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    Good Clean Food: Super Simple Plant-Based Recipes for Every Day
    Good Clean Food: Super Simple Plant-Based Recipes for Every Day
    Good Clean Food: Super Simple Plant-Based Recipes for Every Day
    Ebook413 pages2 hours

    Good Clean Food: Super Simple Plant-Based Recipes for Every Day

    By Lily Kunin

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    About this ebook

    The creator of the Clean Food Dirty City brand shares 100 simple, vibrant, gluten- and dairy-free recipes for looking and feeling your best.

    In her debut cookbook, Good Clean Food, health coach Lily Kunin shares plant-based recipes for irresistibly clean, wholesome food. With Lily’s less-is-more approach, you’ll learn how to create nourishing dishes, bowls, salads, smoothies, and more using gluten- and dairy-free ingredients. Her delicious recipes are complemented by the same vibrant, textured, and stunning photography that has become a trademark of her popular site Clean Food Dirty City.

    Organized by the way that food makes you feel—awakened, nourished, cleansed, restored, sustained, and comforted—Good Clean Food highlights key ingredients that support healthy eating and clean living.

    The book contains a flavorful mix of recipes, including:
    • Falafel Bowl with Mediterranean Millet and Green Tahini
    • Walnut Taco Salad + Avocado
    • Pesto Zucchini Noodles
    • Evergreen Detox Bowl
    • Sunny Immunity Smoothie Bowl
    • Salted Caramel Bonbons


    The book also features a “Bowl Builder” section that walks readers through the process of building the perfect grain bowl, and provides helpful advice on how to stock a healthy kitchen and prep for the week ahead. Helpful tips and recipes instruct on using the same ingredients from your pantry for beauty enhancement, like a raw honey-turmeric facemask and rosemary-coconut oil hair treatment.

    “I love this vibrant, welcoming cookbook! Instead of structuring itself around rigid rules and restrictions, it leads by delicious example—first with Lily’s story of how she healed herself through food, and then, most importantly, with dozens of fresh, wholesome, super-enticing recipes.” —Lukas Volger, author of Bowl
    LanguageEnglish
    PublisherABRAMS
    Release dateMar 7, 2017
    ISBN9781683350002
    Good Clean Food: Super Simple Plant-Based Recipes for Every Day

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      Book preview

      Good Clean Food - Lily Kunin

      contents

      foreword: beauty from the inside out, by bobbi brown

      my story

      my food philosophy

      10 tips for living in a dirty city (or anywhere, for that matter)

      the clean food dirty city kitchen

      kitchen essentials

      pantry essentials

      spice cabinet

      back to basics

      awaken

      morning rituals

      super berry smoothie

      morning matcha smoothie bowl

      chia pudding three ways (summer, fall + strawberry)

      taco salad

      power bowl

      walnut orange globes

      coconut coffee body scrub

      nourish

      sweet as pie smoothie bowl

      mexi-cali breakfast bowls

      blueberry buckwheat pancakes

      zucchini lasagna

      flatbread with brussels sprouts, corn + caramelized onion

      spaghetti squash + mushroom meatballs

      weeknight chili

      sesame noodle bowls with pan-fried tofu

      lentil tacos with simple slaw + corn avocado salsa

      peaches + raw brazil nut crumble

      coconut mint hair treatment

      detox

      super green smoothie

      the evergreen bowl

      mom’s minestrone

      arugula + roots salad

      pesto zucchini noodles

      squash + sprouts kale salad

      cfdc chopped salad + creamy avocado dressing

      classic guac + jicama with lime + chili

      green goodness dip

      beach quinoa salad

      berry beet pops

      dirty detox bath

      restore

      sunny immunity bowl

      immune-boosting shot

      the daily bowl

      curry-cauli bowl

      red lentil earth curry

      miso mushroom soup

      gingery carrot soup + smashed avo-toast

      all greens soup

      healing honey face mask

      sustain

      mint-chip shake

      citrus coconut oats

      lazy lentil salad

      moroccan chickpea + carrot salad

      mediterranean falafel bowl with green tahini dressing

      sweet potato fries with cashew ranch dip

      zucchini almond dip

      mango macarons

      mini carrot gingerbread muffins with chai cashew cream

      midday matcha latte

      brightening green tea face mask

      savor

      dragon smoothie bowl

      goji granola

      apple plum crumble

      mexican chocolate pudding

      salted caramel bonbons

      cookie dough bars

      choc-chip cookies

      double chocolate chews

      cherry-coco ice cream sandwich

      blueberry-lime chia pops

      hydrating coco-avo face mask

      parties

      acknowledgments

      index of searchable terms

      foreword

      beauty from the inside out

      by bobbi brown

      My obsession with Instagram is right up there with my obsession with eating healthy. My feed is a mix of beauty and fashion images and photos of healthy bowls, smoothies, and salads. It was only a matter of time before I discovered a very cool Instagram account full of beautiful pictures of clean food accompanied by recipes on how to recreate these delicious meals. Clean Food Dirty City quickly became one of my favorites because it had a different take on healthy eating in a busy world—something that I was always trying to master—so I had to meet the woman behind it all.

      I started my relationship with Lily over Instagram when she had another full-time job and Clean Food Dirty City was a side passion project. We became fast friends, sharing a love for green juice, kale, and chia seeds, and any gluten-free and dairy-free foods. We both wanted food that makes you feel good and is good for you. I was already sold with her photographs, but then she cooked for me. I was an instant devotee. Lily was one of the first bowl chefs who prepared food that looked as good as it tasted, using only the best ingredients. Her food fueled long days of travel for me, and her cookie dough bites became staples during days on set and at celebrations for my team at the office. It’s only natural that her recipes would eventually find themselves within the pages of a book so that everyone can enjoy Lily’s good clean food.

      When it comes to beauty, I’m a firm believer that it starts from the inside out. For me, it’s simple: Your health shows on your face. If you take care of yourself—by eating the healthiest foods possible, drinking a ton of water, and moving your body every day—it shows. You look good and you feel good. You’re comfortable and confident in your own skin.

      Everyone’s journey to health, wellness, and beauty is different. There’s no one-size-fits-all answer to feeling and looking good. I always say makeup is about options, not rules. Lily has the same philosophy for food, and this book has all the options you’ll ever need to make it your own.

      Here’s to happy cooking, healthy eating, and having fun.

      xo

      Bobbi Brown

      my story

      How are you feeling? Right this second, in this very moment. How about the last week? This is the very first question I often ask my clients. You’re probably feeling awesome from that spin class you just crushed or the green juice you had this week. But we’re all human. It’s inevitable at times to feel off, even way off. Truth be told, I wasn’t always living a glossy Clean Food Dirty City life. For years, I felt the opposite of great—nearly bedridden with migraines, my body screaming out that something was not right. No number of yoga classes or green juices could keep me from feeling like my head was about to fall off. Nothing changed until I started paying attention to what was at the end of my fork and how it made me feel.

      I grew up a food lover. My earliest memories are of planting tomatoes in my garden, picking raspberries at Homestead Farm in Maryland, and plating desserts with my cousin in the back of my uncle’s restaurant. My love for trying new foods began at a young age, starting with the smoked salmon, crème fraîche, and caviar amuse-bouche my great-grandmother would always have at holiday gatherings. She was the type of lady who kept truffles in her freezer—I didn’t even know what a truffle was—but she had this elegance that mesmerized my eight-year-old self. Little did I know I would be following in her footsteps, first at the same alma mater, and later in the kitchen—only things look a little different and a lot less fancy at my house. One thing we do have in common: I always have truffles in my freezer . . . the raw nut, date, and cacao kind!

      My story begins with a bump in the road along the way. My life changed when my migraines began. It started with a blinding headache after field hockey practice during sophomore year in high school. The headaches and migraines kept happening, a couple of times a month. I started seeing a neurologist and cycled between doses of strong medicines—some Band-Aiding the migraine symptoms, but most giving me side effects ranging from digestive issues to short-term memory loss.

      Fast forward to college. Horrible side effects drove me to swear off all meds, but headaches (and now vertigo) persisted, often coming on stronger than ever. I’d be sitting in class, and out of nowhere it would hit me. The room would start spinning. I prayed the professor would not call on me during one of these spells as I white-knuckled the arms of my chair. I’d retreat to my room every day after lunch, turn off all the lights, and stay in there until my headache subsided the next morning (and then returned by midday). It’s a miracle I was able to accomplish anything during that year.

      I was sick of feeling sick and sick of everyone asking me why I was always sick. Dozens of desperate web searches later, a little bell went off in my head. I suddenly heard the words of an osteopath I had seen the year prior loud and clear: I think it could be something you are eating. We didn’t fully explore that route when my blood work all came back clear, no allergies. Could this be? With nothing to lose, and enough Google evidence to back up my latest experiment, I jumped on the gluten-free train (before there was a bandwagon) the very next day, and the changes were nothing short of a miracle.

      Forty-eight hours later, a giant weight had been lifted off my shoulders. I was headache-free. The cloud above my head disappeared, and for the first time since I could remember, I survived a day without that perpetual headache. It was the first moment I made the connection between what I put in my body and how it makes me feel.

      While my spirits were lifted in my newfound freedom, I faced a fresh challenge: how to combine my love for delicious food with my need to properly nourish my body. More practically, would it even be possible to avoid gluten on a college campus? My dining hall graciously supplied me with gluten-free pasta and bread, and brown rice wraps (and even a dedicated toaster). And the neighborhood café gladly used the gluten-free bread that I brought in for breakfast sandwiches.

      the move

      Things were going swimmingly, but a serious dose of reality came postcollege when I arrived in New York City—a place notorious for its energy, excitement, and cramped living spaces—and I was tasked with keeping myself nourished and grounded amid the rush. My early days in the city were spent exploring my West Village neighborhood, acclimating to my first real job, enjoying happy hours with friends, taking yoga classes, and tasting all the gluten-free food I could get my hands on. No wonder it’s called the city that never sleeps. In New York, there is always something to do or somewhere to be, and it can feel like the time it takes to grocery shop, cook, and generally take care of yourself is slowly squeezed out of your schedule.

      My tiny apartment was not exactly a chef’s kitchen. I had a mini stove and about a foot of counter space for prep. Even though my bedroom window looked directly into another apartment and the ceiling of the bathroom once caved in, I adored my place, which was right next door to three friends from college. We made the kitchen work for us.

      Monday night dinners became our weekly ritual. We’d pick out a recipe on Sunday and tag team the grocery shopping and cooking. We’d sling grocery bags on our shoulders for the six-flight trek up to their door and joke about how we couldn’t do spaghetti squash suppers anymore—squash was way too heavy to carry up there! It became one of my favorite things to do each week—a built-in time to take care of myself, slow down before facing the week head-on, and catch up with great friends over good, nutritious food. We started to add in walks and workouts on the West Side Highway before dinner and homemade honey face masks after dinner. We shared a blender and prepped smoothies to take to work on Tuesday morning.

      Meals had to be easy; these small kitchens housed only a couple pots, and I usually had only a few minutes on most weeknights. Most importantly, they had to be bold, flavorful, and delicious. Oh, and make us feel great. I figured out how to cut corners in the best way possible—never when it came to the integrity of ingredients or flavor, but how I could use one less ingredient or one less pot, pan, or bowl. I spent time reinventing some of the classics from my childhood like chili, sesame noodles, and minestrone soup. I introduced new classics, such as vibrantly colorful smoothie bowls, lilac-hued chia puddings, and sunny trays of roasted vegetables. I started to feel grounded and at home amid the buzzing energy of New York City.

      In my tiny city apartment, the philosophy for Clean Food Dirty City was born.

      my food philosophy

      Food is one of the great pleasures in life and should be thoroughly enjoyed. Giving up gluten, for me, was not an exercise in restriction but rather a creative endeavor that made me think outside the box and discover foods that were still beyond delicious. I maintain a constant dialogue with my body rather than prescribe to hard-and-fast restrictions.

      Everybody is different, and what works for one person (me) might not work the exact same way for someone else (you). I’m a fan of trying to eat organic as much as possible, and sourcing sustainable animal products for the good of the environment and your health, but what you eat is so deeply personal that only you can decide whether adhering to a vegan, raw, paleo, or any other diet feels right. But why use labels? You know yourself better than anyone else.

      For me, this shakes out to be a mostly plant-based diet with tons of healthy fats like

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