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    goop mag #6

    I often buy a nice pair of trousers or a skirt thinking, "I gotta branch out here," but almost every day, I end up putting on a pair of jeans. Let's face it - jeans are great. They are easy and they are flattering. But they mean I almost never bust out anything else from the wardrobe. I tried to go a week without denim and it was harder than I thought. Thanks for the incredible inspiration you sent in! Also, find some recipes for actually good raw food from an ila retreat in the Cotswolds and some other bits.

    Love,
    gp

    P.S. This past week, I was very saddened to learn of the death of David Collins, a friend and a real talent. David had a discerning eye and created truly beautiful, inspirational interiors. He was a deeply lovely and thoughtful man.

    A custom-made David Collins sconce in my London dining room.

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      Jeans  

    A couple of weeks ago, we asked you for your best jeans-free outfits. After sifting through tons of submissions, here are some of our favorite looks and how you can recreate them.

    At the Office

    The girls at Stella McCartney’s office were also up to the test.

    Sehlina is wearing head-to-toe Stella McCartney,
    except for the vintage army shirt she found on Portobello Road in London.

    Laura is wearing Topshop trousers with Stella McCartney top, shoes and tote.

    And our very own goop interns were put to the challenge.

    Eirian's top and jacket are by Max&Moi, trousers by Zara, sandals by Tods and bag by Katja Tamara.

    Julia’s shoes are by blowfish, top by Monrow, skirt by Ann Taylor Loft, clutch by Clare Vivier and ring by Sarah Chloe.

    Jean-Free Work Week

    Inspired by readers' submissions, I took the challenge and banned jeans from Monday to Friday.

    American Burger Madness in London

    Shake Shack’s cheeseburger. 12pm line at Five Guys.

    Shake Shack and Five Guys just opened (almost simultaneously) only a few blocks from each other in Convent Garden. The "queues" are already out of control.

    Raw Cooking

    We learned a thing or two about raw cooking on a recent retreat - dehydrators are a must in the all-raw diet, you can use heat but only up to around 118°F, and anything mimicking dairy is usually some kind of pulverized nut. Even if you’re not following a completely raw diet, eating raw occasionally can give your digestive system a break, and can be especially refreshing in the summer. So, we’ve included the recipes from the retreat below plus a couple others from raw food stalwarts Pure Food & Wine in NYC and Café Gratitude in LA.

    Retreat Menu

    Chef Darryl Pretorius, a fine food chef who’s getting more into raw cooking, let us watch as he prepared lunch and dinner on our second day. Here’s what we ate.

    Lunch

    Marinated Wild Mushrooms

    These mushrooms, which the chef foraged himself in the countryside the day before, are marinated in nama shoyu (raw soy sauce) and sesame oil overnight, then dehydrated for an intense flavor.

    ingredients
    makes 4

    • 2 cups wild mushrooms
    • ½ cup nama shoyu (can be found in most local health food stores)
    • ¼ cup sesame oil
    • ½ cup packed wild garlic
    • ¼ cup olive oil
    • small handful Thai asparagus (thinner and milder than the traditional), sliced into bite-size pieces
    • 1 ½ tbsps tamarind paste, soaked in warm water
    • 8-12 enoki mushrooms
    • 1 radish, very thinly sliced
    • 4 grape tomatoes, sliced in half lengthwise
    • garlic cress for garnish (any cress will work)
    • pink Himalaya salt

    preparation

    1. Place mushrooms in a large bowl or container. Pour over nama shoyu and sesame oil, cover and let marinate overnight.
     

    2. Pop mushrooms into a dehydrator for 8 hours.
     

    3. Place wild garlic and olive oil in a food processor and puree until smooth.
     

    4. To arrange: Smear the bottom of a serving plate with the wild garlic puree. Add dehydrated mushrooms on top and sprinkle over the asparagus, enoki mushrooms, radish, tomatoes and cress. Season with Himalaya salt to taste.

    Raw Sushi

    Ground beet, parsnips and cauliflower mimic rice in these raw sushi rolls.

    ingredients
    makes 4

    • 2 beets
    • 2 parsnips
    • 1 head cauliflower
    • 4 nori strips
    • any raw fillings you like: sliced avocado, red pepper, carrots, cucumber, radish, etc.
    • nama shoyu, pickled ginger and fresh wasabi for serving

    preparation

    1. In a food processor, pulse the beets, parsnips and cauliflower until it reaches the consistency of rice (or as close as possible).
     

    2. Lay nori flat on bamboo mat or a flat surface. Spread the veggie rice mixture over the nori in a thin, even layer. Add a think layer of veggies to one side and roll tightly. Slice into pieces.

    Thai Strawberry Soup

    ingredients
    makes 4

    • 2 cups coconut milk
    • 2 cups fresh strawberries, stems sliced off
    • 3 fresh lime leaves
    • 1 stalk lemongrass, sliced in half
    • ½ cup fresh strawberries, stems sliced off and cut in half lengthwise for garnish
    • handful of basil, plus the smallest leaves for garnish

    preparation

    1. Puree strawberries in a blender with 1 cup of coconut milk. Place in a large bowl or container with the lemongrass, lime leaves and basil, cover and leave overnight to infuse.

    2. Place sliced strawberries at the bottom of four serving bowls.
     

    3. Strain the soup to remove the aromatics, and pour into serving bowls on top of strawberries.
     

    4. Add the other cup of coconut milk to a pan and place over medium heat. Using a thermometer, allow the milk to come up to around 100°F but not over 118°F. Whisk the milk over the heat until it foams.

    5. Top soup with coconut milk foam and small basil leaves.
     

    Afternoon Snack

    Mixed nuts, cookies and truffles made from blended dried fruits, nuts, coconut and raw cocoa. And a cup of Kukicha tea.

    Dinner

    Raw Miso Soup

    Even with just a few ingredients, this soup has such an intense, rich flavor.

    ingredients
    makes 4

    • 2 tablespoons soybean miso paste
    • 2 tablespoons nama shoyu
    • 2 cups water

    to assemble:

    • handful of enoki mushrooms
    • 4 grape tomatoes, sliced in half lengthwise
    • 1 stalk lemongrass, sliced into ½ inch pieces
    • small knob of ginger, peeled and sliced into four thick slices
    • 1 red chili, seeded and sliced thin
    • handful of wakame seaweed
    • handful of garlic cress

    preparation

    1. Divide all assembly ingredients between four small bowls.
     

    2. Using a thermometer, heat water in a pan over medium heat to around 100°F. Add in the miso and mix until dissolved. Add nama shoyu. Mix.

    3. Pour soup into each bowl, garnish with more cress if desired and serve immediately.
     

    Raw Pad Thai

    A noodle-free Pad Thai.

    ingredients
    makes 4

    for salad:

    • 2 carrots, julienned
    • 2 zucchini, julienned
    • 1 red pepper, julienned
    • 2 stalks celery, julienned
    • 1 cup alfalfa sprouts
    • ½ cup dried coconut

    for dressing:

    • 1 red chili, deseeded
    • 1 stalk lemongrass
    • juice of 1 lime
    • ½ cup nama shoyu
    • ½ cup sesame oil

    preparation

    1. For salad: Place all veggies in a large bowl. Sprinkle dried coconut over the veggies.
     

    2. For dressing: Place all dressing ingredients in a blender. Blend until smooth.
     

    3. Pour dressing over the veggies and mix until combine. Divide on plates and serve with lime.
     

    From Pure Food & Wine

    Zucchini & Heirloom Tomato Lasagna

    Owner and raw food expert Sarma Melngailis lends us a recipe from her first book, Raw Food Real World: "Our lasagna has been a best-selling dish at the restaurant since it opened. The sweetness of the tomatoes and the creaminess of the 'ricotta' create familiar flavors that appeal to most everyone."

    ingredients
    makes 4

    for the pignoli ricotta:

    • 2 cups raw pignoli (pine) nuts, soaked for 1 hour or more
    • 2 tablespoons lemon juice
    • 2 tablespoons nutritional yeast
    • 1 teaspoon sea salt
    • 6 tablespoons filtered water

    for the tomato sauce:

    • 2 cups sun-dried tomatoes, soaked for 2 hours or more
    • 1 small to medium tomato, diced
    • ¼ small onion, chopped
    • 2 tablespoons lemon juice
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon plus 1 teaspoon agave nectar
    • 2 teaspoon sea salt
    • pinch of hot pepper flakes

    for the basil-pistachio pesto:

    • 2 cups packed basil leaves
    • ½ cup pistachios
    • ¼ cup plus 2 tablespoons extra-virgin olive oil
    • 1 teaspoon sea salt
    • pinch of freshly ground black pepper

    for assembly:

    • 3 medium zucchini, ends trimmed
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon finely chopped fresh oregano
    • 1 tablespoon fresh thyme
    • pinch of sea salt
    • pinch of freshly ground black pepper
    • 3 medium heirloom tomatoes, cut in half and the sliced
    • whole basil leaves for garnish

    preparation

    1. For the pignoli ricotta: Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy, like ricotta.

    2. For the tomato sauce: Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth. You can also use a food processor for this step.

    3. For the pesto: Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.
     

    4. For the assembly: Cut the zucchini crosswise in half, or into 3-inch lengths. Using a mandolin or vegetable peeler, cut the zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper.

    5. To make individual servings, place about 3 zucchini slices side-by-side, slightly overlapping, in the center of each serving plate to make a square shape. Spread tomato sauce over the zucchini, top with small dollops of “ricotta” and pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves.

    6. Alternatively, you can layer the lasagna in a baking dish like traditional lasagna. Chill if making ahead of time, but it’s best to let the lasagna come to room temperature before serving. Any leftover lasagna, whether made in a tray or individually, will taste great if kept in the refrigerator for at least a day or more, but it won’t look as good (which doesn’t matter if you’re standing by yourself and eating it directly from the refrigerator, as we’ve been known to do at home).

    From Café Gratitude

    I Am Pure - Raw Kale & Sea Weed Salad

    Though Café Gratitude is a not a completely raw restaurant, they have a raw section on their vegan menu that includes a number of lunch and dinner options.

    ingredients
    makes 4

    • 4 cups lacinato kale, de-spined and chopped finely
    • 1 cup carrots, shredded
    • 1 cup cucumbers, julienned
    • 4 nori sheets, shredded into 1/2 inch pieces
    • 2 large avocados, chopped into 1/4 inch cubes
    • ¼ cup green onions, chopped
    • ¼ cup cilantro, chopped
    • ¼ cup parsley, chopped

    for dressing:

    • ¼ cup olive oil
    • ¼ cup tahini paste
    • 2 tablespoons fresh lemon juice
    • 2 cloves of garlic, minced
    • 2 tbsps rice vinegar
    • ½ tbsps nama shoyu (raw soy sauce)
    • ½ tbsp sesame oil
    • ¼ tbsp sea salt (to taste)

    preparation

    1. Mix all dressing ingredients in a blender, blend till smooth.
     

    2. Toss all salad ingredients in large mixing bowl with dressing. The longer you toss the better because you will massage the kale to be very tender.

    3. To finish, garnish salad with green onions, sesame seeds and shredded nori sheets.

    Resurrecting Your Eyebrows

    Kristie (middle), feathering some brows.

    Full, well-shaped brows can make such a difference. Healthy, natural and youthful, it's a look that requires less makeup. Conversely, over-plucking or getting a bad wax can leave you with scrawny brows that bring out fine lines and dark circles. We sat down with brow guru Kristie Streicher, of Beauty Bar in LA, on what to do when you've over-plucked, have lost track of your ideal arch or shape, or just need some help.

    Q&A with Kristie

    Q: What’s the ideal brow shape? Is it different for different people? How can we achieve it?

    The perfect feathered brow.

    A: The Feathered Brow technique I created looks great on every face. It is simply your own natural eyebrow shape with just a few carefully selected hairs removed. Women can achieve this look at home by first letting their eyebrows grow out for 3-4 months in order to see their natural shape and arch. Then only tweeze the few hairs it takes to open up the outer arch of the brow.

    Q: Any advice on creating the arch, how far out to pluck, etc.?

    A: The biggest mistake women make is not finding their own natural arch. Often, the arch is placed too close to the inner part of brow, and arches up in the middle of the brow leaving one looking surprised. Eyebrows that are too long and come too far down can make eyes look droopy. If you try to arch your eyebrows too high above the bone, it will look unnatural. You should tweeze little or no hair from the ends of the brows, and you always want to make sure the brows are trailing off in an upward and outward direction, and never downward.

    To find your natural arch - draw an invisible line from the corner of the nose straight up towards the forehead (a). This is where the eyebrows should start. The arch should fall just outside the pupil if you’re holding the pencil at a diagonal from the outer corner of the nostril (b). The eyebrow should extend and then end in a straight line from outer nostril to the end of the eye (c).

    Q: What to do if you've over plucked?

    Brow Rehab

    A: Most people over-tweeze or are just tweezing too often. More than anything, people want thicker brows, but they are under the impression that they cannot grow them. Pulling out a few hairs everyday can profoundly affect how the rest of the brow grows. I have developed what I call Brow Rehab. Clients surrender their brows to my management to allow them to grow out.

    The first 2-3 months of putting the tweezers down are the hardest, but by then brows become trained and the growth cycle synchronized. And any hair removal occurs all at once, rather than every few days or weeks. Your brows become only as high maintenance as you train them to be.

    Q: When to tint and why...

    A: Using vegetable dyes to lighten or richen/darken the eyebrows is the best way to soften or add fullness and definition to a light or sparse-looking eyebrow. Most clients color their hair, so why not color the eyebrows to match? The look is very natural and slowly fades out after 3-4 weeks without leaving a line of demarcation or roots.

    Q: Pluck or Wax?

    A: I prefer tweezing because it is the most precise and the least irritating form of epilation. I have always preferred and only ever tweezed. I believe it is the only way to achieve the softly diffused "feathered" look. Waxing the skin around the eye area over time can cause diminished elasticity in the skin, and may lead to premature sagging. Waxing can also cause skin irritation or breakouts.

    Brow Products We Love

    Tea Tree Oil
    We use this right after waxing or plucking to prevent breakouts.


    Tweezerman
    Tweezerman makes the best tweezers in small, travel-friendly sizes.

    Brow Brush
    This is a great tool for combing your brows into shape. Use the pointed side for adding any color if need be.

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