During the past four years, Dr. Mehmet Oz has turned the health talk show industry upside down. He’s challenged the concept of Western medicine, bringing in alternative healers to showcase their holistic remedies. He’s encouraged women to wave their “fat pants” in the air, termed various supplements to be fat-burning “miracles” (read about his green coffee bean extract show by clicking here) and, most recently, invited various Hollywood superstars to visit his show. His chosen celebrity for the episode airing August 29: Gwyneth Paltrow.
Gwyneth told Dr. Oz that she had been suffering from various health problems before she decided to try a different diet. The result changed her life, says the superstar. She’s created various recipes and put them together with details of her diet in her new book: “It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great.” The elimination diet that she follows when she wants to boost her energy and shed pounds eliminates wheat, meat, soy, eggs, dairy and sugar. Think that’s nothing left? Gwyneth told Dr. Oz that she feels the recipes prove that you really can eat well on a restrictive diet.
Worth noting: Gwyneth says that her “health crisis” involved feeling exhausted all the time. Her doctor diagnosed her with “a vitamin D deficiency, anemia and a benign tumor on her ovary.” However, it’s not clear how her dietary changes impacted those specific issues nor did Dr. Oz question Gwyneth about those areas specifically. She did emphasize that she believes her current diet is so much healthier that she’s made it a family affair. Want to see if you think your whole family would like it? Try the sample recipe below from her weight loss and health cookbook “It’s All Good.”
Vegan Veggie Dumplings
“These veggie dumplings make me and my kids so happy. They are packed with nutrients and are the perfect finger food. They’re completely vegan and completely delicious, fun and easy to make. You can prepare them in batches and keep them in the freezer for a wonderful family/kid dinner,” writes Gwyneth.
Note: To freeze the uncooked dumplings so they don’t stick together, line them up on a sheet tray and stick them in the freezer. Once they’re frozen, remove the tray from the freezer and pop the individual dumplings into an airtight container or zip-top plastic bag. They can be steamed or pan-fried right from the freezer, without defrosting.
Makes 30 dumplings
- 1/2 small red or yellow onion, roughly chopped
- 1 garlic clove, crushed
- 1 1/2 cups roughly chopped Savoy or green cabbage
- Neutral oil (like canola, grapeseed, or safflower)
- Coarse sea salt
- 1/2 cup crumbled firm tofu
- 1/2 cup frozen peas
- 1/2 cup cooked quinoa
- 1 tbsp soy sauce
- 1/2 tsp toasted sesame oil
- 30 square dumpling wrappers (Find premade ones near the tofu in the refrigerator section of the grocery store. We know they’re usually made with wheat, but considering that they’re a vehicle for quinoa and veggies, we’re pretty okay letting a little gluten fly here!)
Dipping Sauce, for serving
Blitz the onion, garlic and cabbage together in a good processor until finely chopped. Heat 2 tablespoons neutral oil over medium-high heat in a large nonstick skillet and add the cabbage mixture and a large pinch of salt.
Cook, stirring now and then, until the vegetables have softened and are just beginning to brown, 5 to 6 minutes. Stir in the tofu, peas, and quinoa and cook until the peas are totally soft, 2 to 3 minutes. Turn off the heat and add the soy sauce and sesame oil. Using a potato masher, crush the mixture so it just begins to hold together. Let the mixture cool to room temperature.
Lay a few of your dumpling wrappers on a flat, dry surface and put 1 tablespoon of filling mixture in the middle of each wrapper. Dip your index finger in a little bowl of water and use it to “paint” the edges of each dumpling. Bring each edge together to form a sort-of little pyramid, being sure to press all the edges to form a tight seal.
To cook, use a bamboo steamer set over simmering water to steam the dumplings for 4 minutes. Or you can do them Chinese-restaurant style (a combo of frying and steaming) by heating a slick of neutral oil in a large nonstick pan set over high heat and cooking the dumplings for 2 minutes, or until they’re golden brown on the bottom.
Then add 1/2 cup of water to the pan (it will create a lot of steam, so stand back), put a lid on it, and let the dumplings steam until the wrappers are totally soft, another 2 minutes. Remove from the pan and serve with the Dipping Sauce.
- 3 tbsp soy sauce
- 2 tbsp water
- 1 tbsp freshly squeezed lemon juice
- 1 tsp toasted sesame oil
Mix all the ingredients together, adding more of any of them if you prefer the sauce saltier, or more tart, or milder. It’s a real throw-it-together, not-exact thing.