By Amy Chaplin
Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and plant-based foods.
Chaplin shares her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customise it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavouring to keep a diet varied.
Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and most important, cook at home.
About the Author
Amy Chaplin - dubbed the "Goddess of Healthy Delights" by the editors of Martha Stewart Living - is the former executive chef of New York's renowned vegan restaurant Angelica Kitchen and a recipe developer, teacher, and private chef whose clients include Natalie Portman and Liv Tyler.
Chaplin's vegan and vegetarian cuisine has appeared in numerous publications, including the Wall Street Journal, the Washington Post, Vogue, New York magazine, the Guardian, the Huffington Post, Vegetarian Times, and Garden Design, and she contributes to Vogue, Martha Stewart and Food Network's Healthy Eats blog. She teaches classes and workshops internationally, and her previous book, At Home in the Whole Food Kitchen, won IACP and James Beard awards.