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Gwyneth Paltrow Releasing Second Cookbook, 'It's All Good'

Gwyneth Paltrow Releasing Second Cookbook, 'It's All Good'

Her second book, featuring healthy recipes that eliminate preservatives, will be released in April

Looks like Gwyneth Paltrow is getting back into the cookbook business (presumably without a ghostwriter but with Julia Turshen); Eater spotted a new cookbook titled It's All Goodfrom the actress on Amazon, out April 2, 2013.

According to the publisher's description, the cookbook will feature "recipes for the foods she eats when she wants to lose weight, look good, and feel more energetic." The story behind it involves Paltrow going on an "elimination diet" after a "particularly grueling schedule and lapse of overindulgence." A doctor found Paltrow was anemic and vitamin D deficient, not to mention "her stress levels were sky high."

The recipes cut out coffee, alcohol, dairy, eggs, sugar, shellfish, deep-water fish, wheat, meat, soy, or anything processed, leaving Paltrow with stripped down versions of huevos rancheros, hummus tartine with scallion-mint pesto, salmon burgers with pickled ginger, and power brownies. There are 185 recipes in total, all probably somewhat doable by us normal human beings.


Gwyneth Paltrow's New Cookbook, 'It's All Good' Is Questionably Useful

Gwyneth Paltrow, Oscar-winning actress, occasional eater of food and person responsible for unleashing GOOP on us all, is soon releasing her second cookbook, It's All Good. Just about every corner of the internet has found something to say about its impending release, content, dreamy country-utopia-motif and whether a low-carb, gluten-free, dairy-free diet is really appropriate for the "kids' menu." We'd love to say it wasn't all deserved, but honestly, we just don't know anymore.

Paltrow has, in part, done this to herself. She insisted we all pay attention to how much she liked food, then seemed to completely eschew it, in favor of raw, macrobiotic juices, or wood shavings, or whatever that phase was, and is now back to tell us all what an "elimination diet" is and why we should give it a whirl. If you're looking for almost suspiciously vitriolic rhetoric about Paltrow's roller-coaster of food ideology, you'll find it in Hailey Eber's New York Post review of the book. Looking for a line-by-line mockery of some of the most unawarely bourgeois food writing ever applied to paper? Eater takes care of that in their ritual "Best Lines Of" the book post.

As for us at HuffPost Taste, we're going to try really, really hard to keep this about the food, as this is a space devoted to that and we are, in fact, talking about a cookbook (even though it is very easy to occasionally think that you are paging through a J Crew catalogue). We knew things were going to get rough when we counted roughly 35 photos of Gwyneth, as compared to the roughly 86 photos of food in the book. For those keeping track, that's somewhere around one quarter of the photos in this cookbook.

This all happened because Paltrow had a panic attack. In truth, her busy lifestyle (in which she included too many French fries and glasses of wine, sigh) had shoved some of her dietary levels out of whack, and she was suffering from a few other hidden health problems, but mostly she had a migraine and thought she was having a stroke. GIRL, we've been there. But then she wrote a cookbook about it.

Here is how she describes the elimination diet her doctor put her on to alleviate her ailments: "no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deepwater fish, no potatoes, no tomatoes, no bell pepper, no eggplant, no corn, no wheat, no meat, no soy, nothing processed at all." You know, when a doctor tells us to abstain from alcohol for a while, we don't like it, but we get it. If my doctor ever seriously leaned across the table and started telling me I needed to cut out vegetables? First, I would lay down on the floor. Then I would find another doctor.

We have no business, education or interest in debunking the effectiveness of an elimination diet as a health practice, but here's one thing we can tell you from a place of authority: a life without cheese, oysters, french fries, a fresh tomato salad in the summer, ratatouille in the winter, a hot toddy when we're cold or a pulled pork sandwich is not a life. It's a countdown.

With that in mind, we'd like to share with you the three most mind-numbing things Gwyneth Paltrow thinks you need a recipe for, as detailed in It's All Good.

1. Avocado Toast, page 34

So, yes. This is a thing that happened. Paltrow says, "Truthfully, this is the one 'recipe' both Julia and I make and eat most often! And it's not even a recipe."

Can we all agree to one thing: from now on, when you are writing a cookbook, if the first thing you think about an item within it is that it's "not a recipe," don't put it in a cookbook. Strongly suggest it to friends. Put it on GOOP, if you have to, but please, do not put it in a cookbook. For all of us. The secret to this avocado toast? Vegenaise. Which, it appears, is what Paltrow and her co-author Julia Turshen have been subsisting on.

2. Popcorn, page 243

"Camerino's Popcorn" to be specific. It has olive oil and salt on it. What distinguishes this from just making your own popcorn? A precious story about her kids liking one of her friends, because she makes them popcorn.

3. A Hard-Boiled Egg, page 279

We had to include this shot of the book for you to believe it. Ingredients: 1 fresh organic egg. No, seriously. We suppose we admire Paltrow's commitment to comprehensiveness, but The Joy of Cooking is already a cookbook. With cheese in it.

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Recipes from It's All Easy, by Gwyneth Paltrow

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200g firm tofu, cut into 1cm pieces

1 teaspoon madras curry powder, or more to taste

2 spring onions, thinly sliced

¼ cup chopped fresh coriander

Soak the rice noodles in hot water for 10 minutes or according to the package instructions.

Meanwhile, heat a wok or large non-stick sauté pan over medium-high heat and add 1 tablespoon each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 more minutes. Transfer the onion to a bowl.

Add the broccoli, green beans, peas, tofu and another tablespoon of peanut oil to the pan. Sauté over high heat until the vegies are just cooked through and the tofu is beginning to brown (about 2 minutes). Transfer the vegies and tofu to the bowl with the onion.

Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder and 2 tablespoons of water to the pan and stir to combine. Make a hole in the middle of the noodles, add the remaining 1 tablespoon of peanut oil and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles. Add the the bowl of vegetables and tofu, tamari, spring onions and coriander and stir everything to combine.

Taste for seasoning, add salt if necessary, and serve.

TIKKA MASALA ROAST CHICKEN

2 garlic cloves, very finely grated or minced

1 thumb-sized piece fresh ginger, peeled and very finely grated or minced

1 tablespoon tomato paste

1 teaspoon tandoori spice

1 whole chicken (about 1.5 to 1.8kg ), spatchcocked or butterflied

In a medium bowl, whisk the garlic, ginger, tomato paste, yoghurt, garam masala, tandoori spice, salt and olive oil.

Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.

Place the chicken on a wire rack over an aluminum foil-lined baking sheet (or in a roasting pan or baking dish) and roast for 1 hour and 15 minutes. Check after 40 minutes and, if the chicken is browning too much, cover with foil.


Gwyneth Paltrow's New Cookbook It's All Good: Delicious, Easy Recipes That Will Make You Look Good And Feel Great

Actress turned lifestyle guru Gwyneth Paltrow has penned another cookbook of mouthwatering recipes which are coffee, alcohol, dairy, sugar, shellfish, wheat, meat and soy free.

With help from fellow writer Julia Turshen, Paltrow has come up with 185 recipes - all devoid of these foods.

Blurb from the book, which is set for release in April, describes Paltrow as "an avid foodie" who was left feeling "fatigued and faint" after a "particularly gruelling schedule and lapse of overindulgence."

Gwyneth Paltrow's cookbook will go on sale in April

After a trip to the doctor, the mother-of-two made the drastic decision to cut out all processed foods, but was concerned the restrictions would make mealtimes "boring".

It's the second cookbook written by the Oscar winner, who released My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness last year.

Paltrow is also the founder of Goop, a website intended to "share all of life's positives", which prides itself on being many women's "most trusted girlfriend on the web".

Perhaps we're a bunch of over-indulgent lushes who will develop gout, but we remain sceptical as to how meals devoid of coffee, alcohol, dairy, sugar, shellfish, wheat, meat and soy can be anything but boring.


Gwyneth Paltrow Releases New Cookbook

Hollywood actress and renown foodie Gwyneth Paltrow is releasing a second cookbook titled It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great.

Paltrow became a New York Times best-selling author with her first cookbook My Father's Daughter. This new book features the recipes the actress eats when she wants to ''lose weight, look good and feel more energetic.''

The book contains 185 recipes Paltrow collected after a bout with fatigue last spring. Her doctor diagnosed her with anemia, a vitamin D deficiency and high stress levels and prescribed an elimination diet to clear her system.

Her diet was very restrictive and excluded coffee, alcohol, dairy, eggs, sugar, shellfish, deep-water fish, wheat, soy and processed foods. What was a foodie like Paltrow to eat?

She teamed up with Julia Turshen to develop recipes that followed her doctor's guidelines. Some of the recipes you'll find in the book are Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto and Salmon Burgers with Pickled Ginger. It's All Good, which is published by Hachette Book Group, will be available for puchase in April 2013.


I Ate Like Gwyneth Paltrow for a Week and Now Nobody Can Stand to Be Near Me

Somewhere between the launch of Gwyneth Paltrow's first and second cookbooks, hating her became trendy&mdashlike wearing all-white Stan Smiths or doing CrossFit.

When you Google "hate Gw," the immediate auto-fill suggestion is "does everybody hate Gwyneth Paltrow," which pulls up a whopping 297,000 results, including several stories from Fox, Huffington Post, USA Today and The Guardian, all analyzing what made the Oscar-winning actress the source of so much disdain. She's been criticized for featuring holiday gift guides on her lifestyle site/newsletter, Goop, that delve far beyond the average person's budget ($125,000 gold-plated dumbbells?!), for espousing the virtues of vaginal steaming (which several health experts have advised against), but most notably, for what she eats&mdashand what she suggests others eat in her cookbooks.

I've listened to people's reasons&mdashthey say she's pretentious, out of touch with reality, blasphemed the good name of Cup-a-Soup when she said she'd rather "die" than feed one to her kids. But still, I can't hate her for taking in a reported $9 million a year and living like she does.

So when I heard Paltrow had just released It's All Easy, her third cookbook that focuses on quick, simple weeknight dishes, I thought the only way to truly understand Paltrow wasn't to walk a mile in her Loeffler Randalls. I had to eat from Monday through Friday like I was living in her 270-page book.

Feeding just myself for the week&mdashand the occasional fridge-raider who stole a few bites of my leftovers (looking at you, basically everyone at Delish)&mdashcost about $87.72. To be fair, it's a far cry from the estimated $375 it would cost to feed myself using recipes from her last book, It's All Good. But then again, I did have some items already on hand (the chicken breasts, tortillas, salt, pepper and other seasonings, fresh salsa).

Day One: Taking a Sip of the Goop-Aid

Breakfast: Migas

Sure, I could've kicked things off in the Goopiest way possible, making a chia pudding or acai bowl, but I was sold when I saw Paltrow's recipe for migas&mdashan egg scramble featuring fried tortilla wedges, salsa and cheese. Plus, I could tackle this recipe without even having to go grocery shopping.

Paltrow's migas recipe is pretty straightforward: Cut tortillas into wedges, fry them in oil with a diced onion for a minute or two, then crack in your eggs, scrambling everything into a crispy-edged mess. The author includes three salsa recipes you could make to top the dish&mdashbut, considering it's a weekday and the premise of the book is about easy cooking for the super-busy, I opt for jarred. #sorrynotsorry

The conversion is real, and it's happening already.

Lunch: Leftover migas

My coworkers are considering firing me, and for good reason: I reheated the now-rubbery mess in the office microwave. The whole place smells like car tires and diner grease.

Dinner: Zucchini Cacio e Pepe

I've resisted the spiralizer trend for years now, convinced I absolutely didn't need&mdashor want&mdashanother gadget cluttering up my kitchen, but for Paltrow, I give in. She actually tells me to "put this book down and order one," so I find the tiniest, cheapest model around&mdashand this $15 OXO model is so ridiculously easy to use that I find myself swearing to everyone that they need to try it right away, as if I'm providing vital life information.

It's in that moment I know.

THE CONVERSION IS REAL, AND IT'S HAPPENING ALREADY. WHO AM I?

But also, the zucchini cacio e pepe is simple and delicious. You're basically just shredding zucchini noodles and tossing them with olive oil, salt, pepper and parmesan cheese. There's no mistaking this for a hot bowl of pasta&mdashthe recipe doesn't even call for cooking a thing&mdashbut you could easily make this without a recipe (we love that stuff at Delish).

The one thing the recipe doesn't mention but really, really helps: Pat the zucchini noodles dry and ring out any excess water. It makes the texture just a little more pasta-like (and less soup-y).

Day Two: It's Getting Real.

Breakfast: Avocado Toast

It's All Easy features three recipes for avocado toast&mdashan Asian variety, topped with toasted sesame oil, sriracha and a soft-boiled egg a spring veggie one, with lemon zest, radish slices and pea shoots and a bacon-and-almond-butter one.

The latter seems all kinds of wrong . until you try it. The fat in the avocado and almond butter balance out the saltiness of the bacon. This dish basically embodies Paltrow to so many people: You want to hate it, but you can't.

Lunch: Roasted Beet and Blue Cheese Salad

This recipe requires commitment to Sunday meal prep, something I only muster the enthusiasm to do roughly . the first two weeks of every January. You have to peel, chop and then roast golden beets for an hour to make them GP's preferred way&mdashthough she advocates buying cooked beets or simply boiling them until tender if you're short on time&mdashthen tossing it with radicchio, endives, diced shallot, crumbled bleu cheese and four chopped, boiled eggs.

My breath smells like an egg truck crashed into a sulfur factory, and I'm oddly okay with it. Sadly, no one around me is.

Dinner: Grilled Chicken Wrap with Avocado

My husband and I went out for dinner, so I try to find a Goop-friendly dish. I settle for a grilled chicken, avocado and lettuce wrap with mixed greens. Then steal my husband's fries whenever his head's turned.

Day Three: There's Vegenaise on Everything.

Breakfast: Avocado . Triscuits and her Ginger, Sesame and Almond Drink

I've run out of crusty, artisanal bread, so I settle for slicing avocado on Triscuits. Plus, this gives me more time to make Paltrow's Ginger, Sesame and Almond Drank. It features the most brilliant cooking hack I've found in the book: You can make your own almond milk by blending a tablespoon of almond butter with two cups of hot water.

Also, I'm now a person who makes her own almond milk. And raves about how easy it is.

The drink itself is a little hard to swallow&mdashit's made with a mix of toasted sesame oil, chopped ginger, coconut sugar and almond milk&mdashand it smells like salad dressing but tastes like a sweet milk tea. I keep picking bits of ginger out of my teeth.

Lunch: Moroccan Chicken Salad Wraps

One thing you'll learn early on in this cookbook: Paltrow loves coating chicken in Vegenaise. It seems contradictory, but if you hate the eggy taste of mayo, Vegenaise suddenly makes sense, and it doesn't compete with the other, bolder flavors in this wrap: cumin, cinnamon, lemon juice and cilantro. It's the first time I've ever wanted to keep eating chicken salad after the third bite.

Dinner: Three-Mustard Chicken

This recipe shows off Paltrow's wiiiild side. Chicken with not one but THREE types of mustard?! And a slathering of Vegenaise for good measure?! Homegirl's out of control.

You essentially coat chicken in a sauce made from three types of mustard&mdashgrainy, Dijon and wasabi&mdashchampagne vinegar (another recurring favorite ingredient in this cookbook), olive oil and maple syrup. Paltrow's recipe calls for dipping the chicken in the mustard sauce, then sprinkling it with breadcrumbs before baking, but to me, the breadcrumbs absorbed all of the mustard flavor, leaving the chicken itself dry and bland. My advice? Skip the crumbs.

Day Four: My Blender Is About to Break.

Breakfast: 9-minute boiled eggs and Jessica's Coconut "Latte"

My stomach seems flatter. I don't believe in scales, plus I'm only three days in, but something tells me this whole eating-less-processed-food-and-getting-more-greens is good for me. Who would've thought?

I keep my health (and wannabe Gwyneth) kick going with some boiled eggs, taking out a timer and blanching those suckers in ice water the SECOND the buzzer goes off, just like GP. It seems like too much planning for a boiled egg&mdashuntil I realize I've never had such flavorful yolks before.

Dammit, Paltrow. You're good.

Jessica's Coconut Latte: Jessica Seinfeld&mdashyup, Jerry's wife&mdashintroduced Gwyneth to this dairy-free "latte," where you basically brew coffee as you normally would, then pour it in a blender with two tablespoons of coconut oil and pulse until frothy. It's every bit as rich and creamy as a regular latte, only the oil leaves a slightly filmy aftertaste.

The downside, besides the aftertaste? You have to clean out a blender and your coffee machine every morning.

Lunch: Moroccan Chicken Salad with Quinoa

Paltrow says her Moroccan Chicken Salad is "almost more satisfying eaten straight out of the bowl." My coworkers can attest to that they ate the leftovers right out of the fridge while I made Paltrow's quinoa recipe. Spoiler: Rinse quinoa first, then essentially cook it according to the package's instructions.

Dinner: Leftover Roasted Beet and Blue Cheese Salad

You must have gum on hand after this meal. Otherwise it's cruel and unusual punishment for everyone you speak to.

Day Five: Finding the Food That'll Give Me the Butt of a '22-Year-Old Stripper.'

Breakfast: Almond Orange Overnight Oats

Despite the 'easy' tagline, this isn't exactly a make-and-go meal. Aside from needing the oats to soak overnight, you also need to budget in time to carefully toast unsweetened coconut flakes and slivered almonds, and grab a blender to make your own almond milk. But they are, hands down, the best overnight oats I've ever tasted.

The hint of coconut, the toasted almond flavor, the slight citrusy flavor, thanks to a splash of OJ&mdashif you make nothing else from this cookbook, make this. Again and again.

I celebrate this victorious breakfast in the most Paltrow way I can think of: Doing donkey kicks and squats to the pulsing beats of a Tracy Anderson workout DVD, because I, too, want the butt "of a 22-year-old stripper."

Lunch: Three-Mustard Chicken and Mixed Greens Salad

Hey, eating leftovers helps keep my grocery bills down.

Dinner: Grilled Chicken Chopped Salad

You may be wondering why I need a recipe for this. I . don't have a great answer for you.

After a week of living the It's All Easy life, I've got to admit it isn't all that easy, at least not for the Easy Mac crowd (AKA me), but it can pull you out of a weeknight dinner rut&mdashand get in more greens and a whole lot of Vegenaise in the process.


Recipes from Gwyneth Paltrow’s ‘It’s All Good’

With just a few more weeks to go before beach body season, we thought we’d share exclusive recipes from Gwyneth Paltrow’s latest cookbook “It’s All Good” — specifically ones from the Body Building Menu. Because if this meal plan is what helped 40-year-old Gwyneth get a 󈬆-year-old stripper’s butt,” maybe it’ll do the same for us. And have you seen “Iron Man 3”? She looks amazing, even when the girl is literally on fire.

RECIPE: Leftover quinoa with egg, kale and scallion

Cooked quinoa is a great, useful staple to have on hand at all times, especially in the morning.

Ingredients
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
2 large leaves of kale (stems discarded), finely shredded
½ cup cooked quinoa
Coarse sea salt
Freshly ground black pepper
A poached egg or olive oil fried egg
1 scallion, white and light green parts only, very finely sliced

Directions
Heat the oil and garlic over medium heat in a small skillet until the garlic begins to soften, just 1 minute. Add the shredded kale and cook, stirring now and then, until the kale is wilted, 2 to 3 minutes. Add the quinoa and cook, stirring until warmed through, another 2 minutes. Season the mixture to taste with salt and pepper. Place the mixture in a shallow bowl or on a plate, top with the egg, and sprinkle with the scallions. Add a final grind of black pepper if you like.

RECIPE: Body Builder Smoothie


Packed with vitamins and minerals from the green powder, made sweet with a date and creamy with almond milk and banana, this high-protein shake will set you up for your day or workout, and is also a great recovery beverage.

Ingredients

1 serving whey protein powder
1 serving greens powder
1½ cups cold unsweetened vanilla-flavored almond milk
1 date, pitted
1/3 banana

Directions
Blend everything in a powerful blender and drink immediately.

RECIPE: Spicy sweet potato soup with chipotle and coriander


My gosh, this is the perfect soup. With the southwestern flavors and its creamy, rich texture without the dairy, you’ll really feel as if you’re having a treat. For a bit of extra texture, pan-fry a few pieces of sweet potato in a bit of olive oil with toasted ground cumin or coriander and slide them onto the finished soup before serving.

Ingredients
2 tablespoons extra virgin olive oil
1 large red onion, finely diced (about 1 ½ cups)
2 garlic cloves, minced
6 sprigs of cilantro, leaves reserved for garnish, stems tied together with a piece of kitchen string.
¾ teaspoon cumin
Coarse sea salt
1 ½ teaspoons chipotle in adobo (or more if you like)
2 large sweet potatoes, peeled and diced (about 6 cups)
6 cups vegetable stock

Directions
Heat the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cilantro sprigs, cumin and a heavy pinch of salt and cook, stirring now and then, until softened, but not browned, 10 minutes.

Add the chipotle and the sweet potatoes and stir to combine. Add the vegetable stock to the stock and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are very soft, about 30 minutes. Remove and discard the cilantro. Carefully puree the soup in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Garnish each bowl with a few of the reserved cilantro leaves.

RECIPE: Turkey Meatballs


No food makes me feel more comforted than spaghetti and meatballs, and that’s always been the way. I have moved from pork and veal to the turkey variety in an ongoing effort to clean up my diet, but my meatballs still have dairy (cheese), gluten (bread crumbs) and egg. One afternoon, we devised this incredibly easy, incredibly god “friendly” version that still does the trick.

Ingredients
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
8 fresh sage leaves
8 large fresh basil leaves
Leaves from 4 sprigs of thyme
Leaves from a 5-inch sprig of rosemary
¼ cup Italian parsley
1 large handful of arugula roughly chopped
1 pound ground turkey
1 teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
4 cups tomato sauce
3 tablespoons extra virgin olive oil

Directions
Combine the onion, garlic, herbs, and arugula in the bowl of a food processor and pulse until very finely chopped. Transfer the mixture to a large mixing bowl along with the turkey, salt, and pepper. Use your hands to thoroughly combine all the ingredients, then roll the mixture into golf ball-sized meatballs.

Place the tomato sauce in a large pot set over low heat and let it get warm.

While the sauce is warming, heat the olive oil in a large non-stick skillet over medium-high heat. Cook the meatballs, in batches if necessary, until they’re browned all over, 2-3 minutes on a side. Transfer the browned meatballs to the simmering tomato sauce and partially cover the pot. Let the meatballs cook gently for ½ hour, carefully stirring every now and then to make sure they’re cooking evenly. Serve hot with your favorite gluten-free pasta, a pot of polenta or even on their own alongside some broccoli rabe.

Serves 4: (makes 2 dozen golf ball-sized meatballs)

Expert advice: Eat your way to health

We asked osteopathic physician Dr. Habib Sadeghi, who wrote the foreword for “It’s All Good,” to tell us his top fivefoods for optimum health:

1. Organic green vegetable juice: “You can’t find a more potent, highly packed nutritious food, full of minerals and antioxidants that are immediately assimilated by the body. Avoid store juices. They’re loaded with added sugars and pasteurized, which destroys the enzymes and damages the vitamins.”

2. Lacto-fermented foods: “Yogurt, kefir, sauerkraut, kim chi and beet kvass supply large populations of “good” bacteria to your intestinal track. These probiotics boost your immune system.”

3. Dairy: “Raw, unpasteurized dairy provides valuable nutrients for healing and maintenance. Switching from cow to goat’s milk can make a big difference because the protein molecules in goat’s milk are much smaller and easier for humans to absorb.”

4. Berries of any kind: “They’re packed with antioxidants. Unfortunately, berries are some of the most heavily sprayed crops, particularly strawberries, so only buy organic.”

5. Wild-caught sockeye salmon and grass-fed beef: “Fish oils from wild caught salmon with no risk of heavy metals are extremely important for brain function and anti-aging. Small amounts of beef are important for B vitamins and iron.”



5 of Gwyneth Paltrow’s Most Ridiculous Recipes

Gwyneth Paltrow, better known for her acting skills than her culinary skills, is celebrating the release of her third cookbook. In honor of her third cookbook release, “It’s All Easy,” let’s take a look at all her recipes, that, well, are anything but easy.

1. Balsamic-macerated berries with cashew cream

Photo courtesy of Ditte Isager

Looking for something you can whip up quickly? Look no farther than Gwyneth’s It’s All Easy balsamic-macerated berries with a cashew cream that takes only two hours at a minimum to prepare. Aside from the fact that the cashews must be soaked for at least two hours (although, in Gwyneth’s defense, she does offer us a quicker substitute of whipped cream for the cashew cream), the recipe calls for obscure ingredients such as coconut sugar. It’s no surprise that one of the top search results on Google under coconut sugar is “coconut sugar substitute.”

2. Spanish chopped salad with tuna and piquillos

Photo courtesy of Ditte Isager

At just over $91 according to Yahoo’s calculations, this It’s All Good lunch is anything but easy on the wallet. The recipe calls for expensive ingredients such as sweet pimenton ($10), piquillo peppers ($13.50), and good-quality, raw honey which can be up to $25. While Gwyneth may be able to afford dropping almost $100 on lunch each day, an investment in her cookbooks seems more like an investment in lifelong debt for the average college student.

3. The SNAP Challenge

Photo courtesy of Gwyneth Paltrow on Twitter

While not a recipe specifically, Gwyneth participated in a challenge designed to raise awareness about what families on food stamps (SNAP) must live on for a week. She purchased the above ingredients with a budget of $29 for the week. While she did surprisingly make her ingredients last four days, it is hard to tell what she made from this random assortment of eggs, brown rice, and seven limes. What recipe involves seven limes? It’s still unclear a year later.

4. Hard-boiled egg sandwich

Photo courtesy of createdby-diane.com

So this recipe seems deceptively easy, and at first glance it is! All you need for this It’s All Easy egg sandwich is a few ingredients including eggs and bread. However, Gwyneth insists on complicating this recipe by saying that it’s designed to be eaten “in the car.” This simple sandwich now includes an “On the Go” challenge by Gwyneth to not spill egg all over the inside of your car while you drive to class.

5. Literally anything that requires a Bamboo Matcha Whisk

Photo courtesy of pouringtea.com

Gwyneth includes a long list in It’s All Easy of suggested tools, spices, condiments, etc. to have on hand in your kitchen. The list includes random things such as a Bamboo Matcha Whisk. It’s ambiguous what a Bamboo Matcha Whisk (

$15) does that a regular whisk (

$2) can’t do. However, it does seem important to the art of making Japanese matcha tea so maybe the $15 investment is worth it if you wish to embrace the art of ceremonial Japanese tea making.


Gwyneth Paltrow Says She Always Makes This Dish for Her Friends

Cookbookmarked! is our new series where we review the latest cookbooks from the foodie influencers you follow. Check back often to find out which new releases are worth your hard-earned cash and the recipes you should try first from each.

It's detox season, and who better to show us how to do it well than Gwyneth Paltrow? The Goop founder has just released a new cookbook, The Clean Plate: Eat, Reset, Heal ($32) that showcases various six week-long cleanse plans along with downright delicious recipes to nourish and energize you on your specific journey. She focuses on simple, whole ingredients and avoids common food sensitivities so all can dish happily.

We took an early look at some of the recipes in the book and admit that this simple halibut will be on steady meal rotation around here. Cooked en papillote until tender and flaky, this halibut steams with a bevy of aromatics, including ginger and lemon. We love that you can prepare it and serve it on the table in less than 30 minutes, no special equipment or fancy ingredients needed.

Halibut en Papillote with Lemon, Mushrooms & Toasted Sesame Oil

As far as I'm concerned, almost anything with toasted sesame oil is going to be good, and that's certainly true of this ginger-scented halibut and- mushroom parcel. Like the previous papillote recipe, this serves two but could be easily scaled up for a bigger crowd (It seems like all my friends want to come over when I'm making it).

Ingredients:

  • 2 medium shiitake, oyster, or maitake mushrooms, thinly sliced
  • 2 (6-ounce) halibut fillets, skin removed
  • flaky sea salt and cracked black pepper
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated fresh ginger
  • 2 scallions, thinly sliced
  • 1 teaspoon coconut aminos
  • 1/2 teaspoon toasted sesame oil, plus more for drizzling
  • 4 lemon slices

1. Preheat the oven to 400°F. Lay out two 9×11-inch sheets of parchment paper on a flat surface.

2. Place the sliced mushrooms in the lower third of each parchment sheet. Season the halibut fillets generously with salt and pepper and place them on top of the mushrooms.

3. Divide the lemon zest, ginger, scallions, coconut aminos, sesame oil, and lemon slices evenly between the fillets.

4. Fold the top half of the parchment paper over the fish to make a rectangle. Starting on one side, crimp the edges together tightly so no liquid can escape and the contents are completely enclosed. Repeat with the other two edges, then place the parcels on a baking sheet and bake for 12 to 15 minutes, depending on the thickness of the fillets.

5. Transfer the parcels to individual plates. Carefully cut open the parchment paper (the steam inside is hot) and serve.

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(Excerpted from the book THE CLEAN PLATE: EAT, RESET, HEAL by Gwyneth Paltrow. Copyright © 2019 by Gwyneth Paltrow. Reprinted with permission of Grand Central Life & Style. All rights reserved. Photo via Ditte Isager, copyright 2019.)


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