Turkey Ragu and Banana-Nut Muffins
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This website has been a long time in the making. I have thought about it for years and have been recording information and making notes for this very moment, when I can begin to share it all with you.
This week we begin with MAKE. Cooking and food have become my main ancillary passion in life. This may strike some of you as odd, as my friend Mark Bittman of the New York Times once told me, “you have a terrible food reputation, everyone thinks you eat some dry seaweed and a little brown rice.” How did this come to be? I suppose it was my rather strict four-year foray into macrobiotics. I am no longer so restrictive with my diet, far from it. But some of the tenets of macrobiotics have stayed with me and they always will. I try to eat locally, seasonally and always organically. I don’t eat processed foods or red meat and I try to stay away from sugar and dairy but I have a major cheese weakness and, well, you only live once.
These first two recipes are ones that I make all the time. I hope you enjoy them as much as I do.
This recipe cooks slowly and gets a deep, layered flavour. You won’t miss the red meat at all. It also keeps well in the fridge.
So here's what happened: We ordered a Hemsley + Hemsley spiralizer (exclusive to goop here in the U.S.) to test their noodle pot recipes, and then we fell hard for the kitchen contraption. It offers all the joys of pasta, with none of the guilt: We made perfectly tender...