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.

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. 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.

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.

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.