Ингредиенты:

250 г тыквы
200 г желтого сладкого перца
1 средняя морковь
1 средняя картофелина
1 л воды
50 мл миндального молока
5 семян кориандра
1/4 чайной ложки кумина
1/4 чайной ложки кайенского перца
2 столовые ложки кедровых орехов
2 столовые ложки зелени кинзы

Рецепт:

Очистите овощи и нарежьте на небольшие кусочки. Положите в большую кастрюлю с водой и поставьте на средний огонь. Добавьте семена кориандра, кумин и кайенский перец. Посолите по вкусу и доведите до кипения. Готовые овощи взбейте с бульоном в блендере до полной однородности. После чего, медленно помешивая, влейте миндальное молоко. Отдельно в сковороде без масла поджарьте кедровые орехи. Налейте суп в тарелку и сверху положите по одной ложке орехов и зелени кинзы.

Приятного аппетита!

Больше советов по правильному питанию и здоровому образу жизни вы можете найти в инстаграме @anastassiakhozissova

Makes 15-20 cookies
INGREDIENTS:
2 tablespoons of olive oil
40 g. butter
3 tablespoons of almond milk (or walnut milk)
3 tablespoons of agave syrup
1 tablespoon of vanilla pod
1 egg
100 g. buckwheat flour
75 g. wet almond cake
1/2 teaspoon of baking soda
1 pinch of salt
2/3 cup of grated carrot (or leftovers from a juicer)
1/4 tablespoon of cinnamon

DIRECTION:
Whisk together the agave syrup, olive oil, vanilla, butter, and egg.
In a separate bowl, mix together the flour, almond cake, cinnamon, soda, and salt.
Stir together the two mixtures. Add carrots and stir again. Leave in the refrigerator for 1 hour.
Roll the dough between two sheets of baking paper to a 0.5 cm thickness. Cut out cookies with cookie cutters.
Bake in the oven at 180°C for 15 minutes.
IMPORTANT! You can use leftover almond cake from the almond milk recipe. Almond cake can also be used to make almond ricotta.

Please see more tips on healthy lifestyle and proper eating on Instagram you can find in the Instagram @anastassiakhozissova . Specially for those who want to look like a top model.

Text: Anastassia Khozissova

4 serves

INGREDIENTS:
3 stalks of celery
2 pcs. of Brussels sprouts
1 large zucchini
1 carrot
1 leaf of kale
10 green pea pods
200 ml. of fresh tomato sauce
150 gr. of cooked buckwheat
2 tablespoons of olive oil
A pinch of salt

DIRECTION:
Peel and chop all the vegetables (choose the size on your choice).
Heat a frying pan, drizzle with olive oil and add chopped carrots, celery stalks, and Brussels sprouts. Fry the veggies gently for about 5-10 minutes, then add sliced peas and zucchini. Sauté all together for 3-5 minutes. If desired sprinkle with 1 tablespoon of lemon juice.
At the end add kale, season with salt, and continue to sauté for another couple of minutes gently simmering.
Cover the vegetables with fresh tomato sauce, stir and simmer for 15 minutes. Then remove the pan from the heat and set aside.
Meanwhile, in a medium-sized pan cook the buckwheat.
Serve the dish as it is shown in the photo.

Please see more tips on healthy lifestyle and proper eating on Instagram you can find in the Instagram @anastassiakhozissova. Specially for those who want to look like a top model.

Text: Anastassia Khozissova

Ingredients for 6-7 serves:
3-4 tablespoon wholegrain wheat flour
2 tablespoon extra virgin olive oil
1 egg
1 tablespoon agave syrup
1/2 apple
1/2 banana
a large date
1 teaspoon matcha
1 pinch pink himalayan salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 tablespoon lemon juice

Recipe:
Peel an apple, remove seeds and mix in a blender together with banana and a date.
Separately prepare dough. In a large bowl whisk together egg together with agave syrup. Add olive oil, baking soda with lemon juice, a pinch of salt and cinnamon. Keep whisking adding flour to make homogeneous dough. Add blended fruit into the dough.
Divide the dough into 2 parts. Add matcha (a superfood) into one part, mix thoroughly.
Pour the dough in layers into molds for muffins: 1 tablespoon of the white mass, then 1 tablespoon of the green. Fill the molds at 2/3 of the volume.
Preheat oven up to 180°C and bake muffins for 20-30 minutes. Enjoy your tea!

Text: Anastassia Khozissova
Photo: @Sophie_miro

Если бьюти-тенденция, то какая?
– Эстетически совершенная и полезная для здоровья.

Самый влиятельный визажист сегодня?
– Пэт Мак Грат. И, как бы мы к этому не относились, Марио — визажист Ким Кардашьян.

Чей образ среди знаменитых друзей вам нравится?
– Инес де ла Фрессанж.

Самый главный образ сезона весна-лето 2019?
– В презентации моего мастер-класса «Модный сезон весна-лето 2019» 150 разворотов. И это без микротрендов.

Если бьюти-икона, то кто?
Мама, тетя и обе бабушки.

Деталь, которая сделает любой макияж особенным?
– Чистая здоровая кожа – для этого ведите ЗОЖ. И выразительные глаза – для этого нужно читать книги.

Главная бьюти-находка года?
– Крем Bepanten Derma для рук и для ног.

Чего очень не хватает бьюти-индустрии?
– Хороших авторов: надоели переписанные пресс-релизы.

За кем следить в бьюти-Инстаграме?
– За Пэт Мак Грат, Ксенией Вагнер, Анастасией Хозисовой.

Бьюти-тенденция, которую вы никогда не примените к себе?
– Никогда не говори никогда. Например, я всей душой ненавижу нейл-дизайн, но кто меня знает, что меня стукнет лет через 20.

Фотограф: Алена Кузьмина
Вопросы: Дарья Богомолова, Алексей Савостин
Стилист–ассистент: Надежда Яковлева/Evelina Khromtchenko Project
Прическа: Полина Макурина/”Белый сад” – Метрополь”
Макияж: Владимир Ерофеенко/”Белый сад” – Метрополь”

Ingredients for 8-10 serves:
2 cups of almond flour
135 g wheat flour
1 teaspoon of baking soda (mixed with lemon juice)
1 teaspoon of cinnamon powder
1 teaspoon vanilla pod
2 teaspoon of lemon zest
1.5 teaspoons of chia seeds
4 tablespoons of grained flax seeds
½ cup of agave syrup
3 tablespoon of grape juice
1 lemon
1/3 cup of olive oil
1 handful of fresh berries (blackberries, raspberries, blueberries)
1/2 cup of chopped pistachios

For lemon glaze:
2 tablespoons of agave syrup
1/4 cup of lemon juice
1 handful of any berries

For cream:
1 can coconut milk
1/8 teaspoon of grained cardamom
1 teaspoon of vanilla pod
3 teaspoons of agave syrup

Recipe:
Important! Leave a jar of coconut milk upside down in the fridge overnight (for approximately 8 hours) to cool.

Preheat the oven to 180°C. Squeeze the juice from the lemon.
In a small bowl, mix together the almond and wheat flour. Add baking soda, cinnamon and chia seeds.
Using a hand mixer, mix together the agave syrup, milled flaxseeds, grape juice and ¼ cup chopped pistachios for about 5 minutes. Keep stirring the mixture and add vanilla pod, lemon zest, lemon juice and olive oil. Continue mixing for about 2-3 more minutes. Pour the flour mixture into the liquid mixture. Stir until you get a smooth dough. Oil the cake mold and add the dough. Decorate half the cake with berries (leave 2-3 berries for later) and bake in the oven for 45-55 minutes.

In a small saucepan, heat 2 tablespoons of agave syrup with some lemon juice. Bring it to a boil, reduce the heat and leave on the hob for a few more minutes, stirring constantly. Then remove the saucepan from heat; the icing is ready.
Pour the lemon syrup and remaining pistachios on top of the baked cake and leave to cool.

Prepare the cream. Open the jar of coconut milk and separate the cream from the water. Using a hand mixer, mix together the cream, cardamom, vanilla, agave syrup and a couple of berries. Whisk on high speed for about 2-3 minutes.
Add the cream to the top of the cooled cake and put in the refrigerator to cool again. Enjoy your tea!

Text & photo: Anastassia Khozissova

Ingredients:
1 leek
3 tablespoons of lentil
1 teaspoon cumin
1 teaspoon of hemp seeds
1 bunch of Kale
A couple of radishes
1-2 pieces of cherry tomatoes
1 teaspoon cumin
1 teaspoon of hemp seeds
Coriander
1 tablespoon of Tamari soy sauce
Olive oil

Recipe:
Put the frying pan on a medium heat.
Toss coriander into a preheated pan, add finely chopped leek and sauté for a few minutes. Then add lentil, season with cumin and keep sautéing for 5-10 minutes.
Separately cook the Kale salad. Place a large pan over a heat, then add olive oil and fry the kale with 1 tablespoon of tamari sauce and hemp seeds for about 1-2 minutes. After set aside to cool salad.
Slice radishes into thin rounds.
First, put the salad on a serving plate and add lentil piles on top. Put sliced tomato between lentil piles and then place radishes between tomato.

Text: Anastassia Khozissova
Photo: Sophie Miro @sophie_miro

Ingredients for 4-6 serves:
200 g white beans
3 large eggplants
3 shallots
1 clove of garlic
a handful of chopped thyme
3 handfuls chopped basil
200 ml. dry white wine
1,5 l vegetable broth or boiling water
2 teaspoon extra virgin olive oil
sea salt

Recipe:
Preheat the oven to 250 degrees. For the first, you need to soak the beans overnight. For that cover them with water by 2 inches, and let them for a night. After drain them in a colander and rinse with cold water before using. Put the beans in a deep pot, cover with cold water and bring to boil. Cook over a low heat until cooked (for about 1.5 hours). When the beans are cooked, drain them in a colander, don’t forget to save the water of beans. Peel and finely chop a garlic. Cut the eggplants in half lengthwise with a sharp knife. Put them in a deep pan, sprinkle with olive oil, and add chopped thyme and 1/3 of garlic. Tightly cover the pan with eggplants with foil and put in a preheated oven to bake for about 20 minutes. After that remove foil and check if the eggplants and garlic are soft. If not, then continue to bake without foil until soften. Ready eggplants set aside to cool, then peel and finely chop.
Put a heavy saucepan over a high heat, add the olive oil and finely chopped shallots. Fry the onion until they are soft and translucent.

Text: Anastassia Khozissova
Photo: Sophie Miro @sophie_miro

Ingredients:
2 Eggs
1/8 cup of almond milk
1 tablespoon wakame seaweed
4 cherry tomatoes
1/4 cauliflower
1/4 avocado
1 celery stalk
1/4 teaspoon of lemon juice
Olive oil
Pinch of turmeric
Pinch of coarse salt
Pinch of chili powder
Basil sprig

Recipe:
Soak wakame seaweed in water in advance. Chop celery and cauliflower. Divide tomatoes into four parts. Whip eggs in a bowl, add almond milk. Season it with salt and pepper, add a pinch of turmeric and mix everything well. Further, add in the egg mixture minced cauliflower and wakame seaweed. Mix it well and add salt if needed.
In the meanwhile, heat a drizzle of oil in a pan and fry celery for a couple of minutes. Season it with salt and pepper and add lemon juice. Toss cherry tomatoes into and keep sautéing for another couple of minutes. Pay attention that vegetables have to stay half-done. Place cooked celery and tomatoes on a plate.
Use the same pan to make scrambled eggs. Pour beaten egg mixture to the pan and cover with a pan lid. Cook until eggs beginning to set.
Shape the dish on a plate using a stainless-steel mold ring. Put the mixture of eggs and cauliflower into the ring, then layer with celery, tomatoes and a quarter of an avocado on top of it.
Remove the ring and decorate the dish with basil sprig.
Note: pay attention that seaweed may be very salty. Make sure not to oversalt the dish!

Text: Anastassia Khozissova
Photo: Sophie Miro @sophie_miro

Ingredients for 2 serves:
200 g of white fish
1 white turnip
1 zucchini
4 large florets of yellow cauliflowers
A handful of Wakame seaweed (dried)
120 g of rice noodles (funchoza)
100 mlof water
1 tablespoon of olive oil
1 tablespoon of sesame oil
1 tablespoon of tamari sauce

Recipe:
Wash all your vegetables. Peel and slice the turnip into thin slices, cut the zucchini into 1 cm strips and divide the cauliflower into small florets.
Heat the olive oil in a deep frying pan with a thick bottom over a high heat and sauté the turnip, zucchini and cauliflower for 10 minutes. Add a tablespoon of tamari sous, sprinkle with sesame oil and stir-fry for a further 2 minutes. Then add to the pan seaweed, rice noodles and stir-frying another few minutes, pour over the water. Cover with a lid and simmer for 5-10 minutes. Season and then remove from the heat.
Meanwhile, in a small pan quickly fry the fish fillets 3-4 minutes on each side. Salt to taste.
Place the rice noodles with veggies on the plate and top with the fish fillet.
.

Text: Anastassia Khozissova
Photo: Sophie Miro @sophie_miro