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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle change.

Karyn Calabrese is a successful entrepreneur, Celebrity Chef and popular holistic health expert was based in Chicago for the past 50 years, she has recently relocated to Flossmoor,IL. Karyn has been committed to taking care of her body and helping others to do the same. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. At 75 years old, Karyn looks nearly a generation younger without the help of surgery or botox and enjoys boundless enthusiasm.

In addition to a raw diet, she believes in regular detoxification and has developed a program that she teaches to hundreds of people each year.

As for Karyn herself questions at the end of every day:“If you don't take care of your body, the most magnificent machine that you will ever be given, where will you live?”

Follow Karyn on Instagram:   / karyncalabrese  

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Chillin’ Chili (Raw and Vegan)

Cold weather can make us crave comfort foods, and there’s no food that satisfies
that craving like a nice bowl of chili.
2 cups chopped white mushrooms
1⁄2 teaspoon salt
3 large tomatoes, chopped
2 green bell peppers, chopped 1 yellow onion, chopped
1⁄4 cup sundried tomatoes
6 cloves garlic
1 teaspoon cayenne
1⁄2 cup black olives
1⁄4 cup Bragg Liquid Aminos
3 tablespoons chili powder
2 teaspoons chopped fresh thyme
3 cups dried adzuki beans, sprouted (see How to Sprout)
2 avocados, cut into in large chunks
Put the mushrooms and salt in a medium bowl. Mix well. Let marinate for
30 minutes. Put the fresh tomatoes, bell peppers, onion, sundried tomatoes, garlic, and cayenne in a blender. Process until well blended, stopping occasionally to scrape down the blender jar. Transfer to a large bowl.
Put the olives, Bragg Liquid Aminos, chili powder, and thyme in a food processor. Process until well combined, stopping occasionally to scrape down the
work bowl. Transfer it to the tomato mixture. Add the adzuki beans, mushroom mixture, and avocados and mix well.
Marinate for 2 to 3 hours in the refrigerator before serving.


VIDEO CHAPTERS:
00:00 Guest introduction and Karyn's story
10:15 Cooking demo Raw Vegan Chili plus Chef AJ Q & A
0:22:15 Viewer Q & A and continued cooking demo
0:28:45 Karyn talks about her 28 day detox program with more Q & A
0:43:55 What Karyn eats in a day plus more viewer and Chef AJ Q & A
1:10:00 Karyn plates the finished chili and final thoughts/show wrap