Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ $3.75 shipping
Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution Paperback – December 9, 2014
Frequently bought together
Customers who bought this item also bought
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
About the Author
Chad Sarno is a culinary educator, chef, consultant, and presenter. He has been bringing his approach to healthy cuisine to some of the world’s premier health-focused restaurants, resorts, film sets, and healing spas. Through the marriage of clean food and culinary education, Chad continues to share his passion for helping others achieve their health goals, starting in the kitchen, one bite at a time. For more information on Chad’s portfolio and services, visit www.chadsarno.com.
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
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.