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
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.
About Frank Giglio
Frank 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!
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