Reset Your Body with 2 ‘Eating Clean’ Recipes from Amie Valpone

Amie Valpone’s clean eating journey began 10 years with an unexplained illness and then, with a complete and total clean eating detox, she reversed her symptoms. She’s now sharing her story in a new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body. Filled with over 200 recipes free of gluten, dairy, soy, eggs, refined sugar, corn, all-purpose flours and processed foods, Eating Clean is also a handbook on how to detox your home, cleaning supplies, beauty products, personal care products and food from toxins. Below she’s sharing a few anti-inflammatory and super yummy recipes with you from the book that are sure to excite your taste buds! From page 1 you get the sense that Amie poured her heart and soul into this book. You’ll love every recipe!

Millet Breakfast Tacos | 2 Ways

This filling combination of whole grains and veggies will keep you satisfied long until your next meal.

Millet ‘n Veggie Breakfast Tacos: Two Ways

*Serves 4

INGREDIENTS

1½ cups cooked millet
¼ cup finely chopped fresh cilantro
1 tbsp freshly squeezed lime juice
¼ tsp sea salt
8 gluten-free whole-grain tortillas (corn-free)
1 recipe Butternut Squash & Swiss Chard or Portobello Mushroom & Red Pepper mixture (see below)
1 cup shredded red cabbage
1 large ripe avocado, pitted, peeled, and thinly sliced
4 scallions, thinly sliced
Sea salt and freshly ground black pepper
Cumin Cashew Cream Sauce, optional
Seriously Sensational Sriracha Sauce, optional

DIRECTIONS

In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside.

To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom andRed Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

FLAVOR OPTIONS

Butternut Squash & Swiss Chard

2 tbsp coconut oil
4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
½ bunch Swiss chard, finely chopped
½ teaspoon chili powder
¼ tsp sea salt
¼ teaspoon freshly ground black pepper

In a large skillet, heat the oil over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Add the remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.

Portobello Mushroom and Red Pepper

2 to 3 tbsp extra-virgin olive oil
1 large portobello mushroom, cut into 8 slices
1 large red bell pepper, cut into long strips
¼ tbsp ground cumin
¼ tsp sea salt
¼ tsp freshly ground black pepper
Pinch chipotle powder
¼ cup thinly sliced radish, for garnish

In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin, salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.

Sweet Pea Crostini

SWEET PEA CROSTINI

with Dairy-Free Creamy Cashew Cheese

*Serves 4

Here, I pair cashew cheese with a lemony pea spread, which provides a nice tangy contrast to the richness of the cheese. Both also work well on their own—the pea spread served with gluten-free whole-grain bread or my grain-free crackers, and the Dairy-Free Creamy CashewCheese topped with sliced fruit or roasted bell peppers. If you’re using frozen peas, remove them from the freezer, measure, and place in a strainer. Run cold water over the peas for 1-2 minutes or until thawed. Drain well.

INGREDIENTS

1 1⁄2 cups fresh or thawed frozen green peas
3 tbsp finely chopped fresh mint
1 tsp freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
Pinch freshly grated lemon zest, plus more for garnish, optional
Sea salt and freshly ground black pepper
Dairy-Free Creamy Cashew Cheese
Gluten-free whole-grain bread, toasted, or grain-free crackers
Fresh whole mint leaves, for garnish, optional

DIRECTIONS

Place the peas, mint, lemon juice, and oil in a food processor. Process until smooth. Season with the lemon zest, if desired, and salt and pepper to taste; pulse to combine. Spread the Dairy-Free Creamy Cashew Cheese on top of toast or crackers. Top with the pea spread and serve immediately. Garnish with lemon zest and mint leaves, if desired.

Dairy-free Creamy Cashew Cheese (makes 1 cup)

There are about a hundred and one ways to use this dairy-free spreadable cheese. You’ll see that it’s called for in many of the recipes in this book, and you can use it as a substitute for regular cheese in almost any recipe that doesn’t require melting.

1 cup raw cashews, quick soaked for 10 minutes in boiling water or soaked in water for 2 hours, drained, and rinsed.
3 tbsp freshly squeezed lemon juice
1⁄2 tsp sea salt
1⁄4 tsp freshly ground black pepper
Water, as needed
2 fresh chives, thinly sliced

Combine the cashews, lemon juice, salt, and pepper in a food processor and process until smooth. Add water, 1 teaspoon at a time, if needed to create a smooth texture. Transfer to a bowl, stir in the chives, and mix well. Store in a sealed container in the refrigerator for up to 1 week.


Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes.  Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. 

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