Glad everyone's not fighting anymore. Take a chiiiiiiiiiilllll pill!!

I really like the top, but the skirt? Not so sure about that...

South Bank Show. Watch it now, if you haven't!

http://www.youtube.com/view_play_list?p=32AECA8E6B13CF93

 

 

 

Thank-You so much for posting this!!:kiss:

^was it the thing where they go to Spain and eat?I always wanted to watch that

/QUOTE]

 

I have a stupid question about that....I saw the "spain:on the road again" show, and notcied that Gwyneth idoesn't eat meat but she eats fish, which surprised me a bit since I thought she was a vegetarian. Do you know if Chris does eat fish, too?

-I am just curious.

She's Stunning!

New Goop :)

 

This week we bring you the lovely Erin McKenna and recipes from the best thing to happen to health conscious foodies – the BABYCAKES BAKERY! When I’m on the sugar-free/vegan/gluten-free tip I bust out this glorious hymn to the guilt-free treat and get busy.

 

Love,

 

 

 

GOOP: How long have you been making gluten-free, vegan and (mostly) sugar-free baked goods? What inspired you to eliminate gluten, dairy and often sugar?

 

Erin McKenna: I began to teach myself how to bake this way back in 2002 after I went to a health practitioner because I was having horrible stomachaches and huge digestion issues. She told me to eliminate wheat, dairy, soy, caffeine and refined sugar from my diet. She also explained that steering clear of processed food and non-organic items would quicken the healing process with my gut. I almost fell over because I LIVED for frozen yogurt and my mother's chocolate chip cookies. I remember my first grocery-shopping trip after I heard I needed to avoid these ingredients. It was so devastating and confusing. I had no idea what to buy. If something was wheat-free, it had sugar. If it was sugar-free, it had toxic sweeteners like Aspartame. If it was vegan, it had wheat and on and on. I think I left the store with an Asian pear and a box of Kleenex. I eventually found savory foods that fit the bill but had to make my own desserts at home that were up to my new health standards.

 

GOOP: What effect has it had? What are the health benefits of being wheat and dairy-free?

 

Erin McKenna: I was never overweight but I dropped about 10 pounds by taking out the gluten, dairy, caffeine, processed foods and sugar and replacing them with whole foods. There was no dieting involved, no carb-counting or fat gram tallying. I was just very careful about my food choices and made sure that I knew what was in everything I was eating before I indulged.

 

GOOP: What are your must-have ingredients? And where do you get them?

 

Erin McKenna: My top 3 must have ingredients are coconut oil (it’s really high in lauric acid, stimulates the thyroid and gives almost identical flavor of butter when used properly), agave nectar (I prefer Organic Nectars – it’s low on the glycemic index, non-toxic and tastes just like sugar without the aftertaste) and Bob’s Red Mill gluten-free all purpose baking mix (my whole baking empire would collapse if he went out of business! His product is so incredible). You can get these at health food stores or Whole Foods but if there isn’t one near you, they’re all available online (check out http://www.nutiva.com, http://www.organicnectars.com, http://www.bobsredmill.com).

 

GOOP: How did you develop these recipes? And how did you figure out how to substitute uncommon ingredients to get familiar results?

 

Erin McKenna: I used to look at old cookbooks like Julia Child’s for inspiration and I would try to figure out the flour/leavening/fat/sugar ratio in order create recipes from scratch. At the time there was no cookbook available that was doing what I set out to do, so recipe development was an insanely rocky road. At the height of my testing I had to support the venture by waiting tables at Lupa and cocktailing at the Merc Bar to have enough money to test and re-test recipes. It was really expensive! I never went to culinary school so I had to teach myself not only how to make my way around the kitchen but also how to play in this crazy culinary obstacle course I put myself in.

 

GOOP: Is spelt gluten-free? It is often a common misunderstanding.

 

Erin McKenna: Spelt is not gluten-free. It’s an ancestor to wheat and contains gluten. Some people who are wheat sensitive can tolerate spelt but not everyone.

 

GOOP: What are your plans for Babycakes?

 

Erin McKenna: Big plans! Another cookbook next year, a downtown Los Angeles location and I’m in talks to open another location in NYC slated for 2010 (I can’t disclose where it will be just yet). I hope to have about twenty locations eventually.

 

GOOP: Are there any recipes you are working on that you are excited about? Or are there any old classics you are still trying to master? Will there ever be a vegan, gluten-free, sugar-free Twinkie?

 

Erin McKenna: I just made donuts a couple weeks ago, which was almost as exciting to me as when I came up with the frosting recipe. I LOVE donuts. I think they have the same appeal as cupcakes and evoke the same feeling. When I announced that we were now serving gluten-free, vegan, soy-free donuts at the bakery everyone lost it! Everyone went into a frenzy and one guy biked from Brooklyn through heavy rain just to try one. Luckily everyone loves them and some say it’s the best thing we make. I love it!!!!!

 

GOOP: And finally what is your favorite recipe that you have created?

 

Erin McKenna: The donuts. No. The Frosting. Wait, no. The cookies. Can I have 3???

 

 

Double Chocolate Chip Cookies

 

 

YIELD: 3 dozen cookies

 

1 cup coconut oil

1 1/4 cup sugar

1/3 cup applesauce

1 teaspoon salt

2 tablespoons vanilla extract

1 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour

1/4 cup flax meal

1/2 cup cocoa powder

1 teaspoon baking soda

1 1/2 teaspoon xanthan gum

1 cup chocolate chips

Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.

 

In a medium bowl, mix together the oil, sugar, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully push the dry ingredients into the wet mixture and combine until dough is formed. With the same spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

 

Using a melon-baller, measure out the dough and place on the prepared baking sheets. Space the portions 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the trays 180 degrees after 9 minutes. The cookies will be crispy on the edges and soft in the center. Remove from the oven.

 

Let cookies stand 10 minutes. They’re best served warm, but to save them use a spatula to transfer the cookies to a wire rack and cool completely before covering. Place in an airtight container and store at room temperature for up to 3 days.

 

download a printable version

 

Lemon Poppy Teacake

 

 

YIELD: about 10 slices

 

2/3 cup rice milk

1 tablespoon apple cider vinegar

1⁄4 cup poppy seeds

3/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour

1/2 cup rice flour

1 1/2 tablespoons baking powder

1 teaspoon xanthan gum

1 teaspoon salt

1/2 cup coconut oil, plus more for pan

3/4 cups agave nectar

1/3 cup applesauce

1 teaspoons pure vanilla extract

2 tablespoons pure lemon extract

1 tablespoon lemon zest

Preheat the oven to 325°F. Lightly grease a 7 × 4 × 3-inch loaf pan with oil.

 

Pour the rice milk, apple cider vinegar, and poppy seeds into a small bowl – but do not stir – and set aside. In a medium bowl, whisk together the flour, baking powder, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, scrape the poppy seed mixture into the batter, and combine just until all ingredients are blended. The batter will expand slightly.

 

Pour the batter into the prepared pan and bake on the center rack for 35 minutes, rotating the pan 180 degrees after 18 minutes. The teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.

 

Let the teacake stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.

 

download a printable version

 

Chocolate Cupcakes

 

YIELD: 1 dozen

 

1 cup garbanzo and fava bean flour

1/4 cup potato starch

2 tablespoons arrowroot

1/2 cup cocoa powder

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon salt

1/2 cup coconut oil

2/3 cup agave nectar

6 tablespoons applesauce

2 tablespoons vanilla extract

1/2 cup hot water or hot coffee

Frosting for serving (see recipe below)

Preheat the oven to 325°F. Line one, standard 12-cup muffin tin with paper liners and set aside.

 

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water directly to the dry ingredients. Stir until the batter is smooth.

 

Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill the cup up entirely. Bake the cupcakes on the center rack for 22 minutes, rotating the tray 180 degrees after 15 minutes. The cupcakes will bounce back when pressed and a toothpick inserted in the center will come out clean. Remove from the oven.

 

Let the cupcakes stand for 20 minutes. Transfer them to a wire rack right side up and cool completely. Using a frosting knife, gently spread 1 tablespoon of Frosting over each cupcake. Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days.

 

download a printable version

 

Vanilla Frosting

 

YIELD: enough for 1 dozen cupcakes

 

1 1/2 cups soy milk

3/4 cup soy “Better Than Milk” powder

1 tablespoons coconut flour

1/4 cup agave nectar

1 tablespoon vanilla extract

1 1/2 cup coconut oil

2 tablespoon lemon juice

In a blender or food processor, combine the soy milk, “Better Than Milk” powder, coconut flour, agave nectar, and vanilla. Mix the ingredients for 2 minutes. As the machine blends, slowly add the oil and lemon juice, alternating between the two until all parts are incorporated. Pour the mixture into an airtight container. Place the container in the refrigerator for 6 hours, or for up to 1 month, before using.

 

download a printable version

 

I'm kind of in love with Erin Mckenna, check it:

 

For more information visit http://www.babycakesnyc.com

 

Pick up a copy of the Babycakes cookbook available on Amazon.

dp

The cookies and chocolate cupcakes sound good!!! thanks for posting.

The cookies and chocolate cupcakes sound good!!! thanks for posting.

 

they do!! If I were to make something, it would have to be them, except I'm not sure how it would turn out in my 50 billion year old oven..:thinking::laugh3:

^was it the thing where they go to Spain and eat?I always wanted to watch that

 

hmmm i guess :shrug:

 

the they just showed an illegible symbol of the title, and never actually spoke the title.

TOTALLY making those.Sounds and looks amazingly good.I don't know where to find all the ingredients but it will be one of my missions for the day

they do!! If I were to make something, it would have to be them, except I'm not sure how it would turn out in my 50 billion year old oven..:thinking::laugh3:

 

 

:D Time for Santa to bring a new oven:lol:

TOTALLY making those.Sounds and looks amazingly good.I don't know where to find all the ingredients but it will be one of my missions for the day

 

 

 

Not sure if you have a Chamberlins Health foods store, but I would imagine some kind of health food store in your neck of the woods would have this stuff, good luck.:)

Or maybe someplace like Whole Foods, Mother's Market or Henry's? I don't know if they have those stores near you?

 

Whole Foods is amazing.

Yeah, we have different stores in Canada.Certainly in the city.Maybe in the suburbs but I don't ever venture there.But there are TONS of food markets in the city so I'll find everything.Thanks for the advice though :)

One my friend from Russia worked in the shop near Long Island last summer and Gwyneth always come there for food. Oh, I knew a lot of funny stories with her! but she really vegetarian, cause as my friend said she bought only vegetables and fish usually.

Wow really?

 

I think I'd make a complete fool of myself if I worked somewhere and she came in...or any celebrity for that matter :embarassed:

I think your avi says otherwise Mich :wacky:

I think your avi says otherwise Mich :wacky:

 

:laugh4: :laugh4: :laugh4:

Haha...oh Pris. :lol:

 

I'm not gonna tell you what I did say, but I did make a tw*t of myself with him. :P

Nice, was looking to buy that recipe book eventually, so glad to see some recipes posted from it. What makes those ingredients a bit tricky to find is all the gluten free ingredients.

 

Another really tricky thing to get would likely be the Better than Milk soymilk powder. I think stores like trader joe's might sell it in the states, but in Canada only very few health stores sell it and otherwise you buy it online. It's a bit pricy too... =\

 

The various flours you can find in the more health conscious friendly stores (whole foods, planet organic, capers) or in very large supermarkets that have a natural foods or gluten-free sections.

The Spain...On The Road Again dvd. Thought it was cute :nice:

 

Haha...oh Pris. :lol:

 

I'm not gonna tell you what I did say, but I did make a tw*t of myself with him. :P

I'm sure you didn't :nice:

Anyway when you're with him I guess that your brain doesn't answer anymore ... Is there someone up there ? :lol:

ET Exclusive: On the Set of 'Iron Man 2'!

 

 

Only ET is behind the scenes of 'Iron Man 2' with its invincible stars! Robert Downey Jr. and Gwyneth Paltrow return with new faces of the franchise, including Mickey Rourke, Scarlett Johansson and Don Cheadle -- and we have exclusive details of the film's fiery action and steamy love triangle!

 

"We have been blowing things up, and I have been trying to avoid [Whiplash's] laser whips," Robert tells ET. "Come on, it doesn't get any better than this."

 

In theaters May 7, 2010, 'Iron Man 2' follows the further adventures of billionaire industrialist and weapons manufacturer Tony Stark (Downey Jr.). Now that the world knows his secret identity, he finds himself facing-off against Russian baddie Whiplash (Rourke), devious multi-billionaire businessman Justin Hammer (Sam Rockwell) and the seductive Black Widow (Johansson), who is giving Pepper Potts (Paltrow) a run for her money. But will Tony Stark go it alone? The film is once again helmed by Jon Favreau.

 

"Robert's the soul of the franchise," says Jon, who also returns onscreen as Tony's driver, Happy Hogan. "Every day we come to the set we try to discover new ways to make the story interesting and unexpected."

 

When we visited the 'Iron Man 2' set, they were recreating the Monaco Grand Prix, and Robert fills us in on the details: "Tony Stark has come to Monaco, supposedly to observe the race, but then, as it happens, he is racing in it. This is where he meets his nemesis, and this big kind of action sequence unfolds on the track," he explains. "This is probably about my favorite thing in the world to do professionally because you get the free adrenaline rush and it's all safe."

 

Robert reportedly worked out for five months to gain a beefier 15 pounds of muscle after slimming down for his role as 'Sherlock Holmes.' "You do it smartly and safely," says Robert about his fitness regimen. "I love fitness, I love martial arts, I love choreography."

 

Gwyneth assures us that, "Pepper's evolving a little bit in her look -- she is still rocking all the big high heels," and shares her health regimen: "What I have discovered recently, which has been a really important thing, is doing cleansing. I can't believe that I can put on a bathing suit or wear these costumes that are tiny and short and feel good about myself. But it takes a lot of effort, you know?"

 

And Scarlett is definitely turning heads with her Black Widow look: "I definitely adopted a really healthy lifestyle, did a lot of strength training and just core work and all of that stuff," she says. "My character comes on the scene and she is sort of the new kid at school with the cool clothes and the fancy backpack and all that stuff. There is a little bit of the 'who is that?' coming into this circle."

 

A love triangle develops between Pepper Potts and Black Widow with Tony Stark, and Robert laughs, "Like I would ever have Gwyneth Paltrow and Scarlett Johansson fighting over me -- all I know is that Susan Downey gets to watch it all at the monitor. ... She says it's okay."

 

"He loves it; it's his favorite thing," laughs Gwyneth. "When Scarlett and I are both on set it's like his favorite day."

 

Watch ET for more 'Iron Man 2' action!

 

http://www.etonline.com/news/2009/09/79024/index.html

It's Gwyneth's birthday today. Happy Birthday Gwyneth :nice: