I bought Gwyneth Paltrow’s newest cookbook mostly as a gift for my friend who is a vegan. But, I flipped through it a little and found some really lovely recipes I wanted to try too! So I copied the recipes I liked and now I’ll pass on the cookbook. Ms. Paltrow’s recipes are all about super healthy but delicious tasting food. She like farmer’s markets, non-processed foods, and generally sticks to a vegan and gluten-free lifestyle. Now those two things would usually make me cringe a little because I unfortunately like meat and while I try to shop in the organic, health-foods section of the grocery store as much as possible I’m not all that super health conscious when it comes to cooking. This cookbook however makes healthy look really appealing!

©EverydayCookingAdventures 2013

I was excited to try out my first of her recipes tonight with dinner. This recipe had minimal prep (about 5 minutes) and minimal steps (only 3). While I didn’t have black sesame seeds, only white, I don’t think that made too much a difference. The ginger made my kitchen smell divine and the carrots were equally satisfying. We both really like them although next time I’d barely add any sesame oil as they came out a little too shiny. I will be sure to try more of Gwyneth’s recipes now, as this dish came out pleasing to the eye and the stomach. Here’s my sesame carrots: #gwynethpaltrow #goop

©EverydayCookingAdventures 2013

Carrots with Black Sesame & Ginger

From: Gwyneth Paltrow’s Cookbook It’s All Good, 2013
Serves: 2

Ingredients: 

• 1 tablespoon extra virgin olive oil
• 1 teaspoon finely minced fresh ginger
• 2 large carrots cut into matchsticks
• Coarse sea salt
• A couple of drops of hot toasted sesame oil
• 1 teaspoon soy sauce
• 1/2 tablespoon toasted black sesame seeds

Directions:
1. Heat the olive oil in a large nonstick skillet set over high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so. Add the carrots and stir to combine them with the gingery oil.
2. Add a big pinch of salt and a couple tablespoons of water and turn the heat down to medium-high. Cook until the carrots just begin to soften and the water evaporates, 4 to 5 minutes.
3. Stir in the sesame oil, soy sauce, and sesame seeds and serve.