Model of Health: In The Kitchen with Carol Alt

By Fabiana Santana

CarolAltcoverIt’s kind of a given that supermodels always have the get fit quick secrets in their back pockets. But it’s a pleasant surprise when one of them actually holds the secret to the fountain of youth in their kitchen.

Carol Alt has been a household name for decades. The supermodel superwoman has graced the cover of countless fashion magazines and the Sports Illustrated Swimsuit issue more times than we remember. She is a movie star and at the young age of 48, the beauty posed nude for Playboy.

Sure, she isn’t the oldest woman to ever strip down in the magazine, but it’s clear she is one of the most confident women to ever do it. So what’s her secret to a smoking hot bod when most other women are feeling insanely out of shape? Food. She eats lots of it. As long as it’s raw.

“Raw food is all around you. It’s there more and more. And it’s great. It tastes good. Not only that, it tastes better than cooked food, “ she explains.

A Raw Foods Diet is based on the idea that raw foods contain enzymes, which help the body digest and absorb nutrients. Food heated above 116 degrees destroys these vital enzymes, so nothing is cooked through. Ever.

“I eat everything that a football player would eat! I just eat it prepared differently. That’s the end,” said Alt. “I’m not Vegan. I eat raw milk and cheeses. They’re unpasteurized. I eat meat if I want to; carpaccio, tartar, or even a seared steak.”

In her book “Eating in the Raw”, Alt explains that she was struggling to maintain her ideal weight of 125 lbs. (Her second raw food book, The Raw 50 was released in 2007.) She was constantly sick, run down, and hungry.

“I was starving myself. That was discipline. I was trying to maintain weight.”Alt , like many women, started dieting very early in her career. “I must have tried every fad diet in the book – I was constantly dieting and the end result was, oh, yes – I was thin enough, but I was also becoming ill! I had colds and the flu all the time; my respiratory system was a mess; and I seemed to be allergic to everything. Hell! I was even allergic to myself! And I was really becoming sick and tired of being…sick and tired.”

In an effort to improve her health in her mid 30s, Alt turned to Dr. Timothy Brantley, a Los Angeles based doctor who was prescribing raw juices, colonics, herbs and enzymes rather than pills and medicine. He instructed her to indulge all weekend on raw veggies, seared fish, and fresh fruits – with no restrictions on the amount.

“All I could think was, ‘This man wants me to eat. This is the most freeing moment of my life!” Carol immediatly felt her body turn around for the better. Gone were her chronic colds, coughs and sinus conditions. Her skin cleared up and her weight adjusted itself. And 13 years later, her clothes came off for the entire world to see.

“I feel better than I did in my twenties.” And it shows.

Raw Chocolate & Avocado Mousse

Serves 4

1 avocado

3 tbsp sweetener (or equivalent of stevia)

2 tsp vanilla

2 tbsp coconut butter

4-5 tbsp raw cacao (cocoa) powder

a pinch dash salt

Blend all ingredients in a blender until smooth.

Muriel’s Double-Duo Dill ‘n’ Cucumber Salad

Serves 6

When I was a kid, my mother used to make a dill cucumber salad, mostly for picnics or barbecues, and the Alt family could never get enough of it. I wondered what made the salad so irresistible, so I asked my mom. She told me that the secret was pressing the cucumbers to “get the burps out.” I’m not sure I know what that means, but to get it right, follow her directions carefully. This is a great salad. Thanks again, Mom!

5 cucumbers, peeled and thinly sliced

2 tablespoons Himalayan salt

2 tablespoons raw apple cider vinegar

2 tablespoons cold-pressed olive oil

1 bunch dill, chopped

1/2 onion, chopped (optional)

Place the cucumbers in a bowl, add the salt, and toss. Place a small dish on top of the cucumbers and place a weight on top of that—a blender filled with water will do—to press down on the cucumbers, squeezing them for at least 2 hours. Then drain off the liquid, and take the time to squeeze more juice out of the cucumbers by hand. Discard the liquid. Place the cucumbers back in the bowl and add the raw apple cider vinegar, olive oil, dill, and onion, if you wish. Mix well and serve the salad in one giant bowl. Let everyone enjoy it family-style!

(Reprinted from The Raw 50 by Carol Alt. Copyright © 2007. Published by Clarkson Potter, a division of Random House, Inc.)

Yashin’s Passion Fruit Drink

Serves 3

One night I was experimenting with making a raw drink. My boyfriend walked into the kitchen and sneaked a sip of the base of this drink. He asked if he could add a pinch of this and a bit of that and whatever, and before I knew it he had the frozen berries in hand and had taken over the blender. The result is a fruit drink named after him.

1 lemon, peeled and seeded

1 pear, cored

10 frozen fresh strawberries

2 bananas

1/4 cup apple juice (fresh or unpasteurized)

10 distilled ice cubes

Drop the fruit into the blender, and pour in the juice. Add the ice cubes and blend until smooth.

(Reprinted from Eating in the Raw by Carol Alt. Copyright © 2004. Published by Clarkson Potter, a division of Random House, Inc.)

Seventh Heaven Soup

(David Jubb, Jubb’s Longevity, New York City)

Serves 4

I met David Jubb at Quintessence Restaurant one day when Inside Edition was filming a story on eating raw that featured raw-food personality David Wolf, actress/chef Leslie Bega, and myself. In strolled this amazing, different-looking man, so full of fun and life and light—David Jubb. Everyone in Quintessence was shocked I didn’t know him. “You don’t know David Jubb?” “You’ve never been to Jubb’s Longevity?” “You’ve got to taste his food.” So I invited Jubb to be interviewed for Inside Edition and then went over to taste his food and was hooked immediately. Here is one of Jubb’s truly extraordinary raw recipes.

1/2 cup sesame seeds

1 cucumber, unpeeled

1 red bell pepper, seeded and cored

2 celery stalks

1 medium tomato

1/4 cup chopped red onion

1 apple, cored

1-inch knob fresh gingerroot, peeled

3 garlic cloves, peeled

1-2 bushy sprigs fresh cilantro

1/4 cup freshly squeezed lemon juice

2 1/2 cups distilled water

2 heaping teaspoons unpasteurized miso

1/2 cup Bragg Liquid Aminos


1/4 cup cold-pressed flaxseed or olive oil

1/4 teaspoon ground cayenne pepper (optional)

1/2 teaspoon minced garlic

spirulina flakes, for garnish (available in health food stores)

Grind the sesame seeds to a moist meal in your spice grinder; it takes only a few seconds. Cut the vegetables and apple in chunks, and place in a blender. Add the gingerroot and garlic, and blend with the cilantro, lemon juice, water, miso, and Bragg Liquid Aminos to make the gazpacho. Depending on how much gusto your blender has, you may have to shred harder vegetables and blend in two batches, especially if the blender container is on the smaller side. To make the topping, blend all the topping ingredients together in a small bowl. Ladle the gazpacho into bowls, and drizzle with the flavored-oil topping. Garnish the soup with some spirulina flakes.

(Reprinted from Eating in the Raw by Carol Alt. Copyright © 2004. Published by Clarkson Potter, a division of Random House, Inc.)


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Fabiana Santana