Easy Summer Recipes
“Many of my recipes have been influenced by cultural experi- ences, twists on favorite childhood meals or newly discovered ingredients,” says Chef Chad Sarno. “The strawberry smoothie is among Kris Carr’s favorites. Few dishes have proved to be as timeless and widely beloved as the kale salad.”
Strawberry Fields Smoothie Enjoy the nostalgic tastiness of strawberry milk sans moo juice or powdered junk. Strawberries are phytonutrient facto- ries, supplying the body with a bounty of anti-inflammatory and antioxidant nutrients.
Yields 2 servings
3 cups cashew or nondairy milk of choice
2 cups fresh strawberries 1 Tbsp lemon zest 1 small orange, peeled 1 banana 11
/2
Crazy Sexy Fridge Foods
Each week, Kris Carr stocks her fridge with what she con- siders “whole, plant-based deliciousness.” One of the big- gest secrets of eating healthy, she says, is being prepared. “Always keep a well-stocked arsenal of healthy ingredients at your disposal,” she advises. “At the very least, you’ll always be ready to whip up a green juice or smoothie.”
n Canning jars filled with ready-to-drink home- made smoothies and green juices
n Kale, parsley, spinach, cauliflower, cucumber, bell peppers and citrus fruits
cups loosely packed spinach Blend all ingredients until smooth in a high-speed blender.
Crazy Sexy Kale Salad Kale is the king of leafy veggies and rules this prevention-rocks salad. Serve it solo with a favorite cooked grain, or wrapped in nori or a gluten-free tortilla. Crown this kale creation by adding chopped fresh herbs or favorite diced vegetables. To be fancy, serve the salad wrapped in a cucumber slice.
Yields 2 to 3 servings
1 bunch kale, any variety, shredded by hand
1 cup diced bell peppers, red, yellow or orange
1/4 11
cup chopped parsley
avocados with pit removed, chopped 2 Tbsp flax oil 11
/2
tsp lemon juice Sea salt, to taste
/2
Pinch of cayenne, to taste 1 cucumber
Combine all ingredients in a medium mixing bowl. Mas- sage and mix using both hands to “wilt” the kale and cream the avocado (takes just a minute or two). Then serve. For a fun touch, cut a thin lengthwise slice of cucumber
and create a circle to outline each serving of salad, stitching the ends of the cucumber slice together with a toothpick. Place the salad in the cucumber ring and then serve.
Source: Adapted from Crazy Sexy Kitchen: 150 Plant-Em- powered Recipes to Ignite a Mouthwatering Revolution, by Kris Carr with Chef Chad Sarno.
natural awakenings July 2013 45
n Flax oil n Flax bread n Vegan buttery spread n Vegan mayonnaise n Raw sauerkraut n Vegan sausages n Cacao powder
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