Salma Hayek's Cannes Beauty Secrets Revealed!

Salma Hayek rocked her banging hot body on the red carpet at Cannes this past week and was happy to tell OK! her secret! The 44-year old actress, and mother to 4-year-old Valentina with French billionaire Francois-Henri Pinault, cleanses before each red carpet appearance. Salma shared her weekly diet diary of juice and raw fruits from the Cooler Cleanse she helped create with OK!.

“I do it when I want to look my best. I did it for my wedding,” says Salma who was in Cannes to celebrate her animated film, Puss in Boots. “When I’m stressed, I turn to food. After a cleanse, I eat healthy. It’s like meditation. I stop and think about what I put in my body.”

So what made her decide to give up all of her cleanse secrets and create the Cooler Cleanse?

“I have many years of experience with cleansing, so I felt I had some knowledge to share,” says Salma, who also loves the additional benefits of a cleanse. “My skin glows when I finish the 3-day cleanse. I always lose weight, although that’s not the main purpose of doing a Cooler Cleanse. A cleanse is an important part of my health and beauty maintenance program. Our modern lifestyle brings a lot of stress and toxics into our body, and it’s important to help it eliminate them.”

5. Essential Red:

Ingredients: carrot, beet, fuji apple, lemon

6. Almond Nut Milk:

Ingredients: raw almonds, vanilla bean, dates, filtered water

“Tastes like a silky smooth, lightly sweet vanilla milkshake.”

Day 2

1. Essential Green

2. Watermelon & Lime:

Ingredients: watermelon, lime

3. Essential Green

4. Young Coconut Water

5. Essential Red

6. Brazil Nut Milk:

Ingredients: raw brazil nuts, dates, filtered water

Day 3

1. Essential Green

2. Pineapple & Ginger:

Ingredients: pineapple, ginger

3. Essential Green

4. Young Coconut Water

5. Essential Red

6. Almond Nut Milk

Day 4: Breaking the Cleanse

1. Essential Green

2. Watermelon & Lime

3. Chopped Asian Salad:

Ingredients: savoy cabbage, carrot, snow peas, cucumbers, cilantro, parsley, hijiki seaweed, raw almonds, ginger, sesame seeds, tahini, wheat-free tamari, cold-pressed extra virgin olive oil, toasted sesame oil, rice vinegar, garlic, black pepper, sea salt

4. Essential Red

5. Young Coconut Pad Thai: Ingredients: young coconut meat, coconut water, red bell pepper, carrot, red cabbage, jalapeño, black sesame seeds, cilantro, lime, almond butter, ginger, wheat-free tamari, agave, garlic, cayenne, raw almonds, red chili flakes, black pepper, sea salt

6. Seasonal Fruit Tart:

Ingredients: seasonal fresh fruit, raw almonds, young coconut meat, cashews, dates, agave, vanilla bean, lemon juice, sea salt

Day 5 and 6: Back to juices!

Salma’s Recipes

Essential Green Juice Recipe:

Ingredients:

Handful of spinach

3 stalks of celery

Small handful of parsley,

3 leaves of green kale

2 Bartlett pears, seeded

¼ lemon, peeled

½ cucumber, peeled

Instructions:

Bunch up spinach, parsley and kale, and push through juicer with celery, and pear. Follow with cucumber and lemon. Scrape off the foam and serve over ice. For variation, add dandelion greens or watercress.

Young Coconut Pad Thai Recipe (yield  2 portions)

Young Coconut Noodle Marinade:

2 tbsp lime juice

1 tsp agave

1 tsp shoyu

1/8 tsp minced garlic

pinch of red chile flakes

• Whisk all ingredients together in a large bowl until well combined.

Set aside.

Young Coconut Noodles:

2 young coconuts (about 2 cups sliced young coconut noodles)

• Crack open young coconuts. pour the coconut water into a container and set aside for later use. Using the back of a spoon or a nylon spatula, carefully remove the coconut meat from the shell keeping the meat intact as much as possible. Gently clean the coconut meat, removing any pieces of shell that may have remained.  Using a sharp knife, cut the coconut meat into long thin noodle-like strips.  Place in a bowl.  Pour marinade over noodles and allow to sit as you prepare the rest of the ingredients.

Veggies:

1/2 cup julienne orange bell pepper

1/2 cup julienne red bell pepper

1/2 cup julienne carrots

1/2 cup shredded red cabbage

1 jalapeno, seeded and julienned

2 tbsp chopped cilantro leaves

1 tbsp lime juice

pinch of sea salt

pinch of  black pepper

• In a bowl, combine red bell pepper, carrots, red cabbage, jalapeno, lime juice and cilantro. Season with sea salt and black pepper. Set aside.

Almond Ginger Sauce:

1/3 cup raw almond butter

1 tbsp ginger juice

1 tbsp lime juice

2 tsp wheat-free tamari

1/2 tsp agave

1/4 tsp minced garlic

pinch of sea salt

pinch of cayenne pepper

1/4 cup coconut water, plus more to thin to desired consistency

• In a bowl, whisk all ingredients until smooth and creamy. If necessary thin with additional coconut water.

Garnish:

1/3 cup chopped almonds

1 tbsp black sesame seeds

1 tbsp cilantro leaves

• In small bowl, mix garnish together and set aside.

Assembly:

• Combine the young coconut noodles with the veggies, mixing well to combine flavors. Split the noodle veggie mixture amongst two plates.

• Pour the sauce over that and garnish with chopped almonds, black sesame seeds, and cilantro.

Enjoy!