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consciouscuisine Health Rules


Crazy, Sexy, Savvy, Yummy by Judith Fertig


sity, who culled the latest research (LPI.OregonState.edu/ infocenter/inflammation.html).


Creating an acid/alkaline balance. “Tilting the pH scale in the alkaline direction is easy with a diet filled with mineral- rich plant foods,” says Carr. It also means minimizing meat, dairy, sugar, eggs, commercially processed foods, coffee and alcohol.


Drinking produce. Green juices and green smoothies are ideal. “They are the most important part of my personal daily practice, one that I will never abandon,” Carr notes. Carr and her husband, Brian Fassett, whom she met when he edited her documentary, Crazy Sexy Cancer, share the juice and smoothie making responsibilities. “We make enough to have two 12-ounce servings of green drinks a day. Our recipes are often guided by what’s available in the fridge,” she advises. The secret is a three-to-one ratio of three veggies for every piece of fruit.


Kale reigns in their home. The dark leafy superfood is especially suited for smoothies, salads and sautés. They like kale’s generous helping of vitamin K for maintaining strong bones.


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n summer, when many fruits, herbs and vegetables are at their peak, it makes sense to harness their power for the family’s benefit. “Some people flock to plant-empowered living for better health, others because of their spiritual be- liefs, to support animal welfare, respect the environment or best of all, because it tastes great,” says wellness activist Kris Carr, a documentary filmmaker, New York Times bestselling author and the educational force behind KrisCarr.com. Carr joined the wellness revolution after being diag- nosed with a rare disease. It proved to be the incentive she needed to change her eating habits and find renewed power and energy. Her new book, Crazy Sexy Kitchen, with recipes by Chef Chad Sarno, celebrates the colors, flavors and pow- ers of plants that nourish us at the cellular level.


Her main tenets include a focus on:


Reducing inflammation. Inflammation is caused by what we eat, drink, smoke, think (stress), live in (environment), or don’t do well (lack of exercise). At the cellular level, it can lead to allergies, arthritis, asthma, heart disease, diabetes, digestive disorders and cancer, according to Victoria Drake, Ph.D., of the Linus Pauling Institute at Oregon State Univer-


20 Hudson County NAHudson.com


Carr’s Crazy Sexy Kale Salad is dressed with vinaigrette that includes flax oil, which she notes is high in omega-3s to promote healthy brain function. It’s also a well-known anti- inflammatory food. “Make sure to buy cold-pressed, organic flax oil in a dark bottle and store it in the fridge,” she ad- vises, “because light and heat may turn the oil rancid. I like Barlean’s brand, but there are many other quality flax oils available. Since it is sensitive to heat, I use it mostly in salad dressings and smoothies.”


Carr maintains that, “By decreasing the amount of acidic inflammatory foods while in- creasing the amount of healthy and alkaline plant foods, you flood your body with vitamins, minerals, cancer- fighting phytochemicals, antioxidants and fiber.” This supports the body in maintaining and repairing itself. She fur- ther points out, “Once your body repairs, it can renew. That’s big-healer medicine. You might as well get a business card that reads: self-care shaman.”


Award-winning cookbook author Judith Fertig blogs at AlfrescoFood AndLifestyle.blogspot.com.


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