All Posts By Amy Chaplin

Salad of the Month: Quinoa, Fava Beans and Peas

by in Amy's Whole Food Cooking, May 13, 2014

quinoa and fava salad
Packed with fava beans, fresh herbs and peas, this salad will bring spring to the table in an instant. Mint, dill and scallions complement the ever-so-slightly-sweet flavor of the brown-rice vinegar seasoning, creating a bright and refreshing marinade for the salad. Quinoa provides the ideal texture and background, with plenty of protein and nutrients, making this salad a complete meal. Other spring vegetables can easily be added to the mix: Try blanched asparagus, radishes or sugar snap peas. Read more

Millet, the Little Grain with Big Potential

by in Amy's Whole Food Cooking, May 11, 2014

millet

Millet is a small, round, gluten-free grain that cooks up light and fluffy in just 20 minutes. When cooked fresh, it has an earthy flavor and almost creamy mouthfeel. With its mild flavor and lovely sunny color, millet is an ideal grain for sweet and savory recipes.

Read more

Smoothie of the Month: Strawberry and Hemp Seed

by in Amy's Whole Food Cooking, May 6, 2014

smoothie

A light strawberry smoothie is the perfect way to usher in spring and welcome warmer mornings. In this smoothie, hemp seeds take the place of nuts, creating a protein-rich smoothie that also provides a dose of Omega-3 fatty acids.

Read more

Coconut Butter is the New Coconut Oil (Plus: How to Make Coconut Fudge)

by in Amy's Whole Food Cooking, April 29, 2014

coconut butter

People often confuse coconut butter with coconut oil. Coconut oil contains only the oil from the coconut, whereas coconut butter is made from coconut flesh, so it retains more nutrients. Coconut butter is made by blending dried coconut into a paste-like consistency that is similar in texture to nut butter.

Read more

1 Can of White Beans, 3 Tasty Recipes

by in Amy's Whole Food Cooking, April 25, 2014

white beans

White beans are deliciously creamy, extremely versatile and can be made into tasty protein-rich meals or snacks in minutes. When using white beans or any other canned beans, be sure to drain off the liquid in the can, rinse them a couple of times and then drain them well. These steps will remove any flavors the beans have absorbed from the can and give you the perfect base for any of these recipes. In general I like to use cannellini beans for their larger size and creamy interior but navy beans will also work well.

Read more

Breakfast of the Month: Orange and Grapefruit with Vanilla-Bean Honey

by in Amy's Whole Food Cooking, April 22, 2014

fruit and yogurt
The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a sprinkle of fragrant toasted pistachios takes it up a notch.

Read more

Dessert of the Month: Gluten-Free Jam Dot Cookies

by in Amy's Whole Food Cooking, April 15, 2014

cookies

When made with different colors of jam, these little cookies are reminiscent of a pretty collection of jewels. They satisfy both the need for something nutty and crisp and any desire for big fruity flavors — all in one bite. The combination of whole-grain flours, ground coconut and maple complement the assertive flavor of toasted hazelnuts perfectly. Choose your favorite jams and try experimenting with unconventional flavors like fig and black currant or with citrus marmalades.

Read more

Salad of the Month: Radish, Watercess and Pecorino Cheese

by in Amy's Whole Food Cooking, April 8, 2014

salad

Sharp, juicy radishes, a nutty cheese and an easy dressing are all you need to create a refreshing salad to usher in the spring season. Once tossed in a vinaigrette, radishes begin to pickle and soften. At this point, they can be left for up to an hour before you add the watercress and serve, which also creates pretty hues of pink. The salty, buttery texture of Pecorino cheese is just right accompanied by the bitter watercress and peppery radish sprouts.

Read more

Smoothie of the Month: Mango with Turmeric

by in Amy's Whole Food Cooking, April 1, 2014

mango smoothie

Have you noticed the recent proliferation of neon-colored drinks and teas popping up at local juice bars and health food stores? These tonics get their hue from turmeric and are often combined with citrus juice and something sweet to tame the spice. Turmeric’s properties have been widely used in ancient healing systems and now everyone’s catching on.

Read more

How to Make Creamy Vegetable Soups (Minus the Cream)

by in Amy's Whole Food Cooking, March 28, 2014

soups

Each of these soup recipes — cauliflower, broccoli and sweet potato — uses the same simple method and can easily be made in less than 20 minutes. The soups can utilize whatever seasonal vegetables are on hand and be built upon endlessly, just by adding different herbs and spices or by stirring greens in at the end, before or after the soup is blended.

Read more