Since I have posted wayyy to many sweet treats, I thought I’d take a break from it and serve up something lighter. Both in tone, taste and preparation. This one’s from- hold your breath- Gwyneth Paltrow and Julia Turshen’s cookbook It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great.
This cookbook has been quite polarizing on the interwebs, much like Gwyneth herself. (I’ll admit I am not a big fan of her personality, her crusade as a lifestyle guru or her consciousness spiel, but I do like visiting her website Goop.com to browse through recipes- they have some good ones!)
Now the inside flap of the book starts off talking about Gwyneth’s “clear eyes, glowing skin and fit body…,” none of which I care for. I’m quite happy with my eyes (they are neither bloodshot nor cloudy,) and my skin is pretty ok for someone who does not apply much of anything to it, and as for my body, it’s definitely not Tracy Anderson Method-approved, but I manage to get some exercise each day and I am at peace with it. (I’m not walking any red-carpets, so I don’t feel the need to get my body “red-carpet ready!!!”)
Oh yes, back to the book.
Now, there are some paragraphs that are pretentious, along with some cringe-worthy pictures that don’t really make sense. Like, for instance, GP riding a Vespa, and another one where she is sideward-glancing while wrapped in a blanket. And of course, there is name-dropping: recipes from her ‘besties’ Cameron Diaz and Gavin Rossdale…but she’s a celebrity, and celebrities befriend celebrities, so it is but natural that they swap recipes, no? So yes, there are few portions you’d want to skim over, but once you do, you’ll realize that there are some pretty neat recipes beneath it all.
The book is based on GP’s elimination diet and many, many everyday products are avoided, like dairy, gluten, sugar, coffee. (I don’t have any issues with dairy or gluten, so I used whole wheat pasta where brown rice pasta is called for, and cow’s milk where a recipe called for almond/rice milk. The flavours are great, and since I’m not planning to get on a diet, I tweaked away.)
Having said that, the salad, vegetable and grains sections have plenty of wonderful recipes that can be recreated with ingredients that are easily available in India- and many are naturally vegan and gluten-free. Sweet potatoes, corn, eggplant, beets, leeks, carrots, mushrooms, daikon radish (regular desi mooli.) Most of these vegetables can be found in markets in India. There are of course, some veggies and grains (romesco, kale, quinoa) that I don’t have easy access to, but even without those recipes, there is enough variety to choose from.
This beet salad is one of them. Easy, delicious and can be made ahead and assembled before lunch/dinnertime.
The mint+scallion pesto is a keeper- I used it on toast, tossed in pasta, in omelettes, as a topping for crackers- versatile, like pesto should be. The raw garlic gives it a pungent, almost spicy punch, and the toasted almonds add great depth. And nibble!!
BEET SALAD WITH MINT +SCALLION PESTO (From It’s All Good)
500 grams steamed or roasted beetroot, skins removed and cubed/sliced into discs
- 1/2 cup toasted almonds
- 2 small garlic cloves, minced
- A dozen scallions (spring onions) white and light green parts only, chopped
- 1/3 cup mint leaves (pudina)
- 1/2 cup olive oil (the book calls for extra-virgin, I used regular)
- 1/3 cup water
- 2 teaspoons lemon juice (I used desi nimbus)
- 1 1/2 teaspoons salt (the cookbook calls for coarse sea salt, which I had, but I think table salt would be just fine
Puree all the ingredients in a powerful blender until smooth.
To assemble, arrange the beets on a plate and pour/drizzle/dab the pesto all over it.
Yes, that’s all it takes 😀