Aloha Everyone, Listen to Chef Teton’s Audio Interview About Course
After many requests I am offering an online Dietary Makeover Mastermind Course to teach and incorporate healthy eating habits into your life. We will learn how to make Raw Food, and incorporate cooked foods as well. Then we will cover the basics and how to for fermented veggies also known as cultured vegetables and include healing foods as well. Read more about it here on Chef Teton’s site.
Here we are in Whole Foods Market on Maui.
Left to right: Ray Stockton, Charlene Ka‘uhane, Elyse Ditzel and Susan Teton Campbell. The Whole Foods Market Recycle Your Change Program brought Slow Food Maui over $1,300. Thank you to Whole Foods Market. It is such a pleasure to work with you in the community.
The upcoming Body & Soil Farm Health Conference is at Kumulani Organic Vegetable Farm, Olinda, Maui on January 14, 15 and 16, 2011.
This conference is all about food, although people may not get this because they mostly teach about the soil. This misconception gets at the root of the problem with our food supply and our personal health.
It is true, this conference is about the soil—the soil that grows our food. What is even more powerful is that the conference presents stunning evidence and education around how the health of your body mirrors soil health, particularly with regards to food. It presents a valid case that we must move quickly toward food sustainability by developing healthy soil to grow healthy food, so that we can make healthy humans.
The underlying system that makes up our soil functions in much the same way as our human system. This link is vital in our health. The conference brings doctors and cutting edge speakers who give in-depth talks on how our soil and the quality of our food can determine how we prevent and heal afflictions such as cancer and heart disease.
From my experience, these speakers shed much needed light on the value of locally grown organic food, which in the end provides the inspiration we need as a community to create a healthy, safe and abundant food supply.
This conference is a fabulous opportunity to become educated about the power of food and our link to the Earth and all her systems.
Contents for Cultured Veggies
Class tonight on Cultured Veggies - Thursday @ 6 PM the 28th at Whole Foods Market!
What’s this? Ingredients for Cole Slow? No! It is ingredients to make your own cultured veggies! Traditionally known as Sauerkraut, fermented cabbage and other vegetables make a powerfully rich probiotic food for enhanced digestion and immune building. But, conventional Sauerkrauts have been pasteurized, killing off the vital friendly flora and probiotic richness, and then also heavily salted. Watch my short video clip for more info and how to purchase my instructional DVD on Veggies & Kefir.
Make your own and create a valuable food to serve with every meal. Come learn how tonight at Whole Food Market in Kahului at 6:00 PM. It is so easy you won’t believe it, and it is so much more affordable. food to serve with every meal!!
At Whole Foods, Kahului tonight, learn to make Raw Food Pizza with Buckwheat Pizza Dough and Mac Nut Cheese Sauce…..YUM!
Learn to make your own “live” Cultured Veggies!
Class Date: Wednesday, August 25th Class Time: 6:00 PM. Where: 880 Pakele Place, Wailuku
Cost: $35.00 – Limited Space – Register in Advance.
Contact Chef Teton @ susan@chefteton.com or call: 808-250-1535
Visit: Chef Teton’s Blog on Events page
For more info on live Cultured Veggies and Chef Teton’s Instructional DVD
Watch a 1 min Video on Cultured Veggies. Read about these digestive miracles on Chef Teton’s Blog.
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.
Well, now aren’t I ambitious. I know I said I would be blogging from the conference and posting pictures, but that was merely a dream. I can’t remember being so busy for so many hours for so many days.
It was a blast though. Imagine the first day. Loads of fresh food came in from all the local farmers. Irene Plunkett Mina of Maui Aloha Aina picked it all up, washed and prepped it. She is an angel for sure, saving us hours of work. We had loads of Kale, Swiss Chard, Zucchini, Beets, Taro, Sprouts, Pumpkin Squash, Lemons, Ginger, Onions, Fresh Herbs, Pineapple, Mangos, Strawberries, Tomatoes, Fresh Eggs, Venison, and much more. Each day new arrivals appeared in our kitchen. And, each day was a surprise as to what we were going to make from it all.
Our salad bar was extravagant to say the least. Most of my dressings were made from Barlean’s High lignan Flax Oil and Olive Oil. Each meal we featured a hot veggie, a whole grain and one of the protein sources. The food was abundant just the way the conference was – abundant with creative energy, insight, perception and skills. The people attending dedicated themselves to thought provoking sharing and strategic planning. Every one was fed full on many levels as a loyal skilled community formed to help create fresh food security on Maui.
This picture is of all the participants!
Here is a little more about he food and a Thank You to all!
Thank you all for showing up to help make our precious home, Maui, a healthier place to live! Special thanks to those who traveled a great distance to contribute to our well-being. And, huge thank you to Vince and Irene for your tireless dedication to our present and future generations. You are all great treasures.
It was a pleasure to prepare food for you while everyone networked, brainstormed and designed. Thank you to all the farmers who grew the food and so graciously donated it. Also, thank you to the kitchen angels who generously gave their time in service to keep everyone nourished and fueled while they worked so diligently.
This is the beginning of Local Green Dining that I am taking into the tourist, retreat and local market with an emphasis on health, vitality and local restorative value. Here are some answers to requests about the food:
What is in this food???
Many asked a lot of questions about the food, what the ingredients were, and how it was made. Here are a few facts about the contents and nutritional value.
All the food was organically grown with the exception of a few small items. All the produce, meat and fish were sourced from local producers. Because it it vital to keep fats in their integrity for the greatest nutritional value, very little of the oils were used to cook with, and if so, none were cooked beyond their heat point. Coconut Oil, Olive Oil and Flax Oil were used generously in dressings and/or topically after foods were cooked to give them flavor, texture and nutritional value.The Flax and Coconut Oil were Barlean’s Organic Oils, which I use because they are milled and sent fresh to your door. The freshness produces great flavor and high nutritional value.
Raw seeds were used for fresh seed milks and for thickening agents for sauces and dressings. A raw salad bar was served each day along with Cultured Vegetbles, rich in friendly flora and bacteria, great for intestinal health.
These vegetables (like Sauerkraut) were made a week in advance so they had a chance to naturally ferment and provide the valuable probiotic nutrients. They contained cabbage, parsley, kale and carrots. If they are not already, make them a daily part of your diet for enhanced intestinal health.
Very little sugar was used because we did not make lavish sweet desserts. Most of our sugar came from fresh pineapple and papayas. The quantities of sugar used for the entire 6 days - 3 meals a day (approximately 25 people for breakfast and dinner and 35 to 50 for lunch) is listed below.
2 – 8 oz bottles of Maple Syrup
1 container of honey + 1 cup
8 cups of sugar
Most of the sugar was used to sweeten coffee and tea, with a little used for cookies, chocolate mousse and raw pie. You can see that this is not alot of sugar for the number of people and meals.
That’s it for now. Please make a comment (www.susantetoncampbell.com) if you have any further questions or want to read about the type of food used in my Essential Cuisine dietary practice. I hope all the food kept you nourished and pleased throughout your conference.
Making every bite count, Chef Teton
Mahalo for the honor and pleasure, Susan Teton Campbell
I am very excited to the be the head chef for the upcoming Maui Agricultural Design Conference at Hale Akua Farm. I will be blogging from there and sending pics and recipes!!
A core group of whole system thinkers will join together at the Hale Akua Garden Farm at the Sunrise Center in Huelo for five days from July 28 thru August 1st to create whole-system sustainable agricultural models that are 1) economically sound, 2) replicatable, 3) and demonstrate and track documentable results.
Participating will be those that value sustainable systems of agriculture. This core group will be designing this holistic system. Our focus is the support of Maui Counties agricultural producers and to recognize the network of networks that makes sustainable local agriculture possible. /span>By developing closed loop systems that utilize our locally available natural resources for the recycling of nutrients and other proven ecological practices, this design will drive policy along with business opportunities.
There are several way to become involved and registration is Must. One is The Virtual Conference. This is where you can contribute on-line through sharing ideas, challenges, and successes in the production and distribution of food & fiber. Go to the Maui Food Web.
For more information on the conference and make donations, go to: http://www.mauialohaaina.org/adp/
I will be speaking at the Farmers Union on Tuesday, July 20, 2010. I’m the featured chef in Chef’s Corner and I’ll be talking about the value of using lots of fresh herbs in recipes.
