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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 raw foodist, model, restaurateur, author, and holistic teacher who utilizes her robust understanding of healthful eating and detoxification to advocate and promote natural longevity for her clients.

Over the past five decades, Karyn has turned her lifestyle into a multi-million dollar empire, introducing a series of vegan restaurants and a day spa to the city of Chicago. Before devoting her life to being a nutrition expert, Karyn modeled for international brands, including Coca-Cola and Budweiser.

She has practiced veganism for over 50 years, and has dedicated her career to teaching how pursuing a holistic lifestyle can benefit mental, physical, and emotional health.

Karyn began her journey after having to say goodbye to the women in her family way too early and as a result of degenerative diseases. Initially a vegetarian, Karyn transitioned organically to veganism, in fact raw veganism.

The release of her cookbook ‘Soak Your Nuts,’ a guide to rejuvenation through a natural diet was a hit and put her on the map in the lifestyle space. Since then, she has opened several restaurants which serve to highlight the versatility of vegan foods, a day spa, developed a product line, and written a cleanse guide.

Karyn’s approach to eating well is designed for everyone, from her star-studded clients to local Chiacogoans. “Our bodies know intuitively what they’re supposed to eat, but we’ve trained them in another way since birth,” she says. “If you start giving the body what it’s meant to have, the results will be miraculous.”

Karyn was brought up in Hyde Park and is committed to maintaining Chicago as her vegan haven.

Zesty Lemon Cheesecake

(page 89 in #SoakYourNuts)

Crust

2 cups of walnuts

1 cup of dates

Filling

3 cups raw cashews, soaked for 1 hour

1 3/4 cups agave

1 1/2 cups of lemon zest

1 1/4 cups coconut oil

1 cup lemon juice

Instructions

To make the crust, put the walnuts in a good processor. Process into a fine powder. Transfer into a medium bowl. Drain the dates. Transfer them to a blender. Add the walnuts. Mix well and press into a 10-inch pie pan. Dehydrate at 110 degrees for 3 hours.

To make the filling, drain and rinse the cashews. Transfer them to the blender with the agave nectar, 1 cup of lemon zest, oil, and lemon juice. Pour into a pie crust. Spread it evenly, smoothing the top with the back of a spoon. Sprinkle the remaining 1/2 cup of the lemon zest on top. Freeze for 12 hours.

Soak Your Nuts:

https://www.shopkaryns.com/product/soak-your-nuts-conscious-comfort-foods/40?cs=true