Stand Up Paddling Fitness

I have the pleasure to know and refer my clients to Susan. Her approach to food, especially raw cuisine brings nutrition and eating from the earth to a whole new level. She has offered to share her endless knowledge and experience of incorporating living raw food to make food fabulous and functional. My clients enjoy tasty, healthy food preparations while learning the important benefits of eating food in entire new way.

Susan has lectured all over the country and is eager to share with us ”The 3 Most Powerful Jewels to Know About Nutrition”. This topic encourages the deletion of specific diets and encourages to “eat from the Earth & not the factory”.

 She is a captivating and dynamic speaker and I look forward to learning more and so will you!

About Chef Teton 

Susan Teton Campbell, an evangelist for great food, began her career when she went to work with John Robbins, author of Diet for a New America and Healthy at 100. While working with notable health professionals and environmental authors, she co-authored the Healthy School Lunch Action Guide with endorsements from the USDA, California State Child and Nutrition Department, and Physicians Committee for Responsible Medicine. With an award winning curriculum Ms. Campbell toured the country, inspiring students to choose healthier foods and school to serve them. Convinced that food is a significant factor in rising epidemic of youth-related health issues, Ms. Campbell continues her educational work with a new multimedia project titled Essential Cuisine, a culinary system combining great taste and smart food.

The History of Essential Cuisine

“When I learned about raw living foods, my world changed. People said my signs of aging had reversed. I was in love with my new cuisine, and I was inspired to learn more. My dietary regime expanded into more cooked food, cultured foods, and foods full of high functionality.

Over the years I made it my personal and professional quest to discover all I could about the growing industry of organic and natural foods. While lecturing in schools around the country I combed every health food store for the best products available. I attended natural product trade shows for over a decade and visited milling facilities and organic gardens. I also experimented with my own body and health challenges, as some dietary regimes are not for everyone. I began to enjoy the best of all worlds and create a cuisine for the twenty first century – a regime that worked for me in today’s busy world.

Continue reading Susan Chef Teton Campbell Guest Speaker at Women’s SUP Event Maui