At the age of 31, Kris was diagnosed with a slow-growing yet extremely rare and incurable stage IV cancer. After several second opinions, a supposed expiration date and recommendations to have a triple organ transplant, Kris decided to take matters into her own hands.

 One of the first things she did was adopt a plant-powered diet. She went to Whole Foods, introduced herself to kale, healthy living and loving and never looked back. Ten years later, Kris is absolutely thriving. Her diagnosis was the wake-up call she needed to turn her life around.

You may not have a serious illness like Kris does, but how many of you are truly thriving? I mean sleeping well, thinking clearly, spring loaded with energy and beaming with love and joy nearly every single day. Your body simply can't function correctly without the proper nutrition.

 Nowadays we are surrounded by Franken-foods - stuff created in a lab and filled with chemicals. The effects of a diet laden with these types of foods are low energy, excess weight, weakened immune system, mental fog, skin issues and the list goes on.

One of the easiest ways to get a blast of nutrition (much needed vitamins, minerals, antioxidants and phytochemicals) is to add veggie juices and smoothies to your daily routine. Have one for breakfast or a snack a few times a week, and you'll begin to notice the difference right away. Excess pounds will drop away, you'll have more energy and even your mood will improve!

Kris Carr's Favorite Juice and Smoothie Recipes.

 

 

 This recipe makes almost 32 oz.

• 2 large cucumbers (peeled if not organic)
• Big fist full of kale or romaine
• Big fist full of sweet pea sprouts (if easy to find)
• 4-5 stalks celery
• 1-2 big broccoli stems
• 1-2 pears or green apples (optional)

*Other optional greens : spinach

 

 

Kris Carr's Green Smoothie

Makes enough for 2 people. You can adjust the recipe accordingly. My taste buds are different than yours so don't be afraid to play!

• 1 Avocado
• 1-2 pieces of low glycemic fruit:  green apple, pear, berries & cantaloupe
• 1 Cucumber
• A bit of kale or romaine or spinach
• Coconut water (or purified water)
• Stevia to taste

*You can also add a sprinkle of cinnamon and some cacao.
*You can also use coconut meat or almond butter or nut milk in place of avocado

 

ENJOY!

 

 

by JJ Virgin, CNS, CHFS

Sweet Potato & Quinoa Chili

 

 

 

Ingredients (serves 6)

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
• 1 can (6 oz) tomato paste
• 1 large sweet potato, diced (with or without the skin...I leave the skin on)
• 1 cup dry quinoa
• 1 onion, diced
• 5 - 6 garlic cloves, minced
• 1 tablespoon olive oil
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• a few dashes of garlic powder
• a few dashes of onion powder
• himalayan salt to taste
• 4 cups (32 oz) water or vegetable broth, + more as needed
• avocado, cilantro and/or diced onion, for garnish (optional)

 

In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes). Add garlic, cook for another minute or so. Add the remaining ingredients, bring to a boil, cover slightly ajar, reduce heat and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking. Serve with optional garnishes.

Notes: As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat. Also, use whatever beans you prefer. You may even like to use one kind of bean instead of two.

 

Easy and delicious...Enjoy!

 

 

Happy Healthy April

See you all soon!

    

  

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