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

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!

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!

I’ve been drinking this for years and I love it.

It’s green, tangy and spicy all in one.

Check it out…

Your question of the day: What do you like better, lemon or lime?

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Kev’s Favorite Green Juice (From “Juiced! The Healthy Way”)

1 cucumber
3-4 kale leaves
3-4 stalks of celery
1 handful parsley
1/2 lemon
1/2 inch ginger

Instructions: Juice. Easy.

Live Awesome!
Kev

Today’s show, I’ll show you a great tasting juice and use Annmarie’s sister’s Jack LaLanne juicer. That’s right… I’ll show you.

Take a look…

Your question of the day: What is your favorite juice right now?

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Here is the recipe!

South of the Border – (From the Jack LaLanne juicer recipe booklet)

1/4 large red pepper (stem removed)
1 celery stalk
1/2 lime (peeled)
few springs cilantro
1 small apple (stem and seeds removed)

Juice ingredients in order. Stir and Serve.

Jack also suggest to use as a salad dressing by adding a yogurt to it. Coconut yogurt would be yummy! Or to use it as a marinade!

Live Awesome!
Kev

This raw food recipe is a great fall soup that everyone in the family will enjoy.

Take a look…

Your question of the day: What’s your favorite type of garlic (Did you know there were that many kinds)?

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Here’s the raw food recipe:

Sweet Carrot Corn Chowder

2 cups sweet corn
2 1/2 cup coconut water
1/2 Tsp olive oil
2 Tsp fresh thyme
1 small carrot
2 cloves garlic
1 stalk celery
1/3 yellow onion, chopped
Pink Himalayan sea salt to taste

Blend all the ingredients except thyme, salt and 1/3 cup corn until semi smooth. Add the the spices to the blender and pulse for 5 seconds. Cover and set aside at room temperature for 10 – 20 minutes.

Garnish with the rest of the corn and maybe some parsley

I got this recipe from www.gliving.com… thanks guys!!

Live Awesome!
Ann and Kev

In this episode, I’m going to share with you our most recent morning green smoothie. The tulsi is the secret ingredient that is great for regulating stress and mood.

If you drink coffee, you may want to give this powerhouse of a green smoothie a shot!

Take a look…

Your question of the day: What is the weirdest smoothie ingredient you’ve added recently?

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Kev’s Morning Tulsi Green Smoothie

3 pears
1 apple
1 large head of romaine lettuce
1 handful spinach
1/2 yellow beet
3 celery stalks
16-20 oz filtered water
1 tsp Holy Basil (Tulsi)
1 Tbsp hemp seeds
1 Tbsp honey
1/2 tsp vanilla powder

Blend and Enjoy!

If you want to get Holy Basil (Tulsi), hemp seeds or vanilla powder, you can find them in our store… http://store.renegadehealth.com

Live Awesome!
Kev

She thinks this is walnut pate.

I think it’s mock tuna salad.

I think we’ll have to let you guys decide!

At the end of this episode I pose a challenge to all of you out there… if you win, you get a free e-book.

Make sure you watch to figure out what it is…

Your question of the day: What can we put this mock tuna / walnut pate on?

Click here, scroll down to the bottom of the page and leave your comment now!

The Viktoras Kulvinskas 5 Times Fast Contest

Rules: It’s simple… all you have to do is call the number below and say “Viktoras Kulvinskas” 5 times FAST.

When you do, please leave your name and email address (so we know who you are!) and if you are successful, we’ll send you a free copy of our e-book “The Busy Person’s Fitness Solution.”

In order to claim your prize, it must be on the FIRST time! Go ahead and have some fun and call in now!

Here’s that number (Long distance may apply!):

1 (214) 615-6505 ext 4755

Go ahead and do it now

Here’s the recipe: Walnut Pate or Mock Tuna Salad

3 Cups Soaked Walnuts
1/4 Cup Nama Shoyu (Or less, depending on taste)
1-2 Pinches Sea Salt
Cumin to taste
1 Handful of Cilantro
2 Scallions
2 Carrots
2 Celery Stalks

Put all in a food processor and pulse for 20-30 seconds. Serve on anything!

Live Awesome!
Kevin