• Gwyneth Paltrow
  • Jessica Alba
  • Alicia Silverstone
Serves 1

Gwyneth Paltrow's Savory Quinoa

From Gwyneth Paltrow's It's All Good. Cooked quinoa is a great, useful staple to have on hand at all times, especially in the morning.


 2 tablespoons extra virgin olive oil
 1 garlic clove, finely minced
 2 large leaves of kale (stems discarded), finely shredded
 ½ cup Perfectly Cooked Quinoa
 Coarse sea salt
 Freshly ground black pepper
 A poached egg or an olive-oil–fried egg
 1 scallion, white and light green parts only, very finely sliced


1. Heat the oil and garlic over medium heat in a small skillet until the garlic begins to soften, just 1 minute.

2. Add the shredded kale and cook, stirring now and then, until the kale is wilted, 2 to 3 minutes.

3. Add the quinoa and cook, stirring, until warmed through, another 2 minutes. Season the mixture to taste with salt and pepper.

4. Place the mixture in a shallow bowl or on a plate, top with the egg, and sprinkle with the scallions. Add a final grind of black pepper if you like.

Serves 4-6

Jessica Alba's Roast Chicken

From Jessica Alba's The Honest Life. The dinner party roast chicken. A roasted bird-centric meal looks impressive, but it comes together quickly.


▪ 2 whole chickens (about 3 pounds each)
▪ 2 whole lemons
▪ Seasonings of your choice: I like rosemary, garlic, olive oil, sea salt, and freshly ground black pepper
- For a spicy version, add a jalapeno to the lemon in the cavity, then rub ground pepper, paprika, salt, and lemon pepper on the outside.


1. Preheat the oven to 450°F and place two cast-iron skillets or a casserole dish inside the oven to heat.

2. Season the birds. I like to put one or two sliced lemons inside the cavities and really season the heck out of the outside: Combine 4 teaspoons chopped rosemary, 4 cloves minced garlic, 2 tablespoon olive oil. Spread the mixture over the surface of the chickens, then sprinkle them with sea salt and pepper.

3. When the oven and the skillets are hot, carefully place the chickens breast sides up. Roast for 45 minutes, or until a meat thermometer registers 155°F in the thigh (you typically need about 15 minutes per pound).

4. Remove from the oven and let rest about 15 minutes.

5. Carve and serve.

Serves 3-4

Alicia Silverstone's Peach Crumble

From Alicia Silverstone’s The Kind Diet. Peach crumble has a wonderful crumbly granola crust that will blow your socks off.


▪ 2½–3 cups sliced fresh or thawed frozen organic peaches
▪ 1 cup organic blueberries
▪ 1¾ cups apple juice
▪ 2 tablespoons kuzu
▪ 1 teaspoon fresh lemon juice
▪ 2 teaspoons vanilla extract
▪ Pinch of fine sea salt


▪ 3 cups rolled oats
▪ 2 cups barley flour, spelt flour, brown rice flour, or sweet rice flour
▪ ¼ teaspoon fine sea salt
▪ ¼ teaspoon ground cinnamon
▪ ¾ cup safflower oil
▪ ¾ cup brown rice syrup
▪ ¼ cup maple syrup
▪ 1 cup chopped pecans or walnuts


1. Combine the peaches and blueberries in a 9" square baking pan.

2. Reserve ¼ cup of the apple juice in a small bowl, and heat the remaining 1½ cups in a small saucepan.

3. Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk the kuzu mixture and the lemon juice into the hot apple juice, stirring continually to prevent lumps from forming.

4. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.

5. To make the topping, dry-roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about 5 minutes. Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well. Stir in the nuts.