by Amy Chaplin in Amy's Whole Food Cooking, May 11, 2014
by Amy Chaplin in Amy's Whole Food Cooking, May 6, 2014
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.
by Amy Chaplin in Amy's Whole Food Cooking, April 29, 2014
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.
by Amy Chaplin in Amy's Whole Food Cooking, April 25, 2014
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.
by Amy Chaplin in Amy's Whole Food Cooking, April 22, 2014
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.
by Amy Chaplin in Amy's Whole Food Cooking, April 15, 2014
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.
by Amy Chaplin in Amy's Whole Food Cooking, April 8, 2014
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.
by Amy Chaplin in Amy's Whole Food Cooking, April 1, 2014
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.
by Amy Chaplin in Amy's Whole Food Cooking, March 28, 2014
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.
by Amy Chaplin in Amy's Whole Food Cooking, March 25, 2014
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.
Make this tasty breakfast porridge when you need a change from the usual oatmeal routine. Creamy and warming with fragrant spices, this is the perfect dish to liven up any morning. Coconut milk adds a welcome richness to the steel-cut oats and the saffron and vanilla bean contribute an exotic twist. Sweetened by apricots and a touch of honey, this is a breakfast fit for the gods.