Hey, it’s Marie, and guess what?
We are on our first ever MarieTV road trip, and we’re out here in upstate New York.
We are heading to Woodstock to see one of my besties, the incredible New York Times
bestselling author Ms. Kris Carr.
We are going to her home and it’s gonna be awesome.
Hi!
Honey, welcome to Woodstock!
Thank you for having me out here!
So we are here in Kris Carr’s new kitchen to celebrate Crazy Sexy Kitchen: 150 Mouthwatering
Plant Empowered Recipes that are gonna ignite a revolution in your mouth.
In your mouth, right there on your tongue.
In your mouth.
And so today we’re gonna actually cook some recipes, because I have to say this, I don’t
know if you know this about me, but Kris Carr has changed my life.
She has changed my health.
And through you and through juicing and eating healthier and eating more plant based foods,
I feel better than I’ve ever felt before.
Awesome.
As my life and my business continues to get busier, really, you are my goddess.
So I am so glad to be able to cook some recipes today from this gorgeous, new book.
Well, first and foremost, I am just so glad that you are here because you are literally
christening my new kitchen.
Yes!
MarieTV christening it.
And before we get started, I think you need to have a little french maid apron.
Oh my goodness.
I picked this one.
I collect aprons, and I picked that one from my collection.
Ooh, look at this!
I am putting this on.
Saucy, sexy Marie in the kitchen.
Ok, great.
So speaking of being busy and on the go, like so many of us are, I thought we would create
a little sandwich bar, little wrap bar.
Awesome.
And we’re gonna start with something that I used to love, which was egg salad.
Are you an egg salad fan?
I have to say, I am.
So egg salad, absolutely delicious.
But too much of it, of course, high in dietary cholesterol, saturated fat.
So you don’t wanna do too much egg salad.
But we have, in Crazy Sexy Kitchen, this wonderful Curried Nada-Egg Salad.
No egg, nada, that’s Spanish.
And I thought what we would do is put it in either a gluten free wrap or... what’s this
Marie?
Ooh!
Are these little collard greens?
Little collard greens.
Look at that.
Gorgeous.
Have you ever wrapped a sandwich or a wrap in a collard green?
I have never done this before, but I am so excited because I know myself, many of us
out in the world, sometimes we just don’t wanna have more carbs but we wanna have a
wrap or a sandwich, so this is great.
Absolutely.
And you’ve got your veggies, you’ve got your nutrients, wonderful.
So just a... you’ll get this recipe, but just a rundown of what’s in it.
Yeah, so just as a little note there, you are gonna get this recipe right below the
episode, but Kris is gonna walk us through what’s in it because, I have to say, I had
a little taste before.
It’s good.
So we did tofu and I did red onion and carrot and I did some cilantro and some parsley and,
of course, the curry.
And instead of mayonnaise, we used vegenaise.
So why vegenaise?
I mean, I’ve read your book so I know, but for any of our audience members, tell us about
vegenaise.
Well, vegenaise is basically the plant passionate, plant empowered alternative to mayonnaise.
And, again, less fat, less saturated fat, less cholesterol, fantastic product.
I also use nutritional yeast.
Oh my God, this is one of my favorite things on the planet because you know I’m a cheese
lover.
I know you love your cheese, girl.
I do.
Nutritional yeast is high in B12, which is a great thing to have in your diet, especially
if you’re eating more plants and less animals, and this tastes cheesy, to your point.
Awesome.
So, a little salt, a little pepper, we mixed it all up, and now... poof!
Voila!
It’s just done like that.
The magic of cooking on TV.
Exactly, that’s how we do it.
So why don’t we start...
why don’t we start with this one?
Cool.
And Marie, just go ahead and scoop a little bit in there.
I don’t know if you ever does this, but Josh always does this.
He overstuffs his wraps.
I love to overstuff as well.
Do you?
And then it turns into a crazy mess.
So tell me when I need to stop, because I usually understuff my wraps because I like...
Because you’re dainty and you’re a french maid.
I keep a tight and right.
That’s probably about good, right?
Ok.
That’s good.
So that’s Marie’s portion.
And we’ll just scooch it on in there, I get it nice and tight.
Tight and right.
And then we take our nice, fancy, sharp knife and we’ve got a beautiful little egg salad
sandwich for you.
You wanna give that a little taste?
Can I do it?
You can do it.
I’m gonna get messy.
I hope she likes it.
Oh my God.
It’s good?
I’m gonna have some.
It’s so frickin’ good.
Kris Carr, this actually tastes...
That’s a good sandwich.
It tastes better than egg salad because one of the things that happens for me when I have
egg salad, it always feels so heavy and I feel the sense of guilt, I wanna go take a
nap, I’m like, “I shouldn’t have ate that.”
Yeah.
So that’s amazing.
I remember having those feelings tambien.
Now, let’s get even lighter, I’m gonna talk with my mouth full a little bit, and
we’re just gonna do it in the wrap here.
Now, one of the things that you do with collards, a little tip that my friend Chad Sarno who
is also the wonderful chef from Whole Foods who helped me create these recipes, taught
me so much in the kitchen.
What he taught me was you take your knife and you just cut down here a little bit, cut
the spine, just... you don't have to cut all the way through, you’re just gonna slice
a little bit, and then it makes it super easy to wrap.
Right?
So I...
Precut.
...precut the spines.
And the same thing, I’m just gonna scooch it on over.
Ok?
And I can even cut it on an angle.
Ooh.
Now take a bite of this one.
Ooh, this is good.
And I might get messy so if it falls on my face, you guys, it’s cool.
I actually like this better because you can taste the egg salad more.
Good?
Mm.
This is amazing.
And that’s a wrap.
Literally.
So Marie, I think we should make another wrap.
Yes!
Yes.
It’s a wraptastic time.
I say yes to the wrap!
Now, I know you love cheese, girl.
O-M-G.
This has been, like, my... it’s been my vice.
And ever since you and I met, thankfully, you’ve introduced me to the world of noncheese
and you’ve been very successfully weaning me off the real stuff.
So this makes me thrilled.
That’s so awesome.
We’re gonna have you make some cheese today.
And, you know what?
You’re not gonna be milking a cow.
Thank goodness.
You’re not gonna be churning it up.
You’re gonna be making cheese with cashews.
And cashews are one of my other favorite things in the world.
Stop it.
Stop it!
Ok, so why don’t you take a vacation over to the vitamix.
I am gonna get a vitamix.
And while you’re doing that I’m just gonna chop some scallions.
Ok.
Now this recipe actually calls for chives, but we couldn’t find any chives so we went
for scallions.
And they’re all in the onion family.
Right?
They are.
They just have lots of different tastes and textures.
Some are stronger than others.
They are family.
The onion family.
Ok, am I putting everybody in?
Yep.
Ok, so go ahead and put your cashews in.
Ok, so cashews going into Mr. Vitamix or Ms. Vitamix.
Perfect.
That’s about 2 cups of cashews.
Ok.
And then you’re gonna do your water.
Ok, about...
That’s maybe about a half a cup, yup.
Ok, awesome.
Perfect.
Lovely.
Ooh, that sounds like I’m out in the forest.
It’s not tinkling.
And I’m gonna get parsley while you do that and keep moving.
And this is...?
That’s lemon juice, I squeezed that earlier.
Ok.
And then you just go ahead and turn on your vitamix.
Make sure it’s nice and secure so the cashews don’t go on the ceiling.
That would not be good.
And is this little guy that can go down there like that?
Yup, that’s basically the damper, so you can use that to manhandle the cashews.
Ooh.
I’m gonna manhandle my cashews.
Woah!
Go girl.
Move your wand around.
Yeah.
Whirl your wand.
Do it with your hips.
There you go.
Ooh look at that.
Good girl.
Alright, you see how powerful that machine is?
Wow.
That was an experience I didn’t expect to have.
That’s one of the reasons why I totally suggest people save up for the good blender.
Yeah.
Because if you have the kind of blender that I had...
Which is?
Like, the old one that your mom used to make to make margaritas or cocktails with her girlfriends.
Yes.
You know what I mean?
I’d put the spoon in and it would eat it all up.
Yes.
This makes a world of difference.
So now that you’ve made your cheese, we’re gonna season the cheese a bit.
Should I put this in the sink?
I’ll take that for you.
Alright, momma.
If we weren’t on camera, I would lick that.
Let’s not do that.
No.
We’ll do that later.
This is a PG segment.
So...?
So go ahead and put that in this beautiful mixing bowl.
Another thing that I learned as a result of working with a professional chef was invest
in good mixing bowls.
Not the tiny ones.
Give yourself space to grow, to flourish.
In the kitchen.
No, actually, I mean, it makes such a difference.
Any time that I have gotten myself some good tools, first of all, I actually think it saves
you money because I know, you know.
I used to have pans that were like the nonstick, you know, frying pans or whatever and we’d
always have to order them again and again and again.
And I didn’t realize that if I actually just invested a little more upfront, they
would last longer.
Absolutely.
And a lot of times they’re easier to clean.
So I’m gonna go ahead and just start adding some of the herbs and the scallions.
Sorry, I got cheese on you.
That’s ok.
We love cheese.
I’m gonna put the rest over here for now.
And this is just onion granules and, again, we’re using our nutritional yeast so it
makes it even cheesier.
And, look, I don’t measure salt and pepper.
I come from Colombian stock, you come from Italian stock, what do we do?
We pinch!
We grab, we pinch, we throw.
We throw it in!
Throw it in.
Pinch.
Do you want me to throw it in?
Do some pinching.
I’m gonna pinch and BAM!
Look at you.
And look at how you did it like that.
I did.
And then the extra, even if it’s pepper, over the shoulder.
I’m gonna do a little salt.
Over the shoulder.
Hey!
Hey, it’s good luck.
Do it again.
Alright.
So now just go ahead and mix this up.
Awesome.
And then we’re gonna wait to see if Marie likes it.
I have to say, the little bit that I licked off my finger was very, very good.
It was very good.
This looks amazing.
Oh my God.
And you can just do the pinky test, because we’re family.
But usually guys, a lot of times you take your spoon, you put it in, you taste, don’t
use the spoon again.
Yeah, that’s not nice, is it?
Yeah, no.
I do it all the time.
You do your little pinky.
You can do it with your honey.
Well I do it with...
I was gonna say, because it all goes... you know.
It all... yes Marie.
It does.
It goes...
PG.
That is damn good.
Let me get in there.
That’s amazing.
I wanna do a little more salt.
Do more salt.
Ok good.
A little more peps, a little more salt.
Great.
I like to embalm myself.
I know you shouldn’t, but I really do.
So now to make this gorgeous mediterranean wrap we’re gonna take your cute little gluten
free rice wrap.
Right here?
Slap it right down there.
Give it a spank.
Bam!
Yes, spank it.
Good.
And go ahead and spread the cheese.
I’m spanking my gluten free wrap everybody.
That gluten free wrap really deserved it, it was naughty before.
Now, I want you to go cheesetastic on us.
Don’t be all... get in there.
I’m not gonna be too nice, I'm not gonna be too dainty, it’s cheesetastic.
Make it nice and pretty, spread it all around.
Good, good, good, good, good.
Awesome.
Oh my God, heaven.
A lot of heaven.
Now, let’s go ahead and use some sundried tomatoes.
Ooh!
I love sundrieds.
Perfect.
Sundried.
A little sundried, now, we can add some more capers.
I love capers, if you don’t like capers, capers are, you know, kind of an acquired
taste.
Just add a few.
And then, of course, we always want our greens.
We had arugula before so now we’re just gonna have some mixed greens, there’s some
spinach in here.
Yay!
Oh, fantastic.
Look at how easy.
We made cheese, we took it to the mediterranean, and now we’re gonna wrap again.
You’re so good with that wrapping.
You have to be authoritative with your wrap.
You know what I mean?
You’ve gotta be like [grunts].
Do it.
So one more time.
And, of course, we can use our collard if we want.
Uh huh.
Oh, let’s do it.
Look at how pretty that is.
You see that?
Amazing.
See the colors?
Ok, I’m going in.
Does she like it?
That’s awesome.
Is it good?
It really... because you know I have no ability to lie.
I really don’t.
So I can’t fake this stuff, which is a blessing and a curse.
That is cheesetastic.
It’s fantastic.
This cheese is a go-go.
I want more salt, just a little bit, like that.
Kris, another great wrap.
Thank you honey.
From Crazy Sexy Kitchen.
Ok Marie, so we’ve got great things for lunch, really easy.
Beautiful.
But the problem many of us face is that afternoon dip.
Oh my gosh. 3, 4:00 comes and it’s like... [snores].
Yes.
Right?
So here’s a very quick, easy smoothie that we’re gonna make that has a tiny bit of
coffee in it.
Ooh!
And if you’re weaning off of coffee, this is a great, great recipe because there’s
just a tiny bit but you also have brazil nut milk, I made this earlier.
Oh my goodness.
Brazil nut milk, and we’re gonna get a little tricky and hide the kale in there.
Are you serious?
We’re gonna hide some kale.
In a sweet coffee-like smoothie?
In a sweet coffeetastic smoothie.
I gotta see this one.
Ok.
This is awesome.
Ok, so I’m gonna ask you to go ahead and pour that in there.
Ok.
Our fun little friend the vitamix.
The vitamix!
All of it?
All of it.
Ok.
Go for it.
Yay.
I soaked the nuts earlier and I made the nut milk before you came.
What kind of nuts did you soak?
These are brazil nuts.
Brazil nuts, ok.
Brazil nuts are high in selenium.
And what’s that do for us?
Reduces inflammation and also boosts your metabolism.
So we put the coffee in there and now here’s where we get a little tricky, put some kale
in.
No freakin’ way.
Yup.
Mmhm.
By the way, I happen to fall in love with kale thanks with you.
But I’m excited to see this.
Agave?
So this is about 2 tablespoons or 2 teaspoons.
And I’m just gonna do a little vanilla.
I love vanilla.
So we have agave, vanilla, kale, nut milk, coffee.
And gotta have our chocolate.
Oh my goodness.
And the last ingredient...
this is wild.
This ingredient is wild.
You have to be courageous to put this in here.
Cayenne pepper?
Yes, because it’s gonna boost your circulation.
And you know what else it is?
What?
It’s an aphrodisiac.
No... so this is like afternoon delight in a whole new way.
If you need to have a boost and a boost!
Alright, we are doing this thing.
So we’re just gonna add a tiny little bit.
Right?
Because we’re not that crazy.
Yeah, can’t be that naughty.
Ok.
Mmhm.
We’ll put it on nice and tight.
And then you blend it all up.
The magic stick.
Everyone’s in.
I’ll get our mason jars ready.
Oh my God, and...
There she goes.
Beautiful.
Woo!
Oh yeah.
A little more...
a little...
alright, I think you’re good.
I’m good.
Alright.
Beautiful.
Ok, I’ll let you do that because you’re better at that than I am.
No problem, here we go.
So, now, here is our little afternoon pick me up.
It’s the afternoon delight.
I know... wait, what is the name of this?
Do you have a name for this?
This is the Aztec Spirit.
Beautiful.
And I’m just gonna call it the afternoon delight if that’s ok.
I like that, maybe we can rename it.
The Aztec Spirit AKA the afternoon delight.
Cheers.
Oh my God, another one.
That’s gonna work.
Oh God, that was good Kris.
Thank you so much.
And everything we’ve done today, right, is in Crazy Sexy Kitchen...
It sure is.
...which is available right now and I know you are so generous that you’ve got some
incredible gifts for people who are gonna buy the book.
So if we buy it online, what else do we get mama?
Well, you get a big fat thank you, and that thank you is cooking classes.
So we shot 12 classes at Whole Foods Market Culinary Center with our wonderful, sexy Chad.
Awesome.
And we go through everything to make you feel comfortable and confident in the kitchen,
so those are a bunch of videos.
Awesome.
And so I know we also love to support brick and mortar bookstores.
So you’ve got another gift for people if they go to the bookstore and buy it.
What’s that about?
Well, you know, we can’t let our bookstores go out of business.
That’s right.
Gotta support those locals.
So if you buy it in the store, you get dinner with Kris, which is a live stream event once
a month for 3 months coming to Woodstock...
well, not really.
You’re at your home and I’m at my home, but we’re shooting it here and we’re gonna
have a beautiful dinner with some of my friends and answer questions and just make it a big
celebratory party.
I love that.
And one of the other things I love about this book and why I recommend everybody to get
it at home is I know when you first started talking to me about eating plant based, it
can feel a little scary if you're not used to vegetables.
And one of the things I love about this book is you go so far beyond kind of the normal
stuff.
I mean, I know there’s french toast in here.
Pancakes, crepes.
Pancakes, crab cakes.
Crab cakes.
There’s even...
I think you even have a, what is it, a clam chowder in here, which is absolutely amazing.
So breakfast, lunch, sandwich, smoothies, sexy sides, dressings, snacks, munchies, sweet
seductions, everything is in this book.
Yeah.
Really, really beautiful.
So, you guys, go out and get it.
And to end MarieTV the way that we always love to end it, with a challenge.
So if this is all new to you, if you’ve never eaten plant based before, we’d love
you to try a recipe.
In fact, you can try the one that we’ve got right below this episode.
Come back and comment and let us know how it goes.
And if you’ve been eating this way for a while, if this way has changed your life,
tell us about it.
Again, leave a comment below.
We would love to hear from you.
Kris, thank you so much.
I love you!
Thanks for letting us have the first ever MarieTV episode on the road here at your beautiful
home.
My pleasure.
Awesome.
So for you watching, thanks for joining us today.
Stay on your game and keep going for your dreams.
The world needs that special gift that only you have.
Thank you so much and we will catch you next time on MarieTV.