When a friend does amazing work I always like to share. Amie Valpone, the Editor-in-Chief of The Healthy Apple, just launched a new “cook book”, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.
Although her book contains over 200 recipes, it is really so much more than a traditional cookbook.
I’ve been trying to remember when I met Amie for the first time. I think it was at a blogging conference in New York City in 2012. We were both at a breakfast sponsored by Stonyfield and happened to be sitting together. I was immediately drawn to Amie’s charm and wit, and her incredible story.
Amie is New York City chef specializing in simple gluten-free, soy-free, and dairy-free “clean eating” recipes. After visiting countless doctors and the Mayo Clinic with no results, Amie was able to heal herself from a decade of chronic pain and multiple ailments, including Lyme Disease, Poly-cystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, and Heavy Metal and Mold Toxicity. This “cook book” outlines her journey of how she healed from a decade of chronic illness and it’s filled with over 200 detox-approved plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients.
Amie is a rock star in the cooking world and fills her time cooking for a variety of clients, including celebrities and people with busy lifestyles, who enjoy healthy, organic, whole foods.
Her new “cook book”, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body is filled with gorgeous photos, deliciously simple recipes and information on how Amie found whole health. She was kind enough to share one of her fabulous recipes with us.
Her recipe for Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds intrigued me since I’m completely addicted to my new Spiralizer.
Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds
In this dish, the “fettuccine” is actually made from carrots shredded into ribbons with a vegetable peeler. I think you’ll be surprised at how much it tastes like the real thing. The sauce clings to the ribbons, giving each bite a delectable, earthy flavor.
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- ½ cup grape tomatoes, quartered
- 2 ½ tablespoons finely chopped fresh basil, divided
- 3 large rainbow or orange carrots, peeled
- 1 cup Sun-Dried Tomato Sauce
- ¼ teaspoon sweet paprika
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons pumpkin seeds, toasted, for garnish
In a large skillet, heat the oil over medium-low heat. Add the garlic and saute until soft and fragrant, about 30 seconds. Add the tomatoes and 2 tablespoons of the basil and saute until the tomatoes burst and release their juices, about 5 minutes. Meanwhile, slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface).
Add the carrots, Sun-Dried Tomato Sauce, paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes. Sprinkle with the remaining ½ tablespoon basil and the pumpkin seeds before serving.
This is just a small sample of what Amie’s innovative “cook book” has to offer. I have to admit that I’m excited to test out some of the other recipes.
If you’re interested in checking out Amie’s cookbook, Eating Clean, click HERE.
What’s your favorite “cook book”? You can add this one to the list!
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Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.