Named PETA's sexiest vegetarian when she was 70 years old, Mimi Kirk is now 75 and glowing with health. In an exclusive interview, Mimi shared the secrets to her fountain of youth diet and provided her favorite recipes (see below).
Mimi just authored a new book: "Live Raw Around the World: International Raw Food Recipes for Good Health and Timeless Beauty," and you can read our review by clicking here. She developed the diet described in the book and her recipes when, at 69, her doctor told her that "my blood pressure and cholesterol were up. I had also gained 22 pounds as I was cooking for my boyfriend and not sticking with a vegetarian/vegan diet for a couple of years. I did not want to take medication, so I started researching and thought I'd try a raw food diet. I corrected all my ailments in 6 months, but continue to eat raw because I just feel amazing."
What can you do if you want to shift to Mimi's lifestyle but aren't ready to do the complete switch? "If someone wants to make changes, starting out with a green juice each morning is a great start. Stopping processed foods is another great thing as all processed foods contain chemicals and do not give our bodies the nutrients we need to be healthy. Fresh organic fruits and vegetables are the best answer for a long healthy life," says Mimi. You can learn more by getting her books, which include "Live Raw: Raw Food Recipes for Good Health and Timeless Beauty" (click for details).
Sample a few of Mimi's favorite recipes below.
Basic Juice or Smoothie Recipe Ingredients
- 1/2 cucumber
- 3 stalks celery
- 3 handfulls spinach
- 2 apples
- 2 carrots
Directions: Juice or blend. When blending you need to add water for the proper drinkable texture. You can also add a frozen banana or berries to this drink if you use a blender. There are thousands of combinations. Choose fruits you like, but try to add 60 percent dark leafy greens.
Pasta alla Checca
"One of my favorite Italian foods is simple pasta. One of my favorite kitchen tools is my spiral slicer. It turns zucchini into pasta noodles that not only look like the real thing, but taste like the real thing, especially when topped with traditional Italian checca. Pasta alla Checca is a dish created in Italy and served in the summer months when tomatoes are at their peak. It consists of uncooked tomatoes and simple Italian herbs, basil, and the outcome is molto bono (translated means “very good”)! This dish can be eaten at room temp, (my preferred way) or warmed in a dehydrator."
- 2 large zucchinis
- 2 large tomatoes, diced, heirloom if possible, or heirloom cherry tomatoes
- 1 clove garlic, minced or crushed
- 1/2 cup raw olives, coarsely chopped
- 1/4 cup capers
- 1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice
- 15 fresh basil leaves, ribbon-sliced or torn
- ½ cup extra-virgin olive oil, or to taste
- Himalayan salt to taste
- Freshly milled black pepper to taste
- Chili flakes, (optional)
Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice. Out tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined.
I use an empty can with both sides removed as a mold to stack the pasta high on the plates. Put a portion of the pasta mixture into the can and tap down lightly to firm shape. Slowly lift the can up. Top with some of the chopped tomatoes, more basil if you like, and sprinkle on Parmesan nut cheese. The pasta can also be placed in a bowl to serve.
Top with - Cashew Parmesan Cheese
- 1 cup cashews
- 1 clove garlic
- Salt to taste
Place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.