Crazy Sexy Kitchen is a New York Times Best Seller!
November 19, 2012
Crazy Sexy Family,
Thanksgiving will be here before we know it, so I want to take a moment to express what I am most thankful for this year: YOU. Yes, you my dear readers. Together WE move mountains and are making a real difference in the world. I want to share some exciting news with you because you were such a huge part of making it happen.
WE did it … again! Crazy Sexy Kitchen made the New York Times Best Sellers list! And this time with a bounty of plant-empowered, mouth-watering recipes (plus, a healthy dose of smarts and how-to cooking education). I’m gobsmacked. Electrified. Grateful. Giddy. (Exhausted). Blessed. Grateful. Shocked. Truly happy and inspired. Grateful …
Backstory: The odds were stacked against us, my friends. We were the long shot by far! Cookbooks are a very hard sell. VEGAN cookbooks are even harder. In addition, we had a challenge getting media due to another timely event — the election! A bit more important than a cookbook, if you ask me. Note to self, never launch a book during a presidential election.
But then you came along, just like you did with Crazy Sexy Diet. YOU said, “I want more health and happiness in my life, and I want to support something that’s oozing with compassion, innovation and ladles of love.”
BAM! BAM! BAM! BAM! BAM! BAM!
We’re #6 on the list because you are very powerful when you speak up. Oh, and guess what? We’re also in the toughest category to crack (Advice/How-to)! I’m not sure if you noticed, but Crazy Sexy Kitchen is the ONLY 100% plant-inspired cookbook on the list. Wow, does that make me and Chef Chad Sarno so darn proud. Go plants and woot-woot for animal love! Did I mention the planet? Cartwheels for the planet!
Hug yourself from me. Please do that right now. I’ll wait. Done? Repeat.
Crazy Sexy Kitchen is a New York Times Best Seller because you voted for veggies. I’m always in awe of the way my community flexes their grassroots muscles and puts plants front and center for the whole world to see. I think it’s safe to say that we, the plant-happy people, are here to stay! Each day our peaceful army grows. Each day we get stronger. Have you joined us? Psst …You don’t have to be 100% plant-passionate to be a part of in the Crazy Sexy revolution. When you participate in your health by eating more plants and less animals/processed foods, you create change, a radical ripple that has the potential to create a roaring wave of wellness.
If you haven’t grabbed your copy of Crazy Sexy Kitchen, now is the time. Presents await you. Crazy Sexy Cooking Classes and the 3-part Dinner with Kris series. We want your experience in the kitchen to be a joyful, confident and addictive as possible. We also want to fuel your activism, which is why I invited some of the best minds on the planet to co-host the Dinner with Kris series with yours truly. Listen, learn and get your questions answered. 2013 is a sneeze away. Let’s get our game-plan squared away so we can have an awesome year.
On a deeply personal note, I know my grandma and Chad’s grandma are smiling down on us. I bet they are celebrating with a glass of spiritual Sherry. Those two legendary ole gals are the reason we got in the kitchen in the first place (well, for me it was cancer too, but you already knew that). If Crazy Sexy Kitchen has enriched your home and your belly, the way it has for me and my family, I hope you’ll continue to spread the word and give the gift of health with a copy this holiday season. (Give your friend or loved one the gift receipt too, so that they can redeem their free prezzie!)
For now, enjoy this delicious recipe from Crazy Sexy Kitchen:
Yield: 4 servings
2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)
1. Steam or boil the pumpkin or squash until tender.
2. Sauté onions over medium heat in olive oil until translucent.
3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
May your Thanksgiving be filled with great food, fun, friends and family this year!
Peace & love to my foodie family,