SUPERMODEL RECIPES TO STEAL

BATD ON Mar 27, 2015 AT 2:58 pm

by Annie Vischer.

Rather conveniently for us, the realms of Twitter, Tumblr, Instagram and blogging has given the foodie loving models out there a way to share their healthy and wholesome cuisine with us as much as they like. We’ve selected five of our favourite supermodel cooks and their recipes. Here we go…

Doutzen Kroes.

Doutzen Kroes.

Doutzen Kroes has wowed us with her frequent Victoria Secret’s runway appearances and Vogue covers, but would you know it, she puts together a pretty decent smoothie too! She starts every morning with three shakes designed to keep her body and skin in peak condition. First she has a glass of freshly pressed lemon, grapefruit and orange juice. Her second cocktail is a mix of green powder, wheatgrass, chia seeds and water. She has admitted that this one is disgusting and she needs to power through and swallow it all at once. Finally, for the third shake, she blends bananas, chia seeds, cacao beans and camu and maca oils. We will definitely be giving that one a go. Check out her Instagram feed here, which is always peppered with foodie musings.

Danielle Copperman.

Danielle Copperman.

Danielle Copperman is a full time model as well as a qualified nutritionist, who better to provide us with the odd little recipe? Her blog Model Mange Tout provides a wealth of foodie ideas, packed full of super foods and beauty boosting ingredients. Here’s one of our favourites…

INGREDIENTS:
1/2 cup Leftover Tomato & Coconut Soup
(if you polished the soup off instantly merely use an extra 1/2 tin of chopped tomatoes and 1/2 tin of coconut milk, blended)
1 Tin Chopped Tomatoes
450g Lean Turkey Mince
2-3 Cloves Garlic
1 Teaspoon of Chilli Flakes
1 Tablespoon Sumac
6 Large Basil Leaves (+ extra for the sauce)
6 Sage Leaves
2-3 Tablespoons Nutritional Yeast
4 Sprigs of Fresh Thyme
2 Sprigs of Rosemary
Handful of Spinach
1/2 Onion
2-3 Sticks of Celery (or 1 Fennel Bulb)
Oil of choice, for cooking

Place the onion, celery, spinach (or fennel) 2 cloves of garlic, nutritional yeast and the fresh and dried herbs (not the chilli) into a blender and blend for 2-3 minutes. When combined, transfer 1/2 of this mixture into a large saucepan and the other half into a mixing bowl.
In the bowl, mix the herb mixture thoroughly and add the turkey mince, mixing and mashing with a wooden spoon. Season with salt and pepper and add olive or avocado oil if you think the mixture is too dry. (The juices will come to fruition when you start to cook anyway, so don’t worry if the mixture is dry). Leave this mixture aside for a moment whilst you start the sauce.
In your large saucepan with the leftover half of the herb, onion and celery mixture add the leftover soup (or 1/2 tin chopped tomatoes and 1/2 tin coconut oil), chopped tomatoes, chilli flakes and extra basil leaves. Chop the remaining garlic clove finely and add to the pan. Stir continuously, bring to the boil and then reduce and simmer on a low heat. Keep an eye on the sauce whilst you focus on the meatballs.
Using a spoon and your hands, form the turkey mixture into balls roughly 2 inches wide and tall. Lay them onto a chopping board or a clean surface so that all of the mixture is ready at the same time to hop into the heated pan. Heat 1 tablespoon of coconut oil or olive oil in the pan and then transfer the balls into the pan. They may not all fit so cook them in several batches to ensure they cook evenly. Cook on a medium heat until they brown on one side and then turn them over to brown the other side. Sear like this for at least 5 minutes before transferring the half-done meatballs into the tomato sauce. Simmer for at least 30 minutes in the saucepan on a low-medium heat, to ensure that the insides cook thoroughly and absorb plenty of flavour from the sauce.

Once they are fully cooked, serve with your choice of sides. Danielle recommends warm quinoa with steamed broccoli and kale. She also roasts pumpkin and sunflower seeds in tamari and olive oil for 10-15 minutes at 140c, and sprinkled them on top for extra crunch.

Jourdan Dunn.

Jourdan Dunn.

Jourdan Dunn is the brit born model who was discovered in Hammersmith’s Primark back in 2006. And what a whirlwind it’s been since then. She’s joined Doutzen and Karlie on the Victoria Secret’s runway, scored Burberry campaign after Burberry campaign and scored herself regular slots at the fashion week shows each season. Oh and she’s also started a YouTube cooking channel called Well Dunn With Jourdan Dunn. Special guests include Karlie Kloss, Cara Delevingne, 2 Chainz, Chanel Iman and Joan Smalls. Her spicy Asian beef salad is a sure fire crowd pleaser, watch Jourdan show you how to make it here.

Karlie Kloss.

Karlie Kloss.

And here we have another Victoria’s Secret girl who’s into her food. 2012 saw Karlie hit fashion week’s backstage area to introduce press, stylists and models alike to her new Karlie’s Kookies. Not only are the cookies vegan, gluten free and unbelievably delicious to boot, but when sold, all proceeds go to charity FEED, which tackles world hunger. For every branded Karlie’s Kookie sold, 10 school lunches are provided for children in need throughout the world. We can’t get our hands on them over here in the UK, so here’s the recipe for recreating them at home, and this makes 8 large cookies.

2 cups almond flour
1 cup gluten-free whole oats
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp xantham gum
1/4 cup slivered almonds
3/4 cup mini dark chocolate chips
1/2 cup olive oil
1/4 cup agave

First, preheat your oven to 300º and grease or line a baking tray with paper. Lightly toast your almonds in a frypan. Mix your dry ingredients gently with a wooden spoon or using a stand mixer on low speed. Add the liquid ingredients and paddle well until combined. Scoop dough using an ice-cream scoop (they’ll be too sticky to use your hands) and gently place them on the paper (you should have eight even sized scoops). Flatten each ball with the palm of your hand to make a 3 inch round. Bake cookies for 20-25 minutes or until golden brown. Cool completely on the pan. You can store them in an airtight container in the fridge for a week.

Robert Lawley.

Robyn Lawley.

Robyn Lawley is an Australian model who’s graced the cover of Vogue Italia no less! She is one of the most successful plus size models around and boasts a food Tumblr feed too, check out Robyn Lawley Eats. Here’s her take on spanakopita, a spinach pastry pie with mint, that she was inspired to make after a visit to Australia’s Byron Bay where she was surrounded by some of the freshet food available.

Filo pastry – 1 roll
5 eggs
4 tablespoons Parmesan
3-4 cups baby spinach
1 garlic
1/2 brown onion
Pepper
Chilli spice
3/4 tablespoon fresh chopped dill
3 Tablespoons salted melted butter
1/2 cup peas
400 grams Greek feta – crumbled
200 grams – fresh ricotta
1 tablespoon freshly chopped mint

Preheat oven to 400 (fahrenheit). In a lined baking dish – (around 10×7). Carefully lay 1 Filo/phyllo pastry slice then spread melted butter and add another one keep going until you have used almost have of the filo pastry. In a large separate bowl, chop finely- spinach, onion, mint, dill, garlic- combine together with a dash of olive oil and set aside. In a different bowl, using a fork blend the eggs together, add all the cheeses, and keep mixing with the fork, and some cracked pepper and chili (less than 1/4 teaspoon). Once well combined add to the spinach mix, then mix in peas. Lay some of the mixture onto the filo pastry then repeats another layer of pastry and butter before spreading more mixture- keep doing this until the mixture is finished, then lay the remaining filo pastry, spread the remaining butter on top and place in oven for 40mins or so – the too should be just turning golden.

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