When someone like Amie Valpone talks about eating clean, you listen. This bright-eyed, energetic nutritionist has battled 10 years of chronic health issues, yet she retains her youthful look and lovingly hyper personality. Not to mention, Amie’s recipes are extremely fresh and beyond wholesome. Which is why I’m excited to share these Sunrise Nori Wraps as a sampling of her new cookbook (launching today!), Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body.
Eating Clean is filled with over 200 detox-approved, plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients … whew! But beyond the quantity and impressive “free from” list, I was truly dazzled with the flavorful creativity. The Sunrise Nori Wraps recipe below is just the tip of the culinary iceberg. A small sampling of the ones I’ve marked to trial include:
- Breadless Coconut Vanilla French Toast
- Long Weekend Chickpea Spinach Scramble
- Maple Sriracha Roasted Pecans (with a homemade Sriracha Sauce!)
- Divine Paprika Chickpea Croutons
- Homemade Tortilla Party Bowl
- Easy Moroccan White Bean Chili
- Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds
- Swiss Chard Wrapped Portobello Burgers stuffed with Dairy-Free Creamy Cashew Cheese
- Grain-Free Butternut Squash Pizza Crust with Carrot Cashew Herb Sauce
- Chimichurri Sweet Potato Salad
- Peaceful Nut Mylk Cubes
- Amie’s Easy Home-style Sun-Dried Tomato Ketchup
- Perfect Pumpkin Gelato
- Lighthearted Raw Grain-Free Fudgy Brownies
True to the pretty cover, there is a smattering of stunning recipe photos in Eating Clean, but you will quickly notice is that this book is also about information … loads of tips and alternative health details that cover topics beyond meal plans and everyday healthy eats.
Amie takes you through her healing journey with personal guides for detoxing not only your kitchen, but also your personal care products, your home environment, and even your office. She also addresses tricky issues like eating out and entertaining, heavy metals, and functional / integrative medicine testing for illnesses.
But even with all of the neatly arranged details (yes, the book is as “clean” as the food!), Eating Clean is at its core about eating! So enjoy this recipe for Sunrise Nori Wraps and then decide if this cookbook is right for your collection.
Special Diet Notes: Sunrise Nori Wraps
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 2 tablespoons freshly squeezed lemon juice
- 1 ¼ tablespoons chickpea miso paste (soy-free)
- 1 tablespoon raw tahini
- 2 medjool dates, pitted
- 1 garlic clove, minced
- ¼ teaspoon crushed red pepper flakes
- Water, as needed to thin the drizzle
- 4 nori seaweed sheets
- ¼ small head red cabbage, very thinly sliced
- 1 large carrot, peeled and julienned
- 1 small yellow summer squash, julienned
- 1 small cucumber, julienned
- 1 large ripe avocado, pitted, peeled, and sliced
- Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.
- Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets.
- Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.