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I cannot think of a better combination- Lookbook Cookbook is a babe foodie blog turned book. Author, photographer and chef Jessica Milan puts together a cookbook that is vegan, gluten free and so simple. Delicious dishes that range from Pesto Pasta to Mojito Cupcakes. I luckily had the opportunity to be featured in the book with the added bonus of eating the sweet potato chili and the fully loaded pancakes.

My top picks so far are Coconut Curry on Rice (p.50), Freezer Fudge (p.156) and of course the Sweet Potato Chili (p.61). I have added a sneak peak of a dish. To see the rest of the recipes, Lookbook Cookbook is sold at Urban Outfitters, Amazon, Barnes & Noble, Chapters Indigo to name a few.





With hearty red beans, sweet potato and chili powder, this one will be sure to warm you up. Garnish with nachos for some extra fun.

1 tbsp olive oil
1 medium or large sweet potato, peeled and cut into ½” cubes
2 cups red onion, finely diced
1 garlic clove, minced
1  tbsp chili powder
2 tsp sea salt
1 tsp cumin
A pinch of cayenne pepper
4 medium tomatoes, diced
1½ cups cooked red kidney beans, drained and rinsed
2 cups purified water

Add the olive oil to a large pot over medium-low heat. Add the sweet potato, onions and garlic. Mix to coat in the oil. Cook for around 5 minutes before adding the chili powder, salt, cumin and cayenne. Give another quick mix and add the tomatoes and beans.

Allow to cook for around 10 minutes, until liquids begin to form at the bottom of the pan. Add the water, increase heat and bring to a boil. Once it begins to boil, give it a stir, turn the heat down to low and allow to gently simmer for around 45 minutes or until desired thickness is reached. This will thicken up a little bit after it has cooled. Makes 4 bowls.


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