Kris Carr’s Plant-Based Wellness Recipes - WTNZ FOX 43 Knoxville, TN

Kris Carr’s Plant-Based Wellness Recipes

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Kris Carr is a wellness activist, a cancer thriver and a best-selling author. At 31, she was diagnosed with a rare and incurable cancer. Now, 10 years later, she's fueled a wellness revolution. She's showed thousands you can not only live with cancer, but also live a joyful and fulfilling life. Her secret? Besides an incredible attitude, she credits a plant-based diet. Kris recently came out with her latest plant-based recipe book, "Crazy Sexy Kitchen" and it's packed with nutritious recipes and living tips. She stopped by Access Hollywood Live to share a few of her favorite healthy holiday side dishes.

Crazy Sexy Kale Salad

(serves 2 to 3)

Ingredients

  • 1 bunch kale, shredded
  • 1 cup diced bell peppers
  • .25 cup parsley, chopped
  • 1.5 cup avocados, chopped
  • 2 tbsp. flax oil
  • Sea Salt
  • Pinch of cayenne

In a medium bowl, combine all the ingredients. Massage and mix with your hands to "wilt" the kale and cream the avocado (this should only take a minute or two), and serve.

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Supah Good Mashed Potatoes w/Garlic Herb Buttah

Ingredients:

  • 5 to 6 large Yukon potatoes, peeled and quartered
  • 5 cups water
  • .5 to .75 cup almond milk or other nondairy milk
  • 4 tablespoons
  • Garlic Herb Buttah
  • 1 tablespoon minced fresh thyme
  • 2 tablespoons olive oil
  • .5 teaspoon salt
  • 1 teaspoon black pepper

1. Cover potatoes with water. Bring to boil on medium-high heat. Boil until cooked through. Shut off heat and strain excess water from potatoes.

2. In same pot, add the remaining ingredients to the strained potatoes. Add more or less almond milk for desired consistency. Mix all ingredients using a vegetable masher.

Garlic Herb Buttah / Roasted Herby Goodness

  • 1 tablespoon olive oil
  • 1 cup peeled raw garlic
  • 2 to 3 large shallots, peeled and cubed
  • .5 to 1 cup water (vegetable broth or white wine is optional)
  • Buttah
  • 2 tablespoons olive oil
  • 1 cup soaked raw cashews
  • .12 (one eighth) cup almond milk or other nondairy milk
  • A pinch of sea salt
  • .5 teaspoon black pepper
  • .25 teaspoon turmeric
  • .5 teaspoons fresh thyme, removed from stem and minced
  • 1. Preheat oven to 400°F.

2. Prepare Roasted Herby Goodness: In a bowl, toss olive oil with garlic and shallots.

3. In oven-safe sauteì pan on medium heat, add garlic and shallots and just barely cover with water (or vegetable broth). Bring to a simmering boil, stirring frequently, until reduced by three quarters.

4. Place pan directly in oven to finish and slightly brown and roast the garlic mixture, about 10 minutes. Keep a close eye as not to burn in places, and stir often.

5. Cool and set aside.

6. Prepare Buttah: In high-speed blender, blend the Roasted Herby Goodness, oil, cashews, milk, salt, pepper, and turmeric until smooth.

7. Transfer mixture to a bowl and fold in fresh thyme. Chill in cooler until ready to use.

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For the Love of Nog! (serves 2)

Ingredients:

  • 3 cups almond or nondairy milk of choice
  • 1 banana
  • .5 teaspoon freshly grated nutmeg (using Microplane or other grater)
  • .5 tablespoon cinnamon
  • 1 teaspoon almond extract 2 dates, pitted

1. In high-speed blender, blend all ingredients until smooth.

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Crab Cakes Hearts-of-palm-style with Remoulade (serves 4)

Reemoulade

  • 1 cup vegan mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon freshly squeezed lemon juice
  • .25 teaspoon sea salt
  • 2 teaspoons minced capers
  • 2 teaspoons minced shallot
  • 1 teaspoon minced fresh parsley
  • 2 teaspoons minced red bell pepper

Crab Cakes

  • 1 sheet of nori, or 2 teaspoons toasted nori flakes
  • Two 14-ounce cans hearts of palm
  • .5 cup canola oil, more if needed (alternative: reduce to 1⁄4 cup oil if using small sauteì pan)
  • .25 cup finely diced red onion .25 cup finely diced red bell pepper
  • 3 tablespoons Vegenaise or other vegan mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon nutritional yeast flakes
  • 2 teaspoons arrowroot or cornstarch
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs

1. Prepare Reìmoulade: Place all reìmoulade ingredients in a food processor or blender and blend on high for 1 minute. Set aside or store, covered, in the refrigerator for up to 1 week.

2. Prepare Crab Cakes: Toast nori sheet by holding it with tongs and fanning it over a low gas flame or electric burner. Be careful not to let it burn. Turn the sheet frequently, so that it toasts evenly.

3. Grind the nori using a spice grinder or a coffee grinder that you use exclusively for spices. Break the nori into pieces, place it in the grinder, and pulse until powdered. Alternatively, crumble it as finely as you can with your hands or pulverize it with a mortar and pestle.

4. Drain the hearts of palm and press in a towel to dry them. In a food processor, pulse gently until it looks like the consistency of crabmeat.

5. Place a small sauteì pan on medium heat. Add 1 teaspoon of oil and heat for 30 seconds, being careful not to let it smoke. Sauteì the onion and bell pepper until soft, 3 to 5 minutes.

6. In a large bowl, combine the hearts of palm, onion, bell pepper, Vegenaise, 1 teaspoon Old Bay seasoning, nori flakes, nutritional yeast flakes, arrowroot or cornstarch, and salt and pepper. Mix until incorporated. Cover and refrigerate for 30 minutes.

7. Scoop with an ice cream scoop or a large tablespoon to portion into small cakes. Combine breadcrumbs with 1 teaspoon Old Bay seasoning. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator for 1 hour or until firm.

8. Cook Crab Cakes: Place a sauteì pan on medium-high heat. Add some canola oil and heat for 2 minutes. Working in batches, sauteì the cakes (make certain that the oil comes about half- way up the sides of the cakes) until browned on both sides and heated through, 2 to 3 minutes on each side.

9. Remove the cakes to a baking sheet lined with parchment paper and place in a warm oven (200°F) until you finish all of the cakes.

10. Serve: Place the cakes on a plate and garnish with Reìmoulade.

"Crazy Sexy Kitchen" is in bookstores nationwide. And, for more of Kris' healthy living tips, check out www.kriscarr.com

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