Lookbook Cookbook: The new website changing oh-so-skinny model stereotypes one sugary dessert at a time
Tearing pages from magazines to admire the willowy worth of the models within, you can’t help but wonder what, if anything, are these women actually eating? What’s their secret? In a word? Dessert.
Well, we’re sure “exercise” and “genetics” must have something to do with it. But even the most blessed beanpoles are known to enjoy the sweet stuff too.
According to model-turned-photographer Jessica Milan, it’s all about picking the right sweets. After trading the catwalk for the camera, she still stands at a super-slender six feet tall, which means she still gets asked what, if anything, she’s eating to stay so svelte.
And so, to put the “most models don’t eat” theory to bed, she createdLookbook Cookbook,a website featuring fun, natural baking recipes that are free of gluten, dairy, meat, and, therefore, guilt. Feast your eyes on, yes, real models doing real damage on treats like raw almond halva, strawberry mousse, and chocolate-chip banana pancakes.
Too good to be true? The proof is in the pudding– er, the slideshow. Today, Milan shares three of her favourite recipes—and photo shoots—with FASHION.
Raw almond halva
Makes 15–20 squares
1 cup raw tahini
¾ cup raw agave nectar
½ cup raw almond meal
1 tablespoon raw cocoa powder
¾ cup raw almonds, either slivered or coarsely ground in a food processor
2 tablespoons raw agave nectar
In a medium-sized bowl, combine the tahini, ¾ cup agave, almond meal, and cocoa powder and mix thoroughly.
In a smaller mixing bowl, add the slivered almonds and 2 tablespoons of agave. Mix.
Evenly press the halva mixture into a baking dish so it is approximately a half-inch thick. Sprinkle the slivered almonds on top.
Cover and store in the freezer. Keep in the freezer until ready to serve so they don’t lose their shape.
Cut into one-inch squares when ready. Also can be served in a mousse glass with a spoon or as a spread on toast.
(Model Christina with Trump NY)
Strawberry mousse
Make the most of strawberry season with this summer-fresh treat.
Serves 2
6oz organic silken tofu
1 ½ cups fresh strawberries (you can use frozen if unavailable)
1/3 cup organic fair trade cane sugar
¼ teaspoon natural vanilla extract
Add all ingredients to a blender and mix until smooth. Chill in the fridge before serving. Enjoy!
(Model Gwen with Peggi Lepage)
Gluten-free chocolate-chip banana pancakes
Makes approx. 8
1 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
3/4 cup non-dairy milk
1 banana
1/4 cup dark chocolate chips (I used 55% cococa)
1 tablespoon vegetable oil
1/2 teaspoon natural vanilla extract
Add pancake mix, milk, oil, and vanilla to a large bowl and mix well.
Add in the banana and mash with a fork until blended. Stir in the chocolate chips when mixed.
Add a drizzle of vegetable oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup, agave, cinnamon, or even peanut butter. Enjoy!
(Model Annabelle Cho)
![](http://www.facebook.com/sharer.php?u=https://fashionmagazine.com/flare/celebrity/lookbook-cookbook-the-new-website-changing-oh-so-skinny-model-stereotypes-one-sugary-dessert-at-a-time/&title=Lookbook Cookbook: The new website changing oh-so-skinny model stereotypes one sugary dessert at a time&picture=https://fashionmagazine.com/wp-content/uploads/2011/08/aug11-lbcb1.jpg&description=[caption id="attachment_52007" align="aligncenter" width="600"] Photography by Jessica Milan[/caption]
Tearing pages from magazines to admire the willowy worth of the models within, you can’t help but wonder what, if anything, are these women actually eating? What’s their secret? In a word? Dessert.
Well, we're sure “exercise” and “genetics” must have something to do with it. But even the most blessed beanpoles are known to enjoy the sweet stuff too.
According to model-turned-photographer Jessica Milan, it’s all about picking the right sweets. After trading the catwalk for the camera, she still stands at a super-slender six feet tall, which means she still gets asked what, if anything, she’s eating to stay so svelte.
And so, to put the “most models don’t eat” theory to bed, she createdLookbook Cookbook,a website featuring fun, natural baking recipes that are free of gluten, dairy, meat, and, therefore, guilt. Feast your eyes on, yes, real models doing real damage on treats like raw almond halva, strawberry mousse, and chocolate-chip banana pancakes.
Too good to be true? The proof is in the pudding– er, the slideshow. Today, Milan shares three of her favourite recipes—and photo shoots—with FASHION.
Get cooking! »
Raw almond halva
Makes 15–20 squares
1 cup raw tahini
¾ cup raw agave nectar
½ cup raw almond meal
1 tablespoon raw cocoa powder
¾ cup raw almonds, either slivered or coarsely ground in a food processor
2 tablespoons raw agave nectar
In a medium-sized bowl, combine the tahini, ¾ cup agave, almond meal, and cocoa powder and mix thoroughly.
In a smaller mixing bowl, add the slivered almonds and 2 tablespoons of agave. Mix.
Evenly press the halva mixture into a baking dish so it is approximately a half-inch thick. Sprinkle the slivered almonds on top.
Cover and store in the freezer. Keep in the freezer until ready to serve so they don’t lose their shape.
Cut into one-inch squares when ready. Also can be served in a mousse glass with a spoon or as a spread on toast.
(Model Christina with Trump NY)
[caption id="attachment_52009" align="aligncenter" width="600"] Photography by Jessica Milan[/caption]
Strawberry mousse
Make the most of strawberry season with this summer-fresh treat.
Serves 2
6oz organic silken tofu
1 ½ cups fresh strawberries (you can use frozen if unavailable)
1/3 cup organic fair trade cane sugar
¼ teaspoon natural vanilla extract
Add all ingredients to a blender and mix until smooth. Chill in the fridge before serving. Enjoy!
(Model Gwen with Peggi Lepage)
Gluten-free chocolate-chip banana pancakes
Makes approx. 8
1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
3/4 cup non-dairy milk
1 banana
1/4 cup dark chocolate chips (I used 55% cococa)
1 tablespoon vegetable oil
1/2 teaspoon natural vanilla extract
Add pancake mix, milk, oil, and vanilla to a large bowl and mix well.
Add in the banana and mash with a fork until blended. Stir in the chocolate chips when mixed.
Add a drizzle of vegetable oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup, agave, cinnamon, or even peanut butter. Enjoy!
(Model Annabelle Cho)){kind=link}