- Hardcover: 288 pages
- Publisher: Hay House; 1st edition (Oct. 15 2012)
- Language: English
- ISBN-10: 1401941044
- ISBN-13: 978-1401941048
- Product Dimensions: 20.3 x 2.5 x 24.8 cm
- Shipping Weight: 1.2 Kg
- Average Customer Review: 37 customer reviews
- Amazon Bestsellers Rank: #27,009 in Books (See Top 100 in Books)
Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution Hardcover – Oct 30 2012
Customers who bought this item also bought
What other items do customers buy after viewing this item?
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
"Kris and Chad make eating healthy a blast! Upon reading this book and trying out a few recipes, you realize that you actually can change your life for the better. You can rev up your body with loads of energy, inspire the healer within, and entertain with the coolest, tastiest food ever! Get ready for some miracles, because this food is going to lift you to higher ground!" - Kathy Freston, New York Times best-selling author of The Lean: A Revolutionary 30 Day Plan for Healthy, Lasting Weight Loss; Quantum Wellness; and Veganist
"By now you'd have to be living under a rock to miss the message that eating mainly plants is good for all of us. What most don't realize is that this way of eating has come a long way in the last decade. Eating your vegetables has never been more delightful and delicious. This book will open your eyes and your palate to a whole new way of life." - Dr. Christiane Northrup
"I can't think of a better team than Kris Carr and Chad Sarno. Kris is a wellness trailblazer. She has inspired countless people to take charge of their health and vastly improve their lives. Chad is a culinary master who has been an integral part of the healthy eating program at Whole Foods Market. His recipes are simple and totally delicious. I hope you enjoy this book and all its powerful wisdom as much as I do." - John Mackey, co-founder and CEO of Whole Foods Market
" Crazy Sexy Kitchen is a must-have for anyone seeking a powerful health and wellness boost. It will revitalize and restore you from the inside out." - Frank Lipman, M.D.
"Let me in the Crazy Sexy Kitchen right now! It is filled with yummy, healing, tummy-satisfying, taste-bursting joy disguised as recipes. If you want to delight your senses and heal your body with every bite, this book is your guide. Kris Carr has done it again with her crazy sexy recipe for fun, food and fulfillment." - Mark Hyman, M.D ., author of the #1 New York Times bestseller The Blood Sugar Solution
" Crazy Sexy Kitchen is a brilliant book. I think one of Kris's best lines is 'Your Future is being written with every meal.' For me that really sums up how what we choose to eat determines how we choose to live. Kris is helping us make those choices delicious." - Louise Hay
"Kris Carr titillatingly turns a supermarket into a pharmacy." - Dr. Mehmet Oz
"I recommend Kris to you in the highest possible terms . . . She is a fresh, authentic, and empowering voice." - Marianne Williamson , best-selling author of The Age of Miracles and A Return to Love
"Kris is the ray of light that is needed to raise awareness . . . a true leader of courage and inspiration." - Donna Karan
"I love Kris, she glows. It's not just because of what she's done, which is extraordinary, it's who she is." - Dean Ornish, M.D .
"Thank God Kris is one of those women who has the courage and generosity to share her experience." - Sheryl Crow
"Kris Carr is a tireless advocate for health and she'll be your coach, confidant, and companion." - Neal Barnard, M.D.
"Kris Carr is a force of nature that brings inspiration and truly helpful information to thousands, me included." - Dr. Alejandro Junger
"Kris Carr's riveting journey started a revolution " - Oprah Winfrey
About the Author
Kris Carr is a multi-week New York Times best-selling author and health advocate. She is the subject and director of the documentary Crazy Sexy Cancer, which aired on TLC and OWN: The Oprah Winfrey Network. Kris is also the author of the groundbreaking Crazy Sexy Cancer book series. Her third book, Crazy Sexy Diet, is a wellness game plan for peak health, spiritual wealth, and happiness. Kris regularly lectures at medical schools, hospitals, corporations such as Whole Foods, and Harvard University. She is a contributing editor for Natural Health magazine and writes for many online publications. TV appearances include the Today show, Good Morning America, CBS Evening News, The Early Show, The Revolution, The Gayle King Show, and The Oprah Winfrey Show. As an irreverent foot soldier in the fight against disease, Kris inspires people to take charge of their health and happiness by adopting a plant-based diet, improving lifestyle practices, and learning to live and love with passion.Her motto: Make juice not war! Visit: kriscarr.com
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Once you get past some of the language ('wellness warriors', etc.) Carr actually writes in an engaging and accessible style and is as much of a storyteller as a cookbook author. The first nearly one hundred pages are full of tips, techniques, and information about going vegan that adress a lot of common concerns in surprisingly non-condescending or self-righteous ways. Even though I'm already vegan, the last thing I want is someone making me feel judged for wanting some coconut milk ice cream - especially when I'm picking up a book of healthy recipes. Inspire, me don't shame me! There is also a legend which can help you identify the difficulty of recipes and which recipes are gluten-free, kid-friendly, or quick to make. No doubt co-author and chef Chad Sarno had something to do with the comprehensive helpfullness of the second and third chapters which will help you use the cookbook much more effectively.
Crazy, Sexy Kitchen(ugh, I can't with that name) is full of recipes that range from the VERY easy to the bit more difficult. There's lots of variety in flavour and cooking style, which is nice. The best part is probably that most recipes don't require a hundred ingredients, but still pull off huge flavour. So, the first chapter is entirely juices, smoothies, nut milk, and other drinks. Carr is well-known for preaching the juice gospel and credits them as an important part of her wellness. The recipes are nothing particularily new or exciting and the idea ofhaving the time to make my own nut milk is baffling, but this book is nothing if not comprehensive - which I do like. Yes there are some pointless recipes(every cookbook has them - those self-explanitory non-recipes) and this book's biggest ouch moment is 'Avocado Toasts', but most of the recipes are definitely different and non-redundant.
My favorite dishes were the Beetroot Ravioli with Cashew Cream Cheese(which is JUST like a dish we had at fancy restaurant Fude) and the Teriyaki Tofu with Wild Mushrooms and Soba Noodles. The thing I love about them the most is that they're the kind of recipes that taste good, fill you up without weighing you down, and are easy to make in 30 minutes or less. It's healthy and homemade without being intimidating. There are tons of other recipes I want to try out in this book still that encompass those guidelines, which is great - this isn't just a book to buy for those one or two recipes you'll ACTUALLY make. You'll probably want to make them all.
But what about the recipes, you ask? This time I took a different approach to reviewing the cookbook. Previously, I had pretty much made food just for myself and rated everything based on my preferences. In fear of having developed a "nutritionist's palate" (often mistaken for "bleh" food), I served these dishes to a few other people - namely, meat-loving-processed food-eaters - some of the harshest critics out there. Let the judging begin.
This one was a pretty big hit with the girls. I was surprised because the last time I tried serving chickpeas to one of them, she gave me a disgusted look and refused to try it - we're all very grown-up at this office, I know. The first few crepes were a flop, as was warned by the authors. That got me a little concerned though because it was all I planned for lunch. I wondered if I could get away with serving "deconstructed crepes" if I couldn't get my game on. Turns out, they worked out in the end. And, FYI, I made these babies at 6 am on a weekday, so they're totally doable.
I loved the taste of the crepe and am seriously considering turning it into a gluten-free pizza crust, as is recommended by the authors - it was an awesome idea.
I liked this one and thought it tasted like something I could get at a restaurant. It had a hint of sweetness and a zinger with the cayenne and was better than any other squash soup I've ever made. For the girls: not so much. Apparently, one of my friends isn't a fan of any squash (would have been helpful if she told me beforehand). For the other one, she just didn't like the roasted seeds I garnished it with - "too much chewing required", she said.
Asian Stir Raw with Sesame Root Rice
Confession: I cooked the veggies - not because I don't dig raw veggies, but because I know one of my critics has a big aversion to them. The veggies turned out beautiful, vibrant and colourful when I took them off heat, but then I packed it for lunch and forgot to open up the box when I got to work. This meant that my veggies continued cooking in the container, so they all became dull and limp (so much for getting any raw enzymes and nutrients!) The general consensus was that even though this recipe had a whack-load of unfamiliar veggies (namely the parsnips), it was good. One person really, really didn't like the raw parsnips but she seems to be the "complainy type" in general. The others (me included) thought it was quite brilliant to substitute white rice with the parsnips.
Crazy Sexy Kale
'member how I said one of my testers was not big on raw veggies? Yeah, that's still the case with this one. It's not necessarily playing to the ability of the cookbook authors, however - I forgot the avocado at home, so there was nothing to balance out the tartness of the lemon juice. I love sour, so I was good. Plus, I'm used to eating large quantities of salads, so this wasn't too much for me. Like my other coworker, I polished mine off and enjoyed the fresh feel you get from eating it.
I served this with a side of steamed kale and a cauliflower mash - as close as I could get to the photo in the cookbook. I'd say this one was met with mixed reviews: the tempeh and kale were both "new foods" to my tasters and the facial expressions were...ones I've never seen before. One person said that the flavours were very good and familiar to her, the other one nodded, said it was good, but I can't tell if she's actually telling the truth from her expressions. That, and their favourite part of this meal was the cauliflower mash - yup, that's a mash that didn't even come from the book...and just consisted of water, cauliflower, touch of salt and some garlic butter/olive oil combo (the benefits of non-vegans!) This is reminiscent of the baby who plays with the wrapping paper while the actual gift lies discarded by his/her side!
Apple Spiced Raw Shortcake
I couldn't find apples, so I substituted with dried mango and carrots. We thought it tasted very "carrot cake-y" and everyone thought it was good. I thought mine needed to be tossed in the food processor for longer, but one of my critics said, "It's fine, think I'm getting used to your weird food textures that require lots of chewing". My favourite part of this whole thing was definitely the cashew frosting. It was Rawesome. If I did it again, I would skip the cake part (possibly a little too sweet for me) and just have the frosting. And that's really saying something because I'm not big on sweets. And here's the winning review, "I like this better than cheesecake because it's tasty and a lot healthier too". Success! Confession: I prefer cheesecake to this one. However, between the frosting and cheesecake - it's a bit harder to choose.
Ok, I made this one for myself - a "ghetto" version, if you will, with just plain water instead of almond milk. And....I think it was too sweet for me. No worries, just a bit more water and less fruit and I'm good to go. And FYI, I think regular egg nog is too sweet too. Oh dear, I really am a nutritionist.
• Not to be a nit-picker (but kind of am), but they spelled "Henckel" wrong. It's the brand of knives that I use, so when they called them "Henkel", I became worried: "Uh Oh. Did I purchase a really expensive set of knock-offs?" Several googles later and I was right: they spelled the name of my babies wrong. *sad face*.
• Waaaaaay too much salt in their recipes. I reduced each recipe by at least 1/2 of what they suggested and everyone thought the saltiness of my creations just perfect. In some recipes, I saw them recommend 1 teaspoon of sea salt - holy cow, that's a lot (I'm looking at you, Farinata batter!) The simple solution is, as always, to use a bit of intuition when cooking.
• Lot of recipes call for a bunch of nuts. They're incredibly tasty, don't get me wrong: it's just a little expensive. Some of the recipes, I can see myself replacing with something like white beans - for example, the artichoke aioli.
• Simple and quick recipes
• Super tasty
• Beautiful photos of their creations, so incredibly inspiring
• Great intro to veganism
The general consensus of the group was good: two people (and me makes three) want to keep exploring more recipes. The last one graciously declined. **Keep in mind that when I told my other friend about it, she replied with a laugh and said "Awww, she's going back to the fried chicken". So, yes, the book won some people over, but I couldn't compete with those 11 herbs and spices.
FTC Disclosure: I received this book for free from Hay House Publishing for this review. The opinion in this review is unbiased and reflects my honest judgment of the product.
Want to see more reviews on this item?
Most recent customer reviews