There are enough makeup-free images of Gwyneth Paltrow out there for us to know that the actress turned clean living entrepreneur has enviable skin. Now following the launch of her nontoxic skin care line, she has teamed up with her Goop editors to launch Goop Clean Beauty, a book full of healthy, Goop-y beauty detox recipes that focus on real, whole foods. In the book, you’ll also find a long list of clean beauty tips for dry skin, breakout-prone skin, aging skin as well as details about product ingredients, hair health and makeup tips so that you can take a holistic approach to glowing skin. (Come on, we know you didn’t really expect a Paltrow-esque flawless complexion to come effortlessly.)
For an idea of what it takes to get glowing skin from the inside out, check out three of Paltrow’s favorite beauty detox recipes below. No moon dust required.
Spinach and Lemon Hummus (Makes About 2 Cups)
Packed with protein from chickpeas, good fat from olive oil, fiber, vitamins, calcium, and iron from spinach, and vitamin C and antioxidants from lemon, this hummus is a serious nutritional powerhouse. It’s great with crudités or crackers, spread on a sandwich, or simply eaten with a spoon.
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons tahini
- 1 cup packed baby spinach leaves, cleaned, dried, and roughly chopped
- Zest and juice of 1 medium Meyer (or small regular) lemon
- 1 large clove garlic, minced
- 1 teaspoon kosher salt
Combine all the ingredients with 1/4 cup water in a food processor and blend until smooth. Add more salt to taste.
Green Grain Bowls (Serves 2)
This is a perfect and filling detox staple that you can easily add protein to.
For the Pesto
- 1/3 cup lightly packed fresh basil leaves, roughly chopped
- 1/3 cup lightly packed fresh mint leaves, roughly chopped
- 1/3 cup walnut halves, roughly chopped
- 1/3 cup extra-virgin olive oil
- Kosher salt
For the Bowls
- 1 medium zucchini, cut into 3 long strips
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups cooked brown rice or quinoa
- Zest and juice of 1/2 lemon, plus more juice to taste
- 3/4 cup Sautéed Cavolo Nero (see below), or any simply sautéed greens such as chard or rapini
- 1/2 large ripe yet firm avocado, diced
- 3 tablespoons toasted pumpkin seeds
- Red chili flakes to taste, optional
- To make the pesto, combine the herbs, walnuts, olive oil, and 2 tablespoons water in a food processor and blend until almost smooth. Season to taste with salt.
- To cook the zucchini, heat a grill pan over medium-high heat. Toss the zucchini with the olive oil and season with salt and pepper to taste. When the grill pan is hot, add the zucchini strips and cook for about 2 minutes per side, until the zucchini is tender and has nice grill marks. Remove to a cutting board and dice when cooled.
- To assemble the bowls, toss the brown rice with 1/4 cup of pesto and the lemon zest and juice; divide between two bowls. Top each bowl with half the zucchini, half the sautéed greens, half the avocado, and half the toasted pumpkin seeds. Finish with a pinch of red chili flakes and some fresh lemon juice, if desired, and serve with the remaining pesto on the side.
Sautéed Cavolo Nero (Serves 4)
This easy kale dish is a total detox staple. It’s great as a side dish with a simply cooked protein, but we particularly love making a big batch and adding it to dishes throughout the week like our grain bowls or a quinoa and veggie stir-fry.
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- Pinch red chili flakes
- 1 bunch cavolo nero (also called dinosaur kale), washed, dried, and chopped into 1-inch pieces
- Kosher salt
- Heat the olive oil in a large sauté pan over medium heat. Add the garlic and red chili flakes and cook for 30 seconds, until the garlic is fragrant but not browned.
- Add the kale and a large pinch of salt. Use a wooden spoon to stir, mixing everything well so that the garlic doesn’t stick to the pan and burn. Sauté for 3 to 5 minutes, until the kale is starting to wilt and the garlic is lightly toasted.
- Cover with a lid, turn the heat down to low, and cook for 5 minutes, until the kale is tender.
Coconut Rice With Mango (Serves 2)
Coconut sticky rice might be the best treat ever, and this version, made with nutrient-dense brown rice and sweetened with coconut sugar, is totally addictive. We like a ratio of mostly mango and a little rice, but if you’re looking to fill up, increase the amount of rice.
- 2/3 cup cooked brown rice
- 1/2 cup light coconut milk
- 2 teaspoons coconut sugar
- Pinch sea salt (depending on how salty your rice is)
- 1 ripe mango, peeled and thinly sliced
- Sesame seeds, for garnish, optional
Combine the rice, coconut milk, sugar, and salt in a small saucepan and bring to a simmer. Simmer over low heat, stirring often, for 2 minutes, until the mixture has thickened and most of the liquid has evaporated. Top with the mango and sesame seeds, if using.
Images and recipes excerpted from the book Goop Clean Beauty by the Editors of Goop. Reprinted with permission of Grand Central Life & Style.