- Gebundene Ausgabe: 286 Seiten
- Verlag: Hay House Inc (3. Dezember 2012)
- Sprache: Englisch
- ISBN-10: 1401941044
- ISBN-13: 978-1401941048
- Größe und/oder Gewicht: 23,8 x 20,2 x 2,3 cm
- Durchschnittliche Kundenbewertung: 3 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 80.294 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution (Englisch) Gebundene Ausgabe – 3. Dezember 2012
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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 bestselling author of The Age of Miracles and A Return to Love Kris Carr's riveting journey started a revolution... -- Oprah Winfrey Kris is the ray of light that is needed to raise awareness... a true leader of courage and inspiration. -- Donna Karan Kris Carr is a tireless advocate for health and she'll be your coach, confidant and companion. -- Neal Barnard, MD 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, MD
Über den Autor und weitere Mitwirkende
Kris Carr is a multi-week New York Times bestselling 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. Kris regularly lectures at medical schools, hospitals, corporations such as Whole Foods and Harvard University. crazysexylife.com
Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?
dargestellt, ich habe jetzt ein angebot für eine küchenmaschine
wahrgenommen, und stürze mich auf smoothies und
nussmilch, und mach aus meiner küche eine sexy crazy
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The layout, font, design, and photography is gorgeous. I am very familiar with standard annotations to recipes, GF for Gluten-Free, V for Vegan, etc. but I had to go find the index to figure out what a '1 GF SF KF Q' designation was for example. Once you see what all the abbreviations mean, it is easy to remember them however.
So for a natural foods chef, or a chef that wants to learn more about natural foods cooking, this is a fabulous resource. So many books on 'healthy cooking' including some from the Culinary Institute of America seem to think that means cutting down on salt and fat, but leaving in the white flour, sugar, and all the rest. If you are a dedicated and fearless cook, this is also a fabulous resource. My only concern is that 'normal' people who work all day, run their kids around, and have to get dinner on the table fast that everyone will eat might be frustrated. You really do need something like a Vitamix to do a lot of smoothies. A spiralizer is very helpful for things like the raw zucchini pasta, and a dehydrator is necessary for the Kale chips. Many of the ingredients will not be familiar to a large number of people, for example the seaweeds. Access to a great grocery store is also a must, so that you can find the special ingredients as well as a large number of organics. There are still many towns where a really good natural foods store is lacking. As with many really great recipes, there are layers of flavor that result from sauces, vegan cheeses, and vegan nut milks that must be made. I would really love to see a similar book with many more recipes that people could easily make who don't even like to cook, but want to be healthy.
A recent article on Mercola.com raised issues that too much iron might be linked to alzheimers. This book says it is the healthiest cookware....also many men have a disease where their body already produce too much iron, as I sat next to them in chemo. So I recommend Le Creuset, which we used at cooking school. It is enamaled cast iron, so you get the heat distribution of cast iron, and amazing slow cooked foods, while getting the health benefits and rust protection of the enamal glaze.
What I was hoping for were healthful recipes that could be used everyday. For a comparison, I often cook from "Cooking Cancer in the Kitchen" by Ramke and Scott. It comes from the same nutritional and philosophical approach as Carr, but the recipes are MUCH simpler and do-able for people who are busy, or coping with chronic health issues. Perhaps Kris's next cookbook can focus on simpler, everyday recipes. This book, however, I returned.
Recipes that looked so daunting and time consuming upon first glance turned out to be effortless and easy. In fact, I don't think any recipe took me longer then 30-40 minutes which is about average time for me in the kitchen anyway. Some of the recipes have a long ingredient list, but that's because they're rich in spices and vegetables. All of the spices I have on hand anyway, and most other things I keep in the pantry. Certain foods like fennel, or beets, or zucchini I don't have in the fridge every week but that's no big deal. With a little forethought and planning I found this book very easy to use, and pretty economical.
I was however a little surprised at some of the ingredients used in the book. Certain oils for one, sugar, gluten etc.. Since "Crazy Sexy Diet" is pretty strict about the use of gluten and sugar I was surprised to see them used - sometimes liberally within the pages of this cook book. However I assume this was to appeal to a broader base, perhaps to attract all those winy readers who thought CSD was too severe and too strict. Just goes to show you can't please everybody all of the time.
Like CSD the first half of this book Is full of a lot os useful information. If you've read CSD it'll be nothing new to you, but if you're new to this whole Crazy Sexy thing be prepared for an eye-opening adventure. Like always Carr's style is effortless, down to earth, and conversational, and the book itself is beautiful. A lovely hardcover with wonderful food photographer - something that was lacking in CSD - and plenty of great recipes. Of them I've made,
Sweet Greens Juice - Loved it
Immune Me Juice - Pretty good
Morning Glorious Juice - Loved it
The Gardener Juice - Pretty good
A.J's Power Smoothie - Loved it
Greencicle Smoothie - Loved it
Strawberry Fields Smoothie - Loved it
Aztec Spirt - Loved it
Green Paint with Assorted Fruits - Pretty good
Avo Toasts - Loved it!
Coconut and Red Lentil Soup - Loved it
Crazy Sexy Bean Chili - Loved it, seriously this was amazing I made it twice in three days. My new `go-to' chili recipe! This recipe converted my husband to a chili lover.
Wild Mushroom, Ginger and Brussels Sprout Pho Show - Pretty good
Black Bean and Roasted Sweet Potato Burgers - Loved it!
Curried Nada-Egg with Watercress Wraps - Loved it
Crazy Sexy Kale - Loved it
Chopped Salad - Loved it! - a `go-to' lunch salad for me now because it's so simple and delicious.
Asian Noodle Salad with Black Vinaigrette - Loved it!
Super Simple Wok Vegetables - Loved it
Lentil and Chard Ragout - Pretty good
Chickpea with Root Vegetable Tagine - Pretty good
Indian Chickpea Blinis with Cashew Coconut Chutney - Loved it! This recipe is worth the price of the book alone.
Sauteed Chard - Pretty good
Zucchini Carpaccio - Loved it
Pastrami-Spiced Young Carrots with White Bean Sauerkraut Puree - Loved it, also worth the price of the book alone.
Basic Asian Marinade - Loved it
Cashew Aioli - Loved it
Artichoke Aioli - Loved it
Despite the few things I didn't like about this book, I really think the recipes are stellar and `stand-out' Most are simple and come together quickly, some - like Avo Toasts may be `too' simple but still delicious. Though perhaps this isn't the best book for a newbie vegan, anyone who isn't interested in actually cooking, or anyone who's a bit fussy in the kitchen. Give this book to the people in your life who derive real joy out of cooking and like to spend their time embarking on new culinary adventures.