Gwyneth Paltrow: Crunchy Spring Veggie Grain Bowl
Oscar-winning actress and founder of the controversial Goop lifestyle brand, Gwyneth Paltrow says her fourth cookery book is her ‘cleanest’ yet. In it, she talks about how food can heal the body, and the recipes can be customised into targeted meal plans.
Crunchy Spring Veggie Grain Bowl
Spring in a bowl, this crunchy-salad-meets-grain-bowl is all I want to eat for lunch when it turns warm outside.
1 cup cooked quinoa or brown rice
3 asparagus spears, shaved
½ cup grated carrot
½ small watermelon radish, thinly sliced with a mandoline
⅔ cup shredded poached chicken
⅔ cup thinly sliced bok choy
¼ cup chopped fresh coriander leaves
Miso-ginger dressing (see recipe below)
About 1 tablespoon coconut aminos
About 1 teaspoon toasted sesame oil
Divide the quinoa between two bowls. Top each with half the asparagus, carrot, radish, chicken, and bok choy. Garnish with the coriander and pour over the miso dressing. Drizzle with the coconut aminos and sesame oil and serve.
Miso is one of my favourite ingredients. Switching to chickpea miso - which is made by fermenting chickpeas instead of soybeans - allows me to enjoy it even when I'm eating clean. You can find chickpea miso in most health food stores and online. The ingredients below are sufficient to make a ½ cup.
2 teaspoons chickpea miso paste
2 teaspoons grated fresh ginger
Zest and juice of 2 limes
½ cup extra virgin olive oil
Flaky sea salt
In a small bowl, whisk together the miso, ginger, lime zest, and lime juice. While whisking continuously, slowly add the olive oil, then whisk until emulsified. Taste and season with salt. Cover and store in the fridge for up to one week.
Extracted from THE CLEAN PLATE: Delicious, Healthy Recipes for Everyday Glow by Gwyneth Paltrow, out now, published by Sphere, Hardback, £25