Kefi Life

By Kiki ValeAlternative Health Health & Fitness Education Arts Self-Improvement Food

Kefi Life episodes

March 25, 2021 4. Victory Over Self!
4. Victory Over Self!
The Greek goddess NIKE - emulates victory!
Today's Lexi:
νικᾶν - nikan - nike
This week’s LEXI applies the symbolism to be victorious over one’s self.
In today's episode:
Meet Jennifer Del Giudice, Owner & Founder of the Wellness Studio LUXXE HONOR in the western suburbs of Chicago. This goddess in her own right stopped by the KefiL!fe headquarters for a delightful chat about her plans spread the joy of wellness nationally with her studio and natural products. Jennifer sheds light on the importance of decreasing stress on a deeper level and how to avoid toxins on your body.
Today's Ola Kala Moment:
It's allergy season: during the Ola Kala moment you’ll discover which essential oil will alleviate the congestion.

16 min
March 18, 20213. Health - Fitting Out!
3. Health - Fitting Out!
What is Fitting Out and why does it make a difference in your health and well-being? Nature and birds teach us something, and so does Zemach Zohar, a former Israeli sergeant, as he advises us to escape the matrix. Also, use the Circle of Life tool as a way to determine your satisfaction with your overall life and wellness. Part of wellness, eating the rainbow, obviously. Check out my Godmother-Myrtia’s Marinated Vegetables – Lahanika Marinated recipe, it’s delightful and robust.

Nouna’s MARINATED VEGETABLES
Lahanika Marinata
The French call these bite-sized marinated vegetable appetizers, “Legumes a la Greque”.
MARINADE:
6 cups water
1/2 cup dry white wine
1 cup olive oil
1 cup fresh lemon juice (approximately 4 lemons)
10 sprigs parsley
1 stalk celery with leaves
1/2 teaspoon fennel seed
2 cloves garlic, chopped
2 sprigs fresh thyme
2 teaspoons salt
10 peppercorns, cracked
10 coriander seeds, crushed
VEGETABLES:
2 pounds - a combination of any of the following:
small boiling onions of uniform size (1-inch in diameter), peeled and left whole (or frozen boiling onions, defrosted)
tender young green beans, trimmed but left whole
trimmed artichoke hearts, quartered (or frozen artichoke hearts, thawed)
small carrots, peeled and cut length-wise into sticks
small zucchini or yellow crookneck squash (6-inches long), sliced in 1-inch widths (if small squash are not available, half a larger squash length-wise and slice each half into 1-inch widths)
small green, red or yellow peppers, seeded and cut length-wise into 1/2-inch strips
celery stalks of uniform size, peeled and sliced into 1-inch widths
cauliflower florets, cut into bite-size pieces
broccoli florets, cut into bite-size pieces
small whole mushrooms of uniform size (1-inch in diameter)
GARNISH:
1 bunch red leaf lettuce
1/4 cup chopped fresh parsley
DIRECTIONS:
Yield: 10 appetizer servings or 6 salad servings
Combine marinade ingredients in a large pot and bring to a boil. Lower temperature and simmer for 1 hour.
Strain marinade into another pan, discarding herbs and seasonings. Return marinade to pot and bring to a boil.
Add onions and when marinade returns to a boil, lower heat to simmer, cover pot, and cook onions until tender but not falling apart (15 to 20 minutes). Using a slotted spoon, transfer onions to a large container with a tight fitting cover.
Raise heat and bring marinade back to a boil. Add green beans and when marinade returns to a boil, lower heat to simmer, cover pot, and cook beans until tender but still crisp (20 minutes). Transfer beans to container with onions.
Continue in this manner with remaining vegetables, never cooking more than one vegetable at a time. The following chart gives the cooking time for each remaining vegetable.
Artichokes: 10 to 15 minutes, depending on size
Carrots: 10 minutes
Zucchini and yellow squash: 5 minutes
Peppers: 5 minutes
Celery: 5 minutes
Cauliflower: 5 minutes
Broccoli: 3 minutes
Mushrooms: 3 minutes
When all the vegetables have been cooked, set marinade aside and cool to room temperature. Pour cooled marinade over vegetables, seal container with a tight fitting cover, and refrigerate vegetables for 12 hours or overnight.
To serve, lay a bed of lettuce leaves on a large serving platter. Drain vegetables in a colander (reserving marinade for storing leftovers) and arrange pieces attractively over lettuce. Moisten vegetables with a little reserved marinade and garnish with chopped parsley.
NOTE:
Leftover vegetables will keep for several days refrigerated in marinade. The marinade can also be reused for preparing more vegetables.
16 min
March 11, 2021 Introduction to the Kefi L!fe
Kiki Vale, your guide to creating an Ola Kala Life, introduces you to the Kefi L!fe podcast. Listen to find out what you can expect during each weekly episode.
6 min
March 11, 2021 1. The Beginning
1. The Beginning
All good things begin somewhere. Kiki’s journey to mind, body & soul wellness starts with the ancient Greeks and their greatest Doctor of Medicine, Hippocrates of Kos. Also learn about a modern day physician Dr. Weiland his wildly famous restaurant concept – Tru Foods Kitchen. Throw Michelangelo in the mix, and you’ve got a recipe for Ola Kala – All is Well living. Plus, Lexi for the week leaps off the first page of the Old Testament and into this episode!
16 min
March 11, 2021 2. All is Well
2. All is Well
This episode draws from the inspiration of philosopher Lucretius and The Nature of Things to take you beyond COVID-19. Discover how we as organisms survive, and pair it with 10 practices to increase personal strength. Always keeping in mind that as Bio-individuals we live and grow at a different rate. Motivation with Warren Buffett’s strength and how does drinking tea make everything ola kala!
16 min
March 02, 2021 Kefi L!fe Teaser
Flourish and feel alive in mind, body and soul - the Greek way! Join radio personality Kiki Vale on Kefi L!fe, a podcast that will enlighten listeners to discover ways to prosper in life and seize moments. The energy and essence of our episodes is to lead you to a life where all is well — Ola Kala!
Take care of the body through nutrition and movement. Cultivate the mind through thought and discussion. Nourish the soul through prayer, passion and “philotimo” — one of my favorite Greek words, and one that is uniquely Greek; it describes a way of life; the spirit of duty and doing what’s right and honorable even when difficult.
Each week, Kiki will begin her episode with a logo, or word, to help harmonize your mind, body and soul. Kefi, another formidable word, bringing joy, passion & soul to the podcast, will combine with the tenets of wellness. Like a true Hellene, Kiki will share recipes, storytelling, commentary, expert interviews, all of which lean upon the knowledge and wisdom learned at the table of her Greek ancestors, philosophers and from leading doctors specializing in Integrative Medicine. Kiki is a graduate of the school of Integrative Nutrition.
Tune in each week to build on a life of Ola Kala — All Is Well.
kefilife.com
Launching March 11th, 2021!

2 min

About Kefi Life

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Flourish and feel alive in mind, body and soul - the Greek way! Join radio personality Kiki Vale on Kefi Life, a podcast that will enlighten listeners to discover ways to prosper in life and seize…