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Spring Rejuvenation Salad: An Exclusive Recipe from Chef Frank Giglio

Friday Jun 17, 2011 | BY |
| Comments (3)

Frank-Giglio-Spring-Rejuvenation-Salad
Eating lighter foods when temperatures begin to get warmer, like my Spring Rejuvenation salad, can promote a safe and rejuvenating cleansing effect without doing any deep or invasive cleansing protocols.

Spring Rejuvenation Salad – A Raw Food Dish from Chef Frank Giglio

Serves 1 as an entree or 2 as a small side

Prep time: 30 minutes

With spring now here and warmer temperatures melting away the winters snow fall, my body naturally asks for lighter foods. Without doing any deep or invasive cleansing protocols, a subtle shift of diet can promote a safe and rejuvenative cleansing effect. Enjoy this salad on its own or as a side dish to your favorite entree. Many of the ingredients can be interchanged to reflect what is in season or readily available in your neck of the woods. Enjoy!

  • 1 celery stalk, thinly sliced on the bias
  • 1 small fennel bulb, thinly sliced (roughly 1 cup)
  • 1 navel orange, segmented (save excess juice)
  • 1/2 to 1 ripe avocado, cut into wedges
  • 8 mint leaves, torn
  • 2-3 dandelion leaves, cut into 1 inch pieces
  • 1 lemon (just a few drops of lemon juice)
  • 1/4 tsp freshly ground coriander seed
  • Fresh black pepper

Optional:
Tiny pinch of sea salt
Crushed red pepper

Once all your vegetables and fruits are prepared, combine them all in a large mixing bowl. Add in the torn mint leaves and seasonings and toss gently. Take the fibers left from the segmented orange and squeeze out the juices onto the salad. Just to brighten up the flavors, add a few drops of lemon juice. The celery has plenty of natural sodium, but if you wish, sprinkle in just a tiny little pinch of sea salt. Stir in the coriander seed and fresh black pepper and allow the avocado to gently mash into the other ingredients. Let the salad stand for a few minutes before serving to allow the dandelion leaves soften and flavors to meld into one another.

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About Frank Giglio

Chef Frank GiglioFrank Giglio is a classically trained chef from the New England Culinary Institute in Montpelier, VT and a graduate of The Institute for Integrative Nutrition in NYC. Since the age of 15, Frank has fully immersed himself into the culinary world. Young and intrigued, Frank went on to apprentice under some of the countries top chefs where he was able to find a deep understanding for the creative process of working with food, as well a learning the fine art of tastes and flavors.

As the years passed, Chef Giglio sought after a deeper connection to the theories of raw foods and cleansing, which led him to the Tree of Life Rejuvenation Center in Patagonia, AZ. With a strong passion for using food as medicine, Frank works greatly to produce sustainable cuisine, which to him, means seeking the highest quality foods grown locally and in alignment with the environment.

The base of Frank’s culinary offerings lie in classic technique and traditional foods preparation. Frank’s merging of herbalism, superfood and raw food nutrition with fresh, seasonal and local foods create a cuisine, that is wholesome, pure and full of vitality!

When away from the kitchen, Frank enjoys spending many hours out in the elements of nature. In July 2008, Frank successfully completed the VT100 mile endurance run in under 23 hours! A feat that he can easily call “The most challenging effort ever put forth in my life!” When he is not running for speed, you will find him on the prowl for wild edibles that cover the vast green forests of New England or collecting spring water that has helped sculpt new levels of health and vibrancy!

To read more about Frank, subscribe to his newsletter, hire him for custom menu planning, or get more of his amazing recipes, click here!

To watch Frank on YouTube, click here!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

3 COMMENTS ON THIS POST

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  1. Cheryl says:

    In the second paragraph of Frank Giglio’s bio, the word ‘past’ should be spelled ‘passed’ in this context. A space needs to placed after the word ‘wholesome.’
    I know it’s a picky thing, but editing lends more credibilty. Please don’t be offended!

    I very much enjoy reading your blogs. I was a bit disconcerted, however, when I read that Annmarie made a face scrub from Dead Sea salt.
    I believe it may have been in one of Dr. Marc Sircus’ writings where I read that the salt from both the Great Salt Lake in Utah, and the Dead Sea have high levels of mercury. Just a heads-up in case someone else should mention it, or if you would like to research it more for yourselves.

    Thank you for sharing your lives with others!
    Cheryl

    • Kevin Gianni Kevin Gianni says:

      Hey Cheryl, thanks for your comments here!

      Due to your specific concerns we have reached out and tested this product for mercury. First, we spoke to our source of the clay about this issue and they assured us there was no mercury in it. We trusted them, but also wanted to confirm it for ourselves, so we had the product tested for mercury as well. Our initial tests showed no detectable levels at all, so we are confident that this product does not contain mercury at any level.

      While Dr. Sircus is correct in the level of mercury in the air around these areas – at least in our case – our clay is from a clean area / source and does not show any sign of mercury contamination. I hope this is enough to convince you to try the product, I know it’s allowed us to use it with even more confidence! :-)

      Much Love!
      Annmarie

  2. Gail says:

    Yum!
    I could live on salad alone..

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