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    Winter Detox Mag

    You know we love a good detox here at goop, and this January is no exception. We created detox recipes that won't leave you feeling cold and hungry during the winter months, with guidance from Dr. Alejandro Junger, a specialist on the subject (check out his book Clean Gut if you haven't already - life-changer).

    Speaking of life-changing books, Dr. Habib Sadeghi’s long-awaited first book is now available for purchase on Amazon, Within: A Spiritual Awakening to Love & Weight Loss. This book takes on weight loss not from counting calories, but from a completely new perspective: self-love. It's pretty genius.

    Happy 2014 everyone.

    Love,

    gp

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    Warming Winter Detox

    Intro

    We took to the test kitchen to create a three day menu of detox recipes that are warming and filling and don't feel like a sacrifice. We then turned to Dr. Alejandro Junger for some info on how to best detox during the cold winter months.

    Tips from Dr. Junger

    “Winter throws us a few challenges as far as detoxing goes: we are more hungry in cold weather and we need a certain internal temperature to function as mammals, which requires consuming more energy. But when we eat more and keep our bodies in continual digesting mode, we lose energy for other necessary functions and for our immune systems, which make us more vulnerable to getting sick.

    A winter detox allows us to harness our energy, hit reset on our food intake, and stay healthy and energized. We don’t need to wait for summer to feel and look our best. Here are some tips to help get the best results on your winter detox:

    1

    Wear warm clothing both outside and inside your home. Organic cotton and wool are the best materials because they allow your skin to breathe and sweat (one of the ways we detoxify).

    Keep your socks on in the house, or wool slippers, or both. Energy leaves us through our extremities. Socks and slippers make a huge difference keeping us warm.

    Take warm baths, or even long warm showers if a bath is not available.

    Drink lots of hot herbal teas.

    If possible take saunas – infrared saunas are especially good. More and more gyms have these available.

    Make your liquid meal a warm soup instead of a cold smoothie or juice, especially at night.

    If you have a fireplace, use it. Gas or wood – there is something very nurturing about relaxing around the fire beyond just the temperature it generates.

    I know I said stay warm but shocking the system with a short burst of cold at times can help activate detoxification. When I was living in New York I would often go to the Russian Baths...

    Stay warm and enjoy your winter detox!”

    Daily Menus

    Dr. Junger contributed the warm shakes – the rest of the recipes are from the goop kitchen. Adjust the times to your schedule and the meals to your taste. Our winter detox has looser guidelines and restrictions than ones we’ve done in the past, but here is what we’re avoiding: dairy, gluten, shellfish, anything processed (including all soy products), nightshades (potatoes, tomatoes, peppers and eggplant), condiments, sugar, alcohol, caffeine and soda.

    Day One

    Obsessing

    Seating that offers an escape whether indoors or out.

    Designer Freyja Sewell’s Hush chair.

    Dedon, makers of dreamy outdoor furniture, present Nestrest.

    The new Cacoon for one or two.

    Breakfast Recipes

    Chai Gingerbread Shake

    Chai Gingerbread Shake

    ingredients

    makes 1

    • 1 cup warm brewed rooibos chai tea (easy to find)
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 2 teaspoons ground ginger (or a tablespoon or two of fresh squeezed ginger juice)
    • 1/2 cup almond or coconut milk
    • 2 tablespoons almond butter
    • coconut nectar, raw honey or stevia to taste
    • optional: 1 scoop protein powder of your choice

    preparation

    1.

    Blend until smooth. Drink before it cools for optimal digestion and to warm you up.

    Peppermint Hot Chocolate

    Peppermint Hot Chocolate

    ingredients

    makes 1

    • 1 cup unsweetened almond milk
    • 1/2 cup heavy coconut cream (in a can)
    • 1-2 tablespoons mint flavored liquid chlorophyll (Nature's Way)
    • 2 tablespoons raw cacao or unsweetened cocoa powder
    • pinch of pink himalayan sea salt
    • 2 teaspoons spirulina powder
    • 2 heaping tablespoons almond butter
    • drops of stevia to taste (or coconut nectar)
    • optional: chocolate flavored protein powder of your choice

    preparation

    1.

    Warm the milk gently on the stovetop. Stop before it comes to a boil, and remove from heat.

    2.

    Add to blender with the rest of the ingredients and blend until smooth. Serve warm.

    Savory Shake

    Savory Shake

    ingredients

    makes 1

    • 1 cup bone marrow broth (or chicken or vegetable stock)
    • 1 avocado
    • 1 tablespoon miso
    • a pinch of salt (if broth is unsalted)
    • 1/2 cup almond or coconut milk

    preparation

    1.

    Blend until smooth.

    Photos courtesy of Clean.

    Lunch Recipes

    Chickpea Soup

    Chickpea Soup

    This vegan, clear-broth soup is soothing, light and cleansing, with bright lemon notes and a kick from the cilantro.

    ingredients

    makes 4

    • 1 cup dry chickpeas
    • 6 cups of water
    • 1 large white onion, chopped
    • 3 lemons, juiced
    • salt + pepper, to taste
    • drizzle of olive oil
    • bunch of cilantro to garnish

    preparation

    1.

    Soak the chickpeas overnight in a large bowl of cold water (they should almost double in size by the morning).

    2.

    Place the chickpeas and water in a large pot and bring to a boil. Turn the heat down to a simmer and cook for about an hour. Skim off the foam that forms on the top.

    3.

    Add the onions and olive oil and let simmer until the chickpeas are soft, about another hour. Remove from heat, add lemon juice and stir. Serve with torn cilantro.

    Roasted + Clean Carrot Soup

    Roasted + Clean Carrot Soup

    The idea here is to slow roast and caramelize half the carrots and keep the other half super clean. This gives a complex, layered taste to a soup with basically just one main ingredient.

    ingredients

    makes 4

    • 6 to 8 medium to large carrots (about 1.5 pounds), peeled and diced into rustic cubes
    • 6 cups chicken or vegetable stock
    • 1 piece ginger, an inch long, peeled
    • 1 small onion (white or yellow), chopped
    • 2 garlic cloves, whole
    • olive oil
    • salt + pepper, to taste

    preparation

    1.

    Divide the carrots in half. Place one half of the carrots on a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Toss to combine. Place in a 375°F degree oven for about 20 minutes, shaking the pan every so often for even cooking. Remove from oven when soft, slightly brown and caramelized.

    2.

    Meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic. Bring down to a simmer and cook for about 5 minutes or so until the onions are soft. Add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft but not cooked through. Transfer the mixture to a blender.

    3.

    Add the roasted carrots to the blender with the par-boiled carrots. Blend until smooth. Add salt and pepper to taste and a drizzle of olive oil over each portion to serve.

    Balsamic Miso Root Salad

    Balsamic Miso Root Salad

    We originally made a miso tahini dressing for this, but did some playing in the test kitchen and swapped the tahini for a sweeter balsamic – it ended up making the salad.

    ingredients

    makes 4

    for the veggies

    • about 2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find and a mix of yellow and red beets)
    • olive oil
    • salt + pepper

    for the balsamic miso vinaigrette

    • 2 tablespoons sesame oil (untoasted)
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons white balsamic vinegar
    • 2 tablespoons yellow miso

    preparation

    1.

    Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

    2.

    Place all the veggies onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown and caramelized.

    3.

    Meanwhile, make the dressing. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

    4.

    Plate veggies with dark, leafy winter greens of choice and drizzle dressing generously over top.

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    Dinner Recipes

    Quinoa Stuffed Kabocha

    Quinoa Pilaf Stuffed Kabocha

    So, this dish seems a little weird and crazy, but it’s delicious and simpler to make than it sounds. The bowl is the squash and you can scoop as much or as little as you like onto your plate with the quinoa. This definitely does not feel like a detox.

    ingredients

    makes 4

    for the quinoa stuffed kabocha

    • 1 kabocha squash, sliced in half horizontally and de-seeded
    • 1 cup quinoa, rinsed
    • 1 3/4 cup chicken or vegetable stock
    • 1 cup packed winter greens
    • 1/2 or small jar of artichoke hearts
    • 1 small onion, chopped
    • 2 garlic cloves, minced
    • olive oil
    • sea salt + pepper

    for the anchoïade

    • 1 shallot, finely chopped
    • 1/2 garlic clove
    • 3-4 anchovy fillets
    • 2 tablespoons olive oil
    • 2 tablespoons white wine vinegar

    preparation

    1.

    Pre-heat oven to 400°F. Drizzle a baking sheet with olive oil. Place kabocha halves flesh side down onto the baking sheets and roast for about 25 minutes until fork tender and slightly brown at the edges.

    2.

    Add a healthy drizzle of olive oil to a large saucepan or dutch oven over medium high heat. Add onions and garlic and let cook for a minute until soft and translucent. Add the greens and the artichokes and mix to combine, cooking for another minute until they begin to wilt. Add the stock, the quinoa, and a hearty pinch of salt and bring to a boil. Lower the heat to a simmer. Cover and cook for about 15 minutes until all of the liquid is absorbed (but the quinoa is still wet) and the germs have begun to spiral. Turn off the heat, place a dry paper towel between the pot and the lid, and let sit for at least 5 minutes. Fluff with a fork and season with salt and pepper before serving.

    3.

    Meanwhile, make the anchoïade. Place the shallot, garlic and anchovies in a large mortar and pestle. Grind together until they form a paste. Transfer to a mixing bowl and add vinegar. While whisking, add the olive oil slowly to combine.

    4.

    To serve, scoop quinoa pilaf into the kabocha halves and drizzle over the anchoïade to your liking.

    Pan-Steamed Chicken + Broccoli

    Pan-Steamed Chicken + Broccoli

    A clean version of a Chinese take-out favorite...

    ingredients

    makes 2

    • 1/4 cup wheat-free tamari
    • 1/4 chicken broth
    • 1 inch piece of ginger, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 organic boneless, skinless chicken breasts
    • 1 small head broccoli, torn into bite-size pieces
    • 2 tablespoons of toasted sesame seeds
    • 2 tablespoons sesame oil
    • 1 scallion, chopped to garnish

    preparation

    1.

    Drizzle the sesame oil in a large non-stick frying pan and place over medium heat. Add the ginger and garlic and cook for about 30 seconds until fragrant. Add the chicken breasts in one layer to the pan. Let brown for about a minute on each side. Add the broccoli, tamari and chicken broth, reduce to a medium low heat and let simmer and steam for about 10-12 minutes until the broccoli is soft but still has some bite and the chicken is cooked all the way through.

    2.

    Plate the chicken and broccoli, leaving the juices in the pan. Add the sesame seeds to the liquid and cook for another minute. Spoon the sauce over the chicken and broccoli and garnish with scallions and more sesame seeds as desired.

    Coconut Poached Salmon

    Coconut Poached Salmon

    Coconut milk poaching is indulgent and super warming for this time of year. We found our way around fish sauce (which we love but is not detox friendly) by sneaking in a few anchovies at the end.

    ingredients

    makes 2

    • 2 quarter pound pieces of salmon, seasoned with salt + pepper
    • 1-2 anchovy filets
    • 1/2 cup vegetable, chicken or seafood broth
    • 1 cup coconut milk
    • 2 stalks lemongrass (inner bulbs), finely chopped
    • 1 lime, juiced
    • dark, leafy winter greens, finely chopped
    • salt + pepper to taste

    preparation

    1.

    Add the broth to a large, deep pan over medium high heat. Cook for a few minutes until it begins to boil and add the lemongrass, cooking it for a minute until fragrant. Reduce heat to medium and add the coconut milk and most of the lime juice and place the salmon fillets into the liquid skin side down. Cover and poach for about 10 minutes until cooked through. Transfer fillets to a serving platter over dark, leafy winter greens.

    2.

    Continue to cook the liquid for another minute or so until thick, adding in the anchovies and smashing them into the sauce with the back of a wooden spoon. Season the sauce with salt and pepper to taste and spoon over salmon and greens. Squeeze remaining lime over the salmon and serve.

    Snack Recipe

    Warm Walnut Lentil Pâté

    Warm Walnut Lentil Pate

    Creamy and rich.

    ingredients

    • 3/4 cup raw walnuts
    • 1 cup cooked lentils (we use du puy), cooked
    • 1 large yellow onion, chopped
    • 2 tablespoons wheat-free tamari
    • 2 tablespoons lemon juice
    • 1 bay leaf
    • olive oil
    • salt + pepper to taste
    • smoked pimentón to taste

    preparation

    1.

    In a medium frying pan, drizzle about 2 tablespoons of olive oil and place over medium heat. Add onions and the bay leaf, reduce heat to low and cook until soft and deeply caramelized, about 15 minutes, stirring every few minutes. Remove bay leaf and season the onions with salt and pepper to taste.

    2.

    Meanwhile, toast walnuts. Place nuts on a baking sheet and into the oven at 400°F for about 5-8 minutes, shaking the sheet halfway through for even cooking. Remove from oven and let cool.

    3.

    Place lentils, walnuts and onions in a blender with the tamari, lemon juice and about 2 tablespoons of olive oil. Blend until smooth and creamy. Transfer to a serving bowl and sprinkle with smoked pimentón to your liking.

    Photography by V.K. Rees.

    Los Schrader

    The ultimate cover band.

    We live for this.

    Quantum Weight Loss
    The focus is on consciousness, not calories

    We interview Dr. Habib Sadeghi whose new book, Within: A Spiritual Awakening to Love & Weight Loss, is about so much more than losing a few pounds.

    Q: The solution to weight loss seems simple - eat less, move more - so why doesn’t it work that way for most people?

    A: Because trying to lose weight by focusing on food is like trying to quit smoking by focusing on cigarettes. How does that make sense? Most weight issues, especially for those who have a significant problem or are considered obese, are emotionally based. Intellectual knowledge about counting calories and exercise has no impact on how we feel about ourselves emotionally. It’s our emotions and subconscious beliefs that drive almost all of our behavior.

    Q: So then how does "a spiritual awakening" help someone lose weight?

    A: Love is the essential ingredient of life. If a baby receives perfect nutrition, but no loving touch or nurturing, it will die. We call them “failure-to-thrive” babies. Love is a nutrient required for our physical survival and if we didn’t get it, or enough of it early in life, then we end up seeking external sources of love that are always temporary, damaging and often dangerous. When we generate love for ourselves from within, then we naturally take loving actions on our behalf like exercising and eating well.

    Q: Hence, no discussion of diet or exercise in the book...

    A: Exactly. Anyone who’s dieted for most of their life already knows about good carbs, bad carbs and how much cardio it takes to burn off one slice of cheese. They already have a wealth of food science and exercise knowledge that could rival a dietician or personal trainer. Meal plans and food lectures don’t build a bridge between the head and the heart.

    Q: Self-love is a buzzword we hear all the time in relation to self-improvement but it’s elusive. How do we achieve it?

    A: Self-love is misunderstood because people think it’s about buying yourself flowers or treating yourself to the spa once in a while. Self-love is a noun, not a verb. It’s a state of being, not doing. It’s a passive state, not an active one. That’s why 100 bubble baths won’t change how you feel about yourself. We organically acquiesce into self-love only after we reach self-acceptance, which means approving of ourselves exactly as we are with zero judgments. To get to that place, we must first do the work of self-forgiveness.

    Think about it. You can't love someone if you don't fully accept them, and you certainly can’t accept them if you hold a grudge against them. That’s why the doing part of self-love, the active work to reach it, actually lies in self-forgiveness; forgiving yourself for not being a size two, the perfect wife/mother, failing at your last diet, not being what your parents wanted you to be, missed opportunities, broken relationships, parenting mistakes, etc. Women are constantly striving to meet the unattainable standards someone else has set for them. When the inevitable failure happens, they turn their judgment inward and subconsciously punish themselves for being less than the ideal. It’s impossible to take loving actions toward yourself when you feel you’ve done so much wrong that you don’t deserve to be happy and at a healthy weight.

    Q: You’ve included a 40-day program to take readers on a journey of forgiveness. How were the exercises designed?

    A: The workout in this book is really one for the heart and mind. Some of the exercises are designed to take the reader into a forgiving place. That means forgiving the self, as well as forgiving others. Through reframing exercises, we change the perspective of painful situations and create an opportunity to apply compassion. Other exercises focus on finding the feeling place of joy, happiness and positive emotion in the body. Feelings and the energy they generate have profound effects on our health and the way our physical body manifests itself.

    Q: Why 40 days and not the standard 30 or 10?

    A: Because the number 40 is highly significant across nearly every spiritual belief system. Whether it’s a flood for 40 days and nights or fasting in the desert for 40 days or being lost for 40 years; that number symbolizes coming through a trial and being transformed by it. It’s the number of survival and transformation. The journey to self-love is the same kind of sacred quest.

    Q: You’re very well-respected within the integrative medical community and can delve deep into many topics. Why weight loss?

    A: I see thousands of patients with all kinds of conditions. If you saw them on the street, you’d never know that they may be dealing with cancer, heart disease or diabetes. A patient who is overweight or obese can’t hide their condition. Their pain has to be on display for the world to see every day. They can’t “pass” in daily life. When my patients shared their pain with me, I knew I had to speak to that issue.

    Q: Within has a lot of great information about the Law of Attraction and the power of our thoughts. Can the ideas be applied to other goals besides weight loss?

    A: Absolutely. In fact, the process for improving our lives is exactly the same, regardless of whether we're looking to manifest better health, a better body, or a better job. I wanted to speak to a specific audience with this book, but anyone who’s on a journey to heal their life in another way can certainly be helped by it. It’s a book you'll want to refer back to as your needs change throughout life. In fact, I used many of these principles in my recovery from cancer 17 years ago. I felt I could speak to an audience that was looking to change their bodies in a significant way because I faced that challenge too. I think the best kinds of books are those written by someone who’s "been there".

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