Who says fashionistas can’t enjoy delicious food? Jessica Milan, a model-turned-photographer and health-conscious foodie, brings you a lookbook of unique style and a cookbook of tasty vegan and gluten-free meals.
Flip through and you will find super simple recipes for smoothies, apps, snacks, mains and treats paired with photos of real girls indulging in the finished products. You will love looking through the photos as much as you enjoy preparing and eating these amazing recipes, like Tex-Mex Potato Skins, Veggie Pad Thai, Quinoa Yam Patties and Sun-Dried Tomato Pasta Pesto. All of the recipes are vegan and completely soy- and gluten-free, using only fresh, all natural, good-for-the-body-and-the-mind ingredients, so you can savor every bite with no guilt.
The heart of Lookbook Cookbook is in the clean, delicious and easy-to-make recipes, but also the soul is in its message: all girls deserve to have their pancakes and eat them too. So, whether you follow a strict vegan, vegetarian or gluten-free diet, or you simply want to incorporate more healthy meals into your week, Lookbook Cookbook is your must-have source of inspiration!
“I love Lookbook Cookbook. Jessica authentically combines her passion for food and photography with a twist. She captures the youthful energy of all her subjects while perfectly pairing them with a delicious vegan recipe. Jessica changes the notion that eating healthy is boring and instead makes it aspirational and fun. Plus, you don’t need to be a vegan to love and every one of these recipes!”—Adrianne Ho, model and founder of Sweat the Style
“I absolutely love Lookbook Cookbook, it makes eating well look so awesome. Jessica moves healthy heating away from hippy stereotypes and makes it seem really appealing and exciting.”—Ella Woodward, founder and author, Deliciously Ella
“Cooking and eating good is a ritual based in self-care. Lookbook Cookbook is your go-to guide based on that principal with recipes that are clean, gorgeous and completely addictive.”—Erin McKenna, founder, Babycakes bakery
MAKES 6–8 ROLLS
This snack is such a fun way to eat raw veggies; it feels way more treat-like than it actually is.
1 medium red bell pepper
1 medium carrot
½ medium cucumber
1 medium or large avocado
2 or 3 green onion stalks
Lemon, if needed
6–8 rice paper sheets, plus extra just in case
1 cup (25 g) fresh basil
Sea salt, to taste
2 tbsp (25 g) almond butter
1 tbsp (15 mL) tamari
1 tbsp (15 mL) coconut nectar
1 tbsp (15 mL) fresh lime juice
1 tsp fresh ginger, grated
Chili flakes, a pinch or two
Cut the red pepper, carrot and cucumber into skinny 3-inch (7.5 cm) pieces. Cut the avocado into skinny wedges and the green onions in half lengthwise and into 3-inch (7.5 cm) strips. If you aren’t eating immediately, squirt some fresh lemon juice on the avocado wedges so they do not brown.
Add some water to a large enough pot to lay the rice sheets down flat in. Heat the water to a temperature that is hot, but not too hot to touch. Have a plate ready to lay the rice paper out on. Place each sheet one at a time into the warm water for around 30 seconds, or until it completely softens. Carefully pull it out of the water and place it down on the plate as flat as you can. These can rip easily, and you might need a few tries to get it right.
Place a few pieces of each veggie and the basil into the center of the rice paper, followed by a pinch of salt. Roll the left and right sides over top of the veggies as tight as you can without ripping it. Fold the bottom part over it, and continue rolling it until it’s closed.
To make the dip, mix the ingredients in a small bowl and use a fork to whisk it. Add a small spoonful of water if you feel it needs it. Serve with the rolls.