Clean Food is a feast for the senses that will nourish mind, body, and soul–and this revised edition offers lovers of fresh, seasonal vegan fare even more than before. In addition to all-new color photographs and 20 entirely new recipes, acclaimed chef and nutritionist Terry Walters has updated the dishes to feature today’s most healthful ingredients. Now, for example, virgin coconut oil substitutes for canola oil and maple syrup replaces agave nectar as a sweetener. In addition, those going gluten-free will find recipe variations throughout the book to meet their needs.
Terry Walters is a well-known holistic health counselor, food educator, and motivational speaker. She serves on the Board of Directors for Urban Oaks Organic Farm, one of the largest urban organic farms in the country, and trained at The Institute of Integrative Nutrition. Terry has traveled all over North America, speaking to people about her nutritional philosophy and promoting her books. She resides in CT with her husband and two children.
Here is a fantastic recipe that is included in the Clean Food Cookbook:
I remember my parents bringing them home by the bushel and we would
enjoy them straight through fall and winter. I was always partial to the most
simple of recipes like this one that required little fuss and delivered lots of
1 cup millet flour
3⁄4 cup almond flour
1⁄4 teaspoon sea salt
1⁄4 cup extra virgin coconut oil
1⁄4 cup maple syrup
2 tablespoons lemon juice
2 tablespoons maple syrup
2 tablespoons sliced almonds
1⁄2 cup apricot jam or preserves
2 tablespoons water
1 teaspoon lemon juice
Zest of 1 lemon
Preheat oven to 350°F.
PREPARING CRUST –
Place millet flour, almond flour and salt in food processor and combine. Melt coconut oil over very low heat and whisk together with maple syrup. Add to food processor and pulse to combine and form dough. Transfer dough into 9-inch oiled tart pan. Press down to form crust. Pierce several times with fork and bake 15 minutes. Remove from oven and set aside.
ASSEMBLING TART –
Peel apples, slice in half (from stem down) and remove stems and cores. Slice apples crosswise into 1 4-inch slices. Keeping sliced halves together, fit apples into tart crust. When crust is full, tilt sliced apples to fan them. Combine lemon juice and maple syrup and brush over apples. Sprinkle with sliced almonds and bake 45 minutes to 1 hour or until apples are soft and lightly browned. Remove from oven and set aside to cool.
FINISHING WITH GLAZE -
In small pan over low heat, thin apricot preserves in water. Remove from heat and stir in lemon juice. Pour through strainer into separate bowl. Stir in lemon zest, brush over tart and serve.
The latest edition of Clean Food is available on Amazon for $30 (ARV). It is hardcover and contains 368 pages.
Author Terry Walters will be doing an online event this coming Thursday on Ustream!
One A Mom’s Take reader will win
a copy of Clean Food!
Ends 2/1/2013 at 11:59 PM ET. Open to US Only.
- Rules –
Disclosure: I received Clean Food in exchange for my honest review. I was not compensated in any other manner. The opinions expressed above are my own and any claims should be verified on the sponsor’s site.