Gwyneth Paltrow's Cleanse Recipes (2024)

1 cup frozen peaches
2 cups whole fat coconut milk
2 tsp pumpkin pie spice (available at most health food stores, but you can also use a mix of cinnamon, nutmeg and allspice)
1 tsp freshly grated ginger
2 tbsp almond butter
1 scoop vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest or Sun Warrior) (optional)
1 tbsp ground flaxseed (optional)
A few sprinkles of toasted (or raw) coconut (optional)

Blend until smooth and creamy.

Makes 1-2 servings

4 small chicken breasts, cut into 1-2" pieces
1 tsp Chinese five spice powder
1 cup water chestnuts
1 cup chopped Angelino plums (or any dried plums without added sulfur or added sugar)
2 tbsp coconut or olive oil
3 cloves of garlic, peeled and minced
1/4 cup raw coconut amino acids or wheat-free tamari
1 small red cabbage, loosely chopped
Sesame seeds to garnish (black or white)

Using the bare minimum of the coconut, sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok until chicken is cooked and cabbage is tender.

Serve warm, garnished with white or black sesame seeds.

Makes 4 servings

8-12 ounces firm white fish (hake, halibut, cod)
1⁄2 cup coconut milk
3⁄4 cup shredded coconut
1 tbsp curry powder
1 tsp sea salt
4 large lettuce leaves (as shells)
Pickled red onions*
Mango salsa*

Pickled red onions*
1 small red onion
2 tbsp brown rice vinegar
1 tbsp coconut nectar
Pinch sea salt

Thinly slice red onion to mix in a bowl with vinegar, coconut nectar and sea salt. Allow to marinate or "pickle" for up to 24 hours.

Mango salsa*
1 ripe mango, peeled and diced into 1⁄2 inch cubes
1⁄8 cup cilantro, roughly chopped
2 tbsp grated ginger root (peeled)
Fresh squeezed juice and zest of 1 lime

Blend mango pieces, cilantro, ginger and fresh lime juice and zest together in a blender, leaving a few of the mango chunks out if you want some extra texture.

Skin fish and cut into 1⁄2"-thick slices. Dunk each piece in coconut milk, then into the curry-coconut mixture. Coat all sides of the fish with the mixture. Cook fish in coconut oil over medium heat until both sides brown up (flipping in the middle of the cooking), the crumbs are golden and fish is cooked through. Alternatively, bake fish in the oven at 350 degrees for 10-15 minutes.

To serve, lay out four large lettuce leaves. Fill each leaf with cooked fish. Apply generous dollops of mango salsa, then top with pickled red onions. Sprinkle with chipotle or chili powder for added kick.

Makes 2 servings

2 cups coconut water
1 ripe avocado, halved and pitted
1 giant handful baby spinach
3 tbsp whole cashews
1 mango, peeled and sliced
Pinch of stevia
1 tbsp ground flaxseed

Blend until smooth.

Makes 1-2 servings

Steam or broil fish until cooked through (about 10 minutes depending on heat source. Check inside with a fork as it cooks). Discard skin and mash fish in a bowl with almonds, shallots, sea salt, olive oil and cranberries. Add enough almond or rice milk to give it a chicken salad-like consistency. Serve with lettuce or mixed greens.

Makes 2 servings

2 boneless/skinless chicken breasts
2 lemons (1 sliced into rounds and 1 juiced)
1/2 cup hummus*
4 fresh rosemary sprigs or 2 tbsp dried rosemary
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper

Hummus*
1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 tablespoons tahini
1 tsp sea salt
1 tsp cumin
1 tsp paprika
1 tbsp extra virgin olive oil

Blend all ingredients in food processor.

Preheat to 450 degrees. Place chicken breasts in a small roasting pan, covering all exposed meat with hummus, layering it until about 1/4" thick. Scrunch each lemon half in your hand, loosely arranging them over the chicken with the rosemary sprigs, broken into smaller pieces.

Makes 2-4 servings

2 ripe mangoes, peeled and cut into pieces
1 cup coconut water
2 tbsp dried and shredded coconut flakes
Zest and juice of 1 lime
1⁄2 tsp cardamom powder
Handful of ice cubes (optional)
1 scoop chocolate or vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest, Sun Warrior or Lifetime Life's Basics) (optional)
1 tbsp ground flaxseed (optional)

Blend and enjoy.

Makes 1 serving

4 brown rice tortilla wraps

8 oz cooked wild salmon (or two cans of wild-caught)

1 small red onion, thinly sliced into half moons

1/4 cup fresh chopped dill (or 2 tbsp dried)

1/2 cup miso-almond sauce*

Miso almond sauce*
1 cup almonds or almond butter

2 garlic cloves

3 tbsp chickpea miso

Juice of 1 lemon

4 cups filtered water

Soak almonds in 4 cups of filtered water for a minimum of two hours. Strain and rinse well. Place into a high-speed blender or food processor with the rest of the above ingredients. Blend well until puréed and a smooth paste is formed.

Place a large griddle or cast iron pan over medium heat with a few scoops of coconut oil. Gently warm the wraps for 1-2 minutes on each side, to make them more pliable. While warming, chop onions and dill.

Once wraps are warm on each side, remove from heat (keeping it on medium) and cover half of each wrap with miso-almond sauce, to desired thickness. Top with sliced red onion, dill and salmon.

Fold wrap in half and place onto the still-hot griddle or pan. Cook on one side for 3-4 minutes, or until tortillas are a golden-brown. Flip and repeat on the other side, cooking until the entire quesadilla is warmed through.

Serve with an optional wedge of lime.

Makes 4 quesadillas

1/2 cup wheat-free tamari or nama shoyu or coconut aminos
1/2 cup apple cider or balsamic vinegar
1/4 cup brown rice syrup
2 large garlic cloves, peeled and minced
A knob of fresh ginger (roughly 1 1/2 inches), peeled and minced or 1 tsp ginger powder
2 chicken breasts, sliced into long strips about 3" long and 1/2" thick
1 tsp sesame seeds

In a pan over low heat, mix the first five ingredients until you have a smooth and thick sauce, roughly 12 minutes. Lay chicken pieces in sauce and cook, stirring frequently, until cooked through (about 12-15 minutes).

Add pieces to bowls of mixed greens. Pour the remaining sweet and sour liquid equally over each bowl. Sprinkle with sesame seeds and serve either warm or chilled.

Makes 2 to 4 servings

1 cup almond milk (unsweetened)
1 cup coconut water
1 tsp cinnamon
1 pinch sea salt
2 tsp vanilla extract or powder
3 pitted dates
1 tbsp pecans
Stevia to taste
1 scoop chocolate brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest, Sun Warrior, Lifetime Life's Basics) (optional)
1 tbsp ground flaxseeds (optional)

Blend all ingredients until smooth and creamy.

Makes 1-2 servings

4-5 ounce chicken breast
1-2 tbsp olive oil
2 tsp ground paprika
1 tsp cumin seeds
1⁄4 tsp ground coriander seed
2 tbsp sliced red onions
1 ripe mango, peeled and cut into large chunks
2 large handfuls of fresh spinach
1 tbsp lemon juice
1 tsp sea salt

Preheat oven to 350 degrees. Place chicken breast in a baking dish and coat with olive oil, sea salt, paprika, cumin and coriander. Bake for 12 minutes or until fully cooked. Remove from oven and let cool on a cutting board. Once slightly cooled, cut into thin pieces.

Meanwhile, heat a large sauté pan over medium-high heat with 1 tbsp coconut oil and gently cook onions for 2-3 minutes, stirring continuously. Add mango and cook until warmed through. Add in sliced chicken breast, gently toss, then add in the spinach and lemon juice. Cover pan and allow spinach to steam. Sprinkle in a touch of sea salt and serve immediately.

Makes 1 serving

3 tbsp coconut oil or olive oil
1⁄2 red onion, finely chopped
1 cup coarsely chopped fresh mushrooms
1 cup millet
1⁄2 tsp dried oregano
1⁄2 tsp dried thyme
1 1⁄2 cups artichoke hearts, (check they're sugar- and additive-free if from a can or jar)
Sea salt and fresh pepper
4-6 cups french onion soup or organic vegetable broth

To a large pot over medium-high heat, add oil, red onion, and mushrooms, and cook, stirring frequently until softened (about 5 minutes). Add one cup water, raise heat to high, and add millet. Lower heat to medium and start to add stock 1⁄2 cup at a time, stirring until almost completely absorbed. Keep adding more, so the mixture isn't quite soup but stays very moist. Continue doing this until millet is tender and has at least doubled in size (about 20 minutes). Add herbs and artichoke hearts during the last few minutes of cooking and taste for texture. Season with salt and pepper and serve warm.

Makes 2-4 servings

2 cups mixed blackberries and raspberries
1 1⁄2 cups coconut milk
1⁄4 avocado
1 tsp cinnamon
1–2 tsp stevia, to taste
2 tbsp almond butter

Blend until creamy.

Makes 1-2 servings

2 tbsp sesame oil
8 oz wild salmon (roughly 1 thick fillet), cut into large chunks
1 cup snow peas, sliced into thin pieces
1 carrot, cut into thin rounds
1 bunch scallions, diced
2 tbsp peeled and grated ginger
1 garlic clove, peeled and minced
1 tbsp wheat-free tamari sauce, to taste
1 tbsp organic brown rice vinegar (or ume plum vinegar), to taste
1/4 cup dry roasted cashews (either whole or in pieces)

Season salmon with sea salt and black pepper. Heat a large sauté pan over high heat, adding sesame oil. Once oil is hot, add salmon pieces and brown, cooking each side for about 2 minutes. After you flip them the first time, add snow peas and carrots, and after the salmon's second sides are browned, begin to toss everything gently several times as you add ginger and garlic. Cook until fragrant and all vegetables are tender, then add a few splashes of tamari and vinegar, and taste, adjusting if needed. Place a lid on the pan and allow to steam for another 1-2 minutes. Remove lid, stir in cashews and scallions, tossing once or twice to combine before serving.

Makes 2 servings

2 large summer squash (or zucchini, if preferred), made into long thin strips with a vegetable peeler
2 tbsp almond butter
2 tbsp wheat-free tamari sauce
1 small package anchovy fillets (packed in olive oil only, additive-free), minced
1 small handful basil leaves, minced (about 1 tbsp)
2 tsp curry powder
1 tbsp minced fresh rosemary or 1 tsp dried
3/4 cup kalamata olives, pitted (added at the end)
Pinch of sea salt to taste

Combine all ingredients in a large bowl and serve immediately, or keep in an airtight container in the fridge for several days.

Makes 2 servings