Delectable recipes from Chad Sarno's book, Crazy, Sexy Kitchen. Enjoy! Click here to read our full profile on Chef Chad Sarno.
A.J.'s Power Smoothie
3 cups almond or nondairy milk of choice
½ cup fresh or frozen berries
½ cup frozen mango
2 tablespoons raw almond butter
Sprinkle of cinnamon
4 or 5 kale leaves
Handful of spinach
- In a high-speed blender, blend all the ingredients until smooth.
- Note from Chad: Serve this green smoothie to kids (or adults), who may be a bit spooked by its green color. It’s so tasty they’ll never dodge a green drink again!
- Chad’s daughter gives this smoothie two thumbs up! The almond butter provides a protein-rich punch that’ll fuel you and your kids with long-lasting energy.
By Chad Sarno
2 slices of your favorite whole- or sprouted-grain bread, lightly toasted
Red pepper flakes, to taste
Course sea salt, to taste
Freshly ground black pepper, to taste
Toast bread slices. Slice a ripe avocado in half. Squeeze the meat of the avocado onto the toasted bread and spread it evenly.
Cut lime in half and gently squeeze the juice over the avocado on your slice of toast.
Sprinkle red pepper flakes, sea salt, and black pepper to taste.
Tip, Toast Toppers
Top your toast with your favorite additions such as sun-dried tomatoes, thinly sliced cucumbers, cilantro, sprouts, roasted red pepper, sliced olives, or sliced fresh chilies.
- Also known as "earth’s butter," velvety avocados add richness to your toast, and their heart-healthy fats will keep you satisfied till lunch.
By Created by Kris Carr with Chef Chad Sarno
Wild Mushroom, Ginger, and Minted Brussels
1 tablespoon olive oil or spray oil
½ onion, diced
1 pound Brussels sprouts, trimmed
4 cups low-sodium vegetable broth
1 tablespoon fresh grated ginger
4 ounces shiitake mushrooms, thinly sliced
4 ounces wild mushroom mix (French horns, maitake, hon-shimeji)
1 large portobello mushroom, cubed
8 ounces white button mushrooms, quartered
3 heads baby bok choy
One 5-ounce can baby corn, drained and halved (juice reserved)
One 14-ounce can water chestnuts, sliced (juice reserved)
5 tablespoons light soy sauce
1 star anise
3 limes, juiced
4 tablespoons finely chopped mint
2 tablespoons sesame oil
- Heat oil in a large pot on stove top, on medium high. Add the onion and whole Brussels sprouts and sear for 1 minute, splashing with vegetable broth to slightly steam and blanch.
- Add ginger and all the mushrooms, mixing together.
- Add remaining vegetable broth, cooking the mushrooms down a bit and stirring frequently.
- Add baby bok choy, baby corn, water chestnuts, soy sauce, and star anise. Bring to a slow simmering boil for a few minutes at most.
- Before serving, remove star anise and add lime, mint, and sesame oil to finish. Serve over your favorite grain or noodles!
- Tip: Slice the variety of mushrooms in different ways for added texture and appeal. Serve with your favorite brown rice, buckwheat, or rice noodles.
- This fairly flavored pho, which is a Vietnamese noodle soup, will have your buddies begging for another bowl (and the recipe!).
By Derek Sarno