[1]
When a friend does amazing work I always like to share. Amie Valpone, the Editor-in-Chief of The Healthy Apple [2], just launched a new “cook book”, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body [3]
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 [4]. We were both at a breakfast sponsored by Stonyfield [5] 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 [3]
Her recipe for Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds intrigued me since I’m completely addicted to my new Spiralizer [6]
[7]Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds
Serves 4
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 [8]
What’s your favorite “cook book”? You can add this one to the list!
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*Some links in this post are affiliate links meaning, at no additional cost to you, I may get a small commission if you make a purchase. Thanks for your support!
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.