goop mag #14

    We are up to a little of this and a little of that at goop this week. Live from New York, (legend in the making) Taylor Tomasi Hill and I have been plotting to bring a bit of whimsy to fashion week (watch your inbox for a special email on Monday as she's compiling the best of the best of everything we are going to covet!). Also, we stopped by the Food52 test kitchen to see the finalist recipes being photographed and were impressed by the buzzing culinary bees bringing all gorgeous food-related things to life. Speaking of bees, the Be Hive of Healing's Dr. Habib Sadeghi delivers a beautiful Be on the perils of neglecting ourselves emotionally. And finally, one of my favorite things about returning as Holly Holiday on Glee last week was being tasked with the project below.


    This week's goop collaboration

    Coming To Your Inbox Monday

    Taylor Tomas Hill x goop

    New York Fashion Week Teaser @ttomasihill @goop #goopnyfw

    Dr. Habib Sadeghi on Emotional Erosion

    “I recently had the honor of giving a TED talk in Austin, Texas, which revolved around the spiritual needs of women. I found many of my answers in John Steinbeck's classic, The Grapes of Wrath.

    Most people don't believe me when I tell them that this is the most important book I read in medical school. How could classic American literature give me a window into women's health? Steinbeck's story revolves around the consequences of not nurturing Mother Earth, and it paints a very clear picture, I believe, of what happens when women, the nurturers of humanity, forget how to nurture themselves.

    The 1930's is known as the "Dirty 30's" because of the raging dust storms that ravaged much of Oklahoma and the Texas panhandle. A decade of deep plowing by farmers had displaced the native grasses that kept the topsoil in place. With the grass gone and the increased use of heavy, mechanized farm equipment, the land was fully exposed to the elements, degrading quickly and losing all of its life-giving power. When a severe drought came, the un-anchored topsoil dried out and became as fine as powder, taking to the air as the winds whipped across the open plains. What was once living, nutrient rich soil became useless dirt, devoid of any nourishing or nurturing capabilities. Starvation quickly ensued for both man and animal in this area of the country. It's this despair that Steinbeck's characters were trying to escape.

    Inside all of us, there is grassland that needs tending with the greatest of care. It's a spiritual ecosystem that's completely self-contained and self-supporting, so long as we know how to farm it the right way. When we don't have the proper tools to nurture it, the soil of our soul becomes exposed to the damaging effects of our negative life experiences. quoteIt dries up, loses its nourishing capabilities and blows away, leaving us completely ungrounded. How many people do you know who are flighty, scattered or addicted to drama? They've lost their resilience, the ability to nourish and nurture their soul through the ups and downs of life. Think of it this way: If lightning strikes the plains and burns thousands of acres, it only takes days before new shoots of green grass start poking through the ash. The grassland maintains its resilience and can recover from such a traumatic event because the underlying soil, which contains the nourishment for rejuvenation, was never disturbed by the surface damage. Such is how it is with the soul.

    quoteSome of us are never given the tools to get through life's traumas. In a perfect world, it's our parents who comfort us as children, teaching us how to self-regulate our emotions. Unfortunately, crying and anger aren't always met with compassion, and so we learn how to repress our feelings to avoid the consequences. We teach our children—especially young girls—to be people pleasers from a very young age, choosing emotional responses that are agreeable rather than authentic.

    Without proper modeling, it becomes impossible for us to navigate the difficulties of our adult lives—divorce, job loss, quoteillness, or the death of a loved one. We can't apply compassion, empathy, understanding, and non-judgment toward ourselves because we never learned how. Sure, we can stuff our emotions down and get on with life, but we still carry the emotional charge that's poisoning the soil of our soul. Eventually, unresolved traumas deplete our soul's nutrients—like innocence and understanding—and we end up living in a spiritual dustbowl of self-judgment, hopelessness, and cynicism.

    quoteRenowned psychologist Wilfred Bion called this kind of existence living in an uncontained state. Bion believed that elements of thought or emotion carry projective (male) or receptive (female) functions. If someone is projecting a powerful emotion like anger, his state is uncontained. He's in need of someone who understands—who can receive that energy and contain it, completing an emotional cycle where each cancels the other out and equilibrium is restored. For Bion, the crux of his famous Container-Contained Theory is that psychic growth only happens when we can integrate this process within ourselves.

    As adults, tens of millions of Americans are living in a perpetual state of uncontained emotion. quoteTheir soul-scape is completely barren and because they can't nourish themselves internally, they rely on external sources—illicit drugs, psychotropic medications, food addictions, crime—to do it for them. It doesn't matter what the mechanism is: It's always false and its effect, temporary.

    I believe it is uncontained emotion that holds the secret to healing all chronic diseases, especially for women. From an early age, parents inadvertently teach girls to deny their feelings in order to please others, and then the media convinces them to hate their bodies in subtle and insidious ways. Later in life, we put them in a catch-22: If they stay home to raise their children, they're holding themselves back, but if they choose work, they're absentee mothers. We're constantly putting women up against standards they can't possibly meet. When you can't be the ideal wife, mother, girlfriend, teacher, cook, church volunteer, corporate executive and activist at 20 pounds below your healthy body weight, what's left but to silently (and subconsciously) hate yourself because you're not perfect?

    quoteI believe that this subtle, relentless, uncontained self-hatred is at the root of the autoimmune disease epidemic in women. How else would you personify a body that's attacking itself as the enemy? The National Institute of Health estimates that 23.5 million Americans suffer from autoimmune disease. Even more shocking is the fact that 75% of them are women. The disparity between men and women is even worse when you look at specific kinds of autoimmune disease like Hashimoto's thyroiditis (10:1); Grave's disease (7:1); lupus (9:1). The occurrence of autoimmune disease is so prevalent among women that a study published in the American Journal of Public Health in 2000 declared that total cases exceeded the 10th leading cause of death for all women, across all categories, between the ages of 15 and 64.

    Bion and I would agree that the uncontained self-hatred that gives rise to autoimmune disease needs to be contained with self-love. The problem is that most of us were never taught how to love ourselves, or we have a distorted understanding of what it means. Love affects the body in profound ways, but it's not enough just to receive it: We must be able to generate that energy within ourselves if we are to maintain our health. To achieve this, we can't begin at self-love but at self-forgiveness—forgiveness for not being a certain body weight, beauty type, Mother of the Year, the perfect daughter, wife, or anything else. When women let themselves off the hook, they will acquiesce into a place of self-acceptance. It is only in acceptance that we learn what love is. When love is the nourishment we're using to seed our soul, our lives become fertile in all areas again. There's no need to fear the future because we know that so long as constant change is life's nature, survival doesn't go to the fittest, but to the most resilient—and resiliency always resides in the richest soil.”

    Food52 x goop:

    Time to Vote!

    We've spent the past few weeks in the kitchen, testing the recipes you sent in for our contest with Food52. After much deliberation (and more than our daily share of dark, leafy greens), we've whittled it down to two finalists. Now, it's up to you to determine the winner: Try these and vote! We'll announce the winner in next week's issue.

    Recipe 1 Recipe 2

    Collard Roll-Ups with Coconut
    Curry Kale

    By Diane Hoch

    Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg

    By alexandracooks

    “I used collard greens as a wrap to create 'sushi like' rolls filled with sautéed kale, avocado, and carrot ribbons.”

    Why We Like It:

    We love the ingenuity of this recipe, from the kale/collard greens combo, to the garlic, coconut, curry and orange filling. It's uniquely delicious, and the sushi roll presentation makes it perfect for a bento box lunch.

    Click here to see full recipe…

    “Inspired by Suzanne Goin's method, I cooked the kale slowly, until it turned black and crispy at the edges.”

    Why We Like It:

    We tried this without the pancetta and it was still indulgent and super tasty. We made it in the afternoon; the next morning, we re-heated it and topped it with a poached egg for a perfect, healthy breakfast.

    Click here to see full recipe…

    Food52 x goop:

    The Recipes

    Collard Roll-Ups with Coconut Curry Kale

    By Diane Hoch

    Collard Roll-Ups with Coconut Curry Kale


    makes 4

    • 4 large collard leaves
    • 1/2 cup water
    • 5 cups purple kale, torn into small pieces
    • 2 tablespoons coconut oil
    • 2 tablespoons garlic, minced
    • 1 tablespoon orange juice
    • 1 tablespoon maple syrup
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon orange zest
    • 1/4 teaspoon sea salt
    • 1 avocado, sliced
    • 1 carrot, cut into ribbons with peeler
    • 1 tablespoon horseradish root, grated



    To blanch collard leaves: Add about 1 inch of water to a large sauté pan (to coat the bottom with liquid). Bring to a boil. Place a collard leaf in pan and blanch until it turns bright green, about 10-15 seconds on each side. Repeat with remaining leaves. Let cool and then cut out the thick part of the spine, leaving at least 8 inches to fill and roll. Set aside.


    In a large sauté pan over medium heat, add coconut oil. Once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and sea salt. Mix well and sauté until mixture begins to bubble, approximately 2 to 3 minutes. Add kale and toss to coat. Cook until the kale becomes tender and wilted, approximately 3 to 5 minutes. Remove from heat and set aside to cool.


    Place collard leaf top-side down on a cutting board. Spread 1/4 of kale sauté in the center of the leaf horizontally. Then add 1/4 of the avocado slices and a 1/4 of the carrot ribbons. Roll the collard leaf around the ingredients from the bottom up, like a sushi roll. Cut any excess from the leaf at the end. Slice with a sharp knife into 1 1/2 inch sections. Sprinkle with freshly grated horseradish and enjoy!

    Slow-Cooked Kale, Pancetta, Breadcrumbs
    + Poached Egg

    By alexandracooks

    Slow-Cooked Kale, Pancetta Breadcrumbs + Poached Egg


    makes 2

    • 2 to 3 ounces pancetta, diced into small cubes (use an additional tablespoon of olive oil if you omit the pancetta)
    • 1 pound Tuscan kale, center ribs and stems removed (about 8oz | 250g once trimmed)
    • kosher salt
    • 1 sprig rosemary
    • 1 chile de árbol (optional, a pinch of red pepper flakes works nicely, too)
    • 1 cup yellow onions, sliced
    • 2 garlic cloves, minced
    • 1/4 cup toasted breadcrumbs
    • 2 eggs
    • splash of vinegar
    • freshly cracked black pepper

    for the breadcrumbs*

    • 2 cups bread cubes, torn from a fresh or day-old loaf
    • 3 tablespoons olive oil
    • kosher salt



    Bring a large pot of water to a boil over high heat. Add 1 tablespoon kosher salt. Working in 2 batches (or 1 if you're using a large enough pot), blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.


    Meanwhile, place the pancetta in a large sauté pan over low heat and cook covered for 15 minutes. Remove cover and cook for about five minutes more or until the fat has rendered and the pancetta is crisp. Remove pancetta with a slotted spoon and place on a paper towel-lined plate. Set aside.


    Add 3 tablespoons of olive oil to the pan with the pancetta fat and place over medium heat. Add the rosemary sprig and chile (if using), and let sizzle, shaking pan every so often, for about 1 minute. Reduce heat to medium-low and add onion. Season with 1/2 teaspoon kosher salt. Cook for 2 minutes, then add the garlic. Continue cooking stirring every so often until onion is soft and starting to brown, about 5 to 7 minutes. Discard rosemary and chile. Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon kosher salt, reduce heat to medium-low, and cook, stirring every 5 to 10 minutes, until kale turns almost black and is slightly crisp at edges, about 30 minutes total.


    Meanwhile, bring a small shallow saucepan to a simmer. Crack each egg into a small bowl or ramekin. Sprinkle a couple of teaspoons of vinegar into the pot of water. When the kale has cooked for about 25 minutes, adjust the heat of the water so that it's barely simmering—you don't want to see any bubbles or movement. Use the handle of a wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. Repeat with the other egg. Adjust the heat to keep the water just below a simmer. Set the timer for 3 minutes. Using a slotted spoon, lift one egg up from the water and shake it. The yolk should jiggle a little bit, but shouldn't look too loose. When the eggs are cooked to your liking, remove each one with a slotted spoon and transfer to a paper towel-lined plate.


    When the kale has finished cooking, stir in the breadcrumbs and the pancetta. Taste and adjust seasoning if necessary. Divide the kale mixture between two bowls. Top each with an egg. Season with pinch of salt and pepper.

    * To make the breadcrumbs: Place bread in a food processor and pulse until crumbs are coarse. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, for about 5 minutes or until crumbs are crunchy and golden brown. Add a little more olive oil if necessary. Season with a pinch of kosher salt, and let cool on a paper towel-lined plate.

    Photography by James Ransom.

    Healthy L.A. Takeout Options (For Lea M.)

    Lea Michele spends most of her days on the Glee set in Hollywood, and so she asked us for some healthy—and delicious—takeout ideas in the area. Here's where we head and what we order when we're in the neighborhood.

    Ammo Café Gratitude Sugarfish
    M Café Inaka Mao's
    Tender Greens Larchmont Village Wine, Spirits & Cheese The Ivy

    1. Ammo—Turkey Burger.
    Hands-down delicious, from the brioche bun to the grilled corn.

    2. Café Gratitude—Kale Salad w/Kimchi.
    It's hard to go wrong at this vegan spot: The hummus is really good, too.

    3. Sugarfish—Trust Me.
    As its name implies, you should do exactly that (there's also a Trust Me Lite, for those who can't down a whole box of sashimi and rolls for lunch). Getting a table usually requires a crazy long wait, but their sushi holds up for takeout. A new location just opened on La Brea.)

    4. M Café—Bi-Bim Bop with Salmon (the Grilled Tuna Burger and the M Chopped Salad are great, too).
    It's a mini-chain (a new outpost just opened in Brentwood), but everything here tastes hand-crafted.

    5. Inaka—The Inaka Plate.
    This perfectly composed meal is essentially macrobiotic Japanese food, and it's insanely good—though it changes a bit from day to day (depending on what's in season), you'll find brown rice, sea veggies, greens, and root vegetables.

    6. Mao's Kitchen—Tofu Lettuce Cups.
    It can be hard to find healthy Chinese food, but Mao's is exactly that: When they say no MSG, they mean it.

    7. Tender Greens—Chinese Chicken Salad.
    This is a chain, it's true, but that takes nothing away from this particularly good salad.

    8. Larchmont Village Wine, Spirits & Cheese—Fresh Mozzarella Sandwich.
    Pretty much everything here is delicious, in no small part due to a genius trick: They drizzle the bread with olive oil and balsamic before they assemble the sandwich.

    9. The Ivy—Grilled Fresh Vegetable Salad w/Shrimp.
    At $29, this is no joke—but it's a delicious and special treat.

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