“PLANT-BASED-BABE” INTERVIEW

One hot summer day in Brooklyn, New York I met with Kevin Hayeland to take a couple portraits. Later that week I chatted with Live Fast Mag about my clean-eating lifestyle. Read a sneak peek here, but for full interview and more pictures you find it on Live Fast Magazine.

“Model and health food entrepreneur Eddie Mitsou is, in a word, passionate. Originally from Sweden, she currently splits her time between Los Angeles, New York, and wherever else in the world she finds herself. With a passion for clean-eating that began when she was a teenager, she took the time to share with us how she prioritizes her healthy vegan lifestyle while constantly on the go, what recipes are in her current rotation, and her process when it comes to developing new dishes. Dig in!”

Q&A

LF: Hi Eddie! Welcome to Live FAST. You’ve mentioned that you’ve been interested in a clean-eating lifestyle since you were a teen. How did this passion flourish at such a young age?

EM: I’ve always eaten very healthy and had an understanding for the influence food has on my body since before I was a teenager. I never liked the taste of meat, so I have been pretty much fully vegetarian since I was 12. My favorite food was always salad or grilled vegetables, I never liked unhealthy things like pizza. I started modeling at the age of 14 and as we all know the career I got thrown into puts a lot of pressure to have a perfect figure – unfortunately and fortunately, in my own case. Fortunate since I made the choice to stay in great shape the healthy way, not to starve myself. I was “forced” to learn about nutrition and how to feed my body to look (and feel!) the best.

LF: You travel between Los Angeles, New York City, and your hometown of Stockholm. How do you manage to eat clean while always on the go?

EM: This is a question that people always tend to ask me – and to me it’s one of the easiest to answer! It’s not as hard as you think, there’s so many good snacks that you can bring. When I know I’ll be out and about, I always have a vegan protein bar in my purse, some trail mix, or a snack pack of nut butter. When I go on the plane I always bring my own food. I feel like a lot of people are unknowing of the fact that you can bring food through security – it just has to be solid. If I’m flying, I’ll always bring a salad (dressing must already be mixed) and maybe some raw chocolate as dessert.

I always have tea bags in my wallet. They are so easy to bring and are a perfect pick me up/detoxifier/energy booster whenever. You can get access to hot water pretty much anywhere. I like herbal teas – ginger or sweet tooth curbing mint is something I try to consume as much as possible.

LF: What recipes are in your current rotation?

EM: I try to stay as close to the season as possible and it’s definitely easier when I’m in California. There is a constant need to inform people that you can find local sources of various nutrients and vitamins. In Sweden, we have several berries that are as rich in vitamins as the exotic overpriced ones – like Goji and Inca. It’s better for the environment to eat what grows around you. It’s also much nicer to your wallet and makes sense on a more spiritual level to eat what naturally grows around you.

Pick what’s around me – I like to think like that when I cook and create. When I spent a month in Costa Rica I mainly lived on a raw food diet full of exotic fruits. It fits the humid climate too; you want to eat lighter. Back in my days spent living in the cold Lower East Side during the winter, I had a tendency to eat warm veggie bowls full of locally grown root vegetables.

I lived in Istanbul, Turkey in December 2012 and I was really inspired by the healthy meze kitchen – hummus, beans, grilled vegetables and traditionally healthy desserts like Halva and dried fruit. From then I learner that a plant based diet is more nutritious and my body enjoys leafy greens, starchy vegetables and vegetarian protein. Since 2012 I have been vegan and I strongly believe in a healthy lifestyle and it is reflected in my recipes on my website.

LF: Cooking is a rather creative process. What do you take into consideration when experimenting with a new recipe?

EM: Cooking is a way to express myself, it’s an art form to me. I like being messy, taking up a lot of space and zoning into the kitchen for hours with only my own thoughts and the ingredients. It’s a combination of meditation and relaxation, while working focused to create something exceptional.

Obviously, I always cook nutritious and tasty, but the look is really important to me. I believe you partly eat with your eyes! If it doesn’t look appealing, it won’t taste great.

When I think about it, I like working with all the different elements. The textures and colors – I love picturing my plate like it’s a piece of art. Part of the creative process evolves around what’s around me. I’m quite an expert with using everything in the fridge and if something is about to expire that’s my first choice to use. That’s what makes it interesting and creativity challenging in a way. But, that’s also how you come up with the most interesting and flavorful dishes and baked goods. Vegan miso maple muffin anyone?

Sweet spinach + turmeric triumph

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Sorry guys… This is just a TEASER!

I will be posting this amazing anti-inflammatory and immune boosting smoothie recipe within a near future. I can say though… There might be some mango involved ;-)

Coming soon: Des Rebelles

Shoot for Des Rebelles, a sustainable luxury brand.
Made in LA. Shot in Paris, by Johanna Dauphin.

Update 2019

From living in Paris and New York – finally being back in living in LA. I’ve decided to get my website up and running again.

Trillions of vegan meals and exciting superfood elixirs have been consumed by yours truly since last I wrote 3 years ago. A lot of things have changed, mainly good if I look at the big picture – but my diet is still the same. Vegan (and gluten free) I guess is what they call me ;)

I want to star sharing more of my recipes and such again.. exciting restaurant guides, and some of my travels, beauty tricks, and workout habits. And why not some of my work.

This writing moment I’m actually late for a pilates class, but I got so excited to share something that I had to make time. With that said – have a good day and you’ll hear from me soon :)

x Eddie

Black peppered coconut squash

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I found an orange kaboha squash at the farmers market a little while ago. Those of you who have been following me for a while probably knows my big obsession over kabocha squash – or Chinese pumpkin as it’s also called! The orange one is a little lighter in the texture and reminds me of a butternut squash.

I oven roasted it in big chunks in lots of cold pressed coconut oil, himalayan crystal salt and black pepper. Soooo good. Perfect as a carb in a meal or just as a comforting afternoon snack.

TIME FOR (R)ICE CREAM!!

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I bought this non dairy vegan ice cream for a few reasons…

…it was made of rice milk which I’ve never tried before (I usually do coconut or cashew)

…the flavor is a goddamn gluten free Mudd Pie (which sounded totally incredible?!)

The packaging was a PINK PINT!!!!

Chocolate fudge chunks, almonds and gluten free chocolate cookies. Sounds pretty good, no?

The only thing I don’t like about it is that they use dehydrated cane juice as a sweetener… I’m not a huge fan of that and prefer coconut sugar or maple syrup as it is a more natural and blood sugar level-friendly sugar alternative. But once again – balance is so important and to have a scoop (or two) of this occasionally won’t kill ya!!

Apparently gives you good karma too ;-)

Joshua Tree + Kale Leaves

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I went to Joshua Tree with my Italian friends this summer. It was an unforgettable road trip where a crazy desert dude, snakes and dehydration was involed. Well, I luckily made it back alive. Don’t know who to thank. God? Or maybe these…

RAW VEGAN KALE CHIPS!!!

One of my favorite kale chips brands on the market is California Snax that are (as you might understand by its name..) organically made here in California. My all time favorite flavor is the “Pizza” (I know, I’m a lil weird…) but these Sour cream and onion ones made with pesticide free kale, cashews, sunflower seeds, sprouted buckwheat and then spiced with onion, black pepper, sea salt, dill and some more secret spices are not too bad either.

Sitting in the back of the open cab munching straight from this ginormous bag while cruising between no mans land after no mans land was a really interesting experience. Also – imagine it with the background sound of loud Italian dudes.

Find them at Erewhon Natural Market, 7660 Beverly Blvd

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Anti-sugar, Anti-oxidant

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This breakfast is perfect if you’re doing a cleanse of some kind. Easy on your digestive system, while at the same time’s filling and full of omega-3 and proteins.

You need:
2 tbs chia seed
Filtered water
1 tsp Armonia powder
1 tsp Acai powder
Vanilla stevia
Hint of cardamom

You do:
Blend the two antioxidant rich superfood powders with a little bit less then 1 cup filtered water. Add chia seeds and a few drops stevia and leave in fridge over night. Cardamom is optional if you’re like me – and is cardamom obsessed since early childhood. It also works as a sweetened in my opinion, brings out the sweetness from the superfood berries.

You eat:
As a kickstart of your morning when on a hardcore cleanse or afternoon boost before heading to a big dinner. It’s super low in calories (about 150kcal!) and sugars but still rich in fibers, protein and monosaturadted fatty acids to keep you full for a while.

About the superfood powders:

Acai: is a berry super rich in antioxidants. It has a powderful detoxification capacities in the human body and it’s said to aid weight loss or maintain a healthy weight. Also a great immune booster with its high Vitamin C content. Last but not least – taste really good with its blueberry-ish flavor. Tumbs up!

Aronia berry: realted to Acai, this berry has a great impact on your blood. Improves circulation, makes blood vessels stronger and reduce the risk of heart disease. Aronia also boosts your immune system with it’s great anti-anflamotoy properties and helps keep away viruses and bad bacteria.

Vegan oysters for the people!

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Oysters and Champagne anyone?!

These artichoke leaf “oysters” with crispy oyster mushroom, a dollop of artichoke purée and finished with yellow tomato bearnaise and kelp caviar is pretty damn good if you ask me. Served every night at Crossroads on Melrose..

Crossroads Kitchen, 8284 Melrose Ave, Los Angeles, CA 90046

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