After being diagnosed with stage four cancer in 2003, Kriss Carr decided to start living life to the full by feeling as good as possible, and in the process discovered a whole new approach to eating, drinking, and loving every day!
Welcome to the WELLNESS REVOLUTION!
You’re invited to a marvellous soiree, a wellness revolution to be exact. And the sooner you RSVP the better because wide-sweeping change is happening in homes across the world. More people than ever before are embracing the transformative power of a plant-based diet. And it isn’t just hippies in hemp or Prius-driving latte-drinkers. From professional athletes to busy mums, veg-centred consciousness is skyrocketing.
Some people flock to plant-empowered living for better health; others from spiritual beliefs, animal welfare, respect for the environment, or, best of all, because it tastes great. The simple, fresh flavours in plant-based meals create layers of taste, while the smells intoxicate and satisfy our senses. This food has style and rhythm, texture and glamour.
Plant-strong cuisine is taking the culinary world by storm, igniting the Internet, and permeating the media and pop culture. I am extremely proud to be a voice in an ever-growing movement that will change the course of our health-care systems, and thus, our history.
Diagnosed with a rare form of cancer in 2003, I knew that I had to be proactive and take charge of my wellbeing. So, I went back to my roots – food. I discovered I loved being an artist in the kitchen and cooked consciously and compassionately for the health and happiness of my body. Since that time, I’ve not only been surviving, I’ve been THRIVING – with cancer. In fact, thanks in part to a healthy and active lifestyle, I actually feel better with the disease than I did without it. If I can feel healthy and happy while living with a life threatening condition, just imagine how great you can feel!
In my new book, CRAZY SEXY KITCHEN, I provide a kind of Veggie Manifesto for gourmands and novices alike. My goal with the book is quite simple. I want to redefine today’s kitchen. The kitchen has heart, soul and powerful medicine. It’s not only fun to get to know this sacred space, it’s truly liberating. The goodness born in the kitchen will enrich your health, your home and the planet. This is a cookbook that you, your friends and your family can enjoy—I want to share with you the foods and meals that I have devoured and that have helped me vastly improve my own life.
Not surprisingly the number one question I get asked is, “What do YOU eat, Kris?” Topping my list is a boatload of green juice – it’s the rock solid foundation of my crazy sexy life. Almost all of my juice recipes start with one or two cucumbers. Cukes make a perfect base as they yield lots of mild and refreshing juice and minerals and are a fountain of alkalinity. Broccoli stems are also surprisingly sweet and fabulous for juicing. Broccoli is a VIP in in the cruciferous family, since its vitamin C and K levels are off the chart!
I encourage you to get creative in the kitchen. Remember, variety is the spice of life and the heart of a healthy diet. Every day brings new opportunities for fun and folly in the kitchen. Tomorrow, I’ll probably start my day with a juice or a green smoothie, then, if I’m still hungry, I’ll make the hot Mango and Coconut Millet porridge from CRAZY SEXY KITCHEN. At lunch, I just might get a hankering for some hearty Crazy Sexy Bean Chilli. And to make life a little easier, I make and freeze big batches – defrost and a-go-go! What about snacks? Lately I’ve been obsessed with Brazil nuts (a great source of selenium, which helps boost metabolism and reduce inflammation). I toss a small handful in my smoothies and store them like dog treats (but for people!) in my pockets.
Remember, information is power and freedom. The more you understand why you’re eating healthily, the better able you’ll be to become your own mentor and advocate. Be inspired – every day!
Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution is published by Hay House now, £18.99 Hardback
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