Ever heard of GOOP? That’s Gwyneth Paltrow’s newsletter dedicated to food, travel, health, and more. A few months ago, after hearing about all types of cleanses (from bottled stuff at $300 and up to multi-cleanse pills for a lot less) from friends and various magazine articles, I decided to try one myself–but I wanted something that wouldn’t make me feel completely deprived. Clean should feel good… not like suffering. So I fell upon the GOOP cleanse. Paltrow had approached her doctor about a healthy cleanse, and he created this week-long menu. I followed this cleanse for about 4 days and substituted where I needed to. I loved the results. The best part of the GOOP cleanse was this awesome salad dressing, which I now make frequently and use on top of salads or as a dip for crudites. One word of warning here: the shallot and ginger in the recipe can, um, add some yuckiness to your breath–so you may want to make sure you eat it alone or that your partner enjoys it too.
I like to do everything in the food processor (or blender) here. Blender is actually better for a smoother consistency, but my blender has been on the fritz–so I used my food processor. Add the carrot and shallot and blend. Then add the ginger. Your kitchen will be filled with fragrance now! (If you really want to save time and be fancy, you can shred those three ingredients in the food processor first and then puree, as I’ve pictured here.)
Now add the wet ingredients and puree until smooth (or leave a little gritty if you prefer that texture.) Voila–you’re finished! This dressing is great over a simple salad of romaine, radishes, and tomatoes. It’s also great with avocado or as a dip for cut veggies, such as cauliflower and cucumber sticks.
Carrot Ginger Dressing
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water
Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.
Serves 4 (or more)