Carol Alt: Zucchini noodles, sea salt and mocktails saved model from failure

Zucchini noodles, evaporated sea salt and endless mocktails: How a raw food diet saved model Carol Alt from career failure



20:39 GMT, 11 June 2012

Healthy body: Supermodel Carol Alt, seen above in New York on May 21, reveals details of her raw food diet in a new book titled Easy Sexy Raw

Healthy body: Carol Alt, seen in New York on May 21, reveals details of her raw food diet in a new book

Supermodel Carol Alt has revealed details of the raw food diet that saved her career.

The 51-year-old New York-based starlet, who also works as an actress, explores her dietary regime in Easy Sexy Raw, her new book.

She told New York Daily News that as a 34-year-old model, she was almost thrown off the set of a photo shoot due to her unhealthy diet.

'I was gaining weight and starting to look old,' she said. 'They said “You're not in bathing suit condition” and called my management team over. I was so embarrassed.'

The accomplished model, who appeared on the cover of more than 500 magazines during the Eighties, has included recipes, advice and educational information about her raw food diet in the book.

It is her third cookbook in two years.

The brunette beauty has also a line of skincare products that keep in theme with the raw regime – the line is called Raw Essentials /06/11/article-2157735-138F54EA000005DC-46_468x578.jpg” width=”468″ height=”578″ alt=”Lifestyle: The model's latest book Easy Sexy Raw, show above, is her third raw food cookbook in just two years” class=”blkBorder” />

Lifestyle: The model's latest book Easy Sexy Raw, show above, is her third raw food cookbook in just two years. It offers 130 recipes and dietary advice

Recipes include mock tails and vegetable noodles as well as desserts.

She claimed that 'there's so much variation' in eating raw foods, which is not to be confused with a vegan diet.

The book also includes a section called Turn It Raw which aims to help people slowly convert the tastiest of dishes into raw foods including chocolate chip cookies.

She wrote on her website that a health expert had advised her many years ago to adopt a raw food diet.

She couldn't believe that anybody was telling her, a model, to eat anything.

'He wanted me to eat specific foods: raw vegetables, cold-pressed oils, evaporated sea
salt, seared fish, fresh fruits – with no restrictions on the amount.,' she wrote.

'All I could think was, “This man wants me to eat. This is the most
freeing moment of my life!'


Maya Chocolate Pie


1 1/2 cups halved and pitted Medjool dates, soaked in warm water for 1 hour (reserve the soaking water)1 tablespoon alcohol-free vanilla extract3 medium ripe avocados, halved, pitted, flesh scooped out, and chopped1/3 cup raw coconut oil


2 cups raw almonds, soaked (see below)6 Medjool dates, halved, pitted, and soaked in water for 1 hour

1/4 cup raw agave nectar or raw honeyPinch of sea salt1/2 cup raw cacao powder1 tablespoon grated orange zest1/4 teaspoon ground cinnamon

1/8 teaspoon alcohol-free almond extract (optional)Pinch of sea salt

To make the crust, combine all the ingredients in a food processor and process to form a coarse puree (don’t over-process or it will turn to nut butter). Press the crust into a 9-inch pie pan.

To make the filling, in the food processor, combine the dates with 1/4 cup of their soaking water and the vanilla and process until a paste is formed, scraping down the sides of the machine as needed. Add the avocados, oil, agave, and salt and process until smooth, scraping down the sides of the machine as needed. Add the cacao, orange zest, and cinnamon and process until the cacao is incorporated.

Spread the filling over the pie crust, cover, and refrigerate for about 1 hour before serving.

Quinoa and Pesto–Stuffed Tomatoes

2 medium tomatoes
Sea salt
1 cups sprouted quinoa
1⁄3 cup pesto
Freshly ground black pepper
Cold-pressed extra-virgin olive oil, for drizzling
4 fresh basil leaves

Cut the tomatoes in half crosswise and scoop out the flesh. Set the shells aside. Strain the flesh through a fine-mesh strainer into a bowl, pressing on the flesh to extract all the tomato juice. Reserve the juice for another use and chop the tomato flesh and set aside.

Rub a little salt into the insides of the tomato shells and place upside down on a paper towel–lined plate. Set aside for 30 minutes so the tomatoes soften a bit.

In a medium bowl, combine the tomato flesh and quinoa. Add the pesto and stir to coat. Season with salt and pepper. Spoon the quinoa mixture into the tomato halves and drizzle with oil. Top each one with a basil leaf and some cheese, if using.