Almost ten years ago, Dale Wishewan started booster juice. Since then, it has expanded both nationally and internationally. Click on the "Watch Video" link to find out how he is squeezing more out of life.

Both of the following recipes are gluten free. For more celiac-friendly recipes, log onto www.glutenfreegirl.com.

Candied Nuts
1 egg white
1 Tbsp cold water
1 cup sugar
1 tsp cinnamon
1 tsp salt
4 cups walnuts
4 cups almonds

Preheat oven to 250 degrees. Whisk one egg white with 1 Tbsp cold water until frothy. In a separate bowl, combine sugar, cinnamon, and salt. Pour the egg mixture over the nuts and stir until coated. Add the sugar mixture and stir until the nuts are covered. Bake on a cookie sheet at 250 degrees for about an hour, stirring every 15 minutes. They come out of the oven warm, crunchy and delicious. Eat straight from the oven, or keep in a container to enjoy later.

Lime Cilantro Vinaigrette
½ cup olive oil
¼ cup rice vinegar
½ cup fresh cilantro leaves
1 green onion chopped
1 garlic clove chopped
1 tsp fresh lime zest
juice from 1 lime
1 tsp sugar
sea salt and fresh ground pepper to taste

Add all ingredients to food processor and blend. Drizzle over salad.

Mango Salad
Spring greens
1 avocado, chopped
1 mango, peeled and chopped
strawberry tomatoes, sliced