I have been dying to share a recipe from Amy Chaplin's award-winning cookbook, At Home In The Whole Food Kitchen for over a year.
I first fell in love with Amy’s incredible food when I repeatedly scoffed myself senseless on anything and everything on her menu at Angelica’s Kitchen in New York like an unapologetic addict with no intention of recovery.
Last year, I was fortunate to cheer Amy on as she accepted the IACP award for her triumphant debut cookbook. I had pre-ordered a copy the second it was available on amazon and loved it! When I heard Amy’s Aussie accent during her acceptance speech as she lovingly shared a memory of cooking with her father I was even more excited to finally meet her.
Since then, Amy and I have become friends, and she is every bit as fabulous as her food. She’s humble, kind, generous, and ridiculously talented. And, as you would expect, her book is utterly spectacular. After winning the prestigious James Beard award (the Oscars of the cookbook world) Amy has sealed her place as one of the culinary greats. Everybody is talking about her book, and waiting with bated breath for the next one!
For those of you who don't know Amy's work, she is a star in the health food world, having worked as a vegetarian chef in London, New York, Sydney, and Amsterdam for over 20 years. In addition to working as the executive chef at Angelica’s Kitchen, she has worked as a private chef filling the joyful bellies of health conscious celebrities like Natalie Portman and Liv Tyler. She also teaches regularly, and is a prolific recipe developer, as a regular contributor to the Food Network’s Healthy Eats blog, and by sharing delectable recipes on her beautiful website.
But, get the book! Amy shares her wealth of knowledge about health and nutrition, organics, cleansing, soaking and sprouting, roasting, toasting, her favorite pantry essentials (nuts, seeds, grains, legumes, superfoods, oils, sea vegetables, flours, sweeteners), kitchen equipment, and so much more.
For anybody embarking on a more healthy lifestyle, this is such an incredible tool that arms you with everything from the basic staples to more advanced recipes that will wow the most seasoned cooks and eaters. The best thing about Amy's food is that it is easy, accessible, and bursting with fresh vibrant flavors. Many of the recipes contain only a handful of ingredients.
Some of my favorite recipes include: amaranth muesli, dijon mustard-marinated tempeh, arame with carrots and sesame, black rice pudding with coconut and banana, pea zucchini soup with dill, creamy cauliflower and celery root soup with roasted shiitakes, shaved fennel beet salad with blood orange and crushed hazelnuts, curried socca with cilantro coconut chutney, fragrant eggplant curry, strawberry vanilla custard tart, and the date pistachio praline tart, all accompanied by stunning photos by Johnny Miller.
It was so challenging to pick a recipe to share. There are just so many incredible options. I decided on this kimchi as I get so many emails about probiotic-rich dishes and cultured vegetables. I eat 1/2 cup of cultured veggies with every meal, and in my mind, you can never have enough recipes to keep things interesting!
Regular consumption of probiotic-rich (fermented) foods is a proactive strategy to maintain optimal health. Our inner ecosystem is complex and delicate, and home to hundreds of species of microorganisms—both hostile and friendly— constantly battling for dominance. Foods containing probiotics help build mineral-rich alkaline blood, are essential for the assimilation of protein, greatly improve digestion, help fight disease, and are cleansing.
Amy says, "Kimchi is a pungent Korean condiment made from cabbage fermented with radishes, carrots, chili, garlic, ginger, scallions, and sometimes dried fish. I add a lot of chili, as I love the red color, but you can adjust to suit your taste. When you have fresh chilies available, use a few to taste in place of the dried. Although the smell of kimchi fermenting in your kitchen can be quite funky, it has a uniquely tangy and layered flavor that perks up any simple meal or snack in an instant."
Try adding this kimchi to sandwiches and wraps. It is delicious!
Run, and do not stop to order your copy of At Home In The Whole Food Kitchen and check out all of the awesome recipes on Amy's site.