I am so excited about this book as one of my daughters has celiac disease, my other daughter is vegetarian and I am lactose intolerant. Cooking well for my family has its challenges for sure! I love that the book gives you a base recipe and then variations - such a phenomenal way to make life a bit easier and keep our meals interesting! Every recipe is nutritious and delicious, and not at all overwhelming or overly complicated! 5 stars, truly wonderful!
I do want to note that the resources listed in the back of the book may not all be gluten free. The author has listed frontiercoop as a place to purchase spices and herbs for example. I spoke with someone at the company and they process products containing gluten and therefore cannot claim GF on any of the products she lists to purchase from them. (They do have very few products that they test and label GF he said, but there is no way to filter or sort on their site to find them.) The “Gluten Free Diet” has made living with Celiac Disease a landmine to navigate through as this “diet” doesn’t need to be truly free from gluten as one with Celiac Disease does. The title of the book says nothing about celiac, so this is just my personal irk. I’ll be going through all of these resources and thourally checking if they are truly free from gluten before making purchases to stock our pantry. I thought this would eliminate the time of doing this as she listed it in her gluten free cookbook and was a perk I thought when purchasing the book. (Would have purchased without the resource list though, it’s phenomenal overall!). If you’re someone with Celiac you probably already would double check ingredients with these companies, but please keep this in mind before blanket purchasing from the resource list in the back of the book.
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From the Publisher
Whole Food Cooking Bible
Chaplin shares her strategies, key recipes, and techniques for eating well day in and day out. Learn to nourish your body with simple yet satisfying recipes that are all gluten-, dairy-, and refined sugar-free.
One Base Recipe, Endless Possibilities
Each chapter features one to six base recipes followed by variations of add-ins, toppings, and substitutions to create a wide range of flavors for Chaplin’s go-to foods. Readers can explore chia Bircher bowls; grain-free muffins and waffles; soups, cauliflower bakes; nut, seed, and coconut butters; seeded crackers; and more.
Including Recipes for
Nut and Seed Milks and Drinks
With twice the flavor but none of the preservatives found in store-bought milks, homemade nut and seed milks are transformative to any diet. Learn to make the Nut or Seed Milk base recipe and then try Strawberry Almond Milk, Maca-Cinnamon Hazelnut Milk, Black Sesame Milk, and a variety of latte mixes.
Gluten-Free Breads
Utilizing Chaplin’s special technique of soaking whole grains and seeds to create the dough, these healthful, tasty, and versatile gluten-free breads are a revelation. Try Sunflower–Poppy Seed Bread, Fruit and Nut Bread, or even Black Rice–Black Sesame Bread.
Simple and Healing Soups
Easy to make and easy to digest, soups are an important component of a whole food diet. Recipes include comforting soups like Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk and refreshing soups like Broccoli Spinach Soup with Peas and Dill.
Sauces and Dressings
Chaplin’s vibrant, protein-packed sauces and dressings transform even the simplest dishes into satisfying and delicious meals. Try the Fennel, Cilantro and Mint Dressing over a sweet potato with black beans and avocado.
Putting It All Together
With genius techniques and recipes that are built to adapt from day to day and meal to meal, Whole Food Cooking Every Day is your guide to eating healthfully every day. The book is filled with meal prep advice and ideas on how to pull together components like seeded crackers, marinated beans, steamed veggies, and more so that every meal is nourishing and satisfying.
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Why I Cook
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| Price | $22.49 | $17.94 | $24.54 | $37.20 | $9.74 | $21.91 |
| In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. | Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. | For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice comes Mosquito Supper Club. | The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz | Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove. | Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments. |
About the author
Highly recommend! A note for Celiac in my review.
I am so excited about this book as one of my daughters has celiac disease, my other daughter is vegetarian and I am lactose intolerant. Cooking well for my family has its challenges for sure! I love that the book gives you a base recipe and then variations - such a phenomenal way to make life a bit easier and keep our meals interesting! Every recipe is nutritious and delicious, and not at all overwhelming or overly complicated! 5 stars, truly wonderful! I do want to note that the resources listed in the back of the book may not all be gluten free. The author has listed frontiercoop as a place to purchase spices and herbs for example. I spoke with someone at the company and they process products containing gluten and therefore cannot claim GF on any of the products she lists to purchase from them. (They do have very few products that they test and label GF he said, but there is no way to filter or sort on their site to find them.) The “Gluten Free Diet” has made living with Celiac Disease a landmine to navigate through as this “diet” doesn’t need to be truly free from gluten as one with Celiac Disease does. The title of the book says nothing about celiac, so this is just my personal irk. I’ll be going through all of these resources and thourally checking if they are truly free from gluten before making purchases to stock our pantry. I thought this would eliminate the time of doing this as she listed it in her gluten free cookbook and was a perk I thought when purchasing the book. (Would have purchased without the resource list though, it’s phenomenal overall!). If you’re someone with Celiac you probably already would double check ingredients with these companies, but please keep this in mind before blanket purchasing from the resource list in the back of the book.
Top reviews from the United States
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- Reviewed in the United States on January 27, 2025
I am so excited about this book as one of my daughters has celiac disease, my other daughter is vegetarian and I am lactose intolerant. Cooking well for my family has its challenges for sure! I love that the book gives you a base recipe and then variations - such a phenomenal way to make life a bit easier and keep our meals interesting! Every recipe is nutritious and delicious, and not at all overwhelming or overly complicated! 5 stars, truly wonderful!
Highly recommend! A note for Celiac in my review.
Reviewed in the United States on January 27, 2025
I do want to note that the resources listed in the back of the book may not all be gluten free. The author has listed frontiercoop as a place to purchase spices and herbs for example. I spoke with someone at the company and they process products containing gluten and therefore cannot claim GF on any of the products she lists to purchase from them. (They do have very few products that they test and label GF he said, but there is no way to filter or sort on their site to find them.) The “Gluten Free Diet” has made living with Celiac Disease a landmine to navigate through as this “diet” doesn’t need to be truly free from gluten as one with Celiac Disease does. The title of the book says nothing about celiac, so this is just my personal irk. I’ll be going through all of these resources and thourally checking if they are truly free from gluten before making purchases to stock our pantry. I thought this would eliminate the time of doing this as she listed it in her gluten free cookbook and was a perk I thought when purchasing the book. (Would have purchased without the resource list though, it’s phenomenal overall!). If you’re someone with Celiac you probably already would double check ingredients with these companies, but please keep this in mind before blanket purchasing from the resource list in the back of the book.
Images in this review
- Reviewed in the United States on May 12, 2020
- Reviewed in the United States on November 8, 2019
Loving this book so much! It’s totally becoming a go to and I’ve only had it about a week. I love the idea of taking a bit of time, multitasking and meal prepping for a delicious weeks worth of eats!! So far I’ve made a few recipes, here’s my thoughts:
Base recipe: seeded rice bread. It can out just as described and I will make it again for sure. Great sliced and eaten as is or toasted!! Will try everything but the bagel seasoning on top next time I back with sunflower seeds.
Will try the other variations!!
Used the suggestions for soaking and cooking beans and used my instant pot. So far I made a batch of black beans and pintos. Can wait to make some marinated beans and quick bean sauces.
Beet dressing!! Love this tangy, Whole Foods flavor packed dressing. So good on salads but also grains, beans. Sautéed kale & chard. I plan on making the zucchini dressing today.
Fruit compote: I made the fall variation with pears & apples. Amazing it contains no sugar but is so flavor packed. Excellent on steel cut oats in the morning with pomegranate seeds, hemp seeds and cashew butter!
Can’t wait to keep cooking from this book over and over again. Excellent ideas for thinking out of the box in the kitchen, new ways to utilize fruits, veg, grains, nuts, beans, etc. Perfect for gluten free, dairy free, and vegan options!!
Images in this review
Top reviews from other countries
- barbara JacopsReviewed in France on November 11, 2019
A must, this will be your staple cookbook!
This is the perfect staple cookbook to have in your kitchen.barbara JacopsA must, this will be your staple cookbook!
Reviewed in France on November 11, 2019
The base for anyone who want to learn more about plantbased cooking.
You'll start with the basics, then you'll be able play around witgh the recipes and get comfortable cooking.
Highly recommended to anyone, plantbased eater or not.
Simply a great start!
Images in this review
- Louise KellyReviewed in Australia on November 21, 2023
keep looking for her next book
- TomifudgeReviewed in the United Kingdom on September 19, 2019
Not just a cookbook. A guide and blueprint to a healthier way of eating
Her first cookbook is my favourite wholefoods cookbook out of the ones I have.TomifudgeNot just a cookbook. A guide and blueprint to a healthier way of eating
Reviewed in the United Kingdom on September 19, 2019
It's was not just not a compilation of recipe, but more like a teaching book on how to approach the ingredients and food groups.
It got me to stop buying canned beans and start cooking them from scratch, so I knew I had to get her 2nd cookbook.
She did not disappoint! I think I might actually even prefer this book to the 1st.
I LOVE her thoughtful approach to cookbook writing. It's practical and with substance, rather than just pretty colourful pictures.
The day to day approach of the ingredients, tips of how to personalise recipes and change during the seasons, make it a very practicable book to use on a regular basis.
The batch cooking guide and tips are very helpful, and something that's quite difficult to find in most cookbook.
Have already made the marinated beans for my weekly salad meal prep, and have plans to make the match granola soon :-)
Images in this review
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