Yes, you can have your chocolate and eat it too!
Chef Teton makes out of this world decadent chocolate recipes that are super quick and easy to make and actually healthy for you!
Raw cocoa or chocolate has become the rave as health practitioners and culinary artists discover how good it is for you and how good it can taste.
Traditionally candy made with chocolate and/or cacao has been known to be fattening or unhealthy, but now we now otherwise. In the past it was not the cacao or chocolate that made it a less than excellent food. Historically it was some of the other ingredients used to make it taste good. These would include ingredients like high-fructose corn syrup, hydrogenated fats, high sodium levels and artificial ingredients.
But it is a new day. Raw cacao or roasted cacao can be included with many great ingredients to produce not only healthy foods, but foods delicious beyond your dreams.
New healthy and luscious ingredients include coconut oil, coconut cream concentrate (sun-dried coconut meat ground into a cream), honey, pure maple syrup, avocados and herbs and spices to name a few.
In this course you will learn how to work with unsweetened cocoa (raw or roasted) and the ingredients mentioned above to make truffles, mousse, smoothies, and hot drinks.
The recipes are simple and do not involve cooking. The visual training is highly professional with the use of two cameras. It also includes recipes.
This course will give you the foundation to work with raw desserts.
Ohh you're going to love this course!
These recipes are so simple to make, yet they are out of this world tasty. Not only that, but they're also super healthy for you! No one will believe it because these recipes taste so sinfully decadent. Ohhhh! Oh! Oh!
Note: I used agave in some of the recipes, but you can use honey (preferably raw), or whatever sweetener that you like.
How great is this! Tasty AND healthy.
By Susan Teton
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's
(http://www.ChefTeton.com) website for 20% off. Then order their High Lignan Flax oil for the best sauces and dressing ever!
2 1/4 cups Spelt Flower (or gluten free flour if you're sensitive to gluten)
1 tsp Baking Powder
1 1/4 cup Organic Light Brown Sugar
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.
Raw Cacao Coconut Energy Booster Smoothie
Filled with antioxidants that prevent disease.
Couple Tablespoons Coconut Cream Concentrate (High in protein)
Couple scoops of whey protein powder
2 Tablespoons of raw cacao
Agave or sweetener of your choice to taste
Ice after it's mixed.
What a great way to add taste and the health benefits from raw cacao to your drinks. Yum!
No one will ever know the difference between this healthy mousse and regular mousse. People actually like the healthy one better! This is just so unbelievably tasty!
People will beg you for this recipe!
Raw Cacao Mousse
2 cups ripe avocados (about 2)
½ cup + maple syrup
2-4 tbsp organic sugar (more for sweeter)
2 tbsp coconut oil (Barlean’s)
2 tsp vanilla extract
1 tsp balsamic vinegar
½ tsp salt to taste
1 cup pure unsweetened cocoa powder, make sure it is unsweetened
I pint fresh raspberries or strawberries
Handful - mint leaves for garnish
In a food processor, blend the avocados, maple syrup, sugar, coconut oil,
vanilla, balsamic and shoyu until smooth and creamy. Note: if the coconut
oil is hard, heat slightly, just enough to soften so it will mix easily/
Add cocoa powder slowly and blend until smooth (sifting as you add will
alleviate possibility of lumps).
Serve raspberries on top of Mousse as you desire and garnish with mint.
Great in champagne classes or anyway at all.
Store in fridge up to one week in airtight container. You can also freeze it up
to a month.
Oh I wish I could bring the truffles through the computer screen for you to taste. They're sooo good!
Raw Cacao Truffles
½ cup Coconut Cream (sundried coconut meat ground into a
butter. Artisana makes a good one available in most
natural food stores, as does Wilderness Family Naturals
¾ cup water (warmed)
1 to 2 tsp vanilla
½ cup maple syrup
3 tbsp coconut oil
2 tbsp raw sugar or honey (more to taste)
½ tsp salt (more or less to taste)
Cayenne or Chili Powder
Begin by blending the coconut cream and coconut oil in warm water.
Once blended, add maple syrup, sugar, salt or any seasonings. Blend until
creamy. Add cacao powder (carob can be substituted) through a sifter to
Blend in a little at a time. Mixture will thicken to a point where it is difficult
to stir. If too dry, add a bit of water. Remember they will firm up when
refrigerated. They will also thicken a bit when the cacao nibs, coconut
and/or other nuts are added.
Roll into balls and press nuts or Golden Yukon Berry on top with slight pressure. Chill. Best to serve at room temperature.
Truffles travel well, but remember to package in a container where they can soften and still hold their shape.
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