A couple of weeks ago, I bought Gwyneth Paltrow’s new book It’s All Good. I’ve been joking about it with friends since the book’s delivery – what Gwyn would eat and what she won’t eat …and how many off-the-wall ingredient’s I’ve added to my pantry since. I nearly fell out of my chair laughing when my friend, Margaret, sent me the NY Magazine piece, I Tried Gwyneth Paltrow’s Diet and Got a Rash on My Face (a MUST read for a good laugh).  

Yet, despite all the criticism, I’ve really been enjoying cooking my way through it. The recipes are fresh, healthy and perfect for the weather-change. While it’s expensive and time consuming to eat so well while maintaining an overly busy life – it sure feels great once you do it!

This week I replaced my morning routine homemade latte with Gwyneth’s “Best Green Juice” and I’ve never purchased soooo much kale. The drink is a quick buzz (in a juicer) of  one apple, 5 large kale leaves, an inch chunk of fresh ginger, a sprig of mint and one whole lemon.  It’s delicious and refreshing and it’s almost the same boost as coffee. (Confession – I chased the green juice with a shot of espresso this morning…it was Sunday, forgive me.) I’m going to try to keep it up (the worst part is cleaning the juicer everyday).

Throughout the week, I also tested her recipes for Siracha Salmon, Grilled Portobellos with Shallot and Soy Dressing and Gwyneth’s Vietnamese Salad. The recipes were super quick and perfect for weeknights (there is no way I could have accomplished this in previous weeks of work mayhem). I brought the Vietnamese Salad to a friend’s home today for lunch and it was a big hit. A mixture of lettuces provide great texture and the dressing has a great kick (I added hot chilies to the dressing). None of the recipes tasted like health food.

If you know me, I’m no health freak. I do my best to lead a balanced life and trying new healthy recipes is a fun way in mix things up. I’ll look forward to posting more recipes from the book in the future (and more homemade lattes too.)

Gwyneth’s Vietnamese Salad, from It’s All Good 

• 4 large bok choy leaves, rough bottoms discarded, stems cut into 1/4” bias and leaves shredded
• 4 big leaves Napa cabbage, shredded
• 1 bunch watercress (discard thick stems), roughly chopped
• 1 large carrot, peeled and cut into matchsticks
• the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
• 1/2 small cucumber, thinly sliced on the bias
• 1 red Thai chili (or more…or less), thinly sliced
• 1/2 cup roasted, salted peanuts, roughly chopped
• Vietnamese Dressing

Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to coat.

Vietnamese Salad Dressing

• ¼ cup fresh lime juice
• 1 tablespoon rice wine vinegar
• 2 teaspoons soy sauce
• ¼ cup fish sauce
• ¼ teaspoon salt

• ¼ teaspoon hot pepper sesame oil
• 2 tablespoons agave nectar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons finely diced red onion or shallot

Whisk all ingredients together. This will keep for a week in the fridge!