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Healing Foods Bone Broths is a brief, but substantial course in how to make beef and chicken bone broths. Both of these broths are gaining popularity again as nutritionists and health professionals realize the value of them for healing the gut and also nourishing the body in profound ways. Bone broths are easy to make, and nourishing on many levels while they provide macro minerals and other digestive aids. Bone broths are used for healing in the GAP Diet and also heralded in the teachings of the Weston A. Price Foundation. The best part is that they taste amazing and can be used for a warm nourishing drink or the base of a soup. All you need is a stove, a good pot and healthy bones, and you can create a valuable beverage full of nutrition. This course will only take about 2 hours to complete. Enjoy!
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|Section 1: Introduction to Healing Bone Broths|
Soup for the Soul
The 4 EssentialsPreview
The Good Saturated Fats
|Section 2: Healing Broths|
This video course will give you the basics of making a delicious bone broth from beef bones. All bones work well, but he bones with rich marrow inside are quite powerful. These broths are rich in minerals and so tasty.
This video course focuses on making beef bone broth. Some vegetables and herbs can be added as well to make a rich broth for a beverage, soup or sauce.
This video course shows how to make a chicken broth for soups, sauces or a delicious beverage. The chicken broth can also be make into a perpetual broth, which means it cooks all week long while you enjoy it as well.
|Section 3: Final Thoughts|
After you have made a pot of bone broth strain and store in the following ways:
1. Strain broth and discard veggies that have been cooking for days. Also discard bones. I have been told they are not good for dogs now as they are dead and devoid of all their minerals.
2. Store the broth in the fridge and enjoy as needed. It stays fresh for about 4-5 days.
3. You can also freeze the broth, but do not freeze it in glass jars as they will often break. I like to freeze about a quart in each container so then I have it ready for drinking, soups or sauces.
4. You can also freeze it in ice cube trays and baggies, defrosting what you need.
5. There are some of my favorite recipes posted on my website at Chef Teton, which will give you some ideas on how to enjoy it.
Susan Teton Campbell – Bio – 2013
In 1991, the passion for Susan Teton Campbell’s life work was ignited when she read Diet for a New America by John Robbins. Bringing her extensive marketing and media expertise to the Robbins’ organization, EarthSave International, Susan created and promoted the award-winning Healthy School Lunch Program (HSLP).
Collaborating with top nutritional and environmental experts in government, business, and academia, Susan created a curriculum that motivated students nationwide to make healthier food choices. In 1997, with funding from the American Cancer Society and the USDA, Campbell took her program to Hawaii, inspiring the state to be the first in the nation to create plant based alternatives for school menus. When the Physician’s Committee for Responsible Medicine rated the health of meals at American schools in 1998, the HSLP was in three of the top 10.
As part of the HSLP, Susan co-authored The Healthy School Lunch Action Guide, a 184-page resource manual published by EarthSave International in 1994. The guide was sold/distributed to teachers and parents across the country while Susan went on a national tour, speaking to thousands of parents, administrators, government agencies and associations (National Food Service Association). The tour included numerous TV and radio appearances.
Following her tenure at EarthSave, Susan, with key members of the Natural Products Industry, formed a Washington D.C. lobby for natural food and supplement manufacturers, retailers, and distributors. In collaboration with New Hope Media, Susan envisioned and founded the Natural Products Council, spearheading a national marketing campaign, featuring celebrities such as Paul McCartney, Woody Harrelson, Kevin Nealon, and Ed Begley, Jr.
In 1998 she collaborated with Citizens For Health (Boulder, CO), to launch a national campaign, Let’s Keep Organic, Organic. The campaign broke U.S. Department of Agriculture records for consumer letters received. The result was a rewrite of the policy that set national organic labeling standards.
In 1998, with a Rockefeller grant, Susan founded Spirit In Action (SIA), Inc., an organization, which exists to make the health and welfare of children the overriding consideration in all government, corporate, and individual decisions. SIA’s projects bring awareness to the interplay of nutrition, environment, economic, social, and cultural factors that impact American youth.
In 2001, after years of studying with notable nutrition/health professionals, Susan took her nutrition knowledge into the kitchen when she created menu plans for retreats put on by Byron Katie International. The success of the food program led her to head up the sales and marketing efforts for The Schools for The Work of Byron Katie, during the launch for her first best seller, “Loving What Is”.
Recognizing that most people know what healthy food is, but lack the skills to prepare it, she went on to develop recipes and menu plans for large resorts and celebrities, actively teaching food service personnel and private chefs. Following a one year In 2003-2005 she launched her “functional food” style to become an instructor for home chef and professional culinary students at Laguna Culinary Arts, in Laguna Beach, CA.
Relocating to Maui, Hawaii in 2005, Susan launched her multi media company, to produce media products for nutrition culinary education. Her first media project is a culinary practice combining the best of the essential dietary components of the Centenarian Cultures – a healthy combination of raw, cooked and cultured foods. Essential Cuisine, A Journey From Seed to Soul is produced in a 6 Set DVD format (23 cooking shows) and an e-book under the brand “Chef Teton”. The set is sold and distributed online, in Whole Food Markets, Amazon, and Internet distributors worldwide.
Convinced that food is a significant factor in the rising epidemic of youth related health issues, Susan also produced Teens Teaching Teens, a 9 segment DVD cooking show starring 16 yr old Landon Bell.
Susan holds nutrition, culinary and education certifications from Body Ecology Diet, Raw Living Foods, Ayurvedic Cooking, WSET Wine Pairing, and Experiential Education (Ropes Course) – “Team Building In the Kitchen”, The Work of Byron Katie and recently completed the Avatar Master, Professional and Wizard Courses in 2009.
Locally on Maui, Susan is a regular teacher for Whole Foods Market Kahului, and is the wellness chef for the 2009, 2010, 2011 Maui County Agricultural Festival sponsored by the Maui County Farm Bureau. She was the executive chef for the seven-day Agricultural Design Conference hosted by Maui Aloha Aina Association, and is a regular speaker/teacher for various organizations like the Farmers Union, Vegetarian Society, and the American Heart Association.
Susan is the Chair of Slow Food Maui Convivium, a board member of the Maui Food Technology Center (funded by Maui County) and is a nutrition/ culinary instructor for the County of Maui, Department of Aging. Susan continues to provide nutrition/culinary coaching to her clients nationwide.
Susan is a seasoned educator, public speaker and media guest. She holds retreats on Maui with with her Essential Cuisine format, aligning the body, mind, soul and Earth.
Contact: Susan “Chef Teton” Campbell 808-250-1535