Fit & Fabulous Female of the Week: Anh Vu

Anh Vu

Design Director at Premium Denim DSTLD Jeans

Los Angeles, CA

anh vu

anh vu

What’s your passion?

Making people smile and feel good with great fitting jeans.

What a typical day in your diet looks like?

Coffee! One large mug with a splash of soy to start my day. For breakfast, I like to whip up an omelet with spinach and mushrooms cooked in duck fat. Lunch is usually some fresh juice and chicken tacos from an all-natural place. For dinner, I’ll go with a shrimp salad or salmon with risotto. I love seafood! I avoid refined sugars, bread, and soda.

What’s your “guilty pleasure”? 

I do like a nice bottle of wine!

Do you exercise? 

I like the outdoors more than a gym. Going on hikes to see all the beautiful places in LA is amazing.  People spend too much time in traffic here, they need to see all the great sunset spots!

Your secret beauty tip:

Sleep. Water and sleep and more sleep. The older you get, the less you’re able to sleep. I go to bed at 10PM the latest to let my body rejuvenate.  People call me a vampire because I look so much younger than I am, but I’m really just a sleeper!


What’s your favorite Heart & Seed blend and why?

I like Beauty the most – it has the perfect amount of sweetness and who doesn’t want to be more beautiful?

Lemon Plum Tea Cake (Gluten-free & Vegan)

Hi everyone! Today I’m sharing a recipe for a very sophisticated and beautiful Lemon Plum Tea Cake, created by a friend of mine Sarah O’Toole. Sarah creates recipes and encourages members to eat healthy with her partner Peter over at TheSeasonalDiet.com, where all of the recipes are plant-based and aimed at helping you look and feel your best!

Lemon Plum Tea Cake with Hello Detox Superfood Granola

Lemon Plum Tea Cake

You will need the following…

Plum Jam

3 red plums, diced

4 Tbsp. coconut nectar

3 Tbsp. chia seeds

Cake

1/2 cup lemon juice

2 lemons, zested

1/4 cup apple sauce

1/4 cup coconut oil

1 Tbsp. flax meal

1 cup almond milk

2 1/4 cups brown rice flour

1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup + 1 Tbsp.  Coconut sugar

1 tsp. vanilla extract

1 dash sea salt

Topping

1/2 cup Hello Detox Granola

Lemon Plum Tea Cake

Instructions:

Make the Jam

1). Add diced plums to a small saucepan and turn stove heat to medium. Using a potato masher, start to squish the plums.

2). Add coconut nectar to the saucepan, stir and bring the mixture to a boil. Keep mashing until mostly smooth.

3). Remove saucepan from heat and stir in chia seeds. Stir well and then set pan aside.

Make the Cake

1). Preheat oven to 350 Deg. F. Line a loaf pan with parchment paper.

2). In a medium bowl mix together: lemon juice, lemon zest, apple sauce, coconut oil, flax meal and milk.

3).  In a large bowl mix together: brown rice flour, baking powder, baking soda, coconut sugar, vanilla extract and sea salt.

4). Combine the medium bowl with the large bowl and stir really well.

5).Next, pour half of the mixture into the lined loaf pan, add the jam and then pour the remaining batter over the jam in the loaf pan. Bake for 30 minutes.

6). After 30 minutes, take the cake out and top with granola. Use your hands and gently press the granola into the cake. Place cake back into oven and bake for 30 more minutes.

7). After the cake has finished baking remove from oven and allow to cool for 10 minutes in the pan, then remove from pan and wait another 20 minutes before slicing.

Notes:

  • For an Afternoon Treat – serve the cake with a nice glass of herbal tea.
  • For a Decadent Dessert – serve cake with a scoop of vanilla ice cream or whip cream & fresh berries.
  • Cake stores best in the refrigerator and tastes great served cold.

Make sure to check out The Seasonal Diet for more mouthwatering recipes and healthy eating tips!

Sarah and Peter

Peter & Sarah

Meet our Fit & Fabulous Female of the week!

I’m incredibly excited to introduce a new section of the Heart & Seed blog – Fit & Fabulous Female! Here, we’ll feature “real life” Wonder Women and share their secrets on staying fit and healthy. So, our first Fit & Fabulous Female is Autumn Renee! How pretty is she?

Autumn Renee, 25

Event Coordinator, Model under Moda B Management

Los Angeles, CA

Autumn ReneeHoodie Shot

What’s your passion?

My passion is to strive to be successful in anything that I set out to do, whether it’s conquering a certain goal I’ve set for myself or even trying something I’ve never done before – I’m extremely passionate about truly trying to be great at whatever I attempt.

What a day in your diet looks like?

A day in my typical diet is a protein shake for breakfast (if I decide to have breakfast), sandwich and chips for lunch, and then something like pasta with chicken or fish and rice for dinner. I’m not a huge fan of vegetables but I’ll try to include a salad or spinach if there are no greens on my plate. Those are two forms of greens I am surprisingly fond of.

What’s your “guilty pleasure”? 

My guilty pleasure is probably ice cream or chocolate. Love candy bars and M&Ms and things like that. Don’t like chocolate ice cream, though. :) 

Do you exercise? 

I am definitely not exercising as much as I should be right now. Probably about once a week. But I intend on getting back on track ASAP!

Your secret beauty tip:

I would have to say my secret beauty tip is water. I try to get in about 2 liters a day and that keeps me looking well rested and also helps keep me from breaking out. Usually with or after meals I do a full glass with lemon to help aid in digestion.


What’s your favorite Heart & Seed blend and why?

Peanut Butter & Jealous, because I LOVE peanut butter! :)

Healthy Pumpkin Cheesecake with Granola Crust & Pecan Crumble

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Yesterday was one of those days when I really craved holiday food for no reason. So after exhibiting some tremendous self-control and passing on the famous pumpkin pie at the Urth Cafe, I came up with this healthy alternative.

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I had some pumpkin puree left in the freezer (yay Halloween pumpkin carving leftovers!:) and some cream cheese lurking in the fridge. No graham crackers? Even better! Granola makes an amazing gluten-free crust that has lots of fiber, a good amount of protein and healthy fats from coconut oil.

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You’ll need the following:

Filling:
2 tubs (8 oz. each) Fat Free/Light Cream Cheese
1/2 cup coconut sugar (half of this can be substituted with about 1/2 tsp liquid stevia/sweetener of choice)
2 eggs
1/2 cup pumpkin
1 1/2 tsp. pumpkin pie spice (put 1/2 tsp more if you like the flavor to be a bit stronger)
1 tsp. vanilla extract

Crust:
1½ cups Heart & Seed Granola (any kind)
¼ cup coconut sugar or brown sugar
½ teaspoon ground cinnamon
1/4 cup coconut oil or butter, melted

Crumble:
40g crushed pecans (walnuts/pumpkin seeds or a combo of all)
¼ cup Heart & Seed Granola (any kind)
1/2 tsp cinnamon
2 tbsp raisins, chopped (optional)
1 tbsp maple syrup/honey/coconut nectar

Instructions:

Make the crust:

1. Preheat oven to 350°F.

2. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in oil, and process until combined. Add remaining ½ cup granola, and process until combined but mixture is still crumbly.

3. Transfer to a 9-inch baking dish, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes.

Meanwhile, make the filling:

1. Beat cream cheese, sugar and vanilla with mixer/blender until combined. Beat in eggs, 1 at a time, just until blended. Don’t overbeat! Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.

2. Get the pie crust out of the oven, and top it the pumpkin batter. Bake 40 min. or until center is almost set.

While the cheesecake is in the oven, prepare the crumble:

1. Preheat a small pan over medium high heat. Add granola, pecans, salt and cinnamon and toast until fragrant, 3-4 minutes.

2. Add raisins and maple syrup. Stir until well combined.

3. Set aside and allow to cool completely.

4. After taking out the cheesecake from the oven , sprinkle the crumble over it.

Refrigerate the cheesecake for 3 hours or overnight. Serve this delicious and healthy goodness with greek yogurt or, if feeling indulgent, some whipped cream and enjoy!