YES CHEF Village

The Village

Yes Chef Village Founder.
Chef Omaka visits an Apple Orchard and Pumpkin Farm in
Trempealeau, Wisconsin

Should Yes Chef Host it’s First Village Supper outside of Florida, Up here in Wisconsin or Next door in Minnesota.

Your Thoughts.

September’s Supper was one to remember.

Next Supper’s Schedule
October 19th Gulfport Food Forest
November- Break
December- Yes Chef 1st Birthday
Date to be Announced.

I have a story to tell, and I’m going to dedicate the rest of my life, Telling that story,

The Yes Chef Village ™️
Is a not your neighborhood non-profit,

We are the Worlds Largest Sustainable Initiative, Nutritionally Focused on Life & Longevity, Wellness & Health.

That’s not conjecture that’s projection.

As the Founder the Face the Frontman for a Generation, I am dedicated to spend my life talking about this matter.

I live a mentally and physically vital life because of my Nutritional Disciplines and how I nourish my soul spiritually,

What matter I speak of…

Last year I walked into my sons school, to have lunch with him and what he brought out on his lunch tray Angered me, I knew it was time to shift my focus on something so pressing, something more severe, something more detrimental to our children’s future, that it’s a threat to our society, schools & community lunch programs, I would rather you starve the children rather than deprive mineral rich and nutritionally dense foods,

So now our homes are affected which is also affected the mental health in our homes, and people overlook the role of what food/nutrition has on the entire Soul, (body,mind,spirit)

I figure it’s time we clean house, the entire FDA needs a revamp on what they call and approve as food in our schools and communities, so wish me luck because I am taking on Giants in the Food World that bullies people to accept what they consider food. I’m going to tell them about themselves.

Moving the needle forward is what is needed.

Collective Eco Kitchen | Kelsey | Substack Providing educational, healthy, equitable fine dining experiences to nourish our bodies, community and environment. Click to read Collective Eco Kitchen, by Kelsey, a Substack publication. Launched an hour ago.

Sweet Potato and Chaya Spinach Fab Cake on a Sweet & Spicy Compote, Made from Red Mulberries and Surinam Cherries and Beet root.

This gives you a different spin on Candy Yams and Cranberry Sauce
From your Thanksgiving Harvest Plates,

I serve the Compote cold,

But Wild Rice came with it and a Romaine Salad with Beautyberries.

I like to call this Dish
“A Wild Mash Up”

Sounds Fitting

The best teacher of your body is you, no one can tell you about you more than you who have been living as you your whole life, you did that.

Summer Harvest Kale Salad
Ingredients
Kale-Quinoa-Tomatoes
Golden Berries-Avocado
Red Apples-Cucumbers
Peaches & Salt & Pepper
Olive Oil & my special made
Lemon Apricot Vinaigrette Dressing, It was the Main Focus

But the salad itself Focuses on both Summer and Autumn Ingredients, Because we are in that season of harvest and the colors in the salad reflects the seasons, this salad was so good little kids at a back to school backpack drive came and ate most of it.

This is one way of eating sovereign foods. I talk about sovereign foods a lot because our foods are being arrested and highjacked by big corporate interest, which they are producing the worlds largest co2 emissions and pollutants in the atmosphere, so our food isn’t safe to eat and our air isn’t safe to breathe if we don’t tell these fat cats to keep their hands off of nature.

We must really Abe about our health and fight for our sovereignty, you deserve the right to heal how you desire to heal, no one should decide the fate of your health for you, they’ll plan your death.

Why is food sovereignty better than food security?

Food sovereignty emphasizes ecologically appropriate production, distribution and consumption, social-economic justice and local food systems as ways to tackle hunger and poverty and guarantee sustainable food security for all peoples. It advocates trade and investment that serve the collective aspirations of society.

The Six Food Sovereignty Principles
1. Focus on Food for People
4. Makes Decisions Locally
2. Value Food Providers
5. Build Knowledge and Skill
3. Localize Food Systems
6. Work with Nature

Chickpea Party Bowl.

Let’s go, we gone have a good time.

Radish can be Scallops but scallops can be radish… Be Flexible Be Versatile

This was so good with that home made Sweet Beet Vinaigrette home made by me.

It’s Heaven inside a Coconut

Let’s go Green.

Mama Mia it’s Pizzeria
Spinach and Mushroom with White Sauce and Vegan Feta Cheese

Have you eaten, try this Roasted Acorn Squash Hot&Cold Dish with a Cold side in mango and tomatoes and the hot side with peppers&onions mix it together you get a delicious bang in your mouth.

Ice Cream that doesn’t compromise on flavor,because it’s all plant based ingredients, Apricots as the addition

Drenched in Rasp&Blackberry Currant Sauce made by moi

Give me all my greens with the exception of a few plantains

The real cheese steak, a Cauliflower Cheese Steak

I like Spinach Mushroom and Feta Pizza but I also like variety, I added tomatoes to give it contrast.

Let’s do a beautiful Spinach Tomato and Mushroom Pizza with Dairy free Feta Cheese and Vegan white Pizza Sauce

This is sometimes called a White Pizza

Let’s Make Food Simple Again ‘MFSA’

Sovereign Food is my niche, you may say what is sovereign foods.

Let me explain, Sovereign Food is Food that doesn’t change it’s natural state, and if you do decide to change it’s natural state the question is, is it still sovereign?

The answer is yes, here’s why, in this Dish The Yellow Pepper Mango Acorn Squash, I didn’t change the state of the main piece which is the Acorn Squash, it’s oiled in Organic Olive oil and seasoned with Pepper and Salt only, roasted for 35 minutes at 400 deg, I’m only tenderizing it which is something it would naturally do if left in the sun to ripen fully, so to know if you’re cooking in a sovereign way.

Ask yourself, Are you breaking down the components of your food, changing its molecular composition completely, let’s say you make a squash soup, is that sovereign, yes and no,

If it’s just broken down to become squash soup and nothing added to it, it is sovereign, if it’s broken down then you add 6 other ingredients to season it with 15 different seasons and simmered for long time, Then the answer is absolutely not, it is no longer sovereign, you have taken away essential key components from this meal that no longer can really benefit your overall well-being, physically mentally emotionally and spiritually

For me I’ve been eating this way as of recent and I’ve lost weight without trying I feel good and I feel vibrant my energy is up 10 knots.

Eat simple to live

For the last 7 days I have poured myself into cook book after cookbook, YouTube video after YouTube video, blog site after blog site, for the purpose of trying to create a signature style way of making natural and organic foods look super good taste super good with out the food losing it’s sovereignty,

I think I have reached a breakthrough, I have finally made food that’s simple,

My style or way of cooking is to introduce to you the world “Sovereign Food” or Sovereign Dishes” what is sovereign foods?

Sovereign Foods is Food that you do not alter much to get a meal, its food that you don’t add a lot to the plate less you get away from its natural flavors, it’s food that stays as close to its natural state as possible, it’s sometimes food in the raw state,

Hence why you are seeing some raw foods, if not raw you’re seeing just one state away from raw, my goal is to cook like this always. It’s food that makes sense to me. I’m really super happy about this, so let me show you what I made

1) Yellow Pepper Mango Roasted Acorn Squash, one side Hot the other side cold, warm in the middle.

2) All Green Kale Salad & Plantains with House-made Cesar Dressing

3) Cauliflower Steak with Dairy Free Cheese.

4) Coconut Apricot Ice-cream with Homemade Raspberry & Blackberry Currant.

I have showcased a 4 course meal and I have accomplished a huge milestone in finding what foods I like to cook in a sovereign way that holds its sovereignty 75% of the way through.

That what I like and that’s the way I like to keep it.

Bon-Appetite

Let’s really start questioning a@d asking the real simplest and easiest questions. Like

What’s making us sick?

If you say Genetics, I’m going to tell you it’s about n your food.

If you say it’s hereditary, I’m going to tell you it’s in your food

If you tell me that your Dr. Told you so, I’m going to tell you and your Dr. It’s Food

There are no Natural Born Illnesses, Mark my words, if you are born with some chronic illness, take a look in the bloodline what’s affecting the bloodline, is usally going to be traced back to something toxic it was exposed to and now lives in the tracks of your dna and there usally is no cure because you have to really detox down to bare bones, and come back on a healthy natural organic meal regimen, to reclaim your blood reclaim your dna reclaim your future generations survival.

Eat to Live and Eat to Cleanse.

I’m trying to do something simple yet different, these dishes I don’t share because it’s what I’m having for dinner, this is me at work, just wanting to be better and better and make everyday foods look incredibly edible.

I don’t have a signature style as it relates to a designated cuisine, I would like to just call myself from here on out a Food Lover, to be a Chef is good and it comes with its expectations, in which I’m not afraid of raising the bar, but I want to make sure there’s no confusion, my love and passion for making and cooking healthy foods is driven by my passion and desire to have a healthy clean body a clean environment and a clean world, I eat how I want to live and I live how I want to eat, but unfortunately our world is being ran by corporate funding which is killing the way we live when it comes to our foods,

It’s more of a struggle to eat clean and healthy because our society is going the way of the sheep, if we all wake up from the food induced coma we would probably start to demand that more of our foods remain sovereign, that is untouched unbothered, unchemicalized unmanned, I would love to see us all back in the garden growing and raising our own foods but that is a stretch, so for now I’ll inspire you with a delicious green salad, all natural ingredients

Sovereign Foods Matter.

Let’s go Fine Dine. I made Radish what would be Scallops, and laid them on my house made Sweet Beet Vinaigrette Sauce,

Absolutely Good

I don’t shop for specific ingredient’s anymore, you reach a level of confidence when making delicious meals of just knowing what works and what doesn’t, you reach a level of experience where you can make something good out of any ordinary ingredients.

I’m learning myself what foods I like working with the most, and I’m also learning my own style as opposed to mimicking other recipes,

I turned Coconut into Quinoa and made this Chickpea Coconut Bowl and used my own house made Avocado Aioli Dressing and the rest is history

Other added Ingredients,
Black beans, Avocado, Red Pepper and lemons and limes.

I’m going away from a lot of canned organic s and and leaning more towards Fresh Picked Herbs, Vegetables, Grains and Legumes

Cooking like this takes a lot more time
But with the right preparation you can accomplish anything.

Don’t just throw anything out there, the world itself is a boomerang, it cycles back to you, but with it comes all kinds of things attached, it can come with negative or positive attachments, be mindful.

Coconut Variety, get usage out of everything you use.

Do you prefer the Smoothie Bowl or the Parfait?

Do you believe in zero waste, I believe in making the planet which is our home a more cleaner place to be, so here’s to nature providing me with all my needs.

I lack nothing here.

The Harvest is In. Fall Season is Upon us and I’m ready with my sweaters and turtlenecks lol 😂