Aside from being costly (both monitarily and time-wise), it wouldn’t be hard for someone to live their life like Gwyneth Paltrow. She outlines every aspect of her world through various content outlets, like her lifestyle website, GOOP, where you can purchase everything from branded, seasonal candles to expensive sex toys. You can visit her IRL GOOP pop-up stores and buy both of those items (and more!) in person. You can even read her books on topics ranging from cooking to clean beauty. GP is everywhere, which, in her case, has some pros and cons. She pushes a lot of boundaries, (Vagina steaming! $200 smoothies!) and as such, had gotten a fair of criticism over the years, but this lady refuses to quit.
I’ve always respected Gwyneth’s ‘stick to your guns’ mentality, and to that end, I think her and her team tend to be a little ahead of their time. Take Conscious Uncoupling, the “divorce-style” (? Still not 100% clear on the official terminology) Gwyneth and her husband opted for when they were ending their marriage. The backlash was B.A.N.A.N.A.S., to the point where I legitimately remember where I was and what I was doing when I heard the news: Punta Mita, on the beach, drinking a Cerveza fria (cold beer. Definitely not Gwyneth-approved). That was 2014, and now? Now the idea of conscious uncoupling is decidedly less crazy and far more mainstream than anyone ever thought it would be. According to GP, this is a phenomenon she calls ‘the arc,’ per her chat with ManRepeller.com. The arc starts when her team reports on a ‘cutting edge’ or ‘button-pushing’ topic, resulting in major pushback from the press and the general population, followed by a slow acceptance, and eventual adoption, by all the naysayers. This arc, she says, makes all the negativity worthwhile, because she’s thinking about the long-term greater good that these ideas can have, not her reputation. Respect!
Gwyneth’s relationship with food is similarly controversial and very well-documented. Like most people, GP loves food, but also like most people, GP wants “clear eyes, glowing skin, and a fit body,” according to an excerpt from her cookbook, It’s All Good. For the last few years post-holiday season, the GOOP team has compiled annual Detoxes, the result of which are a handful of recipes that all exclude:
– Processed oils and butters
– Red meat
A lot of publications have done full reviews of this and past years’ Detoxes from start to finish, so I won’t do that here. Instead, I cherry picked my three favorite recipes from the 2017 edition- one easy, one medium, one hard- that are worth the effort it takes to make them. You probably still won’t look like Gwyneth after eating them, but that mindset feels decidedly un-Gwyneth, so I choose to just enjoy them regardless. Here, the only Detox recipes worth trying:
GP’s Warming Morning Latte
Before you ask, yes, you need all of the spices and powders she tells you to use in the recipe. You also should use sunflower butter, not almond butter, and coconut nectar, not coconut sugar. I’m not a coffee drinker, so I’m not sure if this could totally replace your morning cup, but it’s 100% kicked my usual matcha latte to the curb.
1 tablespoon almond butter or sunflower butter
2 teaspoons coconut sugar or coconut nectar
2 teaspoons coconut oil
½ teaspoon Sun Potion astragalus
½ teaspoon Sun Potion reishi
1 tablespoon Sun Potion tocos
⅛th teaspoon ground nutmeg
⅛th teaspoon ground cardamom
⅛th teaspoon ground cloves
⅛th teaspoon ground cinnamon
½ teaspoon ground turmeric
1 pinch sea salt
1 large pinch black pepper
1 cup boiling water
- Combine all ingredients in a powerful blender and blitz until smooth and frothy.
Turkey and Sweet Potato Chili
This chili, you guys. I don’t know why anyone would ever eat ‘regular’ chili again after having this. It’s infinitely healthier and tastes as good, if not better. I have made this every week since the Detox ended and still am not over it. It’s also beyond easy to throw together, but the finished product looks really impressive, so it’s a perfect option for showing off your ‘cooking skills’ if you so desire.
3 tablespoons olive oil
1 large yellow onion, finely diced
4 cloves of garlic, minced
½ serrano chili, minced
1 tablespoon chili powder (ancho chile powder if you can find it)
1 tablespoon ground cumin
2 tablespoon sweet paprika
½ teaspoon cayenne pepper
1 tablespoon salt
1 pound dark meat ground turkey
2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)
1 quart chicken stock or chicken bone broth
1 15oz can black beans, drained and rinsed
1 15oz can pinto beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
avocado, cilantro, and sliced scallion for serving
- In a heavy bottom pan, heat the olive oil over medium heat.
- Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.
- Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.
- After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.
- Taste for salt and spice, then garnish with avocado, cilantro, and scallions.
Chicken and Cabbage Dim Sum
To be totally honest, these are kind of a pain in the ass, and if you’re not down for a bit of trial and error, this probably isn’t the recipe for you. BUT if you’re looking for a fun challenge and a huge sense of accomplishment, this dish is everything. A few things: read the recipe all the way through before starting, buy and use a bamboo steamer, and cook them for closer to 30 minutes than 15. They’re like Chinese takeout on healthy steroids and will satisfy any savory bad food cravings you could possibly have.
For the filling:
1 pound dark meat ground chicken
1 bunch scallions, minced
5 cloves of garlic, minced
2 tablespoons minced ginger
1 tablespoon gluten-free tamari
1 teaspoon kosher salt
For the rolls:
1 head of green or savoy cabbage
For the dipping sauce:
¼ cup gluten-free tamari
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
¼ teaspoon chili oil (optional)
- Combine all the ingredients for the filling. Mix well, then refrigerate while you prep the cabbage leaves.
- Bring a large pot of water to a boil and prepare a bowl with ice water.
- Using a sturdy pair of tongs, place the entire cabbage head into the boiling water. After about 45-60 seconds, carefully pull the cabbage out, removing 2 or 3 layers of leaves that have softened, and shock them in the ice bath.
- Repeat this process until you have 10 blanched leaves. Dry each blanched leaf well before starting to assemble the rolls.
- Place one cabbage leaf on your work surface with the core closest to you. Add about 3 tablespoons of the chicken mixture at the base of the cabbage leaf and fold it up and away from you, gently tucking the sides in over your first fold, and rolling until they form a nice little package.
- Start boiling a pot of water with a bamboo steamer basket and line the bottom with wax paper. (Very helpful Youtube tutorial here)
- Set the dumplings in the steamer basket seam side down and steam with a lid on for between 15-30 minutes—just until the filling looks cooked and is slightly firm.
- While they cook, prepare the dipping sauce by whisking all the ingredients together in a small bowl. Serve right out of the steamer with sauce on the side.