You can know find me here….

www.frankgiglio.com

I am finding myself in need of change..

With the unfolding of life and yet another change of physical location, I have decided to take a break from the blog and the cyber world so that I can give more of myself to myself. 

With a deeper focus on ultra running, sports nutrition, and high intensity training, I am looking to spend time documenting my experiences.  I look forward to sharing the results in the next few months…

As of today, I will no longer update this blog, but will keep it available until my new website is complete.  Thank YOU for all of your support and I look forward to sharing all that I have been working on.

Please feel free to contact me at franksfinest@gmail.com

Here is a great recipe that I created last week during a prep class.  The use of shredded coconut over Thai young coconuts makes for a lighter and more fresh tasting soup..

Thai Vibe Coconut Soup

4 cups water

2 cups coconut flakes

Blend on high, 45 seconds, strain, add mylk back to blender

add:

2T ginger, grated

1 clove garlic

1 small fresh chili or pinch of cayenne

1 lime, juiced

1T ume plum vinegar

Blend on high for 45 seconds

In individual bowls, add:

shredded cabbage, bell peppers, carrots, green onion

Pour soup over veggies, garnish with black sesame seeds, and chopped cilantro

Enjoy!!

I am thrilled to have been asked to work along side David Wolfe as he makes his first appearance at Kripalu Yoga Center in Western Mass.  The event will take place on the weekend of April 18-19th.  David’s new book Superfoods, is about to be released by Random House publishing in late April…

David will cover the following topics:

Learn how to

• Add the top 10 superfoods to your diet for a radical health transformation
• Deal with health issues related to inflammation, chronic pain, acid reflux, and candida
• Create healthy superfood smoothie recipes and amazing chocolate drinks
• Increase your energy, improve digestion, and recharge your immune system
• Need less sleep and develop a sense of well-being
• Rejuvenate your mind, body, and spirit.

Click HERE for more details

I am excited to get on the phone with my friends Sarah Maria, Cosmo Means, and Daniel Vitalis, and talk about the raw food family out in BC..

The show is run by the lovely Laura FOx and will air live this Wednesday at 10pm eastern..

Click HERE for more info…

What an amazing week!!  I am still feeling high from my trip to North Conway, NH.  An action packed time in the White’s saw me creating an all raw dinner Friday night followed by 2 workshops on Saturday and Sunday.  Besides the time in the kitchen, I was able to get some much needed time close to nature.  I would spend most nights in a small log cabin tucked away on 70 + acres of land.  Showering in fresh spring water, and heating the home via a wood burning stove got me to realize just how much I need to be closer to nature..  

Since my days in Telluride, Co. I feel like I have let go of my true passions for the outdoors.  I love the wild, and I love living as close to nature as possible.  It is in my blood and it feels so right to be in a community that revolves around the outdoors.  Getting a chance to spend time in North Conway has brought back a lot of those good feelings so I am grateful for the experience and motivated to get outdoors more often.  This morning I woke up to a cool 14 degrees, but I ventured out without socks or a jacket and felt invigorated as oppose to freezing cold..  It is like I needed that chill to warm up my soul..

So what’s in store for me now??? 

I have just learned that I will be unable to head back to Canada for at least 3 months..  So I have to devise a plan, which may look like me heading back up north to work with Katrina’s Market..  I am happy to be in flow and work where it feels right..

Here are a few recipes that were featured this weekend..  Enjoy!

Squash and Miso Soup

4 cups warm water

1 cup butternut sqaush, peeled, cut into chunks

1 piece kelp, soaked 15 minutes or 2t kelp powder

1 clove garlic

1T coconut oil

5 brazil nuts

4T miso paste

1t cayenne

Place all ingredients into a high powered blender.  On high, blend for 1-2 minutes or until a smooth consistency is reached.  Garnish with fresh sprouts and enjoy!

High Vibe Curry Sauce

2 cups, cashews, soaked 1-2 hours

1/4 cup sesame seeds, soaked 1-2 hours

juice of 1/2 lemon

1.5T curry powder

Crystal or Celtic sea salt to taste

1/2 cup water, more as needed

Blend until creamy and smooth.  Pour over chopped veggies.  Place in dehydrator for 1 hour at *145.  Serve immedietly

Hello Folks!

The new version of Raw For All is finally completed and ready to sell.  Click HERE to purchase!

On Friday, I leave the comforts of the Pacific North West and head to a snow covered winter wonderland that is New England.

 I am really excited to catch up with friends, see my new nephew, and embrace winter.

Although I will be east for close to 3 weeks,  a large portion of that time will be spent in Rhode Island and  North Conway, NH.

The next few weeks a filled with many raw related events, so if you are in the area, please come say hello!

Chocolate for Charity

Sunday, March 8th 8pm-1am Kush Lounge, NYC

Click Here for more details

If anybody is interested, a group will be heading to Caravan of Dreams for dinner before the event.  Contact me if interested.

Raw Food Prep Class

Thursday, March 12th 6pm Catch a Healthy Habit Cafe

Delectable Dinners with tastings and recipes.  Contact Glen @  catchahealthyhabit@yahoo.com

Potluck and Lecture

Saturday, March 14th 2pm Narragansett, RI

Lecture will be given by Living Stone, and is sure to inspire! Click Here for more info

Raw Food Prep Class

Sunday, March 15th 12-3pm Matunuck, RI

My mini workshop will focus on warming foods, herbs, spice mixtures, and fermented foods.

For more info on the 2 Rhode Island events contact Gina at  ourlittlesprouts@gmail.com

Raw in New Hampshire

From the 16th-22nd of March I will be working at Katrina’s Organic Market in North Conway, New Hampshire.  On Monday-Thursday i will be offering private chef services to those interested in learning about the lifestyle or wanting formal food preparation lessons.  

Dinner in the Raw

Friday, March 20th, 7-9:30 Katrina’s Organic Market $45 per person

Spiced Butternut Squash Soup 

Seasonal Greens  

spiced pecans  

pomegranate vinaigrette 

Herbed Cheeze Tarlet 

marinated mushrooms and kale 

 sundried tomato cream 

Seasonal Fruit Pie

For more info contact Katrina @ naturesmarketnh@yahoo.com

Warming up To Raw Foods

Saturday, March 21st 3-6pm Katrina’s Organic Market

Everyday Raw

Sunday, March 22nd 3-6pm Katrina’s Organic Market

Both classes will offer many tastings as well as handout of the recipes demoed.  I will also be offering my new cookbook Raw For All.

For any info on the classes contact me @ franksfinest@gmail.com of Katrina @ naturesmarketnh@yahoo.com

“Your daily life is your temple and your religion. When you enter into it take with you your all.”

Kahlil Gibran quote

Check me out on Rawkin Radio as I chat with Revvell about chef life, training, and raw foods.

Click Here

Just thought  I would share the fact that I love tea..  :)

Cold damp days in the Pacific North West are made so much more delightful when a constant brew of herbal is on the stove.

Over the last week I have been steadily sipping:

-pau d arco

-cat’s claw

-freshly harvested dandelion root

-cinnamon

-clove

-cardamon

-astragalus

-fresh ginger root

This decoction is brewed all day on the lowest possible setting.  Stir in a little honey, get under a blanket, and sip slowly!  AHHHHHH

Check out the link to the right for amazing organically grown herbs!!