It’s All Good

Gwyneth Paltrow

Grand Central Life & Style

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There are plenty of reasons to roll your eyes when it comes to Gwyneth Paltrow. Like the way she sends out her cute blog updates touting her new favorite thing (like $90 yoga tops), or how she wakes up with perfect beachy hair, or that she married Coldplay, or has perfect freckles, and other annoying shit like that. But, as a secret subscriber to goop.com, I admit that I tend to love more of her notions than not.

As I was searching out my next book-review victim, I saw her new cookbook and couldn’t help but give it a peruse. Fully prepared to snicker smugly about how she only eats flavored air and hates all food, you can imagine my dismay when I realized that her cookbook was legit.

Now, other than her utterly batshit obsession with peas, I am super excited about this cookbook. I’m familiar with Dr. Alejandro Junger and the elimination diet and what that business is all about. I think there’s a lot of value in that philosophy, but I also think there’s a modicum of pseudoscience mixed in like scrody raisins in my cookies. I also believe that there is merit in understanding the true cost of food, and I understand that eating well and the economy don’t really mix the way they should. That being said—with an open mind, and an understanding that you don’t have to buy organic chicken or honey squeezed from special expensive bees, this cookbook could rock your salt.

I started simply with The Best Green Juice and Avocado Toast for breakfast. All morning I felt like I was levitating and buzzing with natural energy, very unlike my usual ass-dragging, coffee pounding, anxiety fueled spurts of burrito-powered productivity. A piece of gluten-free toast (if you’re into that) with a little smear of Vegannaise (don’t knock it till you try it), a big chunky smattering of avocado, a squirt of lemon, and a sprinkle of fleur de sel—it was so simple, but so satisfying and the perfect companion to the Best Green Juice in the morning.

In the back of the book, there are several weekly menus: one for a vegan week, a family-friendly week, a bodybuilder week, a detox week, stuff like that. Pretty helpful for planning, and if you’re trying a new routine and don’t want to feel like you’re missing out on anything. The gluten-free-friendly recipes can be adapted for those of us who eat gluten by the globs. And I think that’s where this cookbook shines: adaptability. And it’ll really shine for you if you’re a juicer, or a vitamixer, or you think making your own sriracha or almond-milk horchata sounds kickass.

There’s next to nothing more personal than one’s diet, and nobody wants to feel deprived when they’re trying out a new food-relationship. My family is a mixed bag of dairy-, sugar- and nightshade-sensitivities, and I feel like my beachy little buddy Gwyneth is doing us a solid with these simple, family-friendly, tasty, comforting, highly adaptable recipes. Haters gonna hate, but I think this cookbook really is all good. Except for the peas.

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