down, cravings gone and she is in balance.

You might also want to Intern on a farm. Many sustainable farms, here on Maui and all over the world, take on workers for a period of time, to live on the land and learn as they work.  Quite frankly, I have never met anyone more educated and with more intelligence than a sustainable farmer, an expert in body and soil health. They are the most conscious and informed people I know, and fortunately, the most fun, too.

There are also conferences you can attend and trade journals you can subscribe to. A few are:  Acres USA, Weston A. Price Foundation, and the Natural Foods Expo (you can find high quality lectures on nutrition and supplements at these Expos).  Mercola’s website is awesome (www.Mercola.com), and so is the Health Ranger’s (www.NaturalNews.com).

Keep up the great work. You are definitely on a roll.

Good luck and let’s keep in touch.

 

 

 

 

 

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Green Smoothie with Omega Rich Hemp Hearts

My new favorite smoothie! Here is what makes it perfect, the Hemp Hearts!

The other night I stayed with a friend and she made me a green smoothie the next morning. I was shocked at what she started putting in the Vita Mix. It was a creative concoction that truthfully sounded terrible to me, but it was surprisingly good. The best news is that it got me off my regular smoothie regime, which was getting boring.

I decided I needed a new taste and some new veggies. My purpose was to get some good fats, begin eating fresh Turmeric and a variety of greens.  So, I happened to have run across the most beautiful Italian Parsley I have even seen. Then I had some cilantro and romaine lettuce leaves leftover. It hardly seemed like enough, but I loaded the Vita Mix anyway. Then I added a piece of ginger, a whole lemon, a green apple and 1/3 cup of Hemp Hearts.

What made this smoothie so rich and satisfying was the Hemp Hearts. I love to make a milk out of them, which I do often along with sunflower seeds and buckwheat groats, but I never imagined them with greens. They just made this drink delicious. And, if Green Smoothies are delicious then you will drink more of them. The other good news is that Turmeric absorbs better when accompanied with a good fat - or good source of Omegas!

Try them. They are also a great snack on just about anything.

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Recipe of How To Eat Cultured Vegetables

What to Eat with Cultured Vegetables: Everything!!

CV-Rising Carrot

Cultured Veggies are brimming with the aliveness of enzymes and probiotic bacteria or friendly flora. This means many things for different people. Using them daily is a great way to wean your self off of sugar and/or stop sugar cravings. Using them with every meal provides a great aide to your digestion, not to mention a great flavor addition to every meal.

Many people report the disappearance of bloating while enjoying regular bowel movements just with incorporating this robust flavorful food in their daily diet. Here are some ideas for how to use them.

Soon, you will be wondering how you ever lived without them.

 First thing in the morning:

Fire up your digestion with a couple teaspoons on an empty stomach before breakfast.

Green Smoothies

Cultured Veggies are a great place to top off your green smoothie and give it an extra flavor and nutritional punch.  Use any flavor that sounds good with the blend you are making.  One to two tablespoons can turn a boring green smoothie into a vibrant robust drink.

PizzaDoughCrWSeed Ch& CultVeg

On Toast

Almost all of the flavors go great on a piece of toast. Your favorite bread can be toasted and then topped with butter and your favorite Cultured Veggie. To take it further and make a more rounded meal, add cheese to your toast, egg salad, avocado or any deli meat or tofu for a complete meal.

Eggs

Cultured Veggies are fabulous with eggs, whether you scramble, boil or sauté them. Try them in omelets or in egg salad.

Sandwiches, Burgers & Hot Dogs

Remember Cultured Veggies are like the pickle on the hamburger or the relish on the Dog. Think of using them in that way. They add an acid element that is called for in many meals to round the flavors out.  All flavors go great on sandwiches, burgers and dogs.

Add to Wraps

Wraps are another great way to bring your lunch alive.

Bone Broth & Soups

Since bone broths are gaining popularity for healing the gut and for a highly mineralized beverage, adding Cultured Veggies to them makes them even more tantalizing and healthy. Cook up healthy bones or make a veggie broth with your favorite veggies and blend of Cultured Veggies.

Pasta & Grains

Yes, they all go great with any pasta and grains. Sometimes you may not have fresh veggies around. This is a great time to use a big healing of Cultured Veggies.

TacoWMexCulVeg

Tacos

Burritos

Mexican Food

Thai Food

Curries

Yes, Everything!

Desserts

Ok, this may be a stretch for your mind to wrap around. But, since Cultured Veggies are known to alleviate sugar cravings, how about having a couple spoons full for dessert. I guarantee you may not want that sugary junk after all. It just may do the trick!

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Egg Plant Parmesan Vegetarian- Gluten & Pasta Free

EPMealWide See this amazing dinner for 10 to 12 people? It looks delicious, right? The good news is that it is more than delicious, so simple and healthy too.

Last evening I was up at my friend's farm in Kula. They had just harvested egg plant, broccoli, green beans and peppers.  My friend, Marta, is a creative genius in the kitchen. She always has her master artistic hat on as she steps into a well stocked pantry loaded with the best and healthiest organic ingredients. Seriously, this dish even provided the perfect pupu before we dove into the main meal.

Here is how it starts:

EPPlainEggPlant First wash and slice the egg plant. As you can see by the picture here they are sliced into about 1/3 inch thick rounds. No need to do anything else to it with salt, pre-baking or anything like that.

Ingredients for a large serving (use less for smaller servings):

Small bowl (1 cup) of coconut oil - softened to a liquid state.

1 & 1/2  cups almond meal

1 & 1/2  cups shredded Parmesan cheese

1 jar organic pasta sauce of your choice

Mozzarella cheese for topping

EPCoatingEggPlant

Combine the almond meal and Parmesan cheese into a bowl and fluff together to make a mixture to coat the egg plant rounds with.

Begin by dipping each egg plant round, one at a time, into the Coconut Oil. Coat each one thoroughly.

Then coat each coconut dipped round with the almond meal and Parmesan cheese mixture. After each piece is covered with the mixture, place it on a cookie sheet, hotel pan or a casserole dish (at least one inch deep).

 

When they are all assembled on the cookie sheet (one layer), bake in an 350 degree oven for about 20 minutes, until they are golden brown. See the picture below for those that we left in the oven longer to get extra crispy, providing us a lite pupu while we waited for the meal to be complete.

EPCrispyEggPlantP This picture is of the rounds that we baked a longer (about 30 minutes) allowing them to get dry and crispy. Seriously, we could have stopped here. These were amazing. Topped with fresh chopped parsley, these make a great hor'dourve or pupu.

When the rounds are golden brown (sooner than those left in longer to get crispy), remove them from the oven and pour the red sauce all over them and then top with Mozzarella cheese.

Put the tray or dish back into the oven and bake for another 20-30 minutes until hot and bubbly. The Mozzarella should be melted.

While the main dish is cooking, wash, chop and cook vegetables of choice. In the picture above we have broccoli, string beans and some fresh peppers. We sauteed them in a little coconut oil for about 10 minutes. Usually a teaspoon or two will do depending of how many vegetables you are cooking at once. The taste is altered negatively if you use too much. After they have cooked for several minutes, stirring often,  add a little water to let them steam up and soften. Total cooking time about 15 minutes.

EPVeggiesEach person served the egg plant dish on top of their greens, like a pasta dish, but without the pasta!

What a great meal!

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Learn to Make Cultured Vegetables - Class

Chef Teton Aug 28th 2013Finally, after popular demand the Essential Cuisine Cooking School is launched. Our first class will be held on Maui. Please see poster announcement attached. The class will be from 4 to 7PM. Come learn to make scrumptious Cultured Veggies and Beet Kvass, two must haves for your healthy body!

Come and you will take home your own jar of Cultured Veggies and some fantastic recipes!

Our next class will be held in Newport Beach (Orange County), California in late September. Stay tuned for more information.

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Cooked Beets with Pine Nuts

Beets&PinenutsBeets seem to be coming out of my ears lately (not sure where that saying came from, but I know you know what I mean). Being a foodie, people constantly give me food, but I am not complaining. It gives me more inspiration to be creative while I must always  'keep it simple'!

One of my new favorites with beets is a simple one. Cook the beets in a little water.  About half way through their cook add the beet greens to the top. Cook until all of them are tender the way you like them.

While the beets are cooking take a tablespoon or more of pine nuts and grind them into a crunchy type powder. Use a coffee grinder,  Vita Mix, or blender to break them down. I have a special coffee grinder just for my nuts and seeds.

Remove the cooked beets and greens from the pan with a slotted spoon and place them in a bowl.  Top with Celtic Sea Salt, pepper and pine nuts. You will love the nutty flavor and fat that the pine nuts provide.

This makes for a wonderfully healthy, delicious and fulfilling side dish, morning or afternoon snack.

Making every bite count,

Chef Teton

 

 

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Pumpkin Seeds In Coconut Oil

TetonPumpSeeds

Pumpkin Seeds sauteed in coconut oil, sprinkled with sea salt are one of the post popular things I have ever made. Everyone loves them anytime, anywhere!

They are perfect for a party or when a few guests arrive. And, they make great gifts. The best part is that they taste fabulous by themselves or on anything you make, especially salads. They add this salty earthy crunch! See below the recipe for some ideas. Seriously, they just make every dish!

Ingredients

2 cups Pumpkin (or Pepita) seeds 1 tsp Coconut oil (Barlean's is best)

Celtic Sea Salt (fine ground)

 

Pumpkin seeds can be toasted or roasted in a pan, the oven and/or a toaster oven.

Skillet: Put a small amount (1/2 to 1 tsp) of coconut oil in the pan after the pan is hot. Pour the seeds in the pan and stir often. This is not a food that you can leave on the stove. You must stay over it while tossing and turning. It is sort of like cooking popcorn, but should not get as hot. Just keep an eye on it, turning them often as they cook quickly. They will start to pop. They will not all pop, and it is not necessary that they do. When they start to pop it is an indication that they are hot enough, maybe even too hot, so you may even want to turn down the heat. It takes a delicate balance.

They can be slow roasted as well, but I usually like to roast them within about a 5 minute time. As soon as they are getting golden brown, place them on a plate and salt immediately with fine ground Celtic Sea Salt. Toss, and let them cool before eating.

DO NOT be tempted to nibble on them until cooled as you may burn your mouth. They hold their heat and stay hot for several minutes. When they are cooled, but still sort of warm, that is the perfect time to store them in an airtight glass jar. Storing them soon after cooking keeps them fresh longer.

Oven Method: Quick method: Preheat oven to 450 F. Place a cookie sheet in the oven and let it get warm before you place 1/2 to 1 tsp of coconut oil on the sheet. This way the coconut oil will melt nicely over the entire sheet.

Spread pumpkin seeds evenly on the cookie sheet and bake at high heat until the seeds start to pop. Watch the seeds closely. If the seeds start popping you may need to lower the heat, or stir quite often or they will burn. You may need to remove them from the oven often and stir them around often for even exposure. The oven method is really better for a slower cook, as they can roast slowly over a longer period of time. They will still need to be stirred around often.

Cook the seeds until light golden brown. Watch closely! Remove popped seeds immediately from tray onto a serving dish. Salt and toss.

*Let seeds cool before nibbling on them as they stay hot for a while and may burn your mouth!!

Ideas for topping!

All salads, specifically: The Lemon Tahini Tarmari Dressing (see Recipe HERE)

Vegetarian dishes like: Quinoa and veggies, rice and beans, tofu, eggs and potatoes!

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Superfood Flax Powders

Recently I had the opportunity to try a new product called "Linwoods, Your Link To Good Food". They are a relatively new brand making yummy flax powder blends, like: flax, sunflower, pumpkin & sesame seeds and goji berries! That is not all. They have other blends too with walnuts, cacao and dried fruits. The flax base is ground just perfectly. You know I am a fan of Barlean's Forti Flax, which is fresh and cut/blended perfectly for that nutty enjoyment. Well, Linwoods is also cut nicely and appears to be very fresh. The nutty flavors with the other ingredients are to live for. YUM! With the use of a fresh ground flax seed you will not only get a good dose of Omega 3 Essential Fatty Acids and great taste, but flax powders give you bulk and fiber, which people tell me gives them great poops. Yes, I said it here, "poops". If Oprah can talk about it, I can. We all love regular good poops!

Here is a pic with yogurt and apple. I put the cacao flavored one in my smoothies. Yes, yes, yes!

Linwoods

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My Name is Teton And I Will Speak

How I got the name, "TETON"

Tetons - Photo by Bob Stovern

It was the summer of 1995. After a full year of “butt in chair – computer on”, John Robbins recipe for writing a good book, Todd (my partner and co-author of the Healthy School Lunch Action Guide - HSPL) and I finished the year long journey of writing our book. HSLP was fresh from the press.  A well deserved summer vacation was planned.

Wyoming was hosting the Rainbow Gathering that year and we were ready for a wild and eccentric adventure. We set out from Santa Cruz, first stop to be Salt Lake City to pick up Paul, a friend we had not seen since we met a few years back at the Ranch in OK. Paul was a Naturopathic medicine man from Australia who was cut like a magazine model, with beautiful blond hair falling to his shoulders. None of that really mattered though because when he spoke, he commanded an attentive ear. His knowledge and wisdom was delivered with as much grace and strength as was his walk when he glided across the Earth, his blond mane flowing with a whisper of wind from his gate.

Todd, my boyfriend and partner in work was also a stunning example of natural testosterone inspiration. His 6'4" frame and wavy black hair presented a dynamic energy that waned in comparison to his hearts expression.  He was strong, passionate and cared deeply about all life on Earth.  I must have done something wonderful in my life to have been gifted the experience of a summer adventure with these two amazing men.

After spending a night in Salt City, the three of us ventured our early the next morning for Wyoming. We were all geared up for the Rainbow gathering first and then a back packing trip to the Grand Tetons. By early evening we joined thousands of others at the Rainbow site, parking and preparing for the long hike into the forest where the gathering took place. I could hardly believe my eyes when I saw how far I had to hike in with all my gear. There it was, an S shaped trail of gatherers hiking up a very large slope disappearing at the top as they descended into the valley where the gathering was taking place. For those of you who have never been to a rainbow gathering let me tell you a bit about how it works.

No cars are to enter the valley where the gathering is being held. There is a very large parking area on the plains below where some 20 to 30 thousand people will leave their cars. Everyone and every thing is packed in. As we drove into the parking area, we were greeted with the same words over and over, “Welcome Home”, they said. These words, the song of the Rainbow Tribe, resonated in your soul each time you heard them and each time you said them. The tone was set. We were all coming home.

This was my first Rainbow Gathering and my first back packing trip, you know, the kind where you have to carry a 50 lb. pack on your back. I was more than intimidated when I saw that huge hill.  Todd and Paul were hurrying me as it was getting late. They wanted to set up camp before dark, but I could see it was not going to happen. As the sun set the trail became alive with flashlights and candles. Like a highway in the night you could see a long trail of lights traversing the hillside. “Welcome Home”, each gatherer said as we passed. I loved being welcomed over and over again and began to settle into myself and let go.

The sound of drums became louder and louder as we approached the top of the mountain in the dark. When we came out of the forest at the top of the knoll we looked down to see a huge light from the largest bon fire I had ever seen. The drumming was loud, passionate and calling us. There were hundreds of people around the fire to shield the view of the drummers and the fire itself. OMG, I whispered to myself. I was absorbed by the powerful vision and sounds, and wanted desperately to see what was happening. I tip-pee toed up as high as I could to see in, but my feet would just not stretch enough to see over those in front of me. I looked back and saw a mound of dirt about 20 feet back. With my pack still on my back I climbed to it’s top and peered into the center of the wildest awesome spectacle I had ever seen. There were at least 30-40 drummers surrounding the huge bon fire that must have stretched 30 feet in diameter. Women with little to nothing on their hips were dancing topless and wildly to the beat of the hypnotic drums.  Their hair was loose and wild as the flames of the fire glistened on their on their shiny wet skin.  Wooooowwww! I was awestruck as I felt this deep desire rise out of me shaping words that said, “Now that is what I want to do”.

Within a few days the “hippie” in me, denied for many years, came out in full bloom. We danced, played, told stories, slept under the moonlight, bathed in the streams, cooked outdoors, participated in numerous ceremonies and danced some more. When I danced to the beat of strong and passionate drummers around the main circle at night, I was devoured with tribal remembrance.  Yes, Welcome Home.

After a week of blissful fun, it was time to pack out with the rest of the children, parents, brothers, sisters and elders who joined with us to celebrate our gift of life.

The three of us, Todd, Paul and me, rested for a couple of days at natural hot springs and then ventured our way to the Grand Teton National Park. With hiking permits and maps in hand we circled up to align for our journey. I expressed my concern of never having gone deep into high country such as this, where there are bears and other dangers, not to mention that I was carrying everything I could possibly need in life on my back. I was concerned that I might try to keep up with the guys, even though I never could. They were both over 6’3”, younger and stronger than I. Requesting that they be sensitive to my female needs, they promised to take good care of me.

We set out rather late, so my request was already not honored. We had to hurry to climb several thousand feet to get to our camp before dark  – no time to rest – no time to meander. It was a full out hike with a 50lb pack on my back.  I remember stopping up above the timberline, as my legs could not carry me even one more step. From high above I head Todd’s voice call down with a commanding plea, “Don’t sit down”. He knew if I did, I might not get up again. I finally made it to the top just as the last light of the day faded. We set up our tents, ate something dry and boring and went to sleep. Who could sleep when knowing a big grizzly might come and eat me. Oh, God, what have I done now?

Todd and I had been playing with different names for me.  It seemed everyone was naming himself or herself something cool that embodied an aspect that they wanted to take on, or a deeper part of who they were. Often, Shaman or spiritual teachers would name their students. But, I had not been named yet since my studies of shamanism, and so we explored by calling me different names. I always loved rivers, so I tried on the name River for while, but it did not feel right. River Phoenix, the actor, had just recently passed in a very early death. I felt close to him as he was a supporter of our work at EarthSave and helped with the publication of our book. I had even called on him the day before to help me get up the hill. Who knows if he helped or not, but it felt good to call on him.

The next days, deep into the Grand Teton park, we walked through fields of wild flowers, and up over glaciers. Yes, I still had my pack on my back but each day it was getting lighter. There was something to be said about having everything you need on your back. I could go anywhere I wanted at any speed and I would not long for anything. Instead the beauty of the Teton’s, and the essence of being far away from life’s usual stimulants devoured me.

When we descended into one of the valleys on our 3rd day I was enthralled with the abundant plant and wildlife of what seemed like a million varieties. Surrounded by white peaked glaciers, hundreds of streams of water found their way to the valley floor. The white snow on the peaks was melting and gravity made it possible to give life to trees, flowers, and grasses that subsequently gave life to the animals and insects that lived there. As I walked through this maze of assorted life I could not help but think of the mountain peaks as the breasts of the planet. They reach high into the sky collecting moisture and holding it there until it is time to let it go and feed the birth of new life in spring. Like the mother of a newborn, the mountains release the milk of life just when it is needed.

On the eve of day four, I was getting tired of the guys. They would bicker about our resting place each night, one wanting to settle early and other willing to move on until dark for the perfect place. Of course, we were all getting just a little cranky and tired of each other. We finally settled at dusk on a large rock that thrust itself over a raging river. Again, it was almost dark. The peak of the Grand Mother Teton lay out before us seeming so close we could touch her. We were very high up and perfectly positioned to gaze upon her glory. The trek was worth the effort. We decided to spend the evening in silent meditation, and pack out separately the next morning. We would be going downhill and out of the park, so we felt it safe to be alone. I was so excited to get away from the guys and go at my own pace.

During dinner I fell asleep while eating, my head dropping down onto my plate. Todd lifted my head gently and said his only words that evening, “Susan, please eat”. I was just so sick of cornmeal and wanted nothing more than to sleep. With a few more bites I settled into my sleeping bag in between the guys. I was awaken by the light of a dawning day while the guys kept sleeping. Excited to go it alone, I quietly rolled up my bag, heaved my pack on my back and took off down the trail - alone. Ahhhhh.

After an hour or so, the sun bathed her warmth on me, and the trail.  As I approached a wide place in the river I decided to bathe and change my clothes into something cooler. There were three moose that had the same idea. They frolicked and splashed fairly close to me in the sun sparkled water. Together we freshened for a new day. A sense of euphoric joy washed over me with every splash of water as I connected to its origin and the journey it took to get to me from the mountain.

With my shorts rolled up, a hankie around my neck, and my now light pack on my back, I stepped on the trail with a lightness of being. My gate reflected a “Zippety do da” kind of song. I felt strong and happy bopping down the trail with the Grand Mother Teton in full view ahead of me. Alone on the trail with a swift gate, suddenly, without any forethought whatsoever, I thrust my arm out toward her and called out loud with robust enthusiasm, “So, Grand Mother” “What shall I call myself?” A voice came back instantly that said, “Take my name”. My gate came to an abrupt and sudden halt. Surprised I looked around to see if anyone else had heard the words, but there was no one anywhere in sight. Slowly I began to walk again, my entire mood shifted in awe as I began to feel what had just happened.

That voice is still alive in me today. Who was it? Where did it come from? Was it I? Was it the mountain? Do mountains talk? I don’t know but I knew I was spoken to and it was there and then that I accepted the gift and took the name Teton.

Soon I arrived at park entrance and went inside to find out more about the Teton’s. What did the name mean? What was its origin I wondered? Here is what I found out:

The origin of the current name is controversial. The most common explanation is that "Grand Teton" means "large teat" in French, named by either French-Canadian or Iroquois members of an expedition led by Donald McKenzie of the North West Company.[5] However, other historians disagree, and claim that the mountain was named after the Teton Sioux (Sue) tribe of Native Americans.[

I could relate to both. I had just experienced the mountains as the breasts of the planet so I related to the Mother energy to feed and nurture new life. I also knew that there was a day long ago, perhaps in another life that I wore feathers. Whatever, I knew I resonated deeply with the Native American teachings and philosophy of life. Like in mantras they say there is energy in the vibration of words with strength and power that far surpasses the intellectual definition. When I say “Teton”, when I say, “My name is Teton” I feel solid and aligned, and yet just a little shy. It is like I have become naked and am revealing the deepest part of myself. And yet, when I express the deepest part of myself is when I feel at home. So, as I took the name Teton I said to myself, "Welcome Home".

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Soaking & Storing Nuts for a Raw Food Diet

MacCreamNutsLRHere is a question from a fellow Essential Cuisine student. My answer is below in PURPLE: Hello Susan,

I purchased your Essential Cuisine DVD's from Food Matters.  I am ABSOLUTELY ENJOYING EVERY MINUTE of watching them. You are a delightful lady and make it so fun and easy.  I love the warmth of your teaching and the people.

I have been on a personal journey for the last several years to become more educated about food and to dramatically change my eating habits. It has been great! I will consider your Makeover Course.  I assume that it is much more than what I have already observed on the DVD's.

Finally, I have watched the soaking nuts segment several times.  Am I correct:  The pecans, walnuts, almonds, and pumpkins seeds are soaked and rinsed, etc, and then if not using them right away, keep them in water and sitting out on the counter covered.  How long can I leave them out like this?  A day or two and then be sure to use them?

Also, in the DVD, you said to soak the sunflower seeds for 5 hours only, but how long do the others soak until they are initially ready if you are going to use them right away?  I assume that it is best to only soak what you are going to use and not more at one time?

Flax seeds are soaked once and then used?  Should not be stored in water?

I guess I should enroll in your course as I have so many questions.

Thank you for your help.

Aloha from Chef Teton,

Thank you for the great compliments. Yeah!!!

After you soak the nuts, have rinsed them and are ready to store them, put then in a container and cover them with water and put them in the REFRIGERATOR. Then you must change the water each day. Now, if you are going to eat them within the day I am sure they are fine to sit out on the counter. Some seeds will begin to sprout (not pecans or walnuts).

As for soaking time. It varies according to the nut and size. Almonds take a good 12 hours. Walnuts take several hours to soak all the way through, but there are times that I have only 15 minutes to soak them. This short time is beneficial and better than nothing because it will wash them and help eliminate mold, enzyme inhibitors or any other particles.

You can also soak sunflower seeds for just a couple hours. They do not take long. Most nuts and seeds are in the 8 hour range. I like to go for overnight. Most all nuts and legumes are soaked enough in the morning. You can rise them and keep them on the counter until ready to use them in the same day. But, if not, then soak them in jars in water and store them in the fridge!

I like to soak enough walnuts to use for a couple days. Sunflower seeds grow their tails fast and will become bitter if you let them go too much. The best things to do is experiment a little at a time. Get a feel for it and see how much you eat.

I hope that helps!

Making every bite count, Chef Teton

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The Best Garlic Bread Ever!

GarlicToast I love Garlic Toast

Seriously, I love garlic toast so much I could eat it with everything. It really does not matter what it is.

Here is my favorite way to make it:

I like to use sourdough bread – organic of course - because it taste the best and it is a naturally rising bread. You can use French bread, rye or even some of the gluten free varieties made with almond flour, rice or millet. They are all good – just different flavors and textures.

Spread the bread with either olive oil or salt free pasture butter. Or if you want to get decadent mix olive oil and butter together.

Fresh garlic: Use a garlic press to mush the garlic. Put it right on to the bread and spread it around.

Sprinkle Celtic Sea Salt on top of the bread, butter and garlic.

Top with fresh chopped parsley.

If you don't have fresh garlic then garlic powder will do. Be careful with garlic salt as it can get too salty.

If you have some fresh Parmesan cheese handy, use some lightly to give it a rich deep flavor.

Broil until bubbly and crispy.

To store left overs: If there is any such thing, freeze them. When you are ready to enjoy them, warm or  toast them for a few minutes in a toaster or the broiler. Surprisingly they taste almost brand new!

 

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Is Prevention Enough To Motivate You? Jack In The Box, Spam, Ensure

What motivates you?

My Elevator Pitch

Not too long ago one of my siblings called me. He proceeded to tell me that he had just made a sandwich out of old-fashioned white bread, tons of mayo and Spam. Then he told me how delicious it was and how much he enjoyed it. He was gloating the entire time.

OK, I thought. “Well, that is just wonderful”, I said, “I am glad you enjoyed yourself”. He got great pleasure out of sharing this with me. Why all the gloating, I wondered? What’s up with this?

He is not the only one. I am often teased by family, friends and neighbors about how I eat, do yoga or whatever is healthy.  Trust me, I am not a fanatic. Well, I don’t think so anyway.

Then there is my Mom. She is 89 and has Crohn’s disease. She has suffered from it for over 12 years with chronic pain and lack of energy. She has taken 4 Vicodin a day for as long as I can remember and antibiotics at least once a year.

Mom's diet consists of mostly candy, cake type muffins and Ensure.  I don’t even get how she is still alive. But, she is, thank God. She does quite well each day as long as she stays in her home environment. The sad part to me is that she is constantly suffering from pain. She keeps going to the doctor so they will “fix” it. But, they can’t.

I have sent her to other nutritionists thinking if someone else inspired her she might make a few changes. Didn’t work.

When I visit her she will usually eat what I prepare, and raves when I make her a yummy green smoothie, saying it feels like a shot of life going into her body. But, she will not do it herself. Opening a can of Ensure is the route she takes, and now her consumption is up to a 6-pak a day.

Then there is my own son, who also still enjoys fast food on a daily basis, and my sister who loves Jack In The Box tacos. I confess I used to love them too, but when I found out what was in them, well my love faded.

What am I to do? Obviously, nothing, because everything I have tried has failed. Even some of my good friends would rather take a drug with serious side effects than reverse or heal a condition that is giving them pain. They accept the condition blaming it on genetics and blow off the possibility that almost all symptoms can be reversed through diet and movement. We know now that we have the power to keep a negative gene we are carrying from expressing itself through lifestyle changes.

This does not make sense to me. It is amazing that I have the confidence to do what I do as no one in my family takes on what I teach. To make it more confusing, they write me and say how proud they are of me, and what I do, saying that they think I am amazing. ???? What is going on here?

Are you a person who has taken on the new food revolution, a person who cares about what you eat and are rather “picky” when it comes to your choices? Do others riddle you? Or do your loved ones take you in stride, saying, “yeah, yeah”, as they pop a Twinkie?

What is your story? I would love to hear.

Another thought:  I just took a course to help me with my business. It was said over and over again that people are not interested in prevention. They are usually not inspired until they “have to make a move” for their survival.

Is this true? Is it true for you?

I was inspired before I got sick because I don’t want to get sick. I don’t want to be an ailing old woman. I want to be healthy, vibrant and strong so I can live my life’s dreams.

How about you? What motivates you? What inspires you? What makes you decide on awesome choices despite others around you who don’t feel the same?

Or, do you know better but do not do better? Do yo know better but do not care?

What do you struggle with around this whole issue of eating as healthy as you can and taking care of this grand body of yours?

Go to the comment window and share a picture of your life.

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