If you haven't already, register now for the 21-Day Vegan Kickstart to get your all-access pass to celebrity tips and recipes starting March 1. In the meantime, here's a sneak preview of what Kris Carr has to say.
Kris Carr is a best-selling author, filmmaker, and motivational speaker. She is the subject of the inspirational documentary Crazy Sexy Cancer, which she wrote and directed for TLC and Discovery Health. Kris has been featured on television programs such as CBS Evening News with Katie Couric, The Today Show, Good Morning America, and The Oprah Winfrey Show. She lectures around the country at hospitals, wellness centers, corporations, and universities.
Her award-winning books, Crazy Sexy Cancer Tips and Crazy Sexy Cancer Survivor, are must-have manuals for triumphing over disease while shattering stigmas and embracing a holistic approach to recovery.
As an irreverent foot soldier in the fight against disease, Kris inspires countless individuals and their families to make the link between personal and planetary health by adopting a plant-based diet and improving lifestyle choices. Her witty anecdotes and tips for tackling adversity motivate her audience to become empowered wellness activists.
Learn more about Kris at www.CrazySexyLife.com.
KRIS' NUTRITION TIPS
- Many of you have already started to remove the meat and dairy products from your cabinets, fridge, and pantry. GREAT! Toss what no longer serves you. These are poisons not meant for your regal being.
- Dazzle your guests with a rockin’ vegan dinner, clean up Mama Earth, and connect with other like-minded bright lights. Dig in. Get dirty. Enjoy!
- As a general guideline, I like to build my smoothies with a 3:1 ratio of veggies to fruit. One of my favorite morning power shakes consists of a cucumber, a large handful of romaine, an avocado, and a pear. Coconut water with a little stevia adds lovely flavor.
- If you flub a day, it’s OK. Don’t beat yourself up or succumb to a mega-binge. Pay attention to what hit your trigger. Take a walk, call a buddy, soak in the tub, or rent a funny movie. Do what you need to do to break the habit, and then dive in again.
CRAZY SEXY LIFE RECIPES
Raw Eggless Salad
3 cups cauliflower, pulsed in food processor
1/2 cup sunflower seeds, soaked for 4 hours, drained, then pulsed in food processor
1 cup celery, diced
1 cup carrots, shredded
1/2 cup scallions or 2 tablespoons diced red onion or shallot
1/2 cup nutritional yeast
2 teaspoons dried sage
1 tablespoon dried dill
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
4 tablespoons tahini
4 tablespoons yellow mustard
2 tablespoons Dijon mustard
4 tablespoons relish
1 tablespoon chia seeds
1 teaspoon black salt (or sea salt)
1/2-1 teaspoon black pepper
1/2 cup water
Pulse the cauliflower in processor and set aside in large mixing bowl. Pulse the sunflower seeds, and add to the cauliflower. Add the celery, carrots, scallions, nutritional yeast, and spices (not the salt or pepper). In a small bowl add the tahini, mustard, relish, chia seeds, salt, and pepper, along with 1/2 cup water. Whisk well and pour over the veggies. Taste and adjust seasonings. Allow mixture to chill for an hour before serving.
Cauliflower Salad with Orange Vinaigrette
Makes 2 servings
For the salad:
2 cups cauliflower, raw
1 stalk asparagus, shaved or chopped
2 small carrots, shaved, chopped, or julienned
2 tablespoons parsley, chopped
3 tablespoons golden raisins
For the dressing:
3 tablespoons orange juice
3 tablespoons extra-virgin olive oil
1 tablespoon apple-cider vinegar
1/4 teaspoon sea salt
pepper, to taste
To make the salad, pulse the cauliflower in a food processor until it reaches a chopped, yet well defined consistency. (You can also do this by hand.) Toss with the other ingredients and set aside.
To make the dressing, simply whisk all the ingredients together. Pour about 1/3 cup over the salad, toss, and enjoy.
Heirloom Tomato Salad or Salsa
3 medium heirloom tomatoes (use a variety of colors), diced
2 red, orange, yellow, or purple peppers, diced
2-3 ears raw corn, cut off cob
1 medium red onion, diced
1 clove garlic, pressed or chopped
1/2 bunch cilantro (approximately a handful), finely chopped
2 lemons or 3 limes, squeezed
1 teaspoon sea salt
pinch of black pepper
pinch or two of cayenne pepper
optional: 1/2-1 jalapeño pepper
Cut all veggies and herbs. Mix all ingredients together in a large bowl. If too watery, strain a bit. Let it sit for awhile before serving.
2-3 stalks of celery
huge handful of sweet pea sprouts
Wash all organic produce and peel any nonorganic produce. Cut veggies to the size that fits into the juicer mouth. Run all ingredients through juicer.