Audrey Hepburn has never weighed more than 1 10 lb (50kg) since he was 24 years old. Audrey likes chocolate very much. She always puts chocolate on the cupboard in the living room or within reach. She once said, "if I receive a good box of chocolates now, maybe I can endure it for a while, about two hours." In the past, I always ate them one by one until I ate them all. "

How does such a goddess who loves to eat high calories control her weight at 100 Jin?

1, never miss breakfast.

Audrey never misses breakfast. She has the habit of getting up early. She wakes up at four o'clock every morning, lights the kitchen lamp, makes breakfast, relaxes her mood and is immersed in the aroma of coffee.

Her breakfast menu has been the same for decades: two boiled eggs, a slice of whole wheat toast and seven kinds of cereals sold in health food stores, and three or four cups of hot milk coffee. It takes her a long time to finish such a simple breakfast.

2. Don't be a vegetarian, but eat less meat.

Hepburn is not a vegetarian, but she eats a small amount of beef, chicken and fish, but vegetable salads, from carrots and potatoes to green beans, often appear on Hepburn's table. Vegetables have always been an important part of the table.

3. There is a fixed detoxification day every month.

Hepburn has a "detoxification day" every month, eating only yogurt and apples to help his body detoxify. Even on this day, breakfast will not be missed.

4. Food should keep its original flavor.

In Hepburn's time, there was no such thing as a healthy diet. Everything just follows her personal taste, and collocation is equally important. Hepburn doesn't like the complexity of life, whether it is family or fashion. She doesn't like to cook too delicate food. For Hepburn, things made with tomato sauce should taste like tomato sauce, and chicken should taste like chicken. This is one of the reasons why she likes Italian food so much. Italian food is very similar to the original taste of food.

Audrey? Luca doty, Hepburn's son Sean H. Ferrer's half-brother, also published a book called Audrey at Home, which showed all aspects of her life through 50 favorite foods.

Audrey Hepburn's private pasta recipe.

Spaghetti with tomato sauce

One onion, two cloves of garlic, two carrots and two celery, all diced; Add two cans of Italian tomato sauce, or chop up two tomatoes and put them in; Take a handful of fresh basil leaves, add half, and keep the rest for later use; Pour an appropriate amount of olive oil, simmer for 45 minutes, then turn off the fire and let stand for at least 15 minutes; Cook a box of spaghetti, be careful not to cook it too badly, so as not to make the noodles chewy; Put the cooked noodles on a plate, sprinkle parmesan cheese and the remaining half of basil leaves on the noodles; Finally pour in the stewed tomato juice.

Audrey garlic sauce

Wash a handful of Italian celery and basil leaves and put them in a blender to stir. Then add garlic, a cup of low-fat milk, appropriate amount of olive oil and parmesan cheese according to personal taste, turn it up and down, and stir it into a paste to become a cream color. Finally, add a little milk, and stir the sauce evenly, showing a softer cream color, and the "Audrey Garlic Sauce" is ready.

Audrey's favorite secret recipe for salad dressing

90% mixture of rice wine and vinegar, 10% olive oil, a little low-sodium soy sauce and some fresh peppers.

Comfortable chocolate funny face cake

Materials:

1 cup softened butter 1/2 cups vegetable shortening 3 cups sugar 5 eggs, beat 3 cups flour 1/2 teaspoons baking powder 1/2 teaspoons salt 5 tablespoons unsweetened cocoa powder 1 cup skim milk 1 tablespoon vanilla extract.

Steps:

1. Heat the oven to 325 degrees Fahrenheit. Take a 10 inch Savarin mold or two long baking pans with a capacity of 6 cups, oil them first, and then powder them.

2. Stir the butter, shortening and sugar together until the mixture becomes thick and soft. Add a small amount of eggs several times. Put it aside.

3. Mix flour, baking powder, salt and cocoa powder and stir.

4. Use skim milk and vanilla extract alternately, pour the dry mixture into the cream mixture, and mix evenly after each addition. Then, pour the batter into the prepared baking tray with a hollow column in the middle.

5. After inserting the wooden stick or cake test stick and pulling it out, bake the batter for 60 to 90 minutes until nothing sticks to the stick. Let the cake cool for 20 minutes, then take it out of the baking tray. Freezable.