How Chukar Dave’s Came To Be

In 1991, I started my nutritional cancer healing at a clinic in Mexico for stage two malignant melanoma with lymph metastasis.  The protocol consisted of a whole food diet, timely nutritional blast of I.V. vitamins and minerals, exercise (walking mainly), and a positive heart and mind. The principle behind the protocol is to cleanse the body and begin the process of building healthy cells (verse cancerous cells) from a polluted body.   This is very similar to what Socrates teachings said “let your medicine be your food let your food be your medicine.”

The whole food diet was organic if possible, fresh fruits and vegetables (raw juice, whole or slightly cooked), raw nuts (fresh), whole grains and whole grain flour, legumes, limited fish, fowl, beef, eggs and plain yogurt.
Restricted items for the diet were fried foods, table salt, pepper, preservatives, sugar, chocolate,  white flour, dairy (except plain yogurt), soda pop, sweetened drinks, alcohol and tobacco.

After being on a traditional diet for the first 48 years of our lives, my wife and I yearned to add some flavor to the whole food diet.  We were learning to use herbs in our food but the sodium taste was missing.  The diet made us feel great by the way.  Some six months into the diet on my second visit to Mexico (while visiting with the dietician at the clinic), I was exposed to “Bragg Liquid Aminos”, a great sodium substitute, and later a product called “Spike”. (Which I felt was within the guidelines of the diet)  I later quit “Spike” because of its high yeast content.

About five years into the diet, the tumor was gone.  We had built a home on five acres in north Idaho and had a chance to garden on a larger scale.  After the first year of gardening, I was looking for a use for all the dried tomatoes, peppers, and herbs my wife had prepared.  I began grinding these products in an old coffee grinder to add to bean, other legume dishes and sauces while cooking. This started the idea of blending dried ground veggies and herbs for a seasoning.  Over the years, between then and now, I worked with the blend with an eye towards flavor and ingredients that were of benefit to the body.  I add “Redman Real Salt” an ancient all natural sea salt for minerals, oregano and garlic for the immune system, fennel to aid digestion, and habanerao (the pepper with the best flavor in my mind) to stimulate the heart and circulatory system, tomato and secret herbs to add harmony and flavor.

I feet I have met my goal. A seasoning that tastes great and has ingredients that are good for the body.

In December of 2007 I was in the Owyhee range hunting Chukar with a friend from Redmond, Oregon I will call “Chukar Tom”.  After a good days hunt, lots of time in the snow and not many Chukar, we were having dinner (Chukar Chips) in my cozy wall tent with the heaters on.  While visiting Tom commented on how well he like the herbal seasoning on the Chukar Chips and suggested I bottle and sell the seasoning so he could have some at home.  I responded that several others had mentioned the same thing.  It was that night at some 4000 ft in the Owyhee range, that I decided to package and sell CHUKAR DAVES

ENJOY