This recipe comes from a chef who understands nutrition and uses nothing but real food…Check out this raw, enzyme & nutrient rich, fat burning buffalo recipe with Chef Frank Giglio…

This recipe can easily be called a tartar, but to keep this always changing, I thought I would call it a “chop” salad.  I prefer buffalo, free range if possible and of course grass fed.  If buffalo is not try bison, venison, elk or beef.  Enjoy as a spread on your favorite toasted bread or cracker. 

Ingredients 

6-8 oz lean buffalo steak (tenderloin, loin, ribeye, etc…) 

1 clove garlic, minced 

2T minced shallot 

2T olive oil 

1T fresh rosemary 

2t fresh cracked black pepper 

Splash fresh lemon juice 

To Taste-crystal salt 

Garnish  

Thin sliced sweet potato, marinated in crystal salt and olive oil 

1 quail egg yolk (optional) 

lightly sauteed fiddleheads (optional) 

Procedure

Chop steak into smaller pieces.  Add remaining ingredients, chop well to 

incorporate and infuse flavors.  This process may take a few minutes.  Be sure

to continue until the meat is uniform in size.  Season with salt, add lemon. 

To serve, lay a pinwheel of sweet potato slices in the center of a plate.  Scoop 

steak mixture into a ring mold.  Press in, remove ring mold.  Place egg yolk or 

fiddleheads on top of the steak.  Sprinkle with additional fresh chopped

rosemary.  

Enjoy! 

Frank Giglio is a classically trained chef from the New England Culinary Institute in Montpelier, VT and is a certified Holistic Health Coach from The Institute for Integrative Nutrition in NYC.  Since the age of 15, Frank has fully emersed himself into the culinary world.  Frank’s experience is a culmination of a working throughout the country from remote lodges in Alaska, the high desert of Arizona, as well as Colorado and Boston.  Last year, travels outside of the US brought Frank to Canada as well as Ireland where he taught a series of raw food based workshops in Wiklow and Sligo counties..

Frank’s major focus on cooking is directly related to his physical location.   Keeping it fresh and local are 2 concepts that he holds strong to his heart.  Simple preparations combined with local bounties, makes for an amazingly wonderful feast.  He has found that working with ingredients during their peak season, allows for maximum flavor and freshness and also gives him something to look forward to!

With a strong devotion to the ancient wisdom of herbs and alchemy, Frank has taken his food to another level by infusing herbs and wild crafted foods into his daily creation.  Without any formal background in herbalism, intuition has guided him to allow the plants to speak to him. In return he has found his health reach new heights…

Feeling the need to move to a location that can best contribute to his ever expanding health quest, Frank has recently relocated to North Conway, New Hampshire where he serves as executive chef at Katrina’s Organic Market.  Frank is also assisting to help formulate new flavors for Aphrodite’s Love Chocolate, a new raw chocolate company that has most recently been launched.

http://www.aphroditeslovechocolate.com/

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!”  Frank add,  ”Running long distances is a great way to not only find optimal health, but to dig dip inside and see what you have!” You can also find him deep in the forest, on the hunt for chaga mushrooms and other fine delectables that nature always provides.

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What is REAL FOOD anyway?

REAL food is:

Whole, NOT processed

Local & Seasonal

Does not come from a box!

Is what it says it is (chicken is chicken, eggs are eggs, nuts are nuts etc. berries are berries, broccoli is broccoli)

My good friend and Natural Foods Chef, Donna Sonkin created this delicious and informative class to teach you how EASY it is to cook with REAL food and make it FUN!

The morning of the workshop, Donna shops the farmers market for the ingredients so everything is FRESH and LOCAL.

Discover how EASY it is to make this full meal (including a yummy dessert) and receive great handouts with all of the recipes so you can try this at home!

Then the best part –> we EAT!

There are only 8 spots left for this class and it’s filling up fast!

Since its on my blog, it will sell out! Get your tickets now!
Monday, September 21st

6:30- 8:30 PM

Upper East Side, NYC (RSVP for location)

$45 in advance $55 at the door.
Click HERE for more details, then scroll down for Paypal link to purchase

You must COME HUNGRY!!!!!!!

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So, clearly not everyone has the time to roast a chicken…
but places like Bouley Bakery or Dean and Deluca (here in NYC) do a good job at that for you, and the chickens are free range and/or organic!

Place like Whole Foods and Citarella also offer roast chickens that are pretty tasty if not totally ethically farmed and raised.

Anyway, pre-roasted chicken is an incredibly versatile protein that is crazy delicious. Here is one of my favorite ways to get my fill of this yummy bird.

Chicken Tarragon Salad with Olive Oil
Serves 2 to 4.

½ small head frisée lettuce (this is mostly for presentation, but it’s pretty tasty stuff)
½ whole roast chicken, (or for carb types, 2 breasts)
¼ cup dark raisins (I like the big and plump Monukka raisins)
2 tbsp lightly toasted pinenuts
1 ½ tbsp chopped fresh tarragon
1 medium shallot, minced
olive oil
dash of Dijon mustard (optional, but I like the acidity)
Celtic sea salt
freshly ground black pepper

Pick the leaves from the frisée and cut into pieces, if necessary. Set aside.
Remove the skin from the meat. In a large bowl, shred the meat into bite size pieces with your hands
(works better than a fork).
Add the raisins, pine nuts, tarragon and shallot to the meat and mix (again, with your hands!) to combine.
Add as much olive oil, bit by bit, combining thoroughly after each addition, until you reach the desired
moisture of your salad.
Add mustard, if desired.
Season with sea salt and pepper, to taste.
To serve the salad, lay the frisée on serving plates and top with salad.

This awesome free range chicken recipe comes from one of my newest and most inspired, incredibly intelligent and soon to be world famous organic foods chef Julia Kouyoumdjian.

Julia came to me after following a raw foods vegan diet. Like many of my clients, she fell for this trendy fantasy that vegan raw foods will save the planet and is the optimal diet for all humanity. This diet, which does not exist in nature, wreaked havoc on her body and brain chemistry as did all my other clients who followed this.

Now, I’m not a raw foods vegan hater, don’t get me wrong. I was a  vegetarian for 18 years and my closest friends are vegan or vegetarian, but…

After discovering her genetic requirements for food, we found out that she is, in fact, a protein type (her body works better on darker meats and less carbs), so she started eating accordingly, is now getting amazing results and feels better than ever!

‘Life in all its fullness is Mother Nature obeyed.’ Weston A Price

Remember my #1 Law of Real Nutrition: You Are Unique! What works for one person, will not work for another and may be harmful to a third person.

Anyone pushing a ‘diet for all’ people, whether its raw food vegan, Atkins, jenny Craig, my personal favorite Weight Watchers or ANY plan, is either lying to you, overly zealous or simply has no clue.

Since we are on this topic of nutriton laws, here is my #2 Law of Nutrition: Calories In = Calories Out is an outdated, oversimplified mathematical equation that simply doesn’t make sense and does not deliver awesome results. It might be sufficient for lab technicians or scientists who don’t operate in the real world or journalists in mainstream media, but it won’t help you live an awesome life of true health, vitality,  longevity! Even the Huffington Post promoted this idiot idea recently.

Real health and wellness requires first, that you can think for yourself and not believe most of that which is published in mainstream media.

Secondly, you need fresh, high quality, nutrient dense whole food which is naturally raised, organic produce and grass fed animals & eggs. Raw dairy for some, but not for all. Drink nothing but water.

These are foods that you find in nature that have sustained the healthiest cultures on the planet and have brought the human race pretty far throughout history. Don’t fall for the marketing hype promoting ‘one size fits all’ diets (whether from mainstream or alternative sources), engineered foods or formulas that come from a lab.

You are unique. Don’t let anyone tell you different.

You are much more than a mathematical equation. Don’t fall for it.

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Here is a fast and east broccoli recipe that is ultra delicious, super easy to make, nutrient dense, makes enough for 2-3 meals and will help you improve your HEALTH, VITALITY and BURN FAT….

All ingredients are organic and both butter and cream are from grass fed cows..and NO, eating FAT does not make you FAT

Broccoli Souffle

3 large stalks broccoli, steamed and cut up into many small pieces

3/4 cup heavy cream

1/2 stick butter

1 tbs Celtic Sea Salt

1 tbs pepper

1 tbs garlic

Rinse and steam broccoli, including stems and heads

Place in blender and puree until smooth – may need to add a little water to get it going

If you do this right away after steaming, it should be warm enough when done…but if not, you can melt the butter in a pot while blending and place the puree in it to warm it up.

DO NOT cook this, but gently warm it up.

This quick, easy, creative and delicious way to get more veggies in came from culinary artist and co-author of the Healthy Urban Kitchen Cookbook Jaime Larose.

She whipped this up in just a few minutes. It makes enough for 2-3 meals so you can store whatever is left over in a glass or stainless steel container in the fridge and use it for the next 2-3 lunch or dinners to compliment your protein entree.

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