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    It's All Good

    After a couple of years of happy hard work, I am totally over the moon to present It's All Good, a big collection of delicious, easy recipes I did with my pal Julia Turshen. The recipes contained within its pages are just right for the way we are meant to be eating these days - cleaner and healthier, without sacrificing any flavor or satisfaction. From salmon burgers to fish fingers to chocolate cake without any of the bad stuff, ladies and gentlemen- it's all good.

    Love,
    gp

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    It’s All Good:

    Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow and Julia Turshen

    To be released April 2nd 2013

    Q&A with GP

    We knew our Editor-in-Chief was hard at work with her second book and seeing it now, we are pretty blown away. Here's what we wanted to ask the author/our founder.

    Q:The photos are stunning, and more than just recipes, they emanate this clean and healthy (yet intensely interested in beauty and taste) lifestyle. Has this book of recipes that both taste good and make you feel good affected the way you approach cooking and ingredients?

    A:My philosophy is: eat good, fresh food that is totally delicious. It has to taste great and be fulfilling to all of the senses. We know so much now about how inextricably linked our food is to our overall health. The bottom line is, our bodies have a hard time with anything processed. That doesn't only mean kool-aid and goldfish. White flour, white rice and soy milk are all heavily processed as well. I know from my own research that the more whole the diet, the better I feel. I wanted to do this book so I would have a mini encyclopedia of truly delicious recipes that were healthful and nourishing, and above all easy (I am an insanely busy working mother!).

    Q:Wanting to spend more time with family rather than in the kitchen is sometimes stated as a reason people don't cook as often as they like. Your kids are prominent in this book – it's clear that cooking for you is a family affair. How has it happened this way?

    A:I’ve included my kids in the kitchen from almost the time they were born. They were always strapped to my back when I was cooking or nearby in a highchair watching and banging spoons. From very early on, I encouraged them to participate and let them do 'dangerous' tasks such as cracking an egg or stirring something carefully over heat, and they always felt proud. Later we started doing math with measuring cups and ounces. I was always looking for ways to show the kitchen as a place to acquire vast practical knowledge. My son, in particular, is extremely into it.

    Q:Your kids are such good eaters and seem to like all the right foods – in a world where kids menus and snacks are dominated by high sugars and fats, how can we steer our kids in the right direction?

    A:I tried to start them off with all of the right foods but as they got older, the lure of Oreos and cotton candy outweighed the lure of carrots with hummus. And that’s all a part of childhood and I love Oreos too, so I completely understand. I try to make sure that what is on their plate at home is nutritious and tasty and then I loosen way up on the reins when we are out. They love a brown rice stir-fry but they also love their 'Coke of the week'. My daughter gravitates toward fresh fruit and raw nuts but will inhale a bag of hot Cheetos at the airport. It's all about balance.

    Q:Even the most avid of home cooks can get stuck in food ruts, making the same recipes over and over (guilty). The recipes in It's All Good are fresh and exciting while still being very much you. How do you continue to innovate in this way while maintaining your culinary identity?

    A:My food comes from me and so it is true to me. I just know what I want to eat. And if I want something, or my family wants something, and it's on the restricted food or allergy list, I love to find my way around the obstacle. I'm all about finding my way around an obstacle.

    Here are a few favorite recipes from the book...

    Chicken Burgers, Thai Style

    These were invented when I was trying to think up new and flavorful ways to use chicken while keeping out bad stuff. Insanely flavorful, these can be served with a side salad or on a gluten-free bun.

    ingredients
    makes 4
    Elimination Diet | Protein-Packed

    • 1 pound ground chicken (preferably dark meat)
    • 2 garlic cloves, very finely minced
    • 2/3 cup cilantro, finely chopped
    • 2 shallots, very finely minced
    • 1 teaspoon very finely minced red chili (or more or less, however hot you like it)
    • 2 teaspoons fish sauce
    • ½ teaspoon coarse sea salt
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)

    preparation

    1. Thoroughly mix the chicken with the garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form the mixture into 4 burgers, each about ¾ inch thick.

    2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of the safflower oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.

    Best Gluten-Free Fish Fingers, Two Ways

    Who doesn’t love fish fingers? But as they’re always dipped in a glutinous batter of some sort and deep fried, we had to think outside the box. Use packaged gluten-free bread crumbs or make your own. A good family dinner option is to serve these with a veggie of your choice and a delish salad.

    Mustard + Old Bay Fish Fingers

    ingredients
    Protein-Packed

    • ¼ cup Vegenaise
    • 2 tablespoons coarse seeded mustard
    • 1 tablespoon Dijon mustard
    • 1 cup plain gluten-free bread crumbs (purchased or made from well-toasted gluten-free bread blended in a powerful blender with salt, pepper, oregano, and some Old Bay Seasoning)
    • 1 tablespoon Old Bay Seasoning
    • 1 teaspoon fine sea salt
    • 4 flounder, fluke, or sole fillets (or substitute skinless fillets of any flat, mild white fish), cut into 3-inch fingers
    • Olive oil spray
    • Lemon wedges for serving

    preparation

    1. Preheat the oven to 450ºF and set on convection, if available. Line a baking sheet with parchment paper and set it aside.

    2. Whisk together the Vegenaise and the mustards in a mixing bowl. In a separate bowl, whisk together the bread crumbs, Old Bay, and salt. Coat the fish fingers with the mustard mixture, then dredge them in the bread crumb mixture, tapping off any excess. Lay the fish fingers on the prepared baking sheet. Spray lightly with olive oil spray, turn fish fingers, and lightly spray the other side. Bake for 8 minutes, then turn the oven to broil and broil for 1 or 2 minutes, just to get the fish fingers nice and brown (if you don’t have a broiler, just bake them for 10 minutes total). Serve immediately with plenty of lemon.

    Italian-Style Fish Fingers

    ingredients

    • 1 cup gluten-free plain bread crumbs (purchased or made from well-toasted gluten-free bread blended in a powerful blender with salt, pepper, oregano, and some Old Bay Seasoning)
    • 1½ teaspoons dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon fine sea salt
    • 1 cup soy milk or rice milk
    • 4 flounder, fluke, or sole fillets (or substitute skinless fillets of any flat, mild white fish), cut into fingers
    • Olive oil spray
    • Lemon wedges for serving

    preparation

    1. Preheat the oven to 450ºF and set on convection, if available. Line a baking sheet with parchment paper and set it aside.

    2. Whisk together the bread crumbs, oregano, garlic, and salt. Coat the fish fingers with the soy or rice milk, then dredge them in the bread crumb mixture, tapping off any excess. Lay the fish fingers on the prepared baking sheet. Spray lightly with olive oil spray, turn fish fingers, and lightly spray the other side. Bake for 8 minutes, then turn your oven to broil and broil for 1 or 2 minutes, just to get the fish fingers nice and brown (if you don’t have a broiler, just bake them for 10 minutes total). Serve immediately with plenty of lemon.

    Carrots with Black Sesame + Ginger

    Good hot, at room temperature, or cold, this dish is a beautiful way to treat fresh, sweet carrots.

    ingredients
    makes 4
    Elimination Diet (substitute a pinch of salt for the soy sauce) | Vegan

    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons finely minced fresh ginger
    • 4 large carrots cut into matchsticks (about 4 cups)
    • Coarse sea salt
    • A couple of drops of hot toasted sesame oil
    • 1 teaspoon soy sauce
    • 1 tablespoon toasted black sesame seeds

    preparation

    1. Heat the olive oil in a large nonstick skillet set over high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so. Add the carrots and stir to combine them with the gingery oil. Add a big pinch of salt and ¼ cup of water and turn the heat down to medium-high. Cook until the carrots just begin to soften and the water evaporates, 4 to 5 minutes. Stir in the sesame oil, soy sauce, and sesame seeds and serve.

    Millet "Falafel" with Avocado + Tomato Relish

    This recipe started off as a millet salad with tomatoes and scallions, but it turned into something much more interesting when we decided the salad needed a little more texture. We formed the millet into crunchy little "falafel" and mixed the tomatoes with avocado for a bright relish. Make the relish while the millet is cooking so it has a little time to settle. These are also nice with a bit of Yogurt-Tahini Dressing (see below for recipe).

    ingredients
    makes about a dozen "falafel"
    Elimination Diet (leave the tomatoes out of the relish) | Vegan | Protein-Packed

    for the falafel

    • ½ cup raw millet, rinsed
    • Coarse sea salt
    • ½ cup cooked chickpeas, crushed with a potato masher
    • 4 scallions, white and light green parts only, thinly sliced
    • ¼ cup finely chopped Italian parsley
    • 1 lemon
    • Extra virgin olive oil

    for the relish

    • ½ cup chopped tomatoes (whatever's best; we like tiny cherry tomatoes cut in half)
    • 1 ripe avocado, diced
    • 2 teaspoons chopped Italian parsley
    • 2 scallions, white and light green parts only, thinly sliced
    • 2 teaspoons freshly squeezed lemon juice
    • 2 tablespoons extra virgin olive oil
    • Coarse salt

    preparation

    1. Start the falafel: Combine the millet with 1½ cups of water and a big pinch of a salt in a saucepan. Bring to a boil, lower the heat, cover the pot, and cook until the millet is very soft and all the liquid has been absorbed, 25 minutes.

    2. Meanwhile…for the relish: Combine all the ingredients in a bowl, seasoning to taste with salt. Set aside while you finish the falafel.

    3. Back to the falafel…Stir the chickpeas, scallions, and parsley into the cooked millet. Using a Microplane grater, zest the lemon and stir the zest into the millet mixture along with 2 tablespoons of olive oil. Using a potato masher, crush the mixture until it holds together a bit.

    4. Preheat the oven to 250ºF and line a baking sheet with parchment paper.

    5. Set a nonstick skillet over medium-high heat and coat the bottom with a slick of olive oil. Drop large tablespoonfuls of the millet mixture into the pan with a bit of space between each spoonful. Press each tablespoonful down with the back of a spatula to form a sort of thick pancake (no need to go crazy shaping these, they should be nice and rustic). Cook until browned and crisp, about 3 minutes per side. Set the cooked falafel on the prepared baking sheet and put them in the warm oven while you cook the rest of the millet mixture, adding more olive oil to the skillet if necessary.

    6. Cut your zested lemon into wedges, squeeze a bit of juice over each falafel, and sprinkle each with a tiny pinch of coarse salt. Put a spoonful of relish on top of each falafel and serve immediately.

    Yogurt-Tahini Dressing

    ingredients
    Makes 1 cup
    Vegan (if you use Vegenaise)

    • 2 tablespoons tahini
    • ¼ cup boiling water
    • ½ small garlic clove, finely minced
    • ½ cup plan sheep’s or goat's milk yogurt or Vegenaise
    • 3 tablespoons freshly squeezed lemon juice
    • ¼ cup extra virgin olive oil
    • ½ teaspoon coarse sea salt
    • ¼ teaspoon freshly ground pepper

    preparation

    1.Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients. That's it.

    Keeps well in a jar in the fridge for up to a week.

    And a little something from the kids' section...

    Japanese Chicken Meatballs

    I have a hard time not gobbling these up when they’re being served to the kids. They’re so good! Very simple to prepare, and served with Lee’s Hoisin Sauce (see below for recipe). Moses and his friends murder a big plate of these after kickboxing class. Turn these into a whole meal by serving them alongside cut-up vegetables to dip into Carrot-Ginger Dressing.

    ingredients
    makes 2 dozen meatballs
    Protein-Packed

    • 1 pound ground chicken (preferably dark meat)
    • ½ teaspoon coarse sea salt
    • ½ teaspoon freshly ground black pepper
    • 1 garlic clove, very finely minced
    • 1 teaspoon freshly grated ginger
    • 1 tablespoon soy sauce
    • 2 teaspoons good-quality maple syrup
    • 2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)
    • Lee's Hoisin Sauce for serving (see below)

    preparation

    1. Thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup. Roll the mixture into golf ball–sized meatballs. Grill, roast, broil, or pan-fry the meatballs until they're cooked through and serve with Lee's Hoisin Sauce.

    Lee’s Hoisin Sauce

    We use this in so many dishes we can’t remember life before it.

    ingredients
    makes about 1 cup
    Vegan

    • 1 tablespoon neutral oil (like canola, grapeseed, or safflower oil)
    • 1 large garlic clove, minced
    • ½ teaspoon Chinese five-spice powder
    • ½ cup red miso paste
    • ½ cup good-quality maple syrup
    • 2 tablespoons brown rice vinegar

    preparation

    1. Heat the oil in a small saucepan over medium heat. Add the garlic and the five-spice powder and cook for about 30 seconds, or until wonderfully fragrant. Whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 to 4 minutes, or until slightly thickened. Let the sauce cool before using. It keeps well in the refrigerator for a few days.

    Recipes courtesy of It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow and Julia Turshen. Copyright © 2013 by Gwyneth Paltrow and Julia Turshen. By permission of Grand Central Publishing. All rights reserved. Photos by Ditte Isager.

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