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The Kendall Jenner Diet: Recipes Inspired by How the Supermodel Eats · Blush

• 0:00
  A few years ago, I was listening to a podcast and they were
• 0:02
  discussing Matt Gala looks and they said that Kendall Jenner
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  was their best dressed of that year.
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  And then one of the hosts stopped and she said, well, is
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  Kendall truly the best dressed? Or is it just like Kendall looks
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  like Kendall and therefore anything she wears looks good on
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  her? And I really haven't been able
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  to stop thinking about this. And unfortunately for me, I will
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  never look like Kendall. Like I just didn't win the
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  genetic lottery like that. But I I do think that we can all
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  get closer to the supermodel version of ourselves, and I've
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  designed a menu here today that I think can help get all of us
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  closer to that. So let's get into it.
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  OK, the very first thing we're going to do is a drink, and I
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  will say the connection to Kendall is tenuous with this,
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  but I do think that this is kind of a supermodel drink.
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  So basically it's a hibiscus refresher, we'll call it.
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  It's warming up. I feel like we need some new
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  cool drinks. Am I cool?
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  I mean, cool temperature, not cool isn't like hip and cool
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  'cause that I am not. But this, I think will be
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  phenomenal on a hot day. It's phenomenal on a spring day
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  and it's so good for your skin and for bloating.
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  So it's very simple. I just steeped some dried
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  hibiscus with some dried orange feel.
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  You can emit the orange feel if you don't want to use it.
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  It's not a crisis. You also could add ginger.
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  I think that would be lovely. Or you can just do plain
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  hibiscus. It's fine.
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  So I just made the tea. We're just pouring that in and
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  we're going to do about half hibiscus tea and about half
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  coconut water, and that's it. If you want it sweeter, do more
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  coconut water, less hibiscus. If you want it more tart, do
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  less coconut water, more hibiscus.
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  Now, I'm going to add an edible flour to this only because I
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  want to 'cause you look cutie, 'cause you look so cute like
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  that. Look at that.
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  Look at my little hearts on my manicure.
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  Cute petute. I'm going to drink it, and then
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  we're going to do the rest of the shit that we're going to do.
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  Oh, by the way, there's a pot of water boiling, so yeah, yeah,
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  OK, let's drink her. Delicious.
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  Now, I could go a little heavier on the hibiscus personally, but
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  just crushing my flour in the process and honestly, a little
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  ice would have been very nice in there.
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  Also, a little yuzu juice is very nice in there Also, if you
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  want to make it creamy, a little smash of the Eden food, soy
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  milk. Delicious, beautiful.
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  OK, let's get into all the recipes, shall we?
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  OK, we're going to start by chopping an onion, dicing,
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  slicing, whatever. It really doesn't fucking
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  matter. I have a Vidalia onion.
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  I would pretty emphatically encourage you to use a Vidalia
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  onion if you can for this. If it's not an option, just
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  whatever kind of like whatever is labeled as a sweet onion
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  would be the best. OK, that's it.
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  Nothing else to say on this subject.
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  So we're making three things today.
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  The drink, which is already done, it's already made and we
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  are in the process of drinking it.
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  We're making a cucumber salad, obviously because of, you know,
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  you know, if you don't know. There was a whole moment on the
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  Kardashians where Kendall tried to chop a cucumber.
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  She was not very good at it, and it went really viral.
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  I really have not watched Keeping Up other than back in
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  the day, once in a while I'd be at my brother's apartment and
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  Keeping Up would be on. So I've seen a bit here and
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  there, and then at my nail salon, they play Keeping Up
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  reruns in the background. And when I was getting this
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  manicure, this one right here, Yes.
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  Check her out. I really was kind of transfixed
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  by that episode of the Kardashians that was playing.
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  And Kendall, like, what a cutie patootie.
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  I love her. But, yeah, I don't have, like, a
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  ton of experience watching the Kardashians.
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  Nevertheless, I really like them.
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  I find it interesting how much hate they get.
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  Anyway, we're just chopping up this onion.
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  Oh, so any did I finish out what we're doing this for?
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  So we're using the onion to make this pasta dish that is inspired
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  by a pasta dish that Kendall says that she makes and she says
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  it's really good. So we're making our own version
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  that's going to be vegan and a little more blush coated, just
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  like a little more protein packed into it, a little more
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  fiber packed into it. And honestly, dare I say I think
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  my version's going to be better than hers.
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  But who knows? I mean, we'll, we'll never know.
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  It's not like she's going to come and we're going to do our
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  Bobby Flay moment together. So we'll really never know.
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  You're just going to have to take my word for it, aren't you?
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  Oh, I think the water is boiling.
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  OK, I'm going to go check on that.
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  I'll see you in a SEC. Book time, 12 minutes.
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  OK, We have fettuccine in the pot and we're going to start
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  this guy. Say a little, OK, we're just
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  going to grease this a little bit and I'm going to add my
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  Vidalia and we're going to saute it.
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  And then eventually I'm going to move it to the stove and get it
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  out of the way. And we're going to work on our
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  cucumber salad and then we'll bring it back and we'll assemble
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  the whole pasta dish. Probably should have waited
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  until this was a bit hotter, but it's really not a crisis.
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  So Kendall's fettuccine dish is onion, green peas, parmesan,
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  garlic and lemon. And so we're going to do a play
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  on that. It's going to be pretty close
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  but slightly different. Do you know that in Spanish they
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  call hibiscus Jamaica? Is that true?
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  I feel like it's it's something like that.
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  I guess J is pronounced like a ha, like an H sound.
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  I don't know, I'll look it up. Just fun things for us to talk
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  about while I do this. I love the sound of an onion
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  sizzling. OK, I think I'm ready to move
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  this to the back. Once the onions caramelize,
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  we'll bring it back and we'll revisit the whole thing more.
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  Dummy. Anna, love it.
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  It's so gross. OK, I have drained the pasta.
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  Why does that sound so weird? I've whatever.
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  I've taken the pasta out of the water and the onions are still
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  going. So we're going to work on our
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  cucumber salad. So we're going to make some very
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  fine cucumber ribbons using a mandolin.
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  And this can be a tip for Miss Kendall.
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  You don't even have to use a knife.
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  Use one of these. But I beg you, I implore you, I
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  emphatically recommend that you use these mesh gloves because
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  based on what I've seen of your cutting skills, I do think you
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  might slice a finger off if you try to do this without.
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  But honestly, so would I. I'm an incredibly clumsy person.
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  I walked into a door today for no reason.
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  The door was just there, just walked.
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  When I turn corners, I either turn them too sharp or not sharp
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  enough and tend to have a catastrophe often.
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  The apartment that I lived in in DC, it had a long hallway that
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  curved, and when I tell you every single day without fail,
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  when that hallway would curve, I wouldn't curve quite enough and
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  I would just walk into the wall. I don't know what it is.
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  Maybe it's an inner ear problem. I actually sometimes suspect
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  that I might have Vertigo, which could explain why I'm so afraid
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  of heights. I don't know, just things to
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  think about. Anyway, we're going to make a
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  bunch of these fucking care. Cucumber ribbons, not carrot.
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  Whoops. Wait also, and I want to share 2
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  random tips that are both kind of, well, I guess they're not
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  really mindfulness related, but one I saw in a TikTok and this
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  is if you're like stressed, anxious, whatever feeling some
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  kind of way you should try this And I've tried it and it's
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  actually insane. Hold on, I'm going to check on
• 9:10
  this real quick. OK, So what you do is you need 2
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  pieces of paper or two pads of paper or whatever, and you need
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  2 pens or pencils and two hands. So you know, most of us have the
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  last one, but not everyone. So I just want to acknowledge
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  that this isn't for everyone. So you take a pen in each hand
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  and with your right hand you write letters and with your left
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  hand you write numbers. Simultaneously.
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  You will not be able to think about anything other than what
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  you're doing because it's so fucking hard.
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  All of your attention will go to that and like, goodbye problems,
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  see you later. Wish I knew about this when I
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  went through my really shitty breakup with my ex with a micro
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  penis because yeah, really couldn't stop thinking about
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  that. OK, let's make her cucumber
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  salad, shall we? OK, the cucumber salad is quite
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  simple, as they often are. So we're starting with our yuzu
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  sauce. This is the same yuzu sauce that
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  we used in the Posh Spice episode.
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  So as a reminder, the ingredients were half a cup of
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  yuzu juice, 2/3 of a cup of pitted medjool dates.
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  I used about 7 big juicy ones, 1/4 cup of low sodium soy sauce
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  or tamari, one clove of garlic, 3 tablespoons white miso, 1/4
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  cup of sesame oil, a little squirt of sunflower lecithin,
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  and 1/4 cup of water. Blend until super smooth.
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  That's it. So we're just going to put that
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  down on the platter and then just kind of like schlep these
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  cucumber ribbons all over. That's my vision.
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  Wow, that really looks like shit.
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  Great. So don't do it like that.
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  Maybe let me just, like, throw these down.
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  Let's see what happens. It's getting better, I think.
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  OK, whatever. We're going to add some herbs
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  and stuff on top, so hopefully it won't stay quite as chaotic.
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  Yeah. OK, We're going to need to style
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  this. I'm going to go give the onions
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  another spin. Oh, by the way, I forgot to
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  mention save the pasta water. We're going to use it.
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  OK, I'm going to go give the onions a spin and then let's
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  style this so it looks less like this and looks better getting
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  there. OK, so we're not a few things on
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  top. One is just some dried seaweed
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  flakes. Oh yeah, that looks really good
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  actually. Already so much better.
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  We're definitely going to do some crystallized show you some
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  dried miso, little splash of extra toasted sesame oil.
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  OK, I'm actually obsessed with how this looks.
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  And then I have some flowering cilantro.
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  The flavor of this is a little bit different.
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  It's a little bit more intense and more coriander ish.
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  And for our international viewers, I know in I think most
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  of the English speaking world, you guys just call cilantro
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  coriander. So this might be confusing to
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  you. In America we call this seeds
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  coriander and the leaves cilantro.
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  So while they have a similar flavor they are slightly
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  different. My farmers market calls it
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  confetti. Cilantro has a slightly more
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  coriander ish flavor to it. OK good chat.
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  I'll grab some of the visible flowers and add them on top
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  also. Or just throw them everywhere,
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  who knows there. I actually think that looks
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  really good. I've I've gone off for sure.
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  No, that's for sure gone off. I think I should rinse my mouth
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  out. OK, it's pasta time.
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  So our onions are looking pretty good.
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  Pretty good. We're going to add green peas.
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  I bought 3 packets because I just wasn't sure how much we're
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  going to use. Now Kendall's version she says
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  she makes with Frozen, but they're literally in season
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  right now. So we're going to use fresh and
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  I'm learning from my onion mistake testing to see if the
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  pan is hot and there we go. Is it crazy if I do a bit more
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  crazy for my summer house? People remember when Jesse
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  invited that girl and she's like, you want to hear something
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  crazy? And he's like, yeah.
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  And she goes, there's a bug in my drink, but I'm drinking it
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  anyway. And he goes, wow, that is crazy.
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  Now it's funny because she was. I will give him being a little
• 14:35
  annoying, but also Jesse, in my opinion, has this slightly
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  misogynistic thing with women where I think judges them on
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  their intellect based on how like bubbly and sweet they
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  present themselves, if that makes sense, I don't know.
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  Anyway, so we're just going to saute these for like a minute
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  and then we're going to add in our pasta and then we're going
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  to add in some pasta water and then shit, I forgot the most
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  important thing. Hold on.
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  This is our melty cheese sauce from last week's episode.
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  So just a reminder, it is 2 cups of soy milk.
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  It's a big batch. You can have it.
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  We're certainly not going to. We're only going to use like 1/4
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  of this at most in this pasta. 2 cups of the Eden Foods
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  unsweetened soy milk, 1/4 cup of nutritional yeast, 1/2 cup of
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  tapioca starch, 6 tablespoons miso, 2 tablespoons refined
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  coconut oil, and one teaspoon lactic acid powder.
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  OK, I'm going to go get our pasta.
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  We're nodded in. I really wish I was using a
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  bigger pan, but that's fine. No, this looks great.
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  This pan is totally big enough for what we're doing.
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  This is kind of a shit shell. Like, this is actually a
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  disaster, but I'm so excited to eat this.
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  All right, I'm just going to bring the pasta water or
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  whatever. It's already a struggle.
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  Oh my God, why did I do it like this?
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  I need your help. It's the situation.
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  OK, here's our pasta water. I'm just going to add a bit of
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  it. Not tons.
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  I say as I add tons. Honestly, maybe we switched the
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  whole thing over to the pot. This is a crisis, hashtag.
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  This is a crisis. Bethenny Frankel, get in here.
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  Hand out some check cards, please.
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  Cash cards. This is a literal crisis.
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  OK, it's getting better with the pasta water, but there's just
• 17:11
  peas flying everywhere. It's fine.
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  That's fine. This is how we intended for it
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  to go actually. OK, it does look really good,
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  I'm not going to lie. OK, let's add some of this
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  cheese sauce into the mix. And again, this is one of those
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  measure with your heart situations.
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  Really can't go wrong. I'm going relatively light with
• 17:34
  it, at least for now. We'll see what happens.
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  By the way, I just want you to know I ow injuring myself for
• 17:46
  the craft today. I wanted to grate tempeh on top
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  to make it look like grated parmesan but unfortunately my
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  tempeh had gone off. I found out via eating it so we
• 18:00
  will not be doing that but you can do that at home.
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  I actually want more of the cheese sauce.
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  Also, I still have garlic bread dip leftover from last week's
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  episode. I can't wait.
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  I can't wait to eat this and the garlic bread dip after this.
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  Oof, this does look really good. Now I like my pasta a little
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  more cooked than al dente. Oh, I never finished with the
• 18:34
  oh. So that was one thing.
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  I wanted to share. The other thing.
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  So I've been into mindfulness meditation lately to try to be a
• 18:41
  little less crazy. It turns out it works.
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  There's a reason why everyone talks about it.
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  I mean, I've meditated for years, but mindfulness
• 18:47
  meditation specifically does seem to be a little bit
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  different. OK, I'm going to stop this and
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  plate it in one second. I'll just finish this.
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  So I was doing a guided mindfulness meditation session
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  and the instructor said something I can't stop thinking
• 19:04
  about. And I think he's so astute.
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  He said that you know how when you meditate and your mind
• 19:09
  wanders, you're kind of like, oh fuck, like why did my mind
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  wander? And he said, instead of getting
• 19:16
  upset with yourself for letting your mind wander, I'm going to
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  add a bit more of the cheese sauce because why not?
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  Instead of getting mad at yourself or letting your mind
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  wander, why don't you celebrate the fact that you realize that
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  your mind was wandering? And the reason I love this is
• 19:33
  because it connected with me that if you're realizing that
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  your mind was wandering, wandering, wandering, wander,
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  wandering, then by definition you're present in this very
• 19:46
  moment because you came back from whatever thought loop you
• 19:49
  were having. So you should celebrate the fact
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  that you're present now instead of being mad at yourself or not
• 19:54
  being present 2 minutes ago, right?
• 19:57
  Like, isn't that such a good perspective?
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  And I feel like it can be applied to a lot of things, so I
• 20:01
  just wanted to share that. OK, I'm going to turn this off
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  and I think it's time for us to plate.
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  That is one of my favorite sounds of all time.
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  OK, we're going to add a little fresh parsley on top.
• 20:31
  OK, that doesn't look as good as I was hoping it would.
• 20:34
  I'm going to try just bashing some black pepper.
• 20:46
  The reason I'm doing this is I want a coarser black pepper
• 20:51
  aesthetic, then a fully ground. OK, I love how that looks.
• 21:02
  I'm also adding some crystallized show you because it
• 21:05
  is one of my favorite things. And then some lemon zest.
• 21:12
  Oh yeah, smells incredible. That looks so good.
• 21:25
  I want a little more though. I'm so obsessed with how that
• 21:33
  looks now. The original vision was to add
• 21:37
  garlic flours. I'm going to see how it looks.
• 21:39
  It might detract, so we might not do it.
• 21:46
  OK, I think I like that, actually.
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  OK, obviously enough to take a photo of this.
• 21:55
  Fucking stunning. So sick.
• 22:09
  OK, it's time to eat. We're gonna start with the
• 22:12
  cucumber. OK, here's what's crazy, my bite
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  didn't even have the yuzu sauce in it, which is so good.
• 22:27
  It just had all the toppings which made it so yummy.
• 22:31
  But now we're going to get a bite with everything.
• 22:36
  It's absolute perfection. Now this guy.
• 22:52
  That's really good. The green peas plus the orange
• 22:56
  sass together. Chef's kiss.
• 23:00
  Could even add a squeeze of lemon and be a little bit
• 23:04
  worried about the soy milk and the cheese sauce curdling.
• 23:07
  But I'm actually obsessed with that.
• 23:12
  It's like one of my favorite pasta dishes I've had.
• 23:15
  I recommend going heavy with the sauce and heavy with the green
• 23:20
  peas. And honestly, I wouldn't have
• 23:23
  minded a little more onion in there too.
• 23:24
  You know what? It kind of reminds me of a
• 23:30
  healthier version of a carbonara.
• 23:34
  It's very good. Like very good.
• 23:36
  Like, I'm going to go sit down. Make this.
• 23:39
  You'll love it if you like this episode.
• 23:42
  Rate reviews, subscribe. All the things, you know the
• 23:45
  drill. Thanks for being here.
• 23:47
  Love ya. Put it in my veins.