Cold Turkey

I am an avid recipient of the Goop newsletter. I am. Say what you will or not but there is some intelligence to be found therein. They arrive on Thursdays, curiously my favorite day of the week. Total coincide though a fantastic day for added insight. I recently sent my brother their newsletter focused exclusively on Los Angeles. I prefaced my mail with something about being too cool for school and probably already in the know but instead he responded positively. The Hotel Bel-Air was listed as a classic venue and Keith had enjoyed dinner there at Wolfang Puck's the night before. Touché. He raved about his meal of carrot ginger soup paired with Dungess crab and kaffir lime as well organic Jidori chicken. Never heard of Jidori? Nor had I. Google it but quick teaser, it is the Kobe beef of chicken. He said it was the jam. When I travel overseas or anywhere for that matter, whether it be for work or play, I always revert to my bevy of go-to travel resources. Conde Nast and Bon Appetit are my favorites but the list is fast growing. As of late, I have added Goop to the rotation. No, I have not downloaded any of the suggested apps nor do I plan to (yet) but if the site says there is a place worth checking out, time allowing, I am going. Their travel tips and comprehensive guides are routinely very cool.

I thoroughly enjoy her advice for frequent flier gallivants whether it be what to pack, how to pack, what to nibble on at 35,000 feet and what to wear. A pashmina to serve as a blank canvas but also a mistress wearing many hats, who knew? On the first of many red eyes from Seattle to Charlotte once, I found myself bumped to first class. This became the norm. While seemingly glamorous, the last available seats saved for frequent fliers were usually in the front row. Grateful as this offers terrific leg room, the space is bright as a beacon thanks to the lights from the area where the crew congregates. My cashmere wrap offered a solution. I simply wrapped it around my eyes and was lights out for almost the entire flight. I am quite confident that the source does not use hers in this manner but when in Rome. Heck, she even offers her favorite aircraft play lists. I identified with a piece that gave light to the importance of being comfortable albeit looking the business when traveling. She is absolutely right. Interested in an upgrade? Dress the part. You wouldn't rock up at a restaurant in pajama pants so why wear them or anything in the same family on an aircraft for a finite period of time thus subjecting your fellow travelers to such a sight. A pet peeve of mine? Packing your own pillow. But that is another story for a different day.

In addition to the myriad of other topics the Goop site covers including annual gift guides, wish lists, spring cleaning instruction, how to apply make up or meditation consult, holiday decor proposals, flea market check sheets and tips for caring for one's skin, I am always intrigued when the site outlines suggestions for detoxing, specific elimination diets, cleansing materials, which supplements to incorporate and the likes. Within this context, a section entitled "Make" offers a superb section of recipes, including many of her piece de resistance dishes. As I am on the cusp of starting a cleanse, about which I am very excited and will detail in the next weeks, a pair of weeks ago I decided to start getting my ducks in a row in the nosh department. Clean eating at its finest. What a better barometer for healthy meals than that of the Goop site. While perusing the poultry section, I came across the below recipe. Minimal ingredients, very simple to pull together and a spectacular flavor medley to boot. Matthew raved. To add a bit more bulk and fiber, I served ours with steamed green beans. The end result was a home run. Delicious meal and Goop approved. It is my hopes that my body will thank me in due time. Who could ask for anything more?

Pan Steamed Chicken and Broccoli
Adapted from Goop

Please Procure

2 organic chicken breasts
1 head of organic broccoli - chopped (and hold onto your stalk for homemade stock)
1 TBS sesame oil
2 inch knob of ginger - peeled and chopped
3 cloves of garlic - chopped
1 tsp red pepper flakes
1/4 cup of tamari
3/4 cup of chicken stock
2 TBS sesame seeds - toasted
3 green onions - chopped

It's As Simple As That

1. Gently toast your sesame seeds in a pan. Keep an eye out. When they become a golden color, transfer them to a bowl.

2. In a large pan, add your sesame oil on medium high heat along with the garlic and ginger. Cook until the garlic softens and everything smells magnificent. Now add the the chicken breasts. I cut both breasts in half to minimize cooking time. You want to brown them on both sides.

3. Once your chicken has a nice sear, add the broccoli florets, chicken stock and tamari. I brought the mix to a boil and then lowered to simmer. Put the lid on partially to cook  This should take around 15 to 20 minutes. You know it is done when the broccoli is tender. You do not want the broccoli soft as it develops a mushy texture that is not my favorite.

4. Transfer the chicken and broccoli to a plate leaving whatever is left of the liquid in the pan. You might need to add a bit more broth at this time. Throw in the sesame seeds and cook for a minute or so. Drizzle the sauce over the chicken and broccoli. Garnish with the chopped green onions. 

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