Gisele Bündchen and Tom Brady are a bit superhuman, if you ask us. And, as expected, their eating habits are a bit otherworldly, full of spirulina, Himalayan sea salts, and not much in the way of processed foods. Now we have a better idea of what the power couple snacks on while on vacation because their Chef, holistic nutritionist, and health educator Joanne Gerrard Young has spent the last half-decade cooking for the couple at their home in Costa Rica. Read on for some of the surprisingly simple recipes.
Superfood Green Smoothie
1/2 cup pineapple, chopped
1/2 cup mango, chopped
1/2 cup papaya, chopped
1/3 starfruit (optional)
1 tsp. spirulina
1 tsp. lucuma powder
3 cacao beans or 1 tsp. cacao nibs
3/4 cup fresh water
Directions for smoothie
Blend all ingredients until combined—frozen fruit will make the smoothie thicker. Enjoy!
Pineapple Cucumber Gazpacho
1/5 pineapple (reserve 1/2 cup, diced)
2 cucumbers (reserve 1/2 cup, diced)
2 green onions
8 sprigs cilantro
8 large basil leaves
10 mint leaves
Juice from 1/2 lime
2 tsp. jalapeño, de-seeded
1/2 cup water
Directions for pineapple cucumber gazpacho
Set reserved pineapple and cucumber aside. Blend together the remaining ingredients. Top with pineapple and cucumber as garnish.
Coconut Mango Cream Pie
Ingredients for pie crust
1 cup shredded coconut
1/2 cup macadamia nuts, soaked, rinsed, and drained
1/2 cup pitted dates, soaked 10 minutes and then chopped
1/8 tsp. sea salt
Directions for pie crust
Use a food processor to break down macadamia nuts. Add shredded coconut and salt, pulse a few times to begin combining, and then add dates. Continue pulsing until reaching a smoother consistency.
Scoop crust mixture into a springform pan (if you don’t have a springform pan, use a pie plate lined with Saran wrap). Press the nut mixture firmly into the pan, making sure that the edges are well packed and the base is relatively even throughout. Set in refrigerator to chill.
Ingredients for cream filling
1 young coconut (drink the water and scrape out the meat) or 1 cup natural coconut yogurt
1 cup fresh mango, chopped (reserve remaining mango to slice as garnish)
1/4 cup coconut sugar or natural sweetening syrup of choice
1/8 cup virgin coconut oil
1/2 tsp. fresh vanilla bean
A squeeze of lime
2 tbsp. soy lecithin powder
Directions for cream filling
Blend all filling ingredients except soy lecithin in a high-powered blender until smooth. Once combined, gradually add soy lecithin. Top crust with filling, and chill for 1 to 2 hours. Top with shredded coconut, and garnish with sliced mango.