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  • Hey, it’s Marie, and guess what? We are on our first ever MarieTV road trip, and were

  • 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 were 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 were 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 youve got your veggies, youve got your nutrients, wonderful. So

  • just a... youll 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 youre 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 youre dainty and youre 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 well 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 weve 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 frickingood. 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 were 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,

  • youre 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,

  • youve introduced me to the world of noncheese and youve been very successfully weaning

  • me off the real stuff. So this makes me thrilled.

  • That’s so awesome. Were gonna have you make some cheese today. And, you know what?

  • Youre not gonna be milking a cow.

  • Thank goodness.

  • Youre not gonna be churning it up. Youre 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 youre 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 theyre 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 youre 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 youve made your cheese, were 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.

  • Well 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 theyre 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, were 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 were 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 were 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.

  • 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 were 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