Rosanna Davison Launches Vegan Cookbook ‘Eat Yourself Beautiful’

Model and nutritional therapist Rosanna Davison has just released her new nutritionally balanced cookbook, Eat Yourself Beautiful, in which she shares her favourite nourishing plant-based recipes to help us look and feel our absolute best. We have a copy to give away – enter for your chance to win it below.Rosanna is a firm believer that what we eat has a huge potential for remedying common problems such as eye puffiness, excess weight, poor skin, dry hair, brittle nails and even fine wrinkles, and she has now published a book full of nourishing recipes and nutritional tips to help readers with these and various other health issues.

This cookbook left us feeling a little bit spoiled for choice. It’s packed with a satisfying variety of healthful plant-based recipes, such as Coconut Curry with Sweet Potato Noodles and one of our favourites, Raw Chocolate and Salted Caramel Slices, which you can check out below. Order a copy of Eat Yourself Beautiful here.

Raw Chocolate and Salted Caramel Slices

For the base:

150 g dates, pitted and chopped

110 g unsalted almonds

1 tsp ground cinnamon

1 tsp organic virgin coconut oil

For the salted caramel layer:

130 g cashews

150 g dates, pitted and chopped

150 g pure organic maple syrup

110 g organic virgin coconut oil

80 ml water

1½ Tbsp tahini

1 tsp pure vanilla extract

Pinch Himalayan rock salt

For the chocolate topping:

75 g pure organic maple syrup

55 g organic virgin coconut oil

30 g raw cacao powder

Sliced fresh strawberries, to serve

• Lightly grease a 24cm x 24cm square tin with coconut oil or line with greaseproof paper.
• For the base, soak the chopped dates in a small bowl of warm water for 15 to 20 minutes to soften. Drain the dates and place them in a blender or food processor with the almonds, cinnamon and coconut oil and blend until the mixture becomes sticky crumbs. Pour into the prepared tin. Ensure it’s even and press down firmly. Place it in the freezer to set.
• Meanwhile, soak the cashews for 1 hour in a small bowl of lukewarm water for 15 to 20 minutes to soften them. Drain the nuts and the dates.
• Place the soaked cashews and dates in a blender or food processor with the maple syrup, coconut oil, water, tahini, vanilla extract and salt. Blend until smooth. Use a little extra water if necessary to help it combine. Pour the caramel layer onto the base layer, spread it out evenly and return to the freezer to set.
• Once the caramel layer has set, make the chocolate topping. Combine the maple syrup, coconut oil and cacao powder in a small saucepan set on a low heat until it looks like chocolate sauce. Pour over the caramel layer and ensure it’s even. Place it back in the freezer for another 1 to 2 hours, until completely set.
• Slice into 6 or 8 squares with a sharp knife. Serve with a sliced fresh strawberry on top. Store in a covered container in the fridge for up to 4 days.

The competition to win a copy of Eat Yourself Beautiful is now closed. One winner will be chosen at random from all qualified entrants and notified by 25 September 2015. The prize will be posted to the lucky winner shortly afterwards.