Column 1
Tina Mannino
Corinne Bowen
Mary Ann Bastian
Jennifer DiSanto
Katie Carrus
Maria Mooney
Rebecca Fowler
Martha Amaya
Jen Kluczkowski
By Corinne on November 11, 2009
By Corinne on November 11, 2009
Column 2
Director of Web Content & Strategy
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Copy Editor
Copy Editor
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Intern
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Photo Editor
By Corinne on July 14, 2009
The Scoop: Kathy Freston’s Quantum Wellness Cleanse
What was your inspiration for adopting a vegan lifestyle and how has it impacted your life?
I always considered myself a spiritual person, someone who wanted to live by principles that would better hone my personal evolution: kindness, compassion, alleviating suffering when I saw it. When I saw, through videos and in books, what was happening to animals as they became food for my plate, I realized I was not living my principles at all. It was a tough realization, and an immediate challenge to my choices. I knew I wanted to be someone who didn’t eat animals, but I was still so attached to my food. So I leaned into the shift, gradually cutting out one animal product at a time, until over a few years, I became vegan. This shift has not only been hugely beneficial to my health – I lost weight and lowered my cholesterol, and my skin cleared up – but I also felt an inner alignment that I’d never before experienced. Like I was finally living my prayer. I felt clear and clean, energetically, and this clarity empowered me creatively.
What is the largest hurdle you see for people going through your 21-day cleanse and what advice can you give them?
The biggest hurdle is getting through the first few days without your comfort foods or drinks! For me, 3 cups of coffee in the morning and a nightly glass (or 2.. ok, or 3) of wine were habits that I loved. I got very cranky when I tried to abstain, so believe me, I know it’s not a breeze for a lot of people. But my advice is to be gentle on yourself; if you have to ease out of caffeine (one of the Big 5 things to give up for 21 days) by cutting your coffee with decaf and gradually moving to herbal tea over the course of the 3 weeks, that’s just fine. And if you slip and have a glass of wine, say to yourself that tomorrow is a new day. Mostly, though, remind yourself that you will get through the withdrawal symptoms usually within a very short time; they are only temporary, and they only show you that your body is indeed addicted. Do some light exercise, like a brisk walk or a hike, and you will assist your body in the process of detoxing.
How is your 21 day cleanse different from the vegan lifestyle you live everyday?
In the cleanse, you give up sugar, alcohol, caffeine, gluten, and all animal products. Being vegan only means not eating animal products, so the cleanse takes the health program a bit farther. By giving up the Big 5, your body gets to relax and recover from what it often reads as toxic. When I’m not on the cleanse, I do have some coffee or tea (but not nearly as much as I used to!), and I have a glass of wine 3 or 4 times a week. I don’t have a problem with gluten (many people do though, which is why it’s good to test yourself by giving it up and seeing if you feel better in your gut without it), so I eat bread and seitan sparingly. I very rarely have refined sugar, as I think it inflames the body. It wreaks havoc on my insulin/blood sugar, and is simply not worth the momentary pleasure. I love agave, however, and stevia is totally benign.
What are some of the detox symptoms that your readers can expect and what is your advice for getting through these challenges?
You might feel headachy and sluggish, which is usually from caffeine detoxing. Light to moderate exercise will help you get through this, as it oxygenates the body and the resulting endorphins perk you up.
What is your favorite recipe from your book?
The tempeh “tuna” salad is phenomenal. I missed my tuna sandwiches, and Tal Ronnen’s recipe is better than anyone I’d ever eaten from the sea!
What are you working on now?
I’m blogging a lot, and doing a couple of tv shows which feature stories on health, healing, and miraculous medicine. One of them is called Renegade Doctors, and it’s made by the producers of EXTRA. I will start writing a new book on Weight Loss and Healing from Disease soon.
Channeling the genius of James Lipton from Inside The Actor’s Studio, we would like to ask you a few of his famous interview questions:
What is your favorite word? Luscious
What turns you on creatively, spiritually or emotionally? Being around nature, being quiet and absorbing the beauty
What turns you off creatively, spiritually or emotionally? City noise and aggressiveness
What sound or noise do you love? Birds, especially in the morning. An evening breeze
What sound or noise do you hate? Horns honking, people yelling at silly things, being rude
What profession other than your own would you like to attempt? If I weren’t so focused on health and healing, I would want to be a hospice worker. I think it’s such a profound and deep time to be with someone as they move toward their crossover. It’s about as truthful, poignant, and insightful as we get, I think, when we near the end of our lives.
What profession would you not like to do? I would be terrible in a corporate setting because I’m not good at politics.
If Heaven exists, what would you like to hear God say when you arrive at the Pearly Gates? “Don’t worry, everything you wanted to get done, we will finish for you. Consider your mission accomplished!”
Thanks, Kathy! Read more of Kathy’s blogs…
Read More By Corinne on July 3, 2009
Cast Your Votes: VegNews Awards 2009!
Who doesn’t love receiving their fresh copy of the VegNews Magazine’s Veggie Awards issue each year? You find out about the latest and greatest of all things vegan! If you check out our amazing Blog Posse page and our Super Special Guests, you’ll see that many of these gems have graced the VegNews pages. This year, if you’ve found a place in your heart for the Crazy Sexy Life blog/website or the My Crazy Sexy Life online community, you can show us some love by nominating our websites in some of the categories (just fill in our name!).
So do something patriotic this holiday weekend and VOTE (plus you could win a sweet prize)!
Happy Veggie Voting,
By Corinne on March 24, 2009
CSL Interviews Raw Chef, Matthew Kenney
1. In your new book, Entertaining In The Raw, you write “On my own journey with raw food, I found challenge, excitement, flavor, health, and a new sense of creative direction.” What are the main differences you’ve noticed in your health since discovering a raw food lifestyle?
The principle difference is the lifestyle itself. Raw food introduced me to new worlds on both a personal and professional level. In these past few years, meeting and working with so many talented and inspiring people that I’ve come to know through my association with raw food has been life changing. I’m also incredibly thankful to have found a renewed passion and creative energy for my work, which all came about through being so personally connected to what I am doing.
2. You write about the influence of the seasons on the types of raw dishes you prepare. What types of dishes are you most excited about preparing this Spring?
I’m really interested in modernized techniques that allow us to enjoy raw vegetables that are easier to digest and full flavored. With Spring arriving soon, I’m thinking about fiddleheads, asparagus, leeks, ramps, Spring lettuces…among other methods, I am researching Sous Vide, low temperature cooking to create new dishes.
3. We read in your blog about a project that you are involved with in Oklahoma City. Can you give us the scoop?
105degrees is a dream project for a chef like myself. It has every element that I could ever wish for in a raw food venture – a beautiful, modern structure, great location, and what will be an extraordinary, state of the art facility. There are 3 components to the business – an upscale raw food restaurant, outdoor cafe and wine bar, a boutique living foods culinary academy, and a retail shop, which will also host an e-commerce site. I have amazing partners, Mandy Canistelle and Dara Prentice, and couldn’t be more excited about our September opening. This will be the most advanced raw food project I’ve ever been involved in by far.
4. In the last section of Entertaining In The Raw you write, “Over time, my style of raw food has become influenced by three factors: seasonal ingredients, various forms of art, and history.” We’ve already picked your brain about the seasons, but we are curious about how art and history have influenced your raw food recipes.
History and food have always interested me – I once opened a restaurant in New York called Monzu, which was inspired by the Italian Chefs who were taught French Cuisine after Napoleon’s invasion of Sicily. Without an understanding of where food originates (and this means not only historically and geographically, but also understanding the procurement of the ingredients themselves), I don’t believe that food can reach its highest level of potential. Art is another story – in the past, I would look to great chefs and restaurants for inspiration. However, most of them now promote food and a lifestyle that is hard for me to relate to, so I look where I can for inspiration. I find it in art, nature and all sorts of places actually. The freedom found in the work of great artists is something I aspire to achieve when writing about, or creating, food.
5. Lastly, what special tips can you give our readers on integrating raw food recipes like yours into their everyday lives?
Raw food, like any other cuisine, is really two-dimensional. There are everyday recipes that work for busy days when we’re on the go, and more upscale ones that are better suited for special occasions or entertaining. Smoothies, juices, salads and quick preparations like hummus and guacamole are the best for those hectic times – they are easy to make and still delicious. I find it really helpful to have a lot of staples, crackers, bases and even desserts, on hand at all times, just like one would with any other lifestyle. That way, its always easy to put together a quick meal, a travel picnic or a snack. I won’t pretend that great raw food comes easy – its still more work than fast food, but worth it in so many ways.
6. Channeling the genius of James Lipton from Inside The Actor’s Studio, we would like to ask you a few of his famous closing interview questions.
-What is your favorite word? “challenge”
-What is your least favorite word? “problem”
-What sound or noise do you love? birds in the morning
-What sound or noise do you hate? alarm clocks
-What profession other than your own would you like to attempt? formula one driver
-What profession would you not like to do? bus driver
-What turns you on creatively, spiritually or emotionally? My creative juices flow best when I am working on something so original that I know for a fact its never been done before. That represents most everything I do these days, so I’m quite satisfied on this level. Spiritually, I’m finding many lessons in patience, my own and that of others. Emotion turns me on, period. It didn’t always.
Thank you, Matthew! We’ll be giving away Matthew’s new book, Entertaining In The Raw to the winner of our Monthly Recipe Contest. Send your recipes to info@crazysexylife.com by Friday, March 27. We’ll announce the winner on Monday!
