As the founder of Goop, Gwyneth is all about the importance of natural beauty and swears by her philosophy which in her words is to “eat clean” and “getting good sleep and making sure everything else is balanced.”
Here, Gwyneth shares her simple and easy recipes from her new book Goop Clean Beauty, published by Hachette Australia.
Dashi is a traditional Japanese broth used as the base for miso soup, ramen, and tons of other delight- ful, soupy things. It’s made with seaweed and a dried and smoked tuna called bonito or katsuobushi, and has a wonderful depth of flavor. You can buy premade dashi at Asian markets, but it’s usually full of detox no-no’s like sugar and gluten, plus it’s pretty easy to make your own. We like to sip it plain (in which case we usually add a touch more tamari and coconut sugar), or use it as a base for our loaded miso soup and steamed fish and soba noodles.
MAKES 8 CUPS; SERVES 4 TO 6
1⁄4 cup wakame 2 tablespoons tamari
1 cup bonito flakes 1 tablespoon coconut sugar
- Bring 8 cups water to a gentle simmer. Add the wakame and simmer very gently for 10 minutes. Add the bonito flakes and simmer another 5 minutes. Turn off the heat, cover, and let the mixture steep for 2 minutes.
- Strain through a fine-mesh sieve and season with the tamari and coconut sugar.
Miso soup makes a great breakfast, lunch, or dinner while detoxing, and this one, packed with green veggies, is particularly satisfying.
4 cups Dashi
3 tablespoons white miso paste
1 cup watercress leaves
1 small zucchini, cut in half and thinly sliced into half moons
4 shiitake mushrooms, stemmed and thinly sliced
16 snow peas
2 tablespoons thinly sliced scallions, optional
- Heat the dashi in a small saucepan over medium heat, being careful not to let it boil.
- Place the miso paste in a small bowl and add about 1 tablespoon of the hot dashi from the saucepan, stirring to dissolve the miso in the hot broth.
- Add the miso and dashi mix back to the saucepan along with the watercress, zucchini, mushrooms, and snow peas. Simmer gently for 1 minute, or until the veggies are just tender.
- Serve hot, topped with sliced scallions if desired.
Check out the Spinach and Lemon Hummus recipe here: