Today, let’s fall in love with some beautiful pages from Amy Chaplin’s gorgeous gorgeous new book – At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well. I opened it up to find pages of colourful produce, cake stands piled high with pretty (healthy) bakes and a dream pantry with it’s rows of glass jars containing grains, seeds, beans, nuts, and spices. With her love of whole food and knowledge as a chef, Amy Chaplin has written a book that will inspire you to eat well. With everything you need to know to stock your kitchen with nutrient rich ingredients.Part One has tips for stocking a whole food pantry. Not just a list of food and equipment, it’s also a healthy eaters bible of useful working information—how and why to use ingredients—and a beautiful collection of simple recipes for daily nourishment.
Part Two is the collection of over 150 recipes celebrating vegetarian eating. Also included throughout are tips on living a whole food lifestyle – why organic is important, planning weekly menus, composting, drinking tea, doing a whole food cleanse, plastics vs. glass and lots more. This is whole vegetarian food for everyone, if you are a vegan, you can leave out/replace an ingredient to cook nearly every recipe in the book and the beautiful dishes are delicious enough to satisfy even dedicated meat eaters!
Most of the recipes are naturally gluten free and the refined sugar free desserts are exactly what I need help with at the moment, sugar is my most desperate weakness.The styling and pictures are beautiful throughout this book, another beauty that will sit on my cookery bookshelf and be lifted off to read and inspire me to stay on the healthy straight and narrow! Keep reading to discoevr one of my favourite breakfast recipes from the book.
AMARANTH MUESLI WITH TOASTED SEEDS – SERVES 4 TO 6
In the middle of summer, when the heat of the season seeps into the early morning, you’ll be glad to have this refreshingly light and nourishing breakfast to hand. The popped amaranth is crisp and full of protein, and its toasty flavour goes perfectly topped with juicy summer fruits, fresh berries and almond milk. If blackcurrants are in season, they make a lovely addition and striking colour contrast.
Once you get the timing right, popping amaranth is easy, and you’ll want to make extra to add to your other favourite breakfast cereals. If you have toasted nuts and seeds available, this muesli comes together in a flash. I like to leave the sweetness to the summer fruit I serve with it, but you could add dried fruits like cherries, dates, mulberries or apricots instead for a sweeter result at any time of year.
180 g regular rolled oats
45 g puffed amaranth (see below)
70 g toasted almonds roughly chopped
70 g toasted pumpkin seeds
70 g toasted sunflower seeds
3 tablespoons hemp seeds (all the info for toasting seeds and nuts perfectly is on pages 76-77 of Amy’s book).
Sliced peaches, nectarines or apricots
Homemade almond milk or yogurt
Superfood Breakfast Sprinkle optional (see below)
Warm a wide frying pan over medium heat for 1 minute, then add 90 g of the oats. Toast oats for 5 minutes, or until golden and fragrant, stirring every 30 seconds or so to ensure even toasting. Transfer to a medium bowl to cool and repeat with remaining oats.
Add puffed amaranth, almonds, pumpkin seeds, sunflower seeds and hemp seeds to oats; toss to combine. Serve with berries, fruits and almond milk and top with breakfast sprinkle if desired. Since this recipe contains hemp seeds, store leftover muesli in a jar in the fridge and use within two weeks.
SUPERFOOD BREAKFAST SPRINKLE – MAKES JUST OVER 175 G
90 g (3 oz/1⁄2 cup) freshly ground flax seeds
55 g (2 oz/1⁄2 cup) wheatgerm, raw or toasted
30 g (1 oz/1⁄4 cup) maca root powder
Place all ingredients in a wide-mouth glass jar and stir to combine. Seal lid and store in the fridge for up to three months.
Amaranth is a high-protein seed that was once the sacred food of the Aztecs. It’s also high in calcium and amino acids and has a sweet, nutty flavour. Popping amaranth seems a little challenging at first, so if you burn the first batch, don’t worry; once you get the hang of it, it’s easy and fun. The popping happens very quickly (in about 15 seconds!), and you need to remove the popped grain from the pan immediately to avoid burning. Puffed amaranth can be sprinkled over fruit or vegetable salads for a light, crunchy texture and protein boost.
MAKES ABOUT 1 CUP
45 g (11⁄2 oz/1⁄4 cup) amaranth
Warm a small heavy-bottomed pan with a lid over high heat for 2 minutes. Add 1 tablespoon amaranth and cover pan immediately. Count 5 seconds and shake pan; you will hear the grain popping rapidly. Repeat twice or until all the grains are popped. Quickly transfer to a bowl. Repeat with remaining amaranth, 1 tablespoon at a time. Once cool, store puffed amaranth in a jar and use within two weeks. Enjoy!
At Home in the Whole Food Kitchen officially releases on 18th June and is published by Jacqui Small www.jacquismallpub.com.