Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It! (57 page)

Wow, Green Lean God(ess) Machine!
We’ve come a long way in a pretty short time. Bigger news—you just changed your life, even if you’ve only just started drinking green juices, or tossed the beef and replaced it with beans. How fantastic is that? How brilliant and inspiring are you? Well, I’ve got a news flash—special alert—the great adventure has only just begun. So many of the people I’ve met on this journey were just like you before they took the plunge into the CSD pool. Feeling icky—maybe even “suffering” from a disease—and thinking that there’s gotta be another way. Hey, I was that person, too! Once you go whole tomato on the diet, and I hope you do, you’ll see so many possibilities for your health and happiness. Life gets lighter and you shine brighter. Nice. And when you shake your ass, focus, manifest, pray, and laugh, yowie are you gonna soar. In fact, darlings, I hope you join my online community and tell me your stories and experiences as you continue on the Crazy Sexy path. I can’t wait to hear your dish (um, and if you want to send me a new healthy recipe, that’s good, too!). Until we meet again, sweet angel …

Peace and veggies!

kris carr

It’s my motto and my morning beverage. This recipe makes almost 32 ounces.

2 large cucumbers (peeled if not organic)

4–5 stalks kale

4–5 romaine leaves

4 stalks celery

1–2 big broccoli stems

1–2 pears

1” piece (or less) gingerroot

Juice all ingredients. Other optional greens: parsley, spinach, and dandelion. Add sweet pea or sunflower sprouts when available.

Contributed by Marc Alvarez, executive chef, Urban Zen

6–8 large romaine leaves

4–6 leaves lacinato kale

2 Granny Smith apples

4 Fuji apples

1 head fennel

½ head celery

1 whole cucumber

1 yellow pepper

1 12-ounce pack baby spinach

1” piece gingerroot

1 whole lemon

In a large bowl, soak the romaine and kale leaves in cold water. Gently stir the leaves to help remove the sand. Lift the leaves out of the water and place in a new bowl.

Wash the rest of the fruit and vegetables in cold water. Cut all into small pieces that will easily fit into the mouth of the juicer.

Using a Champion Juicer, proceed to juice all of the ingredients, alternating between the leafy vegetables and the fruit. Store in the refrigerator for up to 2 days.

1 avocado

5–8 romaine leaves

1 cucumber

2 ounces E3Live

1 cup coconut water (or purified water)

1 banana or 1–2 pears

Stevia to taste or 1 teaspoon agave

Place all the ingredients into a blender and blend until smooth.

1–2 green apples

1 small bunch romaine

1 cucumber

½ tablespoon coconut oil

1 cup broccoli or sweet pea sprouts

Purified water or coconut water

Stevia to taste or 1 teaspoon agave

Place all the ingredients into a blender and blend until smooth.

Use any of the following and dress with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach), diced cucumbers, red peppers, shredded carrots, broccoli florets, diced red onions, shredded purple cabbage, any sprout (my favorites are sunflower and mung bean sprouts), avocado, oil-cured olives, and hemp seeds

1 cup Tahini

½ cup lemon juice

1 clove garlic

Purified water (use enough to thin out and create desired consistency)

Salt and pepper to taste

Blend all ingredients in a bowl with a whisk until combined.

Contributed by Chad Sarno,
www.rawchef.com

2 blocks of firm tofu

1 cup vegan mayonnaise

¼ cup onion, finely diced

½ cup carrot, grated

⅓
cup parsley, finely chopped

¼ cup nutritional yeast

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon pepper

In large bowl, crumble all tofu. Hand mix with remaining ingredients until thoroughly combined. Will keep for 5 days.

Contributed by Chad Sarno,
www.rawchef.com

1 head kale, shredded

1 cup tomato or red bell pepper, diced

1 cup avocado, chopped

2½ tablespoons olive oil or flax oil

1½ tablespoons lemon juice

1 teaspoon sea salt

½ teaspoon cayenne

In mixing bowl toss all ingredients, squeezing as you mix to “wilt” the kale and cream the avocado. Serve immediately.

As a variation, add chopped fresh herbs or your choice of diced vegetables. You can also substitute chard or spinach for the kale.

Contributed by Chad Sarno,
www.rawchef.com

4 cups red or green cabbage, shredded

3 tablespoons hemp or sesame seeds

1½ tablespoons hemp oil

2 tablespoons olive oil

2 tablespoons lemon juice

¼ cup cilantro, chopped

½ tablespoon sea salt

Pinch of cayenne (optional)

In large mixing bowl, toss all ingredients well. Massage cabbage until dressing is absorbed and cabbage softens.

Contributed by Pam Brown, Garden Café, Woodstock, New York,
www.gardencafewoodstock.com

1 cup Vegenaise

1½ teaspoons Dijon mustard

1 clove garlic

1 tablespoon water

1½ teaspoons lemon juice

1 tablespoon olive oil

1½ teaspoons nutritional yeast

Salt and pepper to taste

To serve, pour over romaine leaves with chopped red onion. Toast gluten free-bread and cut into small squares for croutons.

Contributed by Chad Sarno,
www.rawchef.com

3 cups quinoa, cooked

¼ cup olive oil

3 tablespoons fresh mint or dill, shredded (optional)

3 tablespoons capers

2 tablespoons lemon juice

1 tablespoon lemon zest

3 tablespoons pine nuts, lightly toasted

3 cloves garlic, minced

2 tablespoons leek, finely minced

Salt and pepper to taste

Hand toss all ingredients; serve warm or chilled.

Contributed by Chad Sarno,
www.rawchef.com

1 cucumber, sliced in thin rounds

3 roma tomatoes, sliced thin

¼ cup red onion, julienned thin

¼ cup caper berries

2 tablespoons apple cider vinegar

2 tablespoons olive oil

3 tablespoons basil, chiffonade

½ teaspoon sea salt

Toss all ingredients well. Let stand for an hour to allow flavors to marry before serving.

Contributed by Chad Sarno,
www.rawchef.com

¾ cup prepared Dijon mustard (if using fresh, use a bit less)

¾ cup flax oil

¼ cup agave nectar

2 tablespoons fresh ginger, finely minced

4 cloves garlic, finely minced

¼ cup apple cider vinegar

3 tablespoons shoyu

¼ cup water

1 tablespoon sea salt

In mixing bowl, whisk all ingredients together until smooth. Add more sweetener to taste.

Contributed by Gena Hamshaw,
www.choosingraw.com

¼ cup tahini

¼ cup olive oil

1 tablespoon plus 1 teaspoon nama shoyu

1 teaspoon mellow white miso

2 tablespoons lemon juice

1 teaspoon toasted sesame oil (not 100 percent raw, but …)

2 tablespoons raw and unfiltered apple cider vinegar, such as Bragg’s or Eden Organic

1 cup tightly packed parsley

½ cup tightly packed dill

½ cup water

1 clove garlic (optional)

1–2 green onions, chopped (optional)