Asian Noodle ‘Stir Fry’ – A Raw Food Dish from Chef Judita Wignall

Makes Four Servings

Soak time: 30 minutes
Prep time: 25 minutes; warming time 1 hour (optional)

For a ‘stir fry’ this is incredibly light, yet still filling, and a favorite among my friends because of its wonderful array of Asian flavors.

Noodles

• 1 package (12 ounces) kelp noodles
• juice of one small lemon
• 1/2 cup arame, soaked 5 minutes
• 2 cups packed baby spinach
• 2 cups shredded napa cabbage
• 1 cup thinly sliced shitake mushrooms
• 1/2 cup bean sprouts
• 2 scallions, green and white parts thinly sliced
• 1 large carrot, julienned
• 1 tablespoon black sesame seeds
• 1/4 cup almonds, chopped

Loosen and rinse kelp noodles. Place in a medium size bowl and cover with water. Add the lemon juice and allow to soak for at least 30 minutes. This will soften the noodles.

Rinse and drain well and transfer to a large bowl.

Add soaked arame, spinach, cabbage, mushrooms, bean sprouts, scallions, carrot and sesame seeds and toss.

Sauce

• 1/3 cup tamari
• 3 tablespoons palm sugar
• 1 tablespoon grated ginger
• 1 tablespoon toasted sesame oil
• 1 teaspoon sea salt
• 1 clove garlic, crushed or finely minced
• 1/2 teaspoon crushed red pepper

To make the sauce, combine tamari, palm sugar, ginger, sesame oil, garlic and crushed red pepper in a blender. Pour sauce over noodles and toss.

Let sit for one hour to allow flavors to mingle. You may even place them in your dehydrator for one hour at 145 degrees for a warm noodle dish.

Top each serving with chopped almonds.

Will keep for one day in the refrigerator.

Note: Kelp noodles are what remains when the outer skin of kelp is removed. They are indeed raw and make a great alternative to flour noodles. They’re neutral tasting and will take on whatever flavor or sauce you dress them in.

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About Judita Wignall

Judita is a Certified Associate Chef and Instructor from the Living Light Culinary Institute in Fort Bragg, CA as well as a Certified Benefits of Raw Food Nutrition Educator. She has been passionate about raw foods and nutrition for the past four years. This came as a result of health issues that made her take a reassessment of her diet and lifestyle. As a model, actress and musician, she has to credit raw foods for helping her reach an incredible state of health as well as helping her keep my weight down, energy up and her skin clear.

In addition to teaching raw food classes, she is currently acting and modeling in Los Angeles and New York City and recording with her band the Scouts of St. Sebastian. Her book, Going Raw: Everything You Need To Start Your Own Raw Food Diet & Lifestyle Revolution At Home by Quarry Books is available through Amazon and at most major bookstores throughout the US, Canada and UK.

To get your copy today, click here!

To read more about Judita, sign up for her newsletter, or hire her as your personal health coach, visit rawjudita.virb.com.

To become her fan on facebook, click here!

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!

We’ve had a great time with Frederic and Veronica and have spent hours discussing raw food nutrition, errors, positives, mistakes, benefits and also NON raw food talk.

Today, Frederic continues on with our discussion on raw food mistakes and the ideal diet.

Take a look…

Your question(s) of the day: Have you ever been on a juice fast AND/OR how are you doing on the Raw Food Challenge?

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

If you want more information about Frederic Patenaude, please click here: http://www.fredericpatenaude.com/blog

Live Awesome!
Kev

So this week, I’m going to spend my time answering them! Included in today’s episode are these questions…

What is an alternative raw food breakfast ideas, how do I find a good practitioner, what causes a leg cramp and what to do when you get one, and finally some more questions about vitamin b12 and if it is bio-available in wheatgrass and spirulina.

Let’s rock…

Your question of the day: What question do you have for us?

Click here, scroll down to the bottom of the page and ask your question now!

Live Awesome!
Kevin