Audrey Hepburn, a goddess who is more enduring than diamonds.

Audrey Hepburn has never weighed more than 110 pounds (50 kilograms) since she was 24 years old. Audrey was crazy about chocolate and always kept it on the living room cupboard or within easy reach. She once said: "If I receive a box of good chocolates now, I might be able to endure it for a while, about two hours. In the past, I would always eat one after another until they were all gone."

How does such a goddess who loves high calories control her weight under 100 pounds

1. Never miss breakfast

Audrey never skips breakfast. She has the habit of getting up early. She wakes up at around four in the morning every day, turns on the kitchen light, makes breakfast while soothing herself, and immerses herself in the aroma of coffee.

Her breakfast recipe has been the same for decades: two hard-boiled eggs, a piece of seven-grain whole-wheat toast sold in a health food store, three or four cups of coffee, topped with hot milk. She would spend a long time eating such a simple breakfast slowly.

2. Not a vegetarian, but eat less meat

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

3. There is a fixed detoxification day every month

Hepburn will have a "detoxification day" every month, eating only yogurt and apples to help the body detoxify, even on this day , breakfast will still not be missed.

4. Food should maintain its original taste

In Hepburn's era, there were no so-called healthy recipes. Everything just followed her personal taste, and the combination was equally important. Hepburn didn't like the complexity of life, whether it was family or fashion. She didn't like to make food that was too refined. For Hepburn, eating something made with ketchup should taste like ketchup, and chicken should taste like chicken. This is one of the reasons why she likes Italian food so much, it is very similar to the original taste of the food.

Audrey Hepburn's son Sean Hepburn Ferrer's half-brother Luca Dotti also published a book called "Audrey at Home", through Hepburn's favorite 50 food dishes to show various aspects of her life.

Audrey Hepburn's personal pasta recipe

Tomato sauce pasta

One onion, two cloves of garlic, two carrots, two celery, all chopped Dice; add two cans of Italian tomato sauce, or chop two tomatoes and put them in; take a handful of fresh basil leaves, add half of them, and set aside the remaining half; pour in an appropriate amount of olive oil and simmer slowly over low heat for 45 minutes, then turn off the heat and leave for at least 15 minutes; cook a box of spaghetti, being careful not to overcook it so that the noodles are not chewy; place the cooked noodles on a plate and sprinkle with Parmesan cheese And the remaining half handful of basil leaves; finally pour the stewed tomato juice.

Audrey’s Pesto

Wash a handful of Italian celery and basil leaves and chop them in a blender. Then add garlic, a cup of low-fat milk, an appropriate amount of olive oil and Parmesan cheese according to personal taste, stir up and down, and stir into a paste and become creamy. Finally, add a little more milk, stir the sauce thoroughly to make it a softer cream color, and "Audrey's Pesto" is ready.

Audrey’s favorite salad dressing recipe

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

A cake to comfort the sweet chocolate lady

Ingredients:

1 cup softened butter 1/2 cup vegetable shortening 3 cups sugar 5 eggs, Beat well 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 5 tablespoons unsweetened cocoa powder 1 cup buttermilk 1 tablespoon vanilla extract

Steps:

1. Heat oven to 325 degrees Fahrenheit. Grease a 10-inch savarin mold or two 6-cup loaf pans and then flour them.

2. Beat together the butter, shortening and sugar until the mixture becomes thick and fluffy. Add eggs in small portions. Set aside.

3. Sprinkle flour, baking powder, salt and cocoa powder together.

4. Alternately use buttermilk and vanilla extract, pour the dry mixture into the creamy mixture, and mix well after each addition of ingredients. Then, pour the batter into the prepared baking pan with a hollow column in the center.

5. Bake the batter for 60 to 90 minutes, until nothing sticks to a wooden stick or cake tester when inserted and pulled out. Let the cake cool for 20 minutes, then remove from the pan. Can be frozen.