“I want organic, I want clean, I want tasty, and I want healthy.”By Kayla Blanton Mar 3, 2021
It might come as a surprise, but Martha Stewart’s regular diet doesn’t feature elaborate, complex dishes. What she eats in a day is actually pretty basic—however, the ingredients she uses are far from it.
“I want organic, I want clean, I want tasty, and I want healthy,” she said in a “What I Eat in a Day” video for Harper’s Bazaar. That’s why a lot of her food—especially produce—is harvested from her very own farm. Here’s what she typically eats in a day.
She wakes up by 6:15 to make her favorite green juice.
After plugging in her two iPads to charge, Stewart reads The New York Times cover-to-cover, showers, and heads to the kitchen to make her go-to green juice (using the Breville Bluicer Pro) that she’s been drinking for years. “My green juice is very special to me. I think it’s really the secret of good skin, I think it’s the secret of good healthy hair,” she explained.
The recipe includes cucumber, parsley, mint, half of an orange including the skin, and celery (“Don’t throw those leaves away,” she urged.) all from her greenhouse and garden. She also adds “a little piece” of ginger and pineapple—no kale or cabbage. “It just doesn’t taste good,” she said.
After some morning chores, it’s time for coffee.
To give the juice time to digest, Stewart steps out for a ride on her Polaris four-wheeler to patrol her property and check on her animals—horses, five donkeys, 20 peacocks, 34 pigeons, 200-plus hens and roosters, and 17 geese. After returning inside, she treats herself to “the most delicious” cappuccino made with organic Battenkill Valley milk using her La San Marco espresso machine. “It’s sort of the hub of the kitchen,” she added.
She skips snacking and enjoys a light lunch.
Although brands and eateries are always sending Stewart pastries, breads, and other things to try, Stewart is “not a snacker,” so she tries to keep those things out of reach. Instead, when she’s hungry, she makes “a light lunch”—usually something like tuna salad. Sounds basic, right? Not really. To make her recipe, Stewart uses only Italian tuna canned in olive oil, which she mixes with fresh celery, crispy apple, half of a shallot, “lots of lemon juice,” just “a little bit of mayo,” and salt and pepper.
She prefers to prepare dinner for a group.
In COVID times, Stewart’s regular dinner parties have certainly scaled back, but with the precautions of testing and social distancing, she’s been able to resume her love of cooking for friends. Most recently, she roasted a whole organic chicken “nomad style,” which included dry brining it in the refrigerator with salt and pepper overnight, stuffing the skin with black truffles (fancy!), and slathering it with room temperature butter before baking it in a 425-degree oven for one hour. “It was the most delicious chicken,” she recalled. She paired it with a rack of lamb, fresh green beans, and salad from her garden.
She’s a vodka drinker.
Although she “never drinks alone,” when she has guests, Stewart likes to enjoy either a bottle of wine (chosen by her wine club) or a vodka cocktail. Her two favorites are a high quality vodka on the rocks with a fresh, thick orange slice, and a Greyhound, which is vodka mixed with freshly squeezed grapefruit juice.
Her refrigerator stays surprisingly bare.
Despite owning an industrial-sized glass-door refrigerator, Stewart revealed that it’s hardly ever fully stocked. The “bare bones” ingredients she keeps on hand are good quality parmesan cheese, “really good organic milk,” “lots of good butter,” creme fraiche “for omelets,” and fresh eggs from her chickens. “That saves me all the time,” she said.
She bakes occasionally.
When she has time, Stewart loves to bake. “Just the other day, I baked two big Sally Lunn babka breads. A slice of that is light and fluffy, it’s delicious lightly toasted, and it makes the best—the best—breakfast bread pudding.”
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