Cookbok by Raya Tkachenko

ANASTASSIA KHOZISSOVA

JUST DOLCE SWEET RECIPES #SUGARFREE

NEW YORK 2018

"This work will surely become a classic. In a sense, it is not even a book; rather it is a sweet dream, an impossibility transformed into reality. It is a tangible proof that you too can achieve success, should you only wish for it".

Evelina Khromtchenko Fashion expert

MY WAY

ANY OF US WOULD REALLY like to give up eating sugar completely or at least reduce its consumption. While writing this book, I was trying to understand if we need sugar at all and what products can be used to replace it. Another question I wanted to answer is if a delicious and happy life without any sugar is possible. I came to the understanding that we need sugar. It gives us energy. Therefore, we must take care not to cause stress to our body by removing it totally from our diet. Balance and moderation are crucial for health. I have studied in detail the topic of healthy eating throughout my entire adult life, working with some of the most reputable expert nutritionists and health coaches. And of course, everything that I talk about I have tried personally! Now, I am happy to share with you my secrets for a healthy diet as I continue to keep studying and learning.

could make a candy from nothing. So there began my "sweet life"!

If you commit to a life without harmful sugar, it will be beneficial not only for your health but also for the health of your family. Unfortunately, children today are more dependent on sweets than adults. I grew up in a family where we were indifferent to sweets. My mom was an endocrinologist; she had witnessed the problems associated with diabetes her entire life. It was not surprising that we always had tons of chocolate at home, (giving a doctor a box of chocolates was considered common decency!) but we never ate it. Then we moved. Our neighbor was amazing. Under Aunt Julia’s guidance, I learned to bake pancakes and pies. It was she who cultivated a love of cooking in me and showed me how one

Now I get the necessary sugar from vegetables, fruit and grains and I am pretty indifferent to chocolate - nobody eats it, and I throw it away when it expires just like in my childhood. Once a month I may go to a café, treat myself with a cake and not feel any remorse. I will reveal a little secret to you: if you really want to order some dessert, eat just one spoonful and set it aside. It would be better to choose sweet desserts without sugar from this book I have cooked each one of them at least 20 times, and I can guarantee that they are delicious, healthy and easy to cook. These recipes are perfect for an active modern woman who is always short on time for simple pleasures!

The life of a model is seen as one of permanent restriction, but for 10 years I have managed to keep myself the same size without gaining a centimeter! I have done a huge amount of research into proper diet and exercise. When I came into this business and became a star of Ralph Loren, “girl-hangers” were the fashion. I weighed just 48 kilograms back then, but I was addicted to sugar. I could not pass up a cake or pastry during Lent. I was trying to replace a deficit of protein with sweets. Psychological factors played their role too, and I gained 7 kilos before I understood why. As soon as a nutritionist helped me to find the necessary balance of vegetables, grains, protein, and greens in my diet, my weight started to melt away, and my craving for sweets disappeared.

Anastassia Khozissova | JUST DOLCE

TABLE OF CONTENTS

MY WAY

INTRODUCTION

BEGINNING

My View of Product Choices 10

THE KEY

GOOD MORNING!

BASIC PRODUCTS THAT YOU SHOULD ALWAYS HAVE IN YOUR REFRIGERATOR

THE KEY TO A SUCCESSFUL DAY IS A GOOD BREAKFAST Chia Seed, Cherry and Strawberry Pudding

Berry Granola with Strawberry Yogurt

Superfood Yoghurt with Acai Berries

Overnight Oatmeal and Grape Juice

Quinoa and Papaya Granola with Warm Chocolate Pine Nut Milk

Rice-Coconut Truffles

"Sunny Irmaâ&#x20AC;? Semolina Porridge

Barley Porridge with Pumpkin and Applesauce

Chia-Pudding with Persimmon and Berries

Cashew Milk

Coconut Milk

Must-have Gadgets

Life Without Sugar: My Rules

Almond Ricotta + Almond Milk

Grape Juice

Fruit Sauce

Vegan Egg

Berry and Chia Seed Jam

Strawberry Pastille

Chocolate Cream of Avocado 42

TABLE OF CONTENTS

JUICY FRESHNESS

WHAT'S FOR DESSERT? DO YOU LOVE BAKING? DO NOT DENY YOURSELF THIS PLEASURE; TREAT YOURSELF AND YOUR LOVED ONES WITH TASTY MUFFINS, PANCAKES OR BISCUITS Banana and Pecan Muffins

Date and Matcha Muffins

Buckwheat Flour Carrot Cookies

Chocolate Pancakes with Chia Seed and Berry Jam

Vegan Emmer Pumpkin-Apple Scones

Batata Muffin with Cocoa Oil 76 Almond Ricotta Cheesecakes 79 Lemon-Olive Cake with Blackberry, Pistachios and Cardamom-Coconut Cream 81

CANDIES AND SNACKS

JUICES AND FRESH FRUIT AND VEGETABLE DISHES ARE VITAMIN "BOMBS" IN YOUR DAILY DIET

NOT ONLY DO THEY GIVE JOY, BUT THEY ALSO FILL YOU WITH ENERGY FOR SEVERAL HOURS

Strawberry Smoothie

Pomegranate Smoothie

Papaya and Pineapple Chips 112

Spirulina Smoothie

Chocolate Truffles

115

Apple-Banana Smoothie

“Giselle” Cake

116

Fennel and Spinach Juice

White Chocolate Marzipan 119

Detox Beet Juice

Strawberry-Apple Crumble 120

Fruit Baklava

Strawberry Pastille with Fruit Salad

Oatmeal Cookies with Strawberry Jam

122

Pecan Energy Balls

124

Activated Walnuts in Banana Sauce

127

ACKNOWLEDGMENTS

129

"Sweet Joy" Salad with Baked Pumpkin, Pineapple and Batata

101

Melon and Cucumber Gazpacho

102

Pumpkin and Batata Soup

104

Fruit Mille-feuille

107

Salad "Lyudmila" with Arugula and Daikon

109

Anastassia Khozissova | JUST DOLCE

INTRODUCTION

GREW UP IN A SMALL TOWN ON THE Volga river in the "freewheeling 1990s", difficult time for my country. Trying to help my family, I worked at a local flea market selling things, where for the first time in my life I tried on stiletto shoes. The idea of modeling as a career never even came into my mind at that time. They say that great success begins with a little chance. It was by chance that I saw a modeling agency advertisement; I applied and was taken. This first bit of good luck gave me the strength and will to move forward. Soon I was offered a modeling contract in Milan. My victory was an incentive to achieve status as a model that not every girl can conquer. But all the doors did not open by magic: I had to break through them and prove that I could do better, could do more, that I was willing to work long hours. It was due to my persistence and hard work that I found myself on covers of glossy magazines, working with reputable fashion houses and shooting with famous photographers such as Karl Lagerfeld, Steven Meisel, Peter Lindbergh, and Mario Sorrenti, whose works you can see in this book. My life philosophy - to learn something new every day and move forward - helped me become the face of a company for a famous designer, Ralph Lauren, and become his main model and muse for over 10 years. After I had reached the highest peak of my modeling career, I set my heart upon changing my occupation. I wanted to understand who I was and I wanted to

grow further. My desire exceeded the fear of radical change, and on that very day I packed my suitcase and flew from New York to Europe in search of my new self. I found my new calling pretty quickly. Healthy nutrition has always been a priority for me. Early in 2015, I entered the Institute for Integrative Nutrition and, on graduation, I became a certified health coach. Wasting no time, that same year I launched the #Lifeofthemodel project - an online space where I share my experience and knowledge. Later, my interest in healthy eating brought me to Los Angeles, where I graduated from a raw vegan school, PlantLab, founded by world-famous vegan chef Matthew Kenney and qualified as a raw vegan chef. Then I had a training course at the one and only European vegetarian Michelin restaurant, “Joia”, and topped up my qualifications to level 2 vegan-chef. However, I'm not just a chef; I am also a nutritionist - an expert in healthy eating. Therefore, all the recipes that I create not only taste great but also include a balanced combination of healthy products. In September 2017, I initiated the project “Fashion Food for Fashion People” and became a mentor to hundreds of students, who wanted to know more about a healthy way of life. I teach every person to trust not only specialists, whose expertise is very important but also his/her own body. I teach them that they should live, love and take care of themselves here and now. I help everyone to find their perfect balance, one which does not limit but provides ease and joy. Anastassia Khozissova | JUST DOLCE

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My View of Product Choices

OUR BODY IS AMAZING! IT knows when to go to sleep and when to wake up. It maintains a temperature of 36.6Â°C, restores itself after traumas, and can go through the miracle of pregnancy and childbirth. Your heart never misses a beat! Your lungs are always breathing! Your body is programmed in an incredible way and never makes mistakes. So how can we treat it carelessly? It's like "feeding" a luxury Bentley with low-grade gasoline and then wondering why your dream car refuses to drive and needs repair. Your body is a unique mechanism and the most precious gift in your life. I propose you treat it with care. Cherish your body and choose only high-quality "fuel" - the best food you can afford. It's easy if you follow a few basic rules. Treat yourself to the best! I am against processed food; I believe that it should be natural - picked from a tree, bought at a market or in a farm grocery store. The more natural food is, the more natural its origin, the less it is processed, the better. Choose seasonal fruit, berries, and vegetables and freeze them to use all year round. I always recommend having frozen fruits in your freezer. Twice a week I buy berries and other fruits, divide into portions and freeze them. They are excellent for porridge and smoothies, provide the perfect consistency and are always close at hand, even if you don't have time to go to the grocery store. For example, I

always have bananas cut into pieces and divided into portions in my freezer for ease of us. I don't like to add ice to my smoothies; I prefer using frozen fruits instead. Learn the "origin" of products. While overcoming sugar addiction, my body became very sensitive to products of obscure origin. So, I try to learn everything about the areas in which fruit and vegetables are grown and product seasonality. I am not too lazy to search the Internet for necessary information! I would encourage you to do the same when choosing fruits or vegetables for your table: ask questions about where, how and by whom these products have been grown, and the conditions in which they have been stored. Cook for yourself! Having studied at many culinary schools and met many of the best chefs, I realize there is nothing better than homemade food cooked with your own hands. Yes, sometimes you just do not have time - we all complain that we are short of time, we all have somewhere to be. But if at least 50% of all your meals (and preferably 70%) are homemade and prepared with love, this will make a fantastic difference to your life!

Look Out for Hidden Sugar Everyone knows that all carbonated beverages contain tons of sugar, as well as industrially made saucAnastassia Khozissova | JUST DOLCE

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es. Few are aware, however, that wine sometimes contains more sugar than sweet cocktails.

Pay Attention to the Labels The rule is simple: if you read a productâ&#x20AC;&#x2122;s packaging and do not understand what it contains, or you don't understand the meaning of a specified ingredient, this product is not worth taking.

Serve Your Food Beautifully! There is a saying: first, you judge how nice, then you judge how wise. It refers to food too: you first look at the dish that your waiter brings you, then listen to his description of what is on your plate. Only after that, you try it. Do not deprive yourself of the pleasure to beautifully serve your breakfast or dinner; spend a couple of minutes more on the presentation and eat slowly, with great relish, admiring not only its great taste but also its appearance!

people in the company were sarcastic or mad about it. But gradually the whole team I worked with got used to the fact that, no matter what, I had to have my meal at a definite time. This was not a whim but a necessity: only this would allow me to maintain the good health necessary for my work. Was it scary to go against everyone? It was frustrating because I was afraid to lose the job. But if I had not done it, I would have lost it anyway, together with my health. Sometimes it is better to slow down and give yourself a little time and space to sort out your priorities and decide what is important to you.

Find a Health Coach In my younger days, in order to find out what I could eat and what I could not, I underwent many different medical tests, tried different approaches to nutrition, experimented with recipes ... If only I had known then how important a health coach is in helping you to understand your body and build a proper diet, I would have saved a lot of time, money and effort.

Make Yourself a Priority You may say "I have no time for all this!" But before saying it, think about this: without proper nutrition, you wonâ&#x20AC;&#x2122;t go far. At some point, you might find your life broken into pieces just because you saved money on yourself and your needs. When I was enthusiastically working for Ralph Lauren, I often forgot about lunch. Once I got so sick that I had to go to the doctor. He said that the situation had been almost critical, and it was time to prioritize either proper nutrition and health or suffer lengthy treatment. I told my employer that I needed a break. Yes, a break for lunch: 15 minutes, every day! Initially, my routine was met with misunderstanding; some

Dig Out Root Causes Very often our cravings for sugar do not mean that we want something sweet. Instead, it suggests to us that there are some unpleasant issues in our lives that we try to sweeten in this way. If you look carefully at your life from another perspective, identify the problem and figure out how to deal with it, your cravings for sugar will disappear.

Add Superfoods to Your Daily Diet I'm a big fan of superfoods. These plant-based products are unique bio-additives and are indispensable Anastassia Khozissova | JUST DOLCE

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to those who decide to give up eating sugar. Miraculous superfoods should always be on your daily menu: they contain tremendous amounts of vitamins, minerals, fatty acids, antioxidants, and protein. I really love chia seeds, cocoa beans, maca, and spirulina and often add them to my dishes. MACA is one of my favorite superfoods. This plant has so many beneficial properties that I wonder why so few people use it in their daily diet. It features over 20 amino acids, the same number of fatty acids and a whole complex of minerals and phytonutrients, including vitamins B1, B2, E, and C. In ancient times, maca was considered an aphrodisiac, and recent studies have proven that this wonderful superfood is a natural adaptogen: it helps to balance endocrine system and boosts immunity. Maca is sold as powder, pills or drops. The powder is suitable for use in smoothies or simply dissolved in water. It is crucial not to add maca to hot liquid or mixtures. Of course, like every plant-based assistant, maca has its contraindications. Research them carefully before you take it or consult with your doctor. CHIA SEEDS. If you are still undecided whether or not to try them, I strongly recommend you do so: they are truly magical! Chia seeds contain polyunsaturated Omega-3 fatty acids, fiber, lots of microelements and almost all known vitamins. Chia seeds are a godsend for those who do not drink milk because they are rich with calcium. Chia seed antioxidants also help to reduce blood pressure. If you want to lose weight, chia seeds will help you: they slow down the digestion of food and prolong the feeling of satiety. I love to soak chia seeds for 10-15 minutes. You can prepare them as a drink, add to smoothies or make pudding. They have a slightly nutty flavor and are perfect for blending with milk and yogurt. Anastassia Khozissova | JUST DOLCE

COCOA. A nutritious and flavorful base for any chocolate products, cocoa beans are rich with antioxidants and fiber, contain lots of magnesium, potassium, and fiber. One cocoa bean can help you recharge your energy for 2-3 hours. If you choose chocolate instead of beans, make sure it contains cocoa butter and not vegetable fats. GOJI BERRIES have been used in Chinese medicine for 5000 years as a treatment for cardiac and liver diseases and as a rejuvenator and immunostimulant. Taking these wonderful berries regularly can help to reduce your blood pressure and blood sugar. Not only do they prolong youthfulness, but they can also increase your lifespan and are often used for weight loss and prevention of gynecological conditions. Goji berries can be dried, brewed as a tea, and added to a variety of recipes. SPIRULINA. This seaweed contains 70% valuable protein, making it more nutritious than black caviar and quail eggs. Ten grams of spirulina contains as much beta-carotene as 10kg of carrots! It helps to calm down your nervous system, cleanse your body of toxins, "reload" the brain and bring your hormones to balance. This valuable superfood may ease allergies and viral diseases. It contributes to weight loss and is irreplaceable for active exercise. Spirulina is usually sold as powder making it easy to dissolve in water and add to different dishes. MATCHA - is a type of Japanese powdered green tea. Its leaves are rich with amino acids, and it is one of the strongest natural antioxidants. Regular use can strengthen the immune system, improve brain activity, slow down the aging process and improve physical endurance.

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Must-Have Gadgets USE THESE KITCHEN APPLIANCES AND GADGETS TO CREATE LITTLE MASTERPIECES FOLLOWING MY RECIPES!

Mandolin Grater A mandolin grater is used for slicing and cutting vegetables, fruits, cheese etc. into thin slices, petals or pieces. It is sometimes called a slicer for it can easily, quickly and beautifully slice a wide variety of products. A mandolin grater is equipped with built-in height-adjustable blades, reducing the need for additional accessories. The blades are well protected by the safety guard and case which makes it safe for storage and transportation. A mandolin grader has two controls: one sets the thickness of a slice and the other dictates the width (when necessary). The minimum thickness of a slice is 1 mm. The set usually includes a special holder for vegetables and fruits to protect your hands while grating.

Measuring spoons Special spoons of varying sizes, which are very convenient for accurate measurement of liquid and dry ingredients without scales. These are important assistants for everyday use, especially if you are fond of baking. They may be made of plastic, silicone, metal or stainless steel. Sets usually consist of 5 measuring spoons: 1/8 tsp, 1/4 tsp, 1/2 tsp, 1 tsp, and 1 cup. Alongside typical measuring spoons, it is also possible to purchase measuring spoons with a digital display. It is convenient, compact and, in fact, completely replaces electronic scales.

Measuring cups These are special, different-sized cups with markings on their walls to measure volumes of liquid. Most

often they are made of glass or plastic and have a lip for pouring. To measure dry mixes, one can use a set of measuring cups consisting of 4-8 pieces made of metal or plastic. Remember that good quality measuring cups and spoons are a must for baking: without complying to precise proportions, you may not get a perfect cake or dessert.

A sharp knife A sharp knife is a super-necessary tool for any chef as a knife performs 99% of all cutting work in the kitchen! A chef â&#x20AC;&#x2122;s knife with a blade length of 2025 cm is able to cut through anything; its long and wide blade easily copes with large fruits and vegetables and dense products like meat. Chefs usually use knives made from stainless steel or ceramic. Both have their pros and cons. Pros: both materials do not corrode and do not react with products. While stainless steel knives need timely sharpening, ceramic knives do not. On the other hand, ceramic knives require more careful treatment due to their fragility.

Hand blender A high-quality and powerful appliance, designed to prepare creams, mousses, purees, drinks, smoothies, etc. Hand blenders are indispensable for whipping airy creams; they give creams necessary texture and consistency. Anastassia Khozissova | JUST DOLCE

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High-speed blender This stationary blender or blender-jar works independently and is equipped with an inbuilt knife and a stand. Using a stationary blender, you can whip up cocktails and smoothies; prepare various purées, soups, mashed potatoes, and sauces; stir liquid and semi-liquid dough; create dough for pancakes, and grind nuts and chop ice. But best of all, such blenders handle large volumes of liquid and semi-liquid mixtures.

Food processor This multi-functional appliance is designed to process different products. Using different nozzles, it can chop vegetables and fruits (the size and shape of the pieces may vary). A food processor may also knead dough and easily grind nuts. This appliance combines the functions of a number of different products, working as a mixer, a blender, a vegetable peeler, a grater, a shredder, a slicer, and even a meat grinder.

Juicer A juicer is one of the most essential appliances in the kitchen, so you should choose it very carefully. Give preference to an auger juicer - this model does not heat juice and expresses it slowly, saving useful vitamins. Centrifugal juicers are also very good as their ceramic blades do not oxidize food. Another excellent and affordable option is a hand gadget - citrus and pomegranate juicers.

Dehydrator A dehydrator is a convenient and practical gadget, which is suitable for the preparation of certain foods at low temperatures, saving all their useful properties. A dehydrator is suitable for vegetables, fruits, berries, mushrooms, herbs, and even bread. It is the perfect Anastassia Khozissova | JUST DOLCE

gadget for making fruit chips; apple, cranberry, cherry or strawberry pastille; or for drying berries and fruits.

Gas cooker A stove that runs on natural gas. There is a wide range of gas cookers or cooktops available today. When choosing such gadgets, always try to give preference to combined models that work on both gas and electricity – if one of them stops working, you still have the option to make food. The safety system of gas cookers is very important; make sure the gas supply will be turned off automatically if the stove burner goes out.

Oven An oven is an indispensable component of any kitchen. Predominantly used for roasting or baking, so the final result largely depends on the quality of the oven! Nowadays the selection of ovens for sale is huge! If you like to experiment with your cooking then modern multifunctional ovens are very good. Some of them are equipped with an internal ventilation system, known as a ‘convection mode’: a built-in fan distributes hot air in the oven evenly, ensuring food is prepared better and faster.

Set of silicone molds Silicone pastry molds and mats are used for casting chocolate and marzipan or for baking. They come in all shapes and sizes and are heat and cold resistant.

Glass containers Although plastic food containers are convenient, it is much more useful to store food in glass containers. Some foods can even be served this way: for example, yogurt in glass jars looks very attractive and homey.

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Life Without Sugar: My Rules

AN ONE LIVE COMPLETELY without sugar? No, one cannot: glucose is the main nutrient for our cells, and it is vital for us. However, instead of getting our sugar from wholesome products such as vegetables, fruit or cereals, we often prefer glucose from refined sugar, pastry or sodas. As a result, our body takes several times more sugar than it actually needs, and this causes it great harm. No wonder that doctors all around the world are sounding the alarm about the growing number of people with diabetes and obesity. Actually, the craving for sweets is an important message that our body is trying to tell us; it tells us that its balance is disturbed. So, if you notice a sudden love for sweets, ask yourself what your body wants, and most importantly why. There are a number of different reasons for sugar cravings: SUBSTITUTE OF PLEASURES. When we are not satisfied with our relationships, we are drawn to sweets. The same thing happens if our physical activity is wrong: if we do either too much, too little or the wrong kind. We comfort ourselves with sweets when we are bored, stressed, dissatisfied with our job, burnt out, or when we lack spiritual practice. DEFICIT OF WATER. Thirst is very similar to a light hunger. The first thing you should do when you

want something sweet is to have a full glass of water and wait a little bit. By the way, too much fluid in the body can also trigger sugar cravings. UNBALANCE OF ENERGIES. The ancient Chinese believed that products had their own energy. Some of them are overloaded with Yin energy and are considered cold and low-calorie. Others have more Yang energy: they are "hot" products, which provide large amounts of energy. If your daily menu is not balanced with these products, sugar cravings appear as the way to balance your diet. REMINDER OF THE PAST. Quite often cravings appear FOR food which brings back memories. It may be food from our childhood which we associate with happiness and carelessness or some kind of race memory. The best way to get rid of these cravings is to allow yourself a healthier version of that particular food. SEASONAL MOOD. In Spring, people are drawn to detox products such as leafy greens and citrus. In Summer, they desire "cooling" raw fruits and vegetables. During these months cravings for sweets disappear. However, in Winter we love hearty, warming dishes like meat, fat or sweets. Your appetite may also increase during holiday times: just one thought of the traditional New Year Olivier salad or tangerines makes us salivate. Anastassia Khozissova | JUST DOLCE

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DEFICIT OF NUTRIENTS. Weird cravings for food may indicate that our body lacks protein or other substances important for our metabolism. For example, sodium deficiency can cause cravings for salt, and a deficiency of carbohydrates can cause painful addiction to innutritious forms of energy, such as caffeine. HORMONE FLUCTUATIONS. During menstruation, pregnancy or menopause, unstable testoster-

one and estrogen levels may also cause unusual food cravings. SELF-SABOTAGE. When things are going very well, sometimes we may experience a "self-sabotage" syndrome when we literally crave food which will deter us from our goal. It often occurs due to low blood sugar and may cause severe mood swings.

Where should we get sugar from? Natural sugar which is abundant in vegetables, fruits, and grains is much easier, simpler and better absorbed by our body. It gives us energy for a longer period of time. An advantage of fruits and vegetables is that they combine sugar with other nutrients, as well as with vitamins, minerals, useful acids, and fiber. It is this that makes our diet healthy. Many would argue that pumpkins, zucchinis or spinach are not sweet enough. However, it's only because we're too used to the taste of refined sweets. The first thing I would like to recommend when you are trying to give up eating sugar is to step by step purify your taste palette. In the beginning, your receptors may not taste natural sugar and food will not taste sweet enough. However, after a short period of time, when your body gets rid of all the waste, you will be able to taste completely the different quality of products. Soon they will taste sweeter than cakes to you! FIGS. Queen Cleopatra’s favorite fruit is sweeter and more useful dried rather than raw. Figs give you a feeling of satiety quickly and for a long period of time, and they are a godsend for those who want to keep their weight trim. Anastassia Khozissova | JUST DOLCE

STRAWBERRY. "The queen of berries" is good both fresh and frozen, and I often use this fruit for smoothies and desserts. Of course, I really like the taste of strawberry, but it is also very useful! It contains many substances that help burn fat, and it is rich with vitamin C, which boosts immunity. It also contains a rare antioxidant called ellagic acid; this acid fights skin failures and prevents wrinkle formation. PAPAYA. I adore papaya! It is rich in vitamins and in enzymes enhancing digestion. It is a wonderful fruit for diabetics: even very sweet papaya contains little sugar and has a low glycemic index. Therefore, papaya is also a great option for those who want to lose weight. APPLES. There is a great saying: “an apple a day keeps the doctor away”. I am always eating apples; they contain many antioxidants, which help the body fight free radicals, as well as B vitamins, lowering stress levels and improving memory. An apple is the best snack during the day and perfect food for diabetics.

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Anastassia Khozissova | JUST DOLCE

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BANANA. What can be simpler than a banana? It is one of my favorite snacks and a necessary ingredient in many healthy smoothies and shakes recipes. Banana is an excellent source of vitamins, minerals, and fiber; it helps to normalize digestion and blood pressure due to the amount of potassium it contains. PUMPKIN. Soups, pies or salads - thereâ&#x20AC;&#x2122;s so much you can cook using pumpkins! It is one of the best allies in our fight against aging. It contains a lot of fiber but is low in calories. This makes it an ideal food for those who care about their weight.

CARROT. It contains a lot of fiber, antioxidants, and B-Carotene - an element that tremendously essential for our health and beauty. Carrot juice on its own, or mixed with vegetables (celery) or fruits (apples), is very tasty. POMEGRANATE. It is very useful for the immune system, heart and blood vessels. Pomegranate contains substances which lower blood pressure and reduce the risk of strokes and heart attacks. It is beneficial for our joints and protects our skin from ultraviolet rays.

Natural sweeteners Purified sugar has long been a rare delicacy and was very expensive; in the past, it was available only to wealthy families and on special occasions. Until the 19th century, humans had eaten natural sweeteners only, such as honey or maple syrup. These are also sweet and a source of energy but, thanks to their extra benefits, much more useful. Be sure to consult your doctor or dietitian before choosing a product to replace sugar. If you have a chronic illness, some sugar substitutes may be contraindicated. For example, honey and some syrups are not suitable for those suffering from allergies and diabetes. Diabetes patients may have no more than 1 tsp of honey daily. Another very important point when you are giving up sugar is to eat a balanced diet. You can argue that you know your own body better than anyone else, but there still exists the risk that your independently developed diet will be poor in nutrients. I always suggest that you consult with an expert dietician or health-coach who will create a balanced menu customized just for you and teach you the skills of

Anastassia Khozissova | JUST DOLCE

proper nutrition, thus making your life much easier. If you decide to quit refined sugar completely, remember that it is very important not to become too extreme; maintain balance in everything. Do not become fond of one specific sweetener, try to alternate them. There exists a great variety of natural sugars to choose from. Here are my favorite natural sweeteners: INULIN IS A PREBIOTIC. It improves digestion, controls weight and diabetes, removes toxins from the body, helps maintain bone density, and strengthens the immune system. Inulin has a very low calorific value: 1g contains just 1.5kcal. The powder dissolves easily in hot water. It is easy to add to food and use for cooking. AGAVE. Its sugary juice does not affect the taste of baking. It is 2 times sweeter than sugar which should be taken into account when you cook. In its pure

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form, this syrup is good with waffles and pancakes and is suitable for desserts, cocktails, tea, and coffee. Agave improves metabolism and helps to remove excess water from the body; it contains a lot of healthy elements. HONEY IS COMPLETELY DIGESTED BY OUR BODIES. We all know that it boosts immunity. It is an excellent treatment, strengthening and rejuvenating remedy. Honey contains 60 times more vitamin A than beef ! It also contains many organic acids and biogenic stimulators, which activate the body's vital functions. But remember, honey, as well as other bee products, can cause allergies. STEVIA IS UNIQUE. Unlike agave and honey, it is suitable for those suffering from diabetes; it does not contribute to the release of insulin and reduces blood sugar levels. Stevia leaves are typically 15 times sweeter than the sucrose that we are used to, and that is why it is often called a "honey herb". It is sold as a powder, an extract, as a concentrated syrup or as phyto tea. Stevia is harmless, even if you take it for a long time, but its pronounced taste can change the flavor of smoothies or tea. However, you cannot taste it in pastry at all. DATES. This dried fruit regulates the metabolism, helps cleanse the body, and maintains the good

condition of hair and nails. In addition, it is beneficial for the cardiovascular system and can prevent anemia, chronic fatigue syndrome and headaches. Dates are very good as power snacks. A couple of dates for breakfast may become a crucial complement to muesli or oat porridge. Due to their high glycemic index, dates are not recommended for diabetics. XYLITOL. It is called wood sugar because it can be produced from almost any raw material of vegetable origin (for example, from birch). The discovery of xylitol has revolutionized the treatment of diabetes! It is added to pastries, desserts, diabetic sweets, fruit juices, sausages, and chewing gum. Scientists do not recommend consuming more than 50g of this sweet powder per day as it can irritate the digestive system. FRUIT JUICES such as apple juice, grape juice, beet juice, and pomegranate juice contain a lot of sugar. I often use natural juices as sugar substitutes in baking, and in different smoothies and sauces. SYRUPS such as rice malt syrup, yacon root syrup, and maple syrup also have the properties of sugar substitutes and can be actively used in sauces for vegetable and main dishes. I love playing with the sour and sweet flavors, and these sweeteners are great for such experiments!

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The Cornerstone BASIC PRODUCTS FOR MANY RECIPES THAT YOU SHOULD ALWAYS HAVE IN YOUR REFRIGERATOR

PHOTO: KARL LAGERFELD/ERIC PFUNDE

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Cashew Milk Makes 750 ml

INGREDIENTS Cashews 1 cup Water 3 cups Rough sea salt 2 pinches Lemon juice 1 tsp Vanilla 1 pinch

1 Soak dry nuts in water and leave in the refrigerator overnight. 2 Rinse the nuts in cold water and add to blender. Add water and mix thoroughly (30- 45 seconds). 3 Add the salt, vanilla pod and lemon juice. Keep mixing in the blender at high speed from 3 to 5 minutes. The cashews should almost dissolve in water, and the consistency should become a little sticky. 4 Your cashew milk is ready! IMPORTANT! The shelf life of cashew milk in the refrigerator is 2-3 days.

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T he C ornerstone

Coconut Milk Makes 700 ml

INGREDIENTS Coconut 1/2 cup Water 3 cups Salt 1 pinch

1 First, blend the coconut chips until oil appears. 2 After that, add water and salt and continue blending. The coconut chips should almost dissolve. IMPORTANT! The shelf life of coconut milk in the fridge is 2-3 days.

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Almond Ricotta 1 cup of almond cake remaining from the preparation of almond milk will make about 1 glass of delicate ricotta.

INGREDIENTS Almond milk 120 ml Almond cake (leftover from almond milk) 1 cup Salt 1 pinch Lemon juice 1 tsp Cold pressed (extra virgin) olive oil 1 tbsp 1 Pour all the ingredients into a blender and blend gently at low speed until you achieve the desired texture (about 3-5 minutes). 2 Store your ricotta in a dish or a cooking bag. IMPORTANT! Ricotta is a perishable product. It can only be stored in the refrigerator for no longer than 2-3 days.

Almond Milk Makes 750 ml

INGREDIENTS Shelled raw almonds 1 cup Water 2.5 cups (240 ml) Salt 2 pinches Lemon juice 1 tsp 1 Soak dried peeled almonds in water and leave in the refrigerator overnight. 2 Rinse the nuts and pour into a blender. Add water and salt. 3 Mix all the ingredients together on high speed for 30-45 seconds until you have a slightly sticky mass. Don't overdo it! 4 Using a bag for making cheese or cheesecloth, squeeze the liquid into a dish. Store the milk in the refrigerator for no longer than 2-3 days. IMPORTANT! We are going to use the almond leftovers to make almond ricotta for cottage cheese pancakes, so the nuts should not be blended too finely. If you plan to serve the almond ricotta differently - for example, with tomato and basil- the nuts need to be blended more finely, so that they turn almost into flour.

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T he C ornerstone

Grape Juice Makes 240 ml

INGREDIENTS Grapes 300 g

1 Using the juicer, extract juice from the berries. 300g of grapes should produce about 240ml of juice, which contains valuable natural sugar as well as lots of other useful nutrients. 2 Grape juice can be consumed as a drink or used as a sweetener. IMPORTANT! Grape juice is not recommended for those suffering from diabetes!

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Fruit Sauce Makes 4 servings

INGREDIENTS

Celery juice 80ml Pomegranate juice 100ml Carrot juice 80ml Agave syrup 2 tbsp

1 Mix all the ingredients in a thick-bottomed saucepan. 2 Let the mixture boil over low heat. Keep boiling while stirring at a steady pace! 3 When the sauce is slightly thickened, remove from heat and allow to cool. Now you have a new and very sweet sugar substitute!

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Vegan Egg Makes 1 egg

INGREDIENTS Ground flaxseed 1 tbsp Water 3 tbsp Salt 1 pinch

1 Mix the ground flaxseed with water and salt and leave it for a few minutes until it thickens. You have a product that can be used instead of eggs in vegan dishes.

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Berry and Chia Seed Jam I got the inspiration for this amazing jam when I was studying to be a chef at a vegan school in Los Angeles. I took a course on superfoods there. I tried to adapt the recipe to Russian reality and make it simple and affordable for home cooking. This is a great jam that can be stored in the refrigerator for about a week and is a perfect accompaniment to your favorite pancakes, cheesecakes, and crepes.

INGREDIENTS Chia seeds 2 1/2 tbsp Apple juice 1/4 cup Grape juice 1/4 cup Honey 1 tsp Raspberries 1/2 cups Blackberries 1/2 cup Strawberries (finely chopped) 1/4 cup Lemon juice 1 tbsp Lemon zest to taste

1 Pour apple juice into a little bowl with chia seeds. Leave the mixture for 20-30 minutes. Stir once 10 minutes later. 2 Add the rest of the ingredients after mashing them with a fork. 3 Allow the jam to sit for about 30 minutes before serving to allow all the flavors to mix.

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Strawberry Pastille Makes 3-4 servings

INGREDIENTS Strawberries 1 cup Apple 1 Chia seeds 2 tsp Flaxseed 3 tsp Agave syrup 1 tsp Lemon juice 1 tsp

1 Peel the apples and cut into pieces. Mix together apples, strawberries, agave syrup and lemon in the blender. 2 Add flax and chia seeds. Let the mixture cool down in the fridge for 30 minutes. 3 After it is cooled, beat the paste up using a spoon. Place a thin layer of the mass onto a silicone mat and dry for 4-5 hours at a temperature of 46Â° C in the dehydrator. 4 Cut the completely hardened pastille into pieces and enjoy a nutritionally-sound dessert. INTERESTING! This pastille is great when served with fruit salad. See the serving idea on page 96. Bon appĂŠtit! Enjoy your meal!

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Chocolate Avocado Cream

INGREDIENTS Large avocado 1 Almond milk 1/4 cup Agave syrup 1/4 cup Cocoa powder 1/4 cup Vanilla 1 tsp Cinnamon 1 pinch Salt 1 pinch Cardamom 1 pinch

1 Mix all the ingredients, except the cocoa powder, in a blender and whip until smooth. 2 Add the cocoa and whip again. 3 Serve in chilled glasses. IMPORTANT! The amount of cream produced will depend on the type of milk chosen for this recipe, but it will always be enough to treat yourself!

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Good Morning! THE KEY TO A SUCCESSFUL DAY IS A GOOD BREAKFAST

PHOTO: KARL LAGERFELD/ERIC PFUNDE

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Chia Seed, Cherry and Strawberry Pudding Makes 1 serving

INGREDIENTS Cherries 4 Strawberries 3 Coconut milk 240ml Chia seeds 3 tbsp Vanilla to taste

1 Remove pits from three of the cherries. Mix in blender with one strawberry and coconut milk. Add vanilla to the mix. 2 Add chia seeds to the mixture and leave for 30 minutes. 3 Cut the remaining strawberries and cherries into pieces. 4 Place the fruit in the bottom of a dish and pour the chia pudding on top.

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Berry Granola with Strawberry Yogurt Berry Granola

Strawberry Yogurt

INGREDIENTS

Oat flakes 1 cup Dried strawberry 50g (4-5 berries) Goji berries 1/4 cup Juice of sweet apples 140ml Cinnamon 1 tbsp Pecan nuts 15

1 Pour apple juice into a bowl with all the ingredients and stir.

Fresh strawberries 2 Farm yogurt (not non-fat) 5 tbsp Fruit sauce (page 32) 1 tsp

1 Mix the ingredients for strawberry yogurt in a blender. 2 Pour a tbsp of strawberry yogurt into a bowl, add granola on top of it, and top with more yogurt.

2 When the oatmeal swells in the juice, squeeze the mixture with your hands. 3 Place a thin layer of the oatmeal mixture onto a clean dry surface. Dry it at a temperature of 40Â°C. 4 You can add 4-5 drops of bitter orange flower oil to the granola for better flavor.

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Superfood Acai Berry Yoghurt Makes 2 servings

INGREDIENTS Apple juice (freshly extracted) 1/2 cup Acai berry powder 2 tbsp Mixture of fresh berries (raspberries, strawberries, etc.) 1 cup Banana (frozen) 1 Pineapple 50g Lemon juice 1 tbsp Lemon zest to taste Maca 1/2 tsp Cashews 50g Hempseed 1 tsp

1 Mix together the apple juice and acai berry powder. Leave for 15 minutes until the mixture swells. 2 Mix the apple juice and acai berry mixture with the other ingredients. Put everything into a blender and blend thoroughly. Itâ&#x20AC;&#x2122;s ready!

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Overnight Oatmeal and Grape Juice Makes 2 servings

INGREDIENTS Oatmeal 6 tbsp Sunflower seeds 1 tbsp Pumpkin seeds 1 tbsp Chia seeds 1 tbsp Flax seeds 1 tbsp Fresh grape juice 50ml Goji berries 2 tbsp Almond milk 200ml

1 Mix together the dry ingredients, and add juice and milk. 2 Stir and leave in the fridge overnight. 3 In the morning, stir the mixture once again and enjoy an easy and delicious breakfast!

IMPORTANT! Make this dish in a glass jar rather than a bowl or a plastic container. You can serve your oatmeal in the jar and decorate it with colorful fruit, which will be a pleasant addition to the dish.

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Quinoa and Papaya Granola with Warm Chocolate Pine Nut Milk Makes 2-3 servings

Warm Chocolate Milk

Quinoa and Papaya Granola

INGREDIENTS

Cedar milk 1 cup Raw cocoa 1 tbsp Ginger juice 1 tsp Cinnamon 1/8 tsp Coconut oil 1 tsp 1 Pour all the ingredients into a blender and blend for 3-5 minutes until the mixture is warm. 2 Drink with granola and with joy!

Papaya 250g Lime juice 1 tsp Quinoa 150g Black quinoa 50g Agave syrup 3 tbsp Apple cider vinegar 1 tbsp Cinnamon 1 pinch Cardamom 1/2 tsp Chia seeds 1/2 tsp Cranberries 50g Salt 1 pinch 1 Cut papaya into small pieces and blend in a blender with cinnamon, cardamom, apple cider vinegar, agave syrup and a pinch of salt. 2 Add lime juice, then mix all the ingredients and leave to swell for 4 hours. 3 Spread the mixture evenly on a smooth surface in small portions and dry at a temperature of no higher than 45Â° ĐĄ to protect all the vitamins and minerals. You can dry granola in the oven on a baking tray covered with baking paper or on a silicon mat in a special dehydrator for 12-20 hours, stirring every 2-3 hours to ensure it dries evenly. TRY IT! This granola is really good with yogurt or hot chocolate milk.

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Rice-Coconut Truffles I was inspired to create this recipe by Chef Pietro Lehmann, the owner of a Michelin star restaurant where I trained. Truffles were a component of one of the dishes. I upgraded it (Chef, forgive me!) swapped refined sugar for grape juice, and served it differently, adding superfoods and fresh fruit. Makes 10-15 truffles INGREDIENTS Coconut milk 240ml Cashew milk 240ml Basmati rice 1/2 cup Aniseed-star 1/2 Cinnamon 1 stick Cardamom 2 pods Grape juice 1 tsp FOR COVERING: Fresh strawberries 1 handful Cocoa-powder Matcha powder 2 tsp

1 Rinse the rice, pour into a frying pan, and fry with spices: cinnamon, cardamom, and anise. 2 Pour coconut milk and cashew milk into a small saucepan, add the fried rice and boil for approximately 30-40 minutes, stirring constantly. 3 Using a hand blender, mix the rice until itâ&#x20AC;&#x2122;s a smooth consistency and place a 2cm layer of the mixture onto a baking tray. Allow it to cool down and then place into the refrigerator for 1 hour. 4 Shape small balls from the rice mixture and cover them to your preference with matcha powder, cocoa powder, or with fresh strawberries cut into little pieces with a mandolin grater.

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"Sunny Irmaâ&#x20AC;? Semolina Porridge Makes 1 serving

INGREDIENTS Carrots 2 Orange 1 Almond milk 60ml Anise to taste Cinnamon to taste Semolina 3 tbsp Coconut oil 1 tbsp Strawberries and blackberries for garnish Mint sprig 1 Lemon zest to taste

1 Squeeze the juice from the carrots and orange, mix together and pour into a saucepan. 2 Put the saucepan on the hob, add anise and cinnamon, bring to a boil, then pour in almond milk and continue heating until the mixture boils again. 3 Reduce the heat as it starts to boil and add semolina. Keep stirring with a whisk to avoid lumps. 4 As soon as the semolina thickens, remove it from the heat and pour into a bowl. 5 Finely chop the strawberries and place them on top of the porridge with the blackberries. 6 If you wish, add some coconut oil and decorate your dish with a sprig of mint and lemon zest.

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Barley Porridge with Pumpkin and Applesauce Makes 2 servings

Applesauce

Barley Porridge

INGREDIENTS

Apple 1 Pear 1 Pecan nuts (shelled) 15 Agave syrup 1 tbsp Cinnamon 1 tsp Ginger juice 1/2 tsp Cardamom 1/2 tsp

Pumpkin (chopped) 1/2 cup Pearl barley 1 cup Cardamom 1/8 tsp Cinnamon 1/8 tsp Coconut oil 1 1/2 tbsp Water 1 3/4 cup Agave syrup 1 1/2 tbsp Nutmeg 1/8 tsp

1 Slice the apple and pear into 1 cm thick slices and place on a baking tray. Mix together the nuts, agave syrup, cinnamon, cardamom and ginger juice. Coat the fruits with the nut mixture and bake in the oven for 30 minutes at 180Â°C.

1 Heat a thick-bottomed saucepan and fry the cardamom and cinnamon for 10-20 seconds. Add the pumpkin and coconut oil. Fry for 1 minute. Add barley and keep frying, stirring it into the pumpkin for a few seconds. Add water. Simmer for approximately 20-25 minutes until the pumpkin is soft.

2 Divide the baked apples into two. Use one half to make the applesauce: add the apples to a food processor and blend until they are a lumpy consistency. Keep the other half of the apples for the barley porridge.

2 In a separate bowl, mix the agave syrup and nutmeg. Pour this mixture into the saucepan. 3 If the porridge is too thin, increase the heat and wait until the water evaporates. Once cooked, keep the porridge covered and leave it to stand for about 10-15 minutes. 4 While the porridge is standing, finish preparing your applesauce. 5 Serve your porridge in a bowl in layers. Place pears in the bottom of the dish, add porridge on top, then add a layer of apples and finish with another layer of porridge. Pour the remaining sauce on top.

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Chia-Pudding with Persimmon and Berries Makes 1 serving

INGREDIENTS Chia seeds 2 tbsp Almond milk 120ml Goji berries 1 tbsp Persimmon 1/2 piece Blueberries for garnish

1 Mix together the almond milk, chia seeds and goji berries. 2 Leave to chill for a few hours in the refrigerator. 3 Place a layer of blueberries in the bottom of a bowl and add the chia pudding on top. Using a mandolin grater, slice a persimmon: use 3 slices as garnish, and peel the rest of the persimmon and cut into little cubes. Decorate your pudding.

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Whatâ&#x20AC;&#x2122;s For Dessert? DO YOU LOVE BAKING? DO NOT DENY YOURSELF THIS PLEASURE; TREAT YOURSELF AND YOUR LOVED ONES WITH TASTY MUFFINS, PANCAKES OR BISCUITS.

PHOTO: KARL LAGERFELD/ERIC PFUNDE

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Banana and Pecan Muffins Makes 6-8 servings

INGREDIENTS FOR MUFFINS Almond flour 2 cups Wholegrain flour 1/2 cup Baking soda 1 1/2 tsp Sea salt 1 pinch Lucuma powder 2 tbsp Coconut oil 1 tbsp Olive oil 2 tbsp Agave syrup 1 tbsp A few drops of vanilla extract Vegan eggs 3 Bananas (ripe) 3 (approx. 350 g) Almond milk 2 tsp Pecan nuts 1 handful Zest of 1 lemon Peruvian maca 1 tsp

FOR GLAZE

Agave syrup 2 tbsp Lemon juice 1/4 cup Any berries 1 handful

1 Mix together the almond flour, wholegrain flour, baking soda, salt and powder lucuma. 2 Pour the coconut oil, olive oil and agave syrup into a separate bowl. Use a mixer to whip the ingredients until white, then add vanilla extract. 3 Stirring slowly, add vegan eggs (prepared in advance) to the flour mixture. Add the oil-coconut mixture and beat until you get a smooth dough. 4 Finely chop the pecan nuts. 5 In a separate bowl, chop the ripe bananas. Use a hand mixer to whisk them until the mixture is airy and soft. Add the bananas to the dough. Slowly add the almond milk, lemon zest, maca and chopped nuts. 6 Pour the dough into a cake tin. Bake in a preheated oven at 180Â°C for 40-45 minutes. You can check whether the cake is ready by pressing it: if it quickly springs back to its original shape then it is ready. 7 In a small saucepan, heat 2 tbsp 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. 8 Top the muffins with the lemon glaze and leave to cool. Decorate them with berries and lemon zest. IMPORTANT! The bananas should be very ripe; it is the key to great dough!

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Date and Matcha Muffins Makes 6-7 muffins

INGREDIENTS Wholegrain wheat flour 3-4 tbsp Extra virgin olive oil 2 tbsp Egg 1 Agave syrup 1 tbsp Apple 1/2 Banana 1/2 Large date 1 Pink Himalayan salt 1 pinch Cinnamon 1/2 tsp Baking soda 1/2 tsp Matcha powder 1 tsp Lemon juice 1 tbsp

1 Peel the apple, remove the seeds and mix in a blender with the banana and date. 2 Separately prepare the dough. In a large bowl, whisk together the egg and agave syrup. Add olive oil, baking soda, lemon juice, a pinch of salt and cinnamon. Keep whisking, adding flour to make a homogeneous dough. Add the blended fruit to the dough. 3 Divide the dough into 2 parts. Add matcha (a superfood) to one part and mix thoroughly. 4 Add the dough to the muffin molds in layers: 1 tablespoon of the white-colored dough, then 1 tablespoon of the green. Fill the molds to 2/3 of the volume. 5 Bake the muffins in a preheated oven at 180Â°C for 20-30 minutes.

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Buckwheat Flour Carrot Cookies Makes 15-20 cookies

INGREDIENTS Olive oil 2 tbsp Butter or vegan butter 40g Almond milk (or walnut milk) 3 tbsp Agave syrup 3 tbsp Vanilla 1 tbsp Vegan egg 3 tbsp Buckwheat flour 100g Wet almond cake 75g Baking soda 1/2 tsp Salt 1 pinch Carrot (grated or leftovers from juicer) 2/3 cup Cinnamon 1/4 tbsp

1 Whisk together the agave syrup, olive oil, vanilla, butter and vegan egg. 2 In a separate bowl, mix together the flour, almond cake, cinnamon, soda and salt. 3 Stir together the two mixtures. Add carrots and stir again. Leave in the refrigerator for 1 hour. 4 Roll the dough between two sheets of baking paper to a 0.5 cm thickness. Cut out cookies with cookie cutters. 5 Bake in the oven at 180Â°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.

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Chocolate Pancakes with Chia Seed and Berry Jam Makes 10-15 pancakes

INGREDIENTS Wheat flour 3/4 cup Buckwheat flour 3/4 cup Almond flour 1/4 cup Water 3/4 cup Vegan egg 1 Sunflower oil 2 tbsp Agave syrup (or honey) 1 tbsp Coconut sugar 2 tbsp Cocoa powder 1 tbsp Maca 1/2 tsp Baking soda (mixed with lime juice) 1 tsp Flax seeds (ground) 1 tbsp Coconut oil 3 tbsp

1 Prepare the vegan egg (see recipe on page 35). 2 Mix together the liquid ingredients in a bowl. 3 In a separate bowl, mix together the flours. Slowly add the liquids and whisk together until smooth. Your dough should be relatively liquid. 4 Cook the pancakes in a thick-bottomed frying pan with vegetable oil. 5 Decorate if you wish with chia seed jam (see recipe on page 36) or honey.

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Vegan Emmer Pumpkin-Apple Scones Makes 10-12 servings

INGREDIENTS Raw pumpkin 400g Apples 2 Dates 2 Almond flour 20g Vegan egg 1 Emmer flour 115g Baking soda 1/2 tsp Cinnamon powder 1 tsp Carrot juice 2 tbsp Ginger juice 2 tbsp Coconut oil 4 tsp Salt 1 pinch 1 Soak dates in water or par-cook them. 2 Make the vegan egg (see the recipe on page 35). 3 Blend together the pumpkin, 1 apple and 1 date in a blender until pureed. 4 Add egg, cinnamon, a pinch of salt, carrot juice, ginger juice and coconut oil to the puree. Mix everything together. 5 In a separate bowl, mix together almond flour, baking soda, and emmer flour. Add the pumpkin dough to the flour mixture. Stir everything together until itâ&#x20AC;&#x2122;s homogenous. Refrigerate for 1-2 hours before baking. 6 Remove the dough from the refrigerator and fry pancakes in vegetable oil. 7 Serve as follows: put the pancakes onto a plate with blackberries and blueberries cut into halves. Slice an apple using a mandolin grater. Decorate the pancakes as shown in the photo. Mix cinnamon with honey and pour the mixture on top of the pancakes.

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Batata Muffins with Cocoa Oil Makes 4-6 servings

INGREDIENTS Mashed cooked sweet potato 3/4 cup Cashew nuts 1/2 cup Almond flour 15g Agave syrup 2 tbsp Cocoa powder 25g Baking soda spoon 1 tsp Salt 1/8 tsp Cocoa butter (melted) 2 tsp Olive oil 2 tsp

1 Preheat oven to 185°C. 2 Use olive oil to grease a 20cm diameter frying pan or put a sheet of baking paper in the bottom. 3 Mix together the nuts and salt and blend in a food processor until smooth. This should take you 20-30 minutes. Patiently blend the mixture until the nuts begin to extract oil, turning into a paste. 4 Mix the paste with the pureed sweet potatoes and agave syrup. Double boil the cocoa butter and whisk it together with the mashed sweet potato and cashew paste. 5 In a separate bowl, mix together all the remaining ingredients - you need to make sure that baking soda is evenly dissolved. Pour the dry mixture into the liquid one (not vice-versa!) Stir the mixture and spread evenly in the frying pan, scooping out any remaining dough. Use the second sheet of baking paper to make the surface of the dough flat. 6 Bake in the oven on a middle rack in the “grill on top mode” and with the fan below for 20 minutes. The cake may look a bit raw, but it will become denser when cooled. 7 If, for some reason, the cake is still too soft after cooling, cover it and let it cool down for a few hours. NOTE: Agave syrup can be substituted with fresh sweet grape juice. You may cook this cake with cocoa powder or without it but, for the best results, it is important to keep the right proportions of ingredients.

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Almond Ricotta Cheesecakes Makes 4-5 cheesecakes

INGREDIENTS Almond ricotta 3/4 cup (see recipe on page 28) Vegan egg 1/2 Salt 2 pinches Agave syrup 1 tbsp Coconut oil (for frying) OO flour 5 tbsp Maca 1 tsp

1 Preheat the oven to 180Â°C. 2 Prepare the vegan egg by mixing milled flaxseeds with water. 3 In a deep bowl, mix together ricotta, vegan egg, salt, agave syrup, flour, and maca powder. Thoroughly stir all the ingredients until smooth. 4 Add coconut oil to a heated frying pan. 5 Fry the cheesecakes in the pan for approximately 2-3 minutes on each side. 6 Place the fried cheesecakes on a baking sheet and cook for 5 minutes in the oven. Your dish is ready! IMPORTANT! Let the mixture cool down in the refrigerator for 1 hour before shaping and frying the cheesecakes.

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Lemon-Olive cake with Blackberry, Pistachios and Cardamom-Coconut Cream Makes 8-10 servings

INGREDIENTS Almond flour 2 cups Wheat flour 135g Baking soda (mixed with lemon juice) 1 tsp Cinnamon powder 1 tsp Vanilla 1 tsp Lemon zest 2 tsp Chia seeds 1 1/2 tsp grained flax seeds 4 tbsp Agave syrup 1/2 cup Grape juice 3 tbsp Lemon 1 Olive oil 1/3 cup Fresh berries (blackberries, raspberries, blueberries) 1 handful Chopped pistachios 1/2 cup Lemon syrup (see glaze recipe on page 65) FOR CREAM Coconut milk 1 can Cardamom 1/4 tsp Vanilla 1 tsp Agave syrup 3 tsp IMPORTANT! Leave a jar of coconut milk upside down in the fridge overnight (for approximately 8 hours) to cool. Anastassia Khozissova | JUST DOLCE

1 Preheat the oven to 180Â°C. 2 Squeeze the juice from the lemon. 3 In a small bowl, mix together the almond and wheat flour. Add baking soda, cinnamon and chia seeds. 4 Using a hand mixer, mix together the agave syrup, milled flaxseeds, grape juice and 1/4 cup chopped pistachios for about 5 minutes. Keep stirring the mixture and add the vanilla pod, lemon zest, lemon juice, and olive oil. Continue mixing for about 2-3 more minutes. 5 Pour the flour mixture into the liquid mixture. Stir until you get a smooth dough. 6 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. 7 Pour the lemon syrup and remaining pistachios on top of the baked cake and leave to cool. 8 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 seeds, vanilla, agave syrup and a couple of berries. Whisk on high speed for about 2-3 minutes. 9 Add the cream to the top of the cooled cake and put in the refrigerator to cool again. Enjoy your tea!

Juicy Freshness? JUICES AND FRESH FRUIT AND VEGETABLE DISHES ARE VITAMIN “BOMBS” IN YOUR DAILY DIET

J uicy

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Strawberry Smoothie Makes 1 serving

INGREDIENTS Strawberries 3-4 Frozen pineapple 50g Banana 1/2 Almond milk 200ml Hempseed 1 tsp

1 Blend together all the ingredients in a blender. 2 Serve in a nice glass.

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Pomegranate Smoothie Makes 1 serving

INGREDIENTS Almond milk 100ml Strawberries 3 Agave syrup 1 tsp (or a single prune) Parsley 3 sprigs Pomegranate seeds 1/2 cup Grapefruit (pulp) 1/2 cup Pine nuts 1/3 cup

1 Soak the pine nuts in water for several hours. 2 Place all the ingredients into a blender and mix for 30-60 seconds (depending on the power of the blender).

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Spirulina Smoothie Makes 1 serving

INGREDIENTS Cedar milk 1 cup Spirulina 1/4 tsp Raspberries 50g Spinach 30g (1 cup) Pineapple 50g Agave syrup 1 tbsp

1 Whisk together the raspberries and cedar milk. Strain through a sieve to get rid of the pips. 2 Add all the ingredients to a blender and blend thoroughly.

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Apple-Banana Smoothie Makes 2 servings

INGREDIENTS Cashew milk 400ml Banana (frozen) 1 Sweet apple 1/5 Lemon juice 1/2 tsp Cinnamon 1/8 tsp

1 Blend all the ingredients in a blender. 2 Pour your smoothie into a beautiful glass. Your smoothie is ready!

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Fennel and Spinach Juice Makes 1 serving

INGREDIENTS Green apple 1 Lemon 1/2 Zucchini 1 Fennel root 1/2 Baby asparagus 4 springs Spinach 1 handful Ginger to taste

1 Wash and peel the ingredients, cut them into small pieces and add to a juicer. 2 Pour your juice into a nice glass.

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Detox Beet Juice I look back nostalgically on my childhood whenever I prepare my traditional morning juice. I grew up in Russia during a time of total deficit. Fresh fruit and vegetables were not available; all we could find were typical "winter" vegetables like carrots and beets. Despite this, we still managed to cook delicious dishes such as the famous borscht or a beetroot and gherkin salad (known as a vinegret). I have decided to make this juice as a tribute to those years went by. Makes 1 serving

INGREDIENTS Beet 1 Celery stalk 1 Carrot 1 Cucumber 1 Ginger to taste Lemon juice to taste

1 Wash and peel all the ingredients, cut into pieces and add to a juicer. 2 Serve the juice in a nice glass. IMPORTANT! This juice is very simple to prepare. The ingredient list is basic and cheap. You will easily find these vegetables at any store or at a farmerâ&#x20AC;&#x2122;s market. At the same time, the juice is rich in vitamins and really good for detoxing.

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Fruit Baklava Makes 2 servings

INGREDIENTS Beet 1 Pineapple 1 Shelled walnuts 10 Cinnamon 2 tsp Salt 1 tsp Honey 1/2 tbsp Ginger powder 1/4 tsp Cardamom 1/4 tsp Cloves 1 tsp Lemon juice

1 Using a mandolin grater, cut the beet and pineapple into very thin 2mm, 5x4cm squares. 2 Prepare the stuffing. Soak and dry the walnuts in advance. Chop them up and add them to a bowl. Grind the spices. Add cinnamon, salt, liquid honey, ginger, cardamom and cloves to the nuts. Mix thoroughly. 3 Sprinkle the squares of beet with lemon juice. 4 Make the "Mille-Feuille". Serve in layers: 3 layers of beets, 1 layer of nuts, 3 layers of pineapple squares, 1 layer of nut stuffing and a final layer of beets. IMPORTANT! Cook this dessert right before serving - it cannot last long!

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Strawberry Pastille with Fruit Salad The design of this dish was inspired by Vladislav Korpusov, Head Chef of a new restaurant, Stories. He showed me the decoration technique, and now I am sharing it with you. For the Strawberry Pastille recipe, see page 39.

Fruit salad Makes 2 servings INGREDIENTS Strawberries 5 Avocado 1 Honey 1/2 tsp Lemon juice 1 tsp Hempseeds 1 tsp Dried strawberry powder

1 Remove the stems from the strawberries and cut them into quarters. 2 Peel the avocado, remove the pit and cut it. Combine the honey, lemon juice, and hemp seeds to make a sauce and dress the fruit. 3 For the garnish, cut the pastille into square slices and make the dessert look like a cake: the first layer should be pastille, then a little bit of fruit salad, then pastille again and fruit salad on top. Sprinkle over some strawberry powder as a finishing touch.

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"Sweet Joy" Salad with Baked Pumpkin, Pineapple and Batata Makes 1 serving

INGREDIENTS Agave syrup 1 tbsp Cinnamon 1/2 tbsp Sweet potato 1/2 Pineapple 150g Pumpkin 150g Coconut oil 3 tbsp

1 Cut the pumpkin and pineapple into large chunks. Cut the sweet potato into french-fry sized slices. 2 Mix together with coconut oil, a little salt, 1 tbsp of agave syrup and cinnamon. 3 Cook in a pre-heated oven for 15-20 minutes at 180 degrees celcius. 4 Divide the cooked fruit and vegetables into 2 parts. Use one half to make mashed potato. Serve the potato on a plate and place the remaining salad on top of it.

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Melon and Cucumber Gazpacho This refreshing soup made from cantaloupe, or muskmelon, was inspired by the masterpieces created by Chef Sean Lawson. Makes 1 serving

INGREDIENTS Honeydew 250g Fresh lemon juice 1 cup Fresh lemon zest 1/4 tsp Mint (leaves) 1 handful Cucumber 1/2 Carbonated ice water 3/4 tbsp Hempseeds 1 tbsp Apple Juice 80ml Nutmeg 1/4 tsp Ginger to taste Salt 1 pinch

1 Place all the ingredients, except for the salt, mint leaves, cucumber and hemp seeds, into a food processor equipped with a metal blade. Blend until coarse-grained. 2 Add the mint leaves and salt and mix until smooth. 3 Using a mandolin grater, peel 2-3 thin strips of cucumber. Cut the remaining cucumber into small cubes. 4 Place a handful of the cucumber cubes in the center of a bowl and pour in the soup. Add the remaining cucumber cubes on top. Garnish the soup with the cucumber "ribbons", hemp seeds and with violet flowers.

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Pumpkin and Sweet Potato Soup Makes 2 servings

INGREDIENTS Pumpkin 250g Sweet potatoes 250g Orange pulp 1 wedge Cinnamon 1 stick Water 1l Salt 1 pinch Cardamom 3 pods Cashew milk 50ml Fresh ginger to taste Pumpkin seeds 1 handful Hempseeds 1 tsp Cayenne Pepper 1 tsp Olive oil a few drops Vegetable broth 350ml

1 Fill a saucepan with water and add the cinnamon stick. Bring it to a boil. 2 As soon as the cinnamon begins to smell fragrant, add pumpkin, sweet potato, an orange clove, and cardamom. Cook for 10-15 minutes until "al dente". Season the soup to your taste and remove from the heat. 3 Remove the orange slice and the cinnamon stick. 4 Blend until smooth, slowly adding the broth and cashew milk. Make it as thick as you like. 5 Divide the ginger into two parts. Finely chop one part and add to the soup. Slice the other half into thin long strips and mix with the olive oil. 6 Pour your soup into a bowl, garnish with pumpkin seeds, hemp seeds, Cayenne pepper and strips of ginger.

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Fruity "Mille-Feuille" Makes 2 servings

INGREDIENTS Papaya 150g Pineapple 100g Banana 1 Zucchini 1 Mint leaves 7 Hempseeds 1 tbsp Lemon juice 1 tsp Berries (strawberries, blackberries, blueberries) 1 handful

IMPORTANT! To serve it correctly, you will need a steel ring with a diameter of 8-9 cm. 1 Slice all the vegetables and fruit into 2mm-thick slices using a mandolin grater. 2 Prepare the salad dressing by mixing the lemon juice and the mint leaves. 3 Start serving the salad. Using the ring, add the ingredients to the plate in layers. Start with zucchini at the bottom and, layer by layer add everything else in random order. Garnish the top of each "pyramid" with sliced strawberries and blackberries. Sprinkle some hemp seeds on top and drizzle over some lemon juice.

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"Lyudmila" Salad with Rucola and Daikon I run a program on healthy eating and teach my favorite students, but sometimes they teach me back! This salad was inspired by one of them, Lyudmila Birman! I would like to thank her for her support and this terrific recipe! Makes 1-2 servings

INGREDIENTS Arugula 100g Daikon radish 50g Green apple 50g Fresh raspberries 1-2 berries FOR SALAD DRESSING Apple cider vinegar 1 tbsp Wine-stone oil 1 tbsp Rice malt (Malto di Riso) 1 tsp Salt to taste

1 Shred the radish and cut the apple into sticks. 2 Mix together the radish, apple, arugula, and raspberries. 3 Prepare the sauce thoroughly by mixing all the ingredients. Dress the salad.

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Candies and Snacks NOT ONLY DO THEY GIVE JOY BUT THEY ALSO FILL YOU WITH ENERGY FOR SEVERAL HOURS

PHOTO: KARL LAGERFELD/ERIC PFUNDE

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Papaya and Pineapple Chips Makes 2 servings

INGREDIENTS Papaya 1 Pineapple 1

1 Slice the pineapple and papaya into rings (roughly 0.5 cm thick). 2 Place the fruit on a tray and put it in a dehydrator for 24-48 hours at 40Â°C. 3 Store your chips in a sealed container for up to 2-3 weeks.

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Chocolate Truffles I learnt about this vegan chocolate truffle recipe, which Iâ&#x20AC;&#x2122;m sharing with you now, at the School of Raw-Vegan Nutrition, run by Matthew Kenney in Los Angeles. This is one of my favorite chocolate recipes, for which I am so grateful to Matthew. Last year I graduated from his school with a lot of new knowledge and inspiration to create new interesting recipes based on the principles of vegan cuisine. Thank you, Matthew!

INGREDIENTS Cashew butter 3/4 cup Agave syrup 1/4 cup Vanilla 1/2 teaspoons Water 1/4 cup Salt 1 pinch Cocoa butter (melted) 1/3 cup Cocoa powder 1/3 cup Hazelnuts 10 Goji berries 10 Raisins to taste Lucuma powder 1 tsp Camu-Camu powder 1 tsp

1 Blend all the ingredients, except for the cocoa and cocoa butter, together in a blender at a low speed until smooth. It is very important to do everything quickly and avoid overheating the products or the dish will fail as the ingredients will lose their properties. 2 Add the melted cocoa butter and cocoa powder to the blended mixture. Continue to blend gently until the cocoa dissolves completely. 3 Pour the mixture into a mold and leave in the refrigerator to cool. 4 Once cool, roll the mixture into little balls or shape it using silicon candy molds. Add a goji berry, nut or piece of a fruit into each candy. Remember if you add fresh fruit that they can be stored for no longer than 2 days. Put your truffles back into the refrigerator to set. 5 Roll your truffles in the topping of your choice: cocoa powder, chopped nuts or lucuma powder. IMPORTANT! You can buy cashew oil or make it yourself by blending dried nuts for about 10-15 minutes until smooth. It is very important to avoid oil overheating: it should not boil or simmer! You can only melt and heat it by double boiling; otherwise, it will lose its taste and useful properties, and you will fail in the process of chocolate making.

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“Giselle” Cake Giselle Magdieva, the chef at “Stories” restaurant, helped me to create this recipe. We were about to finish shooting and had some leftovers of dishes that we had used. I said, "As a child, I loved “potato” gateaus so much! I have always wanted to make one but couldn't choose a recipe because there were so many options!" Giselle asked, "What do you have left?" Immediately she came up with a cool gateau cake recipe from the dishes that we had shot. It turned out to be an unusual creative collaboration that I hope you will appreciate. Makes 5-6 servings

INGREDIENTS

Buckwheat flour cookies 100g (see recipe on page 69) White chocolate marzipan 100g (see recipe on page 117) Chocolate truffles 50g (see recipe on page 113) Cocoa powder (raw) 30g Cocoa powder for sprinkling

1 Mix together all the ingredients. You should get a dense mass which does not stick to your hands. 2 Using your hands, shape the mixture into a neat round or oval "sweet potatoes". 3 Smother the cakes in cocoa powder. 4 Place in the refrigerator for 2-3 hours. Store them in a cool place. This gateau cake, reminiscent of the familiar "potato" from our childhood, is an excellent source of energy for the whole day!

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White Chocolate Marzipan Makes 10-15 pieces

INGREDIENTS Cashews 1 cup Cocoa butter (melted) 1 cup Coconut oil 1 cup Agave syrup 1 1/2 cup Coconut flour 1/2 cup Almond milk 2 tbsp Vanilla 1 tbsp Lemon juice 1/2 tbsp Peruvian maca 1 tsp Salt 1 pinch Coconut shavings 1/2 cup

1 Soak the cashew nuts in water overnight. 2 Rinse the soaked cashews under running water. Pour all the ingredients into a blender and blend until smooth. 3 Prepare silicone molds. They should have a 3cm diameter. Oil the edges of each mold with coconut oil. Pour the mixture from the blender into the molds. Freeze marzipan in the freezer. 4 Store in the refrigerator or freezer.

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Strawberry-Apple Crumble Makes 5-6 gateaus

INGREDIENTS FOR THE CRUMBLE Pecans (unsoaked) 3 cups Dates 4 Cinnamon 1/2 tsp Vanilla 1/2 tsp Salt to taste FOR THE FILLING Thinly sliced apples 1/2 cup Strawberries 3 Peeled lemon wedges 4 Agave syrup 1 tbsp

1 Blend half the pecan nuts in a blender with cinnamon, vanilla, and salt. 2 Continue to blend, adding a small number of dates. Pour the mixture into a bowl and add the rest of the nuts (they don't have to be ground). 3 Place the mixture into molds, leave 1.5 cups of the crumble mixture for sprinkling. 4 For the filling, finely chop the apples and strawberries. Peel a lemon and chop it finely. 5 Mix together the fruit and add vanilla and agave syrup. Stir everything thoroughly and place into the molds with the crumble. 6 Sprinkle the leftover nuts over the top, forming a special crust - streusel.

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Oatmeal Cookies with Strawberry Jam Makes 4 servings This wonderful recipe was inspired by Amanda Chantal Bacon, founder of the Moon Juice brand in Los Angeles. She is a traveling chef and a passionate lecturer on nutrition. Her life philosophy, ideas and techniques are useful for anyone wishing to learn more about health and nutrition or radically changing their lifestyle.

OATMEAL COOKIES

VANILLA DOUGH

INGREDIENTS

Vanilla dough Strawberry jam with a touch of Fleur d’orange 1 Divide the dough into 2 halves. Roll the first half until it is 6mm thick. Spread jam on it. 2 Roll out the remaining dough and use it to cover the layer with jam on it. 3 Place in a dehydrator for 2 hours at a temperature of 47.7°C. Then cool in the refrigerator. 4 Cut the cake into squares. 5 Store tightly wrapped in plastic food wrap at room temperature for 2 weeks, or in the freezer for up to 3 months. IMPORTANT! You will need a rolling pin to roll out the dough and a dehydrator for this recipe.

Almond flour 1 cup Almonds (raw) 1 cup Oat flakes 3 cups Pink salt 1 tsp Maple syrup 1/2 cup

1 Blend nuts and oatmeal until smooth. 2 Pour all the ingredients into a large bowl and mix well. 3 Cover with plastic food wrap and cool down in the refrigerator for 30 minutes; the dough should become solid.

STRAWBERRY JAM WITH A TOUCH OF FLEUR D’ORANGE INGREDIENTS Strawberries (fresh or frozen) 1 cup Dates 5 Fresh lemon juice 1 tbsp Fleur d’orange oil 2 drops 1 Preheat the oven to 50°C. 2 Blend all the ingredients in a blender at high speed until smooth. 3 Pour the mixture into a small glass jar and place in the oven to dry for 1 hour.

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Pecan Energy Balls Makes 10-12 pieces

INGREDIENTS Pecans 1 cup Ginger juice 1 tbsp Camu-Camu powder 1 tsp Matcha 1/2 tsp Agave syrup 1 tsp Goji berries 2 tsp Dates (large and soft) 2 Coconut oil 2 tbsp Hempseeds for sprinkling

1 Finely grind the nuts in a food processor. Add the rest of the ingredients except for the oil and hemp seeds. 2 Do not grind the mass too finely. It should not be like a puree or sour creme; the texture should be lumpy and contain small pieces of nuts. How to achieve this? Periodically stop the processor and stir the mixture before continuing to grind. 3 Slowly add oil to the mixture and stir through thoroughly. 4 Use your hands to shape the nut mixture into 2cm diameter balls from the nut mixture. Roll the balls in the hemp seeds. 5 Store the energy "bombs" in an airtight container in the refrigerator for up to 2 weeks. They make a great snack!

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Activated Walnuts in Banana Sauce Makes 1 cup

INGREDIENTS Shelled walnuts 1 cup Orange blossom extract 4 drops Vanilla 1/8 tsp Maca 1/2 tsp Banana 1

1 Soak the walnuts overnight in warm water. 2 Blend all the ingredients except the nuts in a blender. 3 Pour the nuts into a deep bowl, add the blended mixture and stir thoroughly. 4 Spread the nut-banana mixture on a silicon mat or on a sheet of baking paper. Dry for 24-48 hours. You can do this in the oven at a temperature of no higher than 45Â° C, stirring every 2-3 hours for even drying, or in a dehydrator at 45Â° C, stirring regularly. Activated nuts can be stored at room temperature for 3 months.

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PHOTO: MILENA SCLACMEULD

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ACKNOWLEDGMENTS

Y DEAR READERS! I WANT to express my gratitude to you first of all for your decision to buy this book. I am sure you will not regret it because this is your first step to a healthier lifestyle. A year ago, I had not even thought about writing my own book. This is my first experience, and despite enormous challenges and barriers, I am proud to have achieved my goal. I want to thank the entire team who have worked so hard to make this book happen. I want to thank wholeheartedly my muse, my great and faithful friend Evelina Khromtchenko, whose support I feel always and everywhere. She is my inspiration for new ideas and projects and my support in difficult moments of despair. I am also so grateful to “Stories” restaurant and to its friendly team headed by a restaurateur Andrey Zamoruev. Thank you for allowing me to shoot in your place, and for helping me make my dream come true. I want to say thank you to my school where I’ve made my first steps - Plantlab School of the vegan cousin and to my first teachers Matthew Kenney and Amanda Chantal Bacon. Also a great thanks to my lovely Joia Academy – the place, where you can study under the guidance of the best masters. Thank you for the knowledge and the inspiration I’ve got working with you.

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My favorite photographers, Sophie Miro, and Betty Colombo have made great contributions to the visual part of the project. Thank you, my dears! I cannot help but mention my favorite students, Irma Ozashvili and Lyudmila Birman, who were there to help at the most challenging time when all the computers failed and slowed down my work. Thank you Natalia Vlasova and all the Mosmake team. Heartfelt thanks to Elena Oputina and the rest of the Revolution Hair Salon team. I am so grateful for my red suit by Victoria Andreyanova (see the cover), for my beautiful green dress by Lighton Mars (p. 81) and, of course, for the most wonderful Central Library clutch (p. 54). I hope you guessed correctly the chief stylist for my book; of course, it’s Evelina Khromtchenko! I want to express my cordial gratitude to Eric Pfunder and my beloved Karl Lagerfeld for granting me the rights to use the photos that emerged from our collaboration during my modeling career (see openers). Thank you to Lifeofthemodel.com and my lovely assistant, Seda Harutyunyan. I have saved the most important words until last: thank you, mom, for teaching me the rules of living without sugar since childhood.

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Cookbok

Articles inside

ACKNOWLEDGMENTS

Pecan Energy Balls

Oatmeal Cookies with Strawberry Jam

Activated Walnuts in Banana Sauce

S trawberry-Apple Crumble

Giselle” Cake

C hocolate Truffles

Fruit Mille-feuille

D ate and Matcha Muffins

Melon and Cucumber Gazpacho

L emon-Olive Cake with Blackberry, Pistachios and Cardamom-Coconut Cream

V egan Emmer Pumpkin-Apple Scones

B atata Muffin with Cocoa Oil

Buckwheat Flour Carrot Cookies

C hocolate Pancakes with Chia Seed and Berry Jam

Superfood Yoghurt with Acai Berries

Barley Porridge with Pumpkin and Applesauce

Sunny Irma” Semolina Porridge

Q uinoa and Papaya Granola with Warm Chocolate Pine Nut Milk

O vernight Oatmeal and Grape Juice

B erry Granola with Strawberry Yogurt

M ust-have Gadgets

Strawberry Pastille

Berry and Chia Seed Jam

G rape Juice

L ife Without Sugar: My Rules

Vegan Egg

Almond Ricotta + Almond Milk

INTRODUCTION