For Gwyneth it all is.
Still, even in her out of touch way--when she's implying that 9-to-5ers have it cushy compared to her or when she's consciously uncoupling while the rest of us are heading for Splitsville--I find her perfectly lovely.
I'll try anything she recommends--as long as I can afford it. Which precludes just about everything but the voluntary starvation rituals she trumpets.
To be fair, the month-long detox cleanse that she urged me to do several years ago (I had a dream we were best friends) was far less punishing than I anticipated.
I proved that I could live without sugar, alcohol, gluten, and caffeine.
I just don't want to.
Seasonal allergies, once my springtime blight, are now a B.G. (Before Goop) memory.
(Knock on Mozambique ebony or unicorn horn.)
And I still make this cleanse-friendly carrot-ginger-miso dressing that's (to use Gwynnie's lexicon) the jam on everything from her fave--gem lettuce (sounds expensive), avocado, and red onion--to my barley salad with edamame, red peppers, and cucumbers.
The leftovers serve as a dip-able treat all week long--any spills elegantly wiped clean with GP's monogrammed dry-clean-only linen cocktail napkins.
It's all good!
GP's carrot-ginger-miso goop
makes enough dressing for 2 big salads, plus some
Adapted from It's All Good
- 1 large carrot, peeled and roughly chopped
- 1 shallot, peeled and roughly chopped
- 2 Tbsp. fresh ginger, peeled and roughly chopped
- 2 Tbsp. sweet white miso
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. roasted sesame seed oil
- 1/4 cup grapeseed (or otherwise neutral) oil
- 2 Tbsp. water
Process the carrot, shallot, and ginger in a Vitamix or food processor until finely chopped.
Have your assistant scrape down the sides, then add the miso, vinegar, and sesame seed oil. Blend again.
While your machine runs, between sets of your arm series with Tracy Anderson, gradually trickle in the grapeseed oil and the water.
It's ready when it's the color of a Bali sunset.