Cookbook of the Month !

At Home in the Whole Food Kitchen

Celebrating the Art of Eating Well

By Amy Chaplin

“Through this book, my intention is to inspire you to seek out ingredients that have been grown with reverence for the environment, find a deeper connection to the natural world, and above all else, to cook more. This way we can participate in a healthy, sustainable food system that truly nourishes us all. This book is the culmination of my life with food thus far , and I hope it will inspire you on your own food journey”
Amy Chaplin

Inspire me you did Amy Chaplin ! What an incredible work of art. I absolutely love this cookbook. I received it as a birthday gift from my girls and I have cooked up a storm this week. There simply aren’t enough hours in the day !

The loaf of bread featured in the photo above, “Spelt Brown Rice Bread with Sesame” is just one of many recipes that I have tried out so far. It is a spin off of Jim Lahey’s famous no-knead method and strongly resembles a whole-grain sourdough with brown rice. It tastes absolutely divine ๐Ÿ™‚

I’ve tried numerous recipes to date with much success. These include :

  • Superfood Oatmeal with goji berries, chia and mulberries
  • Soaked Oats and Chia with Almond milk, flax and wheat germ
  • Blackberry Cornmeal Muffins
  • Coconut and Quinoa Pancakes ( to die for and so so simple) – coconut-quinoa-pancakes
  • Tempeh Portobello Burgers
  • Greens and Grains Roll with Avocado and Carrot Dipping Sauce ( Vegan sushi !)
  • Herbed Black Quinoa Muffins with sweet potato and caramelized onions ( perfect along side a creamy squash soup)
  • Whole – Wheat Fettuccini with Kale, Caramelized Onions, and Marinated Goat Cheese
Pistachio Golden Raisin Cookies with Cardamom oatmeal-raisin-cookies-pistachio-cardamom

* I substituted raisins with dried cranberries – delectable ๐Ÿ™‚

Amy Chaplin has a second book : Whole Food Cooking Every Day which is also on my bookshelf. I know, I’m obsessed with cookbooks what can I say ? It is also extraordinary and I highly recommend. Some of my favourite recipes include :

  • Buckwheat Millet Bread
  • Beet- Fennel Seed Bread
  • Broccoli Spinach Soup
  • Winter Squash Soup
  • Curried Caulifower Soup
  • Black Rice-Black Sesame Crackers
  • Roasted Apple-Almond Cakes with Cardamom – it literally melts in your mouth !
  • Berry Compote
  • Matcha Latte
  • French Lentil Tomato Bake with Kale and Capers lentil-tomato-bake-kale-capers

“Whole Food Cooking Every Day is a stunning selection of Amy’s key recipes. Colorful, informative, and simply brilliant, it unveils how easy and fabulous whole food cooking can be every day!”

-David Frenkiel and Luise Vindahl, Green Kitchen Stories

Both of Amy’s books are James Beard Foundation Award Winners.

During the month of February I have delved into these two outstanding cookbooks and my cooking has totally transformed into something new and exciting.

I was only able to find a few of her recipes on line ( highlighted in bold with attached link )

If you enjoy cooking and, experimenting with wholesome ingredients brings you joy, then I highly recommend investing in either one or what the heck ….both ๐Ÿ™‚

Feeling inspired, I created my own recipe this week, simple, effortless and full of goodness.

Flatbread Pizza with pesto, roasted tomatoes and balsamic mushrooms

Prepare your flatbread vegetable-flatbreads form Green Kitchen Stories

  • Preheat oven to 425 and roast 2 cups cherry tomatoes brushed with olive oil for 30 minutes
  • Thinly slice 1/2 sweet onion
  • Slice 2 cups of mushrooms ( Shiitake or creme in work well )
  • Add 2 TBSP olive oil to pan on medium heat and cook onions for 5 minutes before adding mushrooms cooking until soft
  • Add balsamic vinegar to taste
  • Toast 1/2 cup pinenuts
  • Prepare pesto in a food processor ( 1-2 garlic cloves, 1 cup basil leaves, 1/4-1/2 cup olive oil, 1/4 cup nutritional yeast, 1/4 cup hemp seeds, 1/4 cup pumpkin seeds, salt to taste)
  • Brush flatbread with pesto
  • Top with roasted tomatoes, mushroom mixture and sprinkle with pine nuts and goats milk cheese ( up to you how much !)
  • I also had a left over veggie burger that I crumpled in top !
  • Place in oven for 12-15 minutes

Enjoy ๐Ÿ™‚

That is for today my peeps.

Have a great evening ,


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