Escarole, Endive and Romaine with Strawberries, Heirloom Tomatoes and Murcott Mandarins in a Coconut-Mango dressing.

With the onset of Spring (La Pimavera) I was inspired to take on committing to a 100% raw vegan diet for one full year to cleanse, regenerate and see what amazing possibilities this food program could create in my life.  At the same time I am also looking at a way to simplify my diet and am following a low-fat raw vegan diet that is very similar to Dr. Douglas Graham’ “80-10-10” used extensively by vegan athletes with amazing results.  The 80-10-10 program is 80% carbohydrates (which translates to fruit in a raw vegan context), 10% protein (leafy green vegetables) and 10% fats (avocados, olives, nuts and seeds).  So far I am very inspired by how I feel and the new ideas this new paradigm creates for me as a chef!

Salad:  Wash and chop an interesting mix of salad greens.  In this recipe I used escarole, curly endive and romaine lettuce but feel free to add in your favorites:  spinach, radicchio, frisee, dandelion greens…the more exotic the better!