- 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: 4 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 119.272 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
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.
In case you didn't know, it is a vegan cookbook, and the intro chapter of the book explains why an organic, plant-based diet is so important to our health and well-being.
Since professional chef Chad Sarno is the co-author, the recipes seem like they come equally from Chad and from Kris. There are also quite a few recipes that have been contributed by other professional vegan chefs.
The only negative is that some of the recipes are a bit complicated, and none of them include prep time or total cooking time. Because of this, it's a book where you might have to save some of the recipes for an evening when you have plenty of time to cook.
Overall, though, I love the energy of Kris' writing, the beautiful photos of the food, and the emphasis on locally grown produce. I know I'll be using this book a lot!