As a judge on Top Chef, Gail Simmons has developed a discerning palate. While filming, Simmons sometimes ends up having to taste as many as 75 plates in a sitting. But when it came to crafting recipes for her new cookbook, Bringing It Home, she focused more on family favorites—not the exotic cuisine she often tries on TV.

While Simmons is motivated to feel her best, she doesn’t believe in dieting or depriving herself of any food she wants. “I don’t say, ‘I ate this in the morning, I can’t have this later,’” she says. “But I am very conscientious. There’s very little processed food in my house. We keep tons and fruit and vegetables, always of a really good quality.”

Her cookbook is a reflection of how she eats when she’s cooking in her Manhattan kitchen. “I’m an omnivore in every sense of the word,” says Simmons, whose recipes include everything from a fully loaded burger and ultra-decadent sundaes to a “salad in a glass”—Simmons’s pineapple and avocado-laced take on green juice. “I love that vegetal green flavor,” she says. “It’s refreshing and delicious. But I also want a little protein with it, like a soft-boiled egg, if I’m having it for breakfast.”

Simmons’s other go-to recipes include the produce-packed warm farro bowls with roasted cauliflower and kale and simply grilled halibut with basil garlic green sauce. “Each recipe is based in the familiar but has a twist in it. Everyone sees wellness and healthy food in different ways. I believe to live the best life you can live, that means taking some risks with your food and trying something new,” she says.

Scroll down for three recipes from Bringing It Home.

Golden milk-mango lassi

Think of this easy but delicious yogurt drink as a next-level, sophisticated hybrid of your favorite anti-inflammatory turmeric-based beverage and a traditional mango lassi.“I make this for breakfast sometimes,” says Simmons.  Toasted coconut flakes and pistachios add a nice finishing touch.

Ingredients

2 Tbsp unsweetened coconut flakes1 1/2 cups plain low-fat yogurt1 ripe red mango, peeled and diced or 1 1/2 cups frozen cubed mango1/2 cup well-shaken unsweetened coconut milk2 Tbsp finely chopped peeled fresh ginger (from a 1 1/2-inch knob)1/2 tsp ground turmeric3/8 tsp kosher salt1/4 tsp freshly ground black pepper1/8 tsp ground cinnamon4 to 6 ice cubes (about 3/4 cup)1 Tbsp chopped unsalted shelled pistachios

1. In a small, dry skillet over medium-low heat, toast the coconut flakes, occasionally shaking the pan back and forth, until the coconut is lightly fragrant and golden, about five minutes. Remove from the heat and let cool.

2. In a blender, puree the yogurt, with the mango, coconut milk, ginger, turmeric, salt, pepper, cinnamon and ice until well blended and frothy.

3. Divide the lassi among four glasses. Serve cold, topped with the cooled toasted coconut flakes and chopped pistachios.

Peppery Greens with Tahini Dressing

Simmons keeps “simple salads” like this one on repeat at home. “Since I’ve had a child I’ve spent more time in my home kitchen and am very conscious of what I’m cooking,” she says. Spicy greens like arugula and dandelion meet cooling avocado and a sesame-based Tahini dressing, while sunflower seeds add a flavor-packed crunch—you won’t even miss the croutons.

Ingredients
For the dressing1/4 cup plus 2 Tbsp fresh lemon juice (from about 2 large lemons)1/3 cup well-stirred tahini1 small garlic clove, finely chopped1/4 tsp Aleppo pepper or pinch red pepper flakes1/4 tsp kosher salt2 tsps cold water

For the salad
1/4 cup sunflower seeds1 tsp extra-virgin olive oil1/4 tsp ground cumin1/4 tsp ground gingerKosher salt2 medium carrots, peeled3 oz torn mustard or dandelion greens (7 loosely packed cups)3 oz baby arugula (6 loosely packed cups)1 firm-ripe avocado, pitted and cubedAleppo pepper, for sprinkling (optional)

For the dressing1. In a medium bowl, whisk together the lemon juice, tahini, garlic, Aleppo pepper, salt, and water until smooth. Set aside dressing.

For the salad1. In a small skillet, stir together the sunflower seeds, oil, cumin, ginger, and 1/8 tsp salt until well combined. Cook over medium heat, stirring constantly, until the seeds are fragrant and lightly golden, about four minutes. Remove from the heat and set aside to cool.

2. Using a sharp vegetable peeler, peel the carrots lengthwise into ribbons (you will have a few carrot scraps, which can be saved for another use or an instant snack).

3. In a large bowl, combine the carrot ribbons, greens, avocado, and a generous pinch of salt.

4. Drizzle the Tahini dressing over the salad and toss to combine. Adjust the seasoning to taste. Sprinkle with the sunflower seeds and Aleppo pepper, if desired.

Romesco-Style Gazpacho

“I make a lot of soups and stews,” says Simmons. “You can make them in a big quantity and eat them through the month.” Besides this hearty tomato soup that comes with a ton of healthy topping options to help you make it your own, Simmons is a fan of her so-called fully loaded chicken and matzoh ball soup, which has fiber-rich barley in it.

Ingredients
2 1/2 cups cubed baguetteCold water1/3 cup coarsely chopped unsalted raw almonds2 1/2 lbs ripe tomatoes, seeded and coarsely chopped1 large roasted red pepper (from a jar), coarsely chopped2 Tbsp sherry vinegar1 garlic clove, coarsely chopped1/4 tsp sweet smoked paprika1 tsp kosher saltFreshly ground black pepper1/2 cup extra-virgin olive oil, plus more for drizzlingGazpacho Toppings (see below), optional

Gazpacho Topping IdeasCoarsely chopped hard boiled eggChopped scallionsThin strips of Serrano ham, prosciutto or speckFinely chopped cucumberQuartered cherry or grape tomatoesCoarsely chopped toasted almondsFinely chopped shallotFinely chopped red bell pepperFinely chopped flat-leaf parsley or chives

1. Heat the oven to 350ºF.

2. Place the bread cubes in a large bowl and add cold water to cover. Let stand 10 minutes.

3. Meanwhile, spread the almonds on a baking sheet. Bake until lightly golden and fragrant, eight to ten minutes. Transfer to a plate and let cool.

4. Drain and firmly squeeze the bread to remove the excess liquid. In the bowl of a food processor or blender, purée the drained bread, toasted almonds, tomatoes, red pepper, vinegar, garlic, paprika, salt and one quarter teaspoon pepper until smooth. With the machine running, slowly drizzle in the oil.

5. Chill the soup until very cold, at least two hours or overnight. Stir in water, 1 tablespoon at a time, to thin slightly if needed. To serve, sprinkle with toppings and black pepper, and drizzle with oil.

Reprinted  from BRINGING IT HOME Favorite Recipes from a Life of Adventurous Eating by Gail Simmons.  Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life & Style.  All rights reserved.

Gail Simmons isn’t the only big name with a new cookbook out—Zac Posen has one, too. Plus, what to serve at a dinner party that everyone from vegans to Paleo eaters will love.