Table Of Contents:

PAGE:2-Table of Contents3-Introduction4-LIQUID NUTRITION-Zesty Tumeric Tonic5-Cinnamon Apple Smacker, Beet-Ginger Zinger, Coconut “Champagne”6-BREAKFAST ENGAGEMENTS-Chai Chia Porridge, Sweet+Smokey Chocolate Mousse7-Fermented Coconut Water8-SAVORY SENSATIONS-Thai coconut soup w/ mango salsa, 9-Zucchini Pasta, Tomato Sauce, Hemp Pesto 10-Exotic Mushroom Cakes w/ Oyster Cream Sauce11-Savory Stuffed Veggies12-Lemony Cream Sauce13-SWEET TREATS-Spiced Maca Balls, No Bake Pecan Brownies, 14-Cranberry-Fig Bars

2

Alive From the Bali

For the months of October + November, I was asked to be the executive chef for the Radiantly Alive yoga teacher training. This 4 week training was held in the heart of

Ubud, up amongst the rice patties at the Anahata Resort. 70 people would be receiving 3 meals a day plus 2 juices all which were created with raw, local, organic, and wild

foods. A vegan based menu featured some of Bali’s local ingredients, from exotic fruits like mangosteen, passion fruit, and papaya, to paku(local fern), long beans, and

water spinach.

Featured in this sampler are some of my favorite recipes that helped nourish and energize a group of yogi’s who

were enrolled in an intense 30 day training.

Bali was the perfect setting to offer a yoga training fueled by raw food. The abundance of fresh and organic fruits

and vegetables made the creative process and easy one and offered viable and nutrient dense meals.

May these recipes be a beneficial addition to your current lifestyle.

With Gratitude,Chef Franky G

3

Healing Liquid Nutrition

Zesty Tumeric TonicThis drink is the detox special. Juiced ginger and tumeric supply powerful healing properties that will naturally help combat inflamation as well as aid the digestive system. The coconut water and the lime juice help hydrate the cells while the sea salt mineralizes the body. A touch of sweetener rounds out all the flavors.

1 quart/liter fresh coconut water or pure water3 Tbsp ginger juice2 Tbsp tumeric juice1/4 cup fresh lime juicehoney or stevia to tastepinch of sea salt

Juice the lemon, tumeric, and ginger thn stir into the water. Sweeten to taste and add a touch of sea salt. If a juicer is unavailable, you can blend the ginger and tumeric in a blender with a touch of water then strain.

4

Cinnamon Apple SmackerAs a New Englander, I just love the combination of apples and cinnamon. When fall rolls around, I continually combine these two ingredients in many of my dishes, both sweet and savory. Adding celery to the mix balances out the sugars and gives us an alkalizing boost as well as a delivery of natural sodium. Cinnamon, can be great for balancing out the blood sugar and for that reason, has been seen as a powerful herb amongst diabetics.

2-3 large apples (preferably granny smith), Enough to make 12-14 ounces of juice4 stalks celery1/4 teaspoon ground cinnamona touch of lemon juice (optional)

Run the apples and celery thru a juicer then stir in the cinnamon. Add the lemon is desired and enjoy.

Beet-Ginger ZingerI am a huge fan of beets and enjoy beet juice just about as much as I like eating them whole. Beets are great for the blood and envoke a sense of passion and desire. 2 large beets, Enough to make 12-14 ounces of juice1 large nub of fresh ginger1 handful of parsley1 lime, peel the green skin off, but keep the rind!

Run the above ingredients thru a juicer and sip with love ones.

Coconut “Champagne”1 quart to 1 gallon fresh coconut water1 probiotic capsule

Warm the coconut water to just about 90 degrees F. Stir in the probiotic then allow the water to sit at room temperature for 24 hours. The end result should yield a slightly “cloudy” liquid with a fermenty champagne like taste. Keep stored in the fridge. Once your “champagne” is complete, you can then blend in your favorite spices or fruits and turn this into an outstanding drink.

5

Breakfast EngagementsChai Spiced Chia PorridgeChia is a true endurance food and comes with an lengthy history of time tested proof that one can be nourished and sustained on this tiny seed. A complete protein, chia is also super hydrating and an energizing food. Chia is also super easy to digest and makes it ideal for those with comprimised digestion. This recipe offers a tasty way to turn breakfast into a fun way to energize yourself for the day.

2 Tbsp chia seeds1/2-1 cup fresh nut milk or water1 Tbsp Frank’s Finest Chai Blend2 Tbsp goji berries1/4 cup shredded coconutsweetener to taste (soaked and blended dates, honey, or stevia)pinch sea salt

Whisk together the chia and milk/water and allow to thicken. Once the chia reaches desired consistency, stir in the remaining ingredients and sweeten to taste. Topped with your favorite nuts or seeds for a richer meal.

Sweet and Smokey Chocolate MousseChocolate mousse for breakfast? Yeah thats right! Avocado offers valuable fats and nutrients and allows us to truly eat for beauty. Paired with chocolate and an array of spices, one can not have a difficult day after enjoying this meal.

3 ripe avocados½ cup freshly made nutmilk¼ cup cacao powder2 Tbsp mesquite meal1 Tbsp lucuma powder (optional)1 tsp cinnamon powder1 whole nutmeg (about half freshly grated)¼ tsp vanilla powder or extract½ cup raisins or dates (for sugar free version, use stevia leaf)pinch of sea salt

Process all ingredients in a food processor until very smooth. Sweeten to taste, chill and enjoy!!

6

Fermented Coconut YogurtThe addition of fermented foods is essential for building a healthy gut and upgrading the available nutrients found in our frutis and vegetables. For those of you looking to omit dairy products, this recipe helps to recreate the tastes and textures of yogurt.

2-3 fresh Thai Young or Green coconuts, opened, water and meat reserved1 tsp vanilla powder2 capsules powdered probiotics

In a blender add the coconut meat and vanilla powder. Using as little coconut water as possible, blend until meat is very creamy and as thick as possible. Stir in the probiotics and transfer mixture into a wide bowl. Cover with a fine mesh cloth or towel and allow to sit in warm spot, preferably over a dehydrator for 3-8 hours. The yogurt will begin to expand and bubble. This will happen slower or faster, depending on the temperature of the room the blended coconut meat is in.

Once the mixture has fermented, you can place in a cooler, and use just as you would yogurt.

7

Savory SensationsThai Coconut Soup w/ Mango SalsaFor those of you on a vegan diet, coconuts supply a rich and very valuable source of saturated fats. These fats help distribute hormones throughout the body as well as aid in proper brain function. This soup offers an array of flavors that explode when topped with the salsa.

1.5 cups coconut water1 cup coconut meat1 handful of shiitake mushrooms (about 5-6), julliene1.5 Tbsp olive oiljuice of 3 limes, about 1/4 cup1 clove garlic1 T grated ginger1 small chili (optional)sea salt as desired

In a small bowl, season the shiitake mushrooms with sea salt and black pepper and drizzle with olive oil. Allow to marinate and soften.

Add the remaining ingredients to a blender and blend on high until smooth and creamy.

Mango Salsa-2 large ripe mangoes, medium diced1 shallot, minced1/4 cup cilantro, roughly choppedjuice and zest of 1 lime1 red chili, more if you dare!!

Gently toss the above ingredients, and allow to marinate in its own juices, for atleast 20 minutes.

Ladel soup into a bowl, add:mung bean sproutsjuilliene of carrotmarinated shiitake mushroomstop with salsagarnish with sliced green onion+chiffinade of thai basil

8

Tomato Topped Zuchinni PastaSimple in its procedure, but when using fresh and high quality ingredients this dish is truly a magical meal.

1 large zucchini-Spirulized1/4 cup kalamata olives, roughly chopped2 Tbsp fresh basil-chiffinade

Tomato Sauce1/2 cup sundried tomato1 red bell pepper1 cup fresh tomatoes1-2 garlic cloves1/4 tsp freshly cracked black peppersea salt, to taste

Place all the ingredients into a high speed blender and blend until smooth and creamy. Season with sea salt.

Toss the zucchini, olives, and basil with the tomato sauce. Serve immedietly and enjoy.

Top with pesto for added richness.

OPTIONAL SIDES-Enjoy with thinly sliced fennel tossed with walnuts, orange slices and a touch of olive oil and sea salt

Hemp Seed Pesto¼ cup olive oil1 Tbsp lemon juice1/2 cup hemp seeds3 clove garlic1 Tbsp chick pea miso (South River Miso)2 cups packed fresh basil leaves 1 tsp sea salt

Place all the ingredients into a food processor and blend into a smooth puree. If the mixture is too thick, blend in a touch of pure water

9

Double Mushroom Cakes with Creamy Mushroom SauceThis is a decadant meal, that delivers rich and bold flavors. Enjoy as a sandwhich or create the optional sides for a gala event.

1 cup fresh mushrooms (button, portobello, oyster, chicken of the woods), roughly chopped 1 clove garlic 1.5 cups zucchini, diced small (about 1 large zucchini)1.5 cups onion, diced small (about 1 large onion)1.5 cups celery, diced small (about 3-4 stalks)1.5 cups cashews 2 Tbsp lemon juice1⁄2 cup red bell pepper, diced small 1 Tbsp kelp powder 1⁄4 cup chia seed, ground 1 tsp chipotle powder1 tsp sea salt, more as desired

In a food processor, puree mushrooms, garlic and half of the onions, celery, and bell peppers. Place in a mixing bowl. Now, in food processor, roughly chop the cashews. (They should remain in small pieces). Add cashews to the bowl with the veggies and stir in the remaining ingredients. Form into desired sized cakes. Ice cream scoops work great to keep the sizes uniform. For a larger meal, measure 1⁄2 cup cakes. Dehydrate for 8-12 hours. Cakes should be slightly crisp on the outside, and soft in the inside.

Oyster Mushroom Cream Sauce

2 cups oyster mushrooms, cleaned and chopped into small pieces1 Tbsp tamariPlace the mushrooms in a bowl, pour in the tamari and coat evenly. Allow the mushrooms to mairnate for 30 minutes to 1 hour. Before adding to the sauce, strain off any excess liquids that have accumulated.1 cup cashews1 Tbsp lemon juicesea salt, to tastepure water, as needed1 Tbsp, fresh thyme, chopped

In a high speed blender, blend the cashews lemon juice, and sea salt with 1/2 cup of water. Blend until a thick and creamy consistency is reached, using more water if needed to do so. Once seasoned, fold in the chopped thyme and the stir int he marianted and strained mushrooms.

Enjoy with a big baby spinach salad tossed with a touch of lemon, olive oil, and sliced bell peppers.

10

Savory Stuffed Veggies These stuffing like filled veggies are flavorful and satisfying without being to heavy on the body. Have fun with this and choose a wide variety of vegetables to fill including romaine leaves or radichio.

Vegetables to stuff:bell pepper-remove stem and seeds cucumber, cut cucumber lengthwise, remove seedsroma tomatoes, cut in half, remove seeds and pulp

1 cup almonds, soaked for 6-8 hours, strained and rinsed well1 cup hemp seeds 1 large red bell pepper, diced small2-3 shallots, roughly chopped2 cloves garlic2 celery stalks, diced small1/2 cup sundried tomatoes, soaked until soft-20 minutes1/4 cup olive oil2-4 Tbsp lemon juice1/2 cup fresh chopped parsley2 Tbsp fresh chopped thyme1 tsp chipotle powder

Process the almonds into a coarse meal and put into large mixing bowl. Process the hemp seeds just until broken up then add to the almonds. Process the sundried tomatoes until well blended then add to the mixture along with the finely chopped vegetables and herbs. Dress with olive oil and lemon juice, then season to taste with sea salt and freshly cracked black pepper. The mixture should be crumbly and moist. Once desired flavor is reached, stuff into the selected vegetables and serve with lemony cashew sauce.

11

Lemony Cashew Sauce 1 cup cashews1/4 cup lemon juice plus zest of 1 lemonsea salt to taste2 tsp freshly cracked black pepper1 Tbsp rosemary, chopped fine1/2-1 cup of pure water, as needed

Place the cashews, 1/2 cup of water, and lemon juice into a blender and with the tamper, blend on high until smooth and creamy. Add more water until you reach the desired consistency. Once reached, season with sea salt, black pepper, and fold in the chopped rosemary and lemon zest.

12

Sweet Treats

Spiced Maca BallsHere’s a fully sustainable, nourishing, and energizing dessert/snack that can help you power up your yoga practice, mountain climbs, or trail runs. Enjoy thoroughly any time of the day!

To a food processor, add:2 cups almonds1 cup shredded coconutpinch sea salt1/2 tsp vanilla1 Tbsp mesquite2 tsp lucuma (optional)1 tsp cinnamon3 Tbsp maca root1/4 cup honey1/8 cup coconut oilBlend until a paste is formed. Roll into a ball, 1 oz, then dip into or drizzle with melted chocolate.Makes roughly 28 1 oz balls

No Bake Pecan BrowniesThis recipe delivers the taste and texture of brownies without having the need to cook them. Using the nibs gives a deep and complex chocolate taste that perfectly merges with the pecans.

4 cups pecans1 cup cacao nibs1/4 cup cacao powder1.5 tsp stevia leaf or 2-3 Tbsp honey if prefered2 Tbsp coconut oil1/8 cup cacao butter, meltedpinch sea salt

Place the pecans and nibs into a food processor and process until broken up into small bits. Add the cacao powder, sea salt and vanilla and pulse to combine. Add the remaining ingredients and blend until mixture begins to stick together and clump up. Remove from processor and form into a Pyrex dish. Place in the fridge for atleast an hour to allow them to set.

Serve as is or top with a puree of fresh strawberries or coconut topping.

13

Cranberry-Fig BarsThis is a fun recipe that can be interchanged with your favorite nut/seeds and dried fruits. Play around with the shapes too, bars, balls, or squares make for great treats any time of the day.

2 cups hazelnuts (preferably soaked, rinsed then dehydrated until crisp)1 cup dried cranberries1 cup figs, cut into small pieces1/4 cup coconut oil2 Tbsp honey1/4 cup shredded coconut3 Tbsp goji berries, roughly chopped1 tsp ground cardamon1/2 tsp ginger powder1 tsp vanilla powderpinch sea salt

Place the nuts and dried fruits into a food processor and blend into small pieces. Slowly drizzle in the coconut oil and honey until the mixture is formable in your hand. Remove from the processor and transfer into a mixing bowl. Stir in the remaining ingredients then form into desired shapes.

14