The Chef: Anna
The Menu: Spaghetti squash with tomatoes, onions, and garbanzo beans and a spinach salad with broccoli, carrots, zucchini, and balsamic vinaigrette
The Goods: It's day 10 for me on Kris Carr's 21-day cleanse, and I've never been happier to eat a plate full of veggies. Why, you ask? It's mainly because I got to talk to the lovely, charismatic, and beautiful Kris herself about my cleanse at lunch yesterday. No big deal. Actually, it's a big deal. It's a hugely awesome deal. It's also a hugely awesome week for us at VN—Kris Carr is only the beginning. With our March+April issue at the printer and May+June in the works, not to mention the Book Club, our upcoming trip to India with VegNews Vacations, and tons of delicious goodies to taste test, our plates are full (and not just with vegetables).
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