GOOP CLEAN BEAUTY, a book that holds all the tips for clean living

All photos by Brigitte Sire; cover art is courtesy of goop press/Grand Central Life & Style
All photos by Brigitte Sire; cover art is courtesy of goop press/Grand Central Life & Style

When we read the latest book from the editors of GOOP, GOOP CLEAN BEAUTY, with a foreword by Gwyneth Paltrow, we wanted not only to change the way we detox with nutrition, beauty and the way we live, but thought further: How can we get that clean lifestyle into our office?

Read the new book and look at IRMA’s selected recipe suggestions tomorrow morning when you will rethink your lunch break.

Perfect for breakfast to go & sweet cravings: CHOCOLATE MILKSHAKE SMOOTHIE

This tastes like a chocolate milkshake but is detox-friendly and actually good for you. It’s perfect to drink in the morning after a workout, as a snack prepared for the office when you don’t have time for a lunch break or as a sweet treat in between.

1 cup almond milk
1/8 large avocado
about 1⁄4 cup 2 pitted dates
1 tablespoon almond butter
2 teaspoons cacao powder
Pinch of sea salt
2 to 4 ice cubes, optional

Combine all ingredients in a powerful blender and blitz until smooth.

HOW YOU BRING IT TO WORK:
Mix everything in your VitaMix and fill it in a preserving jar, store it directly in a fridge at work and take out 10 minutes before consumption.

Perfect healthy lunch bowl: GREEN GRAIN BOWL

Grain bowls are perfect when you’re detoxing. Since they’re densely packed with healthy nutrients, they’re satisfying enough to keep you full all afternoon. Here is one of our favorites, though it’s easy to customize your own: Start with cooked brown rice or quinoa and top with any veggies, proteins and sauces you like.

FOR THE BOWL
1 medium zucchini, cut into 3 long strips
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 1⁄2 cups cooked brown rice or quinoa
Zest and juice of 1⁄2 lemon, plus more juice to taste
3⁄4 cup Sautéed Cavolo Nero, or any simply sautéed greens such as chard or rapini
1⁄2 large ripe yet firm avocado, diced
3 tablespoons toasted pumpkin seeds
Chili flakes to taste, optional

FOR THE PESTO
1/3 cup lightly packed fresh basil leaves, roughly chopped
1/3 cup lightly packed fresh mint leaves, roughly chopped
1/3 cup walnut halves, roughly chopped
1/3 cup extra-virgin olive oil Kosher salt

To make the pesto, combine the herbs, walnuts, olive oil, and 2 tablespoons water in a food processor and blend until almost smooth. Season to taste with salt.

To cook the zucchini, heat a grill pan over medium-high heat. Toss the zucchini with the olive oil and season with salt and pepper to taste. When the grill pan is hot, add the zucchini strips and cook for about 2 minutes per side, until the zucchini is tender and has nice grill marks. Remove to a cutting board and dice when cooled.

To assemble the bowls, toss the brown rice with 1⁄4 cup of the pesto and the lemon zest and juice; divide between two bowls. Top each bowl with half the zucchini, half the sautéed greens, half the avocado, and half the toasted pumpkin seeds. Finish with a little chili flakes and some fresh lemon juice, if desired, and serve with the remaining pesto on the side.

HOW YOU BRING IT TO WORK:
If you have some time at hand, fill up all ingredients into different jars and mix them together on a plate at work. If you don’t, start with the more moist ingredients, and add the rice on top, dry vegetables or beans follow up. Mix all together before eating so that the sauce is mixed all through. Be careful when bringing this container to work so the mixing has not been done by accident.

A sauce makes a salad (and turns veggies into a meal): GREEN GODDESS DRESSING

This dressing makes your salad and any crudités nutritious and a complete meal. You will not feel hungry in the afternoon and when you need even more energy, just increase the amount of nuts on your salad.

1⁄4 cup cashews, soaked in water for at least 2 hours and drained
1⁄4 cup packed spinach
1⁄4 cup packed fresh mint
1⁄4 cup packed fresh basil
1 tablespoon minced shallot
1⁄4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1⁄2 teaspoon coconut sugar, or to taste
Kosher salt and freshly ground black pepper

HOW YOU BRING IT TO WORK:
Store both the salad sauce and the finely chopped cucumber, carrot and celery in two different preserving jars. Dip the finely cut sticks into the sauce and enjoy!

Sweet, nutritious and healthy: detox truffles (photo by Brigitte Sire)
Sweet, nutritious and healthy: detox truffles (photo by Brigitte Sire)

Perfect for sweet cravings: DETOX TRUFFLES

These raw, three-ingredient truffles are the perfect bite to satisfy your detoxing sweet tooth. We recommend making a double batch and keeping them in the fridge so you’re always ready to combat those cookie cravings.

Makes 24 small truffles
12 pitted dates
1⁄4 cup unsweetened shredded coconut, plus extra for rolling
1⁄4 cup raw cacao powder

1. Blend the dates, cacao, and coconut in a food processor until smooth.
2. Wet your hands with water and roll the mixture into 24 small balls (about 1 teaspoon each), then roll each one in additional shredded coconut to coat. Store in the refrigerator for up to a week.

HOW YOU BRING IT TO WORK:
Get a wooden bento box and line it with baking paper, it keeps the truffles fresh and tasty and at the same time dry. Three small truffles will be enough to bring to work, they are filling and the perfect energy booster.

For more clean beauty ideas and recipes, buy the book.

IRMA travels the world, writes and illustrates the life she lives.

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