Keena's Kitchen Prepares for the Holiday Season....

Harvest Season is upon us and Keena's Kitchen is more than prepared to help you take the stress out of planning your special event for the holidays! 

Let us provide a relaxed and comfortable atmosphere for you, your family and friends from October 1st through the New Year. Whether it's a classic or modern set-up you want, Keena's Kitchen can put the fun and cheer back into your holiday season with custom menu design, rich decor and your choice of entertainment!

Contact us today for your free consultation and a price quote--and book your special event while there are still a few dates available! Have a wonderful Harvest season and we look forward to serving you in the months to come!

http://bit.ly/RO2AVD

Food Quote of the Day......

I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime “associates,” food, for me, has always been an adventure.

-Anthony Bourdain

Question of the Week??????

What are you doing to make sure you're not bringing home Genetically Modified Foods (GMO) foods from your local grocer?

That's the question I've been asking myself for weeks now.  I've been hoping that I'm on the right track as to sourcing my organics by buying from the farmers market as much as possible so I have an opportunity to ask farmers "where does the seed come from"?.  You'll find most farmers very happy to share with you, and engage in proud conversation about the state of their seed and the many heirloom varietals they've come across over the years!  It's exciting to know, and better yet, exciting to eat!

I stumbled across a few links to help you source your foods before and while at your local grocer (when you can't get to the farmers market), so you can have a bit more confidence in your choices...and, well, choices within your choices! *insert laugh*  Use them wisely, and eat well folks; you have a right to know what you're eating!  Vote Yes on Prop37 and make them label GMO foods in our stores!

Avoid Genetically Modified Foods and know your stuff when you shop at your local grocery store!
http://t.co/3oiekLRg

Use EWG's Shopper's Guide to Pesticides in Produce™; Source your fruits and vegetables!
http://t.co/eqh2kStr

Use the "SHOP NO GMO" App on your smart phone to scan bar codes and sleuth out GMOs!
http://bit.ly/gNhiKx

Join us in the Fight against Monsanto and corporations, and stay up to date on the latest Prop37 News!
http://bit.ly/PBVbY3

Take Action and Sign the Petition and support the YES on Prop37 movement to Label GMO foods!
http://bit.ly/NQJfCv

Eat, Learn, Live!

The Chef's Table....

Have you ever had the pleasure of being seated at a Chef's Table?  Well let me tell you; it can be an amazing experience.  I first got the notion back in 2003, when the TV show "At The Chef's Table" was introduced.  It was a refreshing take on the basic recipe cooking shows of that time and I really enjoyed watching all the creativity that Chef's were able to impart from their "off-menu" repertoires.

Guests, from all over, would come and dine together as friends and fellow epicureans, tasting exotic dishes with fish, salads with exciting fresh ingredients like mangos and frisée, sophisticated one ingredient soups like mushroom or corn, and decadent desserts made in every fashion from the classic French to the intoxicating flavors of Asia.

I sat at my very first Chef's Table in Las Vegas with my mother at Bobby Flay's, Mesa Grill, at Caesars Palace.  It was a wonderful meal with a prix fixe menu of blue corn lobster tacos, baby romaine salad with hominy croutons, a 12 spice grilled chicken and fire roasted veal chops, churros dusted with cinnamon and star anise sugar and a tres leche cake that screamed to be eaten from the inside out!

I have, however, come to realize that a lot of Chef's Tables here in the inner Bay Area and the outer Napa Valley and Monterey regions are inaccessible to many folks.  Prices can be pretty steep ranging from $150 up to $500 or more.  That's great, if you are really invested in having the overall experience and can afford to do that; but the truth is a lot of people are unable to afford that.

So, I decided about 2 months ago that I would start my own variation of a rustic, no frills, Chef's Table and invite folks over to taste my wares in a comfortable setting.  No shoes on the carpet and wine made from organic grapes flowing. This would give me an opportunity to test my newer recipes and refine the old ones.  Feed-back is so important in this business and I am inclined to believe that I get better with every meal--wine pouring is such a skill!  *insert laugh*

Sunday night, with the help of my good friend Theresa, I prepared for us a four course meal with all the fixings!  Pea shoot and jicama salad and spicy deep fried okra pods with a lemon quince dressing; Cauliflower bisque with bacon and chive oil tops; pan seared spicy chicken with herb & hemp oil rosted potatoes; and vanilla bean tapioca pudding with a mango/passion fruit creme anglaise topped with fresh berries, mango and white chocolate.  So YUMMY!!!  ...And such an honor to have the opportunity to connect to spirit as we worked and ate together!

I plan to keep doing these mini Chef's Tables and inviting folks to enjoy the seasonal offerings of the land and spreading the word on foods prepared with present consciousness of energy, health and well being.  You won't find any GMOs at my table!

For more information on Keena's Kitchen Catering, Event Services, and Speaking Engagements (on Seasonal, Organic, Sustainable and Non GMO Foods) go to www.keenaskitchen.com , and to book an evening for your very own private Chef's Table experience contact us at (510) 842-6849.  Our mobile service will come to you!

Interested in joining the hundreds of people getting bi-weekly Keena's California Soul Cuisine™ recipes and healthy food tips for FREE?  Subscribe to our e-Newsletter "YUMMY" at http://bit.ly/PmAmTg and be entered in a drawing to win a seat at Chef Ikeena's exclusive Chef's Table!

Five Reasons You'll Want to Buy Seasonal Foods....

Did you know that there are various ways in which we calculate and interpret the seasons around the world?  Depending on the region of the globe you're in, cultural and spiritual beliefs, and the "absolutes" of science and astrology--there could be any number of seasons happening on Earth at any given time.

The Aboriginals of Old in Australia used indigenous tribal systems dictated by the change in the plants, animals and weather.  The Hindus of India honor six seasons with the addition of the Monsoon and pre-hibernal seasons.  Here in the U.S. we observe the international meteorological definition of the season, which bears a strong root core in Pagan ritual and in the honoring of the Mother (Earth); and in China seasons are traditionally based on 24 periods known as solar terms and begin at the midpoint of solstices and equinoxes--this includes not only the fruits of the earth but of the sea.


Lucky for us Californians, the change in seasons isn't always too dramatic, and some fruits, vegetables  and seafood are available all year round.  The question is "do they taste as good, and are they as good for you, in certain seasons as they are in others"?  The answer to the question is simple and straight forward; "fruit, vegetables and yes, seafood tastes better when they're at the height of their season".  Now I know this concept can be a bit confusing due to the fact that it's hard to know when a particular food has hit it's peak, but I will give you the resources and tools you need to figure it all out!

The seasons are changing, and here in the Bay Area, we sit right on the cusp of Autumn.  There are still summer peaches at the farmers market and you can get sweet strawberries, tart raspberries, and fresh corn for the next few weeks to come.

It is not often that I experience nostalgia as I am ever welcoming the present; and yet I somehow, in our brief goodbye to Summer, am moved to jar and preserve the yummy delights that we must bid a fond farewell as the rainy Autumn approaches.  With this in mind, here are "five reasons you'll want to buy seasonal foods" at your local farmers market:

One.

Seasonal foods eaten at their peak taste better, fresher and often times are naturally sweeter.

Two.

By buying seasonal foods you are supporting sustainable framing traditions & practices in our region.

Three.

Foods picked at the height of their season are not only at their peak ripeness, but at their most nutritious.

Four.

Seasonal foods brought in from other countries cost more money to ship; So buying them reduces costs.

Five.

Seasonal foods picked just before selling at market are usually live; Live Foods are good for our bodies.

For more information on what's in season in your local area, and how to source seasonal foods visit the resources listed here below.  As always, we wish you good health, epicurean adventure, and happy eating!

Fruits and Veggies, More Matters:  http://bit.ly/MJjmzE

The Institute for Fisheries Resources:  http://bit.ly/NpxJPm

Whole 9 Seasonal Produce Guide:  http://bit.ly/zoiUY9

Farmers Market Guide for Alameda County:  http://bit.ly/rHvODi

Inflammation and Food...

Is your diet causing you more harm than good?  That's the question I've been asking myself as of late.  I have many food allergies and I've never really talked about it in full detail because it seemed to be "one of those things" that people just didn't want to get into.  A why would they?  The list is so long that it would take me--well...how long have you got?  *insert laugh*

The fact is that low-grade chronic inflammation is thought to be one of the leading causes of disease, premature aging and illness.  If you have diabetes, high blood pressure, heart disease, bacterial or viral infections, chronic candida, acid reflux, arthritis or chronic sinus and digestive problems--you probably also suffer from minor to major bouts of inflammation; and inflammation can cause long-term illnesses that exacerbate health problems you already have.

Well recently, a friend of mines told me about some problems she was having with inflammation and the question piqued my immediate interest.  It made me want to take stock of the things "in" and "not in" my diet; and I, more recently, have developed a deep desire to understand and address them.

While my diet at times can be simple, I notice that it's so much easier to manage during most of the month.  I have yogurt, fruit and sometimes bread in the morning (or eggs); vegetables or soup in the afternoon; and for dinner, I have meat or legumes with veggies on the side as a way to get some protein in for the day.  But at the end of the month, when the moon is changing (and my body's cycle is too), I crave things that are not the norm, totally bad for me and sometimes things I am allergic to.

I've learned to listen to my body and I know now that most of my allergies, especially to fruit, nuts and vegetables are reactions to toxic pesticides and foods that cause inflammation.  ...And those cravings I get, are actually my body telling me that it needs certain things.  Iron, fiber, and a host of vitamins that it's loosing every day my moon is active.  I know that many women experience this as a normal occurrence each month; but it is important that we listen, and maybe even try asking our bodies (in that ever present internal dialogue) what it needs.  I promise you it won't say french fries or cookies; though if you listen closely, it might say "vitamin A" or "vitamin C".  It may tell you that you need more water, or more rest!  It might even say "stop eating that; I'm allergic" or "that hurts me".

It is when you get these types of messages that you can use your "go-to foods" to help reduce inflammation and feel much better about the choices you make when eating to ease and heal some of the discomfort and sluggishness you may be feeling.  I am also hoping that these "go-to foods" are things you will incorporate into your daily lifestyle as you explore what foods upset your personal balance and disrupt the natural flow of your day-to-day life.

So let's visit the foods you may want to stay away from if you are suffering from intermittent or chronic inflammation.  Here is a list of items to watch for when making your selections at the store, at restaurants, or in your kitchen at home.

Food	Causes	Possible Substitute	Substitute Properties
sugar	inflammation, diabetes, acne	organic coconut sugar	low glycemic index
vegetable oil	heart disease, cancer	olive, hemp, flax oils	oleic acid, heart healthy
trans-fats	high cholesterol, degenerative illness	NO fried, fast or trans foods	-
dairy	allergic reactions, digestive inflammation	kefir, non-sweet yogurt	easier to digest
processed meats	heart disease, high cholesterol	organic and free range meats	omega-3
alcohol	inflammation of the liver and throat	filtered water, green tea	antioxidants
refined grains	cancer, degenerative coronary disease	self milled whole grains	grains left whole
artificial additives	allergic inflammation	natural plant based	less danger of toxicity
?	allergic reactions/all types	foods that don’t irritate	anti-inflammation

Note that in the key for the above table, a "?" is used for you to insert a food that causes you problems and reactions of all types and take it through the chart to replace it with foods that don't cause reactions.   Further below, we will visit foods that you may want to add to your diet to alleviate and promote the healing of symptoms associated with inflammation.

Food	Causes	Possible Substitute	Substitute Properties
sunshine	decreased inflammation, vitamin D	vitamin supplements	vitamin D
fermented foods	build immunity, control infections	pro-biotics	oleic acid, heart healthy
steamed broccoli	fights inflammation, calcium	vitamin supplements	-
hemp oil	reduces inflammation, omega-3	unrefined organic oils	easier to digest
salmon, cod	reduces inflammation, omega-3	other fatty fish, fish oil	omega-3
soaked nuts	vitamin E	vitamin supplements	antioxidants
onions, garlic	antioxidants, reduces inflammation	quercetin supplements	grains left whole
turmeric	unique flavor, reduces inflammation	vitamin supplements	less danger of toxicity
pineapple	natural immune booster, antioxidant	vitamin supplements	anti-inflammation
spinach	reduces inflammation, vitamin E	vitamin supplements	vitamin E
cinnamon	treats diabetes, weight control	ground, whole, organic extract	-
milk thistle	eliminates liver toxins	supplement capsules, ground	-
coconut oil	fights fatigue, promotes weight loss	organic sunflower oil	oleic acid, stops free radicals
ginger	treats arthritis	ground, whole, organic extract	-

Practice substituting foods you're eating now with some of the foods listed here.  Swap them out one at a time giving yourself 30 to 40 days to test out the outcomes and benefits for your particular body type; and remember, slow trials always work better than abrupt shocks to your body's systems.  When in doubt; consult a nutritionist or even a holistic homeopathic practitioner.  These consultations can yield a lot of knowledge as to what your body needs and what diets may work better for you.  Be well. 

Eat, Learn, Live!!!

Question of the week??????

Halloween is one of our favorite holidays. We love making treats (and tricks) for friends just before a party or festival!  Our favorite is the Halloween cocktail margarita! 

What are your favorite Halloween treats, or tricks?

Below:  A tasty Halloween Treat from Lime Tree Cove - Spooky Hallow-Rita!

Halloween cocktail margarita from limetreecove

What are GMOs and Why Should I Care?

What are GMOs?

GMOs, or "genetically modified organisms" and GEOs, or "genetically engineered organisms" are organisms whose genetic material has been altered using genetic engineering techniques.  These techniques are generally known as recombinant DNA technology, use DNA from different sources which are combined into one molecule to create a knew set of genes.  This DNA is then transferred into an organism giving it modified or novel genes.  Transgenic organisms, a subset of GMOs, are organisms that have inserted DNA from a different species.  GMOs are the constituents of genetically modified foods.

Communities and critics alike, have objected to GMOs on several grounds, including tampering with nature, ecological concerns, economic concerns raised by the fact these organisms are often subject to intellectual property law, whether food produced from GMOs should be banned or labelled, whether such food is safe, and whether GM crops are useful to address the world's food needs.

Why should I Care about GMOs?

While claims that GMOs are the answer to world hunger and the feeding of impoverished communities; it remains to be seen.  Studies have shown that GMOs are are linked to allergies, inflammation, Morgellons Disease and even some cancers.  It is important that you know that many GMOs, such as fruits and vegetables, are being engineered to withstand large amounts of harmful pesticides (in the spraying of huge crops), and in some cases this GMO produce is being bred to omit pesticides from within the "plant".  Plants that admittedly have poisonous genes, and have in many case studies, been proven to be harmful to our bodies and to the environment!

In fact, countries with far more severe hunger issues, than that of the United States, don't seem to be using GMOs as we are and it's disturbing that California has not done more to to protect our food stream from what can only be described as contamination.

Commonly referred to as "Franken-Foods", by those opposed to the use of GMOs, the U.S. government has actually deemed GMOs "non-food" products; yet they are allowing Big Business to send it into our food stream without labeling it or giving us a right to choose whether or not we want to eat it.  The danger in this is that there ar very strong arguments, and research to back those arguments, that GMOs are not safe to consume and that they are actually harming our environment by omitting toxic chemicals into the air , soil and water that need to live.  

We at Keena's Kitchen take a stand and not only want to know what it is we are serving to our clients, but we refuse to use GMOs, and source only organic, sustainable foods in our California Soul™ cuisine.  Others are taking a stand too; and you can join us all at http://www.carighttoknow.org/ .  You can also sign the petition at Cornucopia's page to get the attention of California's Secretary of State at http://www.cornucopia.org/prop37-petition/ . 

You have a right to know what it is you and your families are eating, and further, a right to choose.  For more information on GMOs, visit http://www.nongmoproject.org/learn-more/ .