“Crazy Sexy Kitchen” Produces Plant Based Excitement

When I first became vegan several years ago, there were only a few cookbooks available to me. There are already dozens available, and I recently found out that another 200 vegan cookbooks are currently in the works.

Fantastic news, unless you are currently debating which cookbook would be the best addition to your collection. Because I was given a physical copy of Crazy Sexy Kitchen as a present, I was spared the agony of having to make a decision between the two options. Crazy Sexy Kitchen educates us about the many benefits of plant-based diets (for animals, the environment, and health) and declares that any step towards a “plant-passionate diet” and away from the Standard American Diet is a positive one. The subtitle of the book is “150 Plant-Empowered recipes to ignite a mouthwatering revolution,” but the word “vegan” is not used.

The approach of co-authors Kris Carr (of “Crazy Sexy Cancer”) and Chef Chad Sarno is sure to appeal to anyone seeking increased energy and health. Some people may argue that giving cookbooks provocative titles is a marketing trick.

The thing that I appreciate most about CSK is that it provides a wide range of cuisines and cooking skills, from the most fundamental to the most advanced, and has a strong emphasis on therapeutic meals that make use of fresh, locally grown veggies. A wide variety of raw recipes (16 pages dedicated to juices and smoothies, 23 pages to salad, and a few entrees) and techniques are featured in CSK, in addition to cooked recipes. Notable vegan chefs such as Tal Ronnen, Sarma Melngailis, and Fran Costigan are some of the contributors to this cookbook.

Before going into recipes, the book provides you with an overview of the Crazy Sexy Diet (Carr’s earlier book), as well as advice on how to get your kitchen ready for cooking, as well as culinary tools and recommendations. According to Carr, the Crazy Sexy Diet (CSD) is “an approach to eating and living that harmonises your beautiful body at the cellular level.” This approach emphasises consuming a diet high in nutrient-dense plants. She discusses the acid/alkaline balance (pH), pointing out the hazards of dairy, meat, and sugar, and explaining how inflammation is a precursor to disease:

“I strongly recommend that you cut back on or completely avoid eating any items that give your body a stomachache because they are known to cause inflammation. The majority of the items that are typically consumed as part of the Standard American Diet (SAD) include things like meat and dairy products, refined carbs, wheat, and processed foods that are produced with high fructose corn syrup, artificial sweeteners, and trans fats. and let’s not forget the chemicals, narcotics and anything else you can’t sound out phonetically.”

Carr, who was diagnosed with cancer at the age of 31, addresses the contentious issue of soy products and says that “The vast quantities of oestrogen and other growth hormones that can be found in dairy products are never mentioned by many of the same medical professionals who advise their patients to avoid soy. If you have been advised to stay away from soy because of a cancer diagnosis, you should seriously consider giving up dairy products as well.”

All of the recipes have icons that name them according to dietary requirements (soy-free, gluten-free, raw, kid-friendly), as well as symbols that label them according to their level of effort (“easy breezy” or “cheffy”) and “time saver.” In addition, there are a few pages of recommended meals beginning on page 274 with enticing titles like “Zero Stress in 30 Minutes or Less,” “The Simple Life,” “For Your Sweetheart,” and “Office Lunch Party.”

While I was making the cashew cheese recipe that Chad Sarno contributed to Tal Ronnen’s book “The Conscious Chef” three years ago, that’s where I first came across his name. It was the first time I had ever tried raw foods, and I’m excited to learn that Crazy Sexy Kitchen includes a wide variety of raw food dishes to choose from. In addition to smoothies and juices, there are other raw meals that are more traditional, such as raw noodles and “rawvioli” (ravioli made with wrappers made from sliced beets). According to Carr, she advises people to “increase their intake of raw foods” and believes that the optimal diet over the long term is one that consists of largely raw foods and some cooked items.

Despite the fact that CSK provides dozens of tempting dishes, some of my favourites are as follows:

Amaretto French Toast Served with Crème d’Amaro (p 105)
Crab Cakes in the Manner of Hearts of Palm Served with Remoulade (151)
Chickpea with root veggie tagine (185) (185)
Ravioli filled with beetroot and cashew creme cheese (193)
Madeira Peppercorn Tempeh (203)
Popcorn with Rosemary and Rocking (245)
Shortcake made of raw apples, spices, and rum, glazed with maple and vanilla (273)
Is the Crazy Sexy Kitchen a restaurant that you should go with?

A cookbook is a very personal choice, especially if it implies making changes to one’s diet and way of life, but the following are some aspects of CSK that you might want to take into consideration before making that choice:

Recipes from a diverse range of chefs that will leave your friends and family in awe, while also providing you with a comprehensive understanding of the myriad of opportunities presented by a plant-based diet.
This could be a challenge for some people because many raw recipes call for the use of a high-powered blender in addition to a dehydrator. Don’t let the fact that you don’t have certain equipment or that you can’t afford it discourage you. A Spirooli Slicer is an inexpensive option for getting started. You always have the option of putting the other things on your “Wish List.”
Offers advice on how to save costs so that more of your budget can be allocated to the purchase of regional and organic produce.
Although I’m not a fan of vegan butter or shortening or any of the other vegan convenience items that are called for in certain dishes, I can see how they could be helpful for someone transitioning to a more plant-based diet.
In general, Crazy is suitable for anyone who are interested in becoming chefs, who are inquisitive about veganism, or who simply wish to cook better dishes. It’s possible that it will complete your collection and widen your cooking horizons for those of you who have been vegan for a long time. It is a wonderful choice for a coffee table book as well as a present because it contains many stunning images and has an appealing style.

William Santoro felt so good after switching to a plant-based diet in 2006 that he quit his job in the corporate world in 2009 and started a mission to educate people about the advantages of a plant-based diet for enhancing one’s health, protecting the environment, and relieving the suffering of animals. He has trained as a vegan chef and worked in restaurants in the United States and Japan. He creates plant-based recipes and menus, leads workshops and demonstrations, and writes a blog called http://VeganDietGuy.com, in which he shares recipes and techniques for achieving optimal health through a lifestyle that is centred around whole foods and plant-based eating. William received training in Plant-based nutrition from the T. Colin Campbell Foundation and eCornell, where he also received training in Basics of Raw Cuisine from the Matthew Kenney Academy. Cooking, running, yoga, and taking photographs of food are some of his favourite pastimes.