CHEF PETE GHIONE

Recipes for life

Shrimp and Ginger Brown Rice

Serves 2 People:

½ cup Basmati Brown Rice

2 cups Organic, Low Sodium Chicken Broth

½ teaspoon Chopped Ginger

1 tablespoon Small Diced Red Onions

1 cup Julienne Napa Cabbage

8 oz 31/40 Shrimp, Peeled and Deveined, No Tail

1 teaspoon Finely Chopped Cilantro

Procedure:

Sauté the ginger and onions in 1 Tablespoon of olive oil until the onions are tender.  Add the broth and bring to a boil, keeping the pot covered.  Pour in the brown rice and bring to a boil again, stirring occasionally and keeping the pot covered.  After it boils add the shrimp and cabbage.  Simmer the rice until the broth becomes the same level as the rice and remove from the heat keeping the pot covered so the steam and residual heat will continue to cook the rice.  Add fresh cilantro to finish and serve when the rice is dry and fluffy.  Season with sea salt and black pepper to taste

www.cancercuisine.com

My cooking career started 16 years ago in my hometown of Shelton, CT. I found an artistic connection with food but it took a few years to really develop my style, but passion for cooking was always there. I figured that if I was going to stick with cooking that I was going to go big and there was nothing big in my town.

After two years at New England Culinary Institute, I landed in Las Vegas. Since then, I’ve had quite a wild career. At 26 years old, I was promoted to Executive Chef of the Rio All-Suite Hotel and Casino. I managed 22 Kitchens, 550 Employees and fed 16,000 people a day. In addition, in 2004, I was one of 6 Team Chefs for the first Las Vegas Culinary Olympic team to compete and win a silver medal in Erfurt, Germany.

I took a step back after that to look at how I felt about what I had accomplished, as a result I began to plan a different route in Vegas and in my career. I started working at DragonRidge Country Club. I had a vision to use as many organic ingredients as I could acquire. At the time, I chose organic food because, as a Chef, the flavor and quality is as it was meant to be by nature: pure, clean flavor. At this point, I had not yet realized the tremendous health benefits of organic foods.

I met Dr Simong Youmans of Attitude Health Spa in Las Vegas, NV. She spent many years in emergency medicine and wanted to prevent the illness’ she once treated from ever developing in the first place. Dr. Youmans had patients that needed to eat healthy and knowing I was so invested in organic food, she gave me specific dietary criteria that her patients and fellow country club members needed to improve their health and lose weight. The local news followed two of Dr. Youmans patients that I fed twice a day for 6 weeks. Every Monday they were “Live at 9” showing the city how much weight they were losing, what ended up being a total combined weight loss of over 60lbs in 6 weeks.

The more I looked into the positive and negative health effects of food, the more I was blown away. I couldn’t believe the impact I could have had when I fed 16,000 people a day, but nutrition wasn’t a word used in a casino. Quality was, however nutrition wasn’t. I read and researched, tried new ingredients and different recipes, read and researched more and practiced what I learned. I lost 55 pounds myself without exercise, just by watching what I ate. I turned this idea public when I opened my own restaurant, Ghione’s Go Fresh Kitchen. My goal with the restaurant was to make healthy eating convenient.

My healthy style soon became more specialized when I was hired to cook an anti cancer cuisine for a 3x lung cancer survivor. Richard was 63 when I met him and I started cooking for him about 2 weeks after his 3rd surgery to remove more of his lung after cancer had returned again. He had recovered from his last surgery faster than the other two and a year later on this diet, the results of his follow up have inspired me to share what I do with the world. At 64 years old, he is completely cancer free and his blood work results were better than ever. When you watch the video of his testimony, he will tell you that the only thing he has done different from his first diagnosis until now is change his diet. Food has truly made a difference for him, his family and most of all, me. As I cook today as a Personal Chef for 3 people, including one cancer survivor, I feel fulfilled that what I am doing has made such a positive impact that none of my other experiences can compare. Each day I create and try differ

ent ideas rarely repeating one twice. With all this experience with anti cancer foods, I felt I had to share with other cancer patients, those in recovery, and family members who want to prevent it. I especially need to share it with my mother, in Connecticut and thousands of miles away, who has been battling cancer again for over a year now.

My first plan to share my recipes was to write a book. However, I’m always creating new recipes and developing new ideas, a book is not a practical forum for something that is constantly evolving. Additionally, I wanted to make “using a cookbook” much easier and convenient by including features that allow for searching for recipes by ingredient and automatically generating a grocery list. I also wanted to unite my audience who all share a disease in common. Plus, I wanted to introduce specialist to speak on a passionate subject of their choice and be available to answer questions. To accomplish this, I’ve set up a chat forum within the site. I now can film short cooking videos to demonstrate how the recipes were designed to be produced to help those who need it. Each week new features and content will be added to the site keeping in on the cutting edge. With all these ideas together, I bring you cancercuisine.com and “Recipes for Life”. Now let’s cook and fight cancer!