recipes

Eating Clean with Amie

Sara {Go Gingham}

Eating Clean Amie Valpone

I’m so excited for my friend, Amie Valpone, who is launching her cookbook this week! Cooking whole foods at home is the only way to get and stay healthy and Amie has spent 10-years doing just that – and solving her chronic illness. In her book, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body, she shares her secrets.

Amie and I met years ago at a blogger conference. We’ve also worked together on several projects for Earthbound Farm Organic. Amie is believer in not only eating healthy + clean but also making your own cleaning products. You could say we’re on the same “page” for living + eating well to improve your health.

NoriWraps Amie Valpone

Plus, Amie is adorable! She and I used to work for the same company – Polo/Ralph Lauren. Of course, not at the same time. When I began working for Uncle Ralphie (as we fondly refer to him around here), Amie was in the third grade! So, let’s not do the math on that.

Amie Valpone at Farm
I snapped this photo of Amie when we visited Earthbound Farm together.

Amie is sharing a recipe from her book. I hope you’ll make it.

Sunrise Nori Wraps
Recipe Type: Main
Cuisine: Japanese
Author: Amie Valpone
Prep time:
Cook time:
Total time:
Serves: 4
Amie says that if you love California rolls, you’ll love these nori wraps. The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch.
Ingredients
  • 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
  • 1 recipe Spicy Tahini Drizzle
  • Spicy Tahini Drizzle
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ tablespoons chickpea miso paste
  • 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
Instructions
  1. Place the nori sheets on a flat surface.
  2. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets.
  3. 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.
Spicy Tahini Drizzle
  1. 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.
Notes
If possible, use a food processor to slice the cabbage so you can get it super thin. Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités.

I hope you’ll check out Amie’s book. She’s worked really hard to get herself healthy and to put together this book. Go check it out!

Good luck, Amie – xoxo!!

Published by Sara {Go Gingham}

Sara, creator of Go Gingham, writes about real food, green living, and a healthy lifestyle - on fewer resources - {Stylishly Frugal Living}. She loves gingham - but tries to keep that in check.

2 thoughts on “Eating Clean with Amie”

  1. That’s a great story and the recipe sounds delicious. Can’t wait to check out the book! I need to eat more like this more often.

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  2. Thank you Sara!! This looks beautiful; thank you for your post and for all of your support. I am beyond grateful for you and so happy you are in my life.
    Big hugs momma!!!

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