Notes about Recipes in this book

• Chia oat Bircher bowl

  • jenburkholder on August 06, 2020

    These were okay, but the hemp flavor was too strong. That made the bowl slightly bitter and unpleasant; I would cut the hemp seeds down or replace them.

  • lolako on May 08, 2026

    The homemade almond milk was nice, but will try with store bought almond milk in the future. Needed the compote to make it tasty. Made 4 jars from one recipe. Layered with blueberry cardamom compote. Kept me full until lunch.

  • lolako on May 17, 2026

    Tried using store bought almond milk. Definitely use the homemade almond milk. The bircher bowl is much creamier with the homemade milk.

  • robin_gemtnj on May 20, 2026

    This is very similar to me regular refrigerator oats but with a shorter wait time. I didn’t know when I’d have 30 minutes to make it ahead but changed my morning routine to make it work.

• Grain-free chia Bircher bowl

  • stpbcyld50 on November 08, 2019

    Nice, healthy option for breakfast. Lasted me a few days in the fridge. I ate it cold and thought it was nice with yogurt and berries.

• Matcha chia Bircher bowl

  • jenburkholder on September 27, 2021

    I think I just don't love the texture of her chia birchers (soft and strangely grainy), but this one was as decent as any of the others. I cut down on the hemp seeds, since I find them too strong in a bowl like this. The matcha and cardamom was a nice, subtle addition. Served with raspberries and chocolate chips, with a bit of soy milk on top.

• Golden milk chia Bircher bowl

  • sosayi on September 25, 2019

    We enjoyed this bircher bowl (used golden raisins and the Chia Oat base) and I'd make it again, but with a few tweaks. 1) it tasted a bit grainy... perhaps double-blend the almond milk component? and/or strain (even if not called for)? 2) use fresh turmeric, perhaps my use of dried was part of the problem? Still very filling and delicious. We topped it with bee pollen and honey, which was lovely.

  • stpbcyld50 on November 08, 2019

    If you like golden lattes, you may like this. Very strong flavored and my kiddo did not care for it. Heavily spiced but nice with some honey and yogurt. Needs some more sweetener.

• Millet porridge

  • jenburkholder on August 06, 2020

    This was a good method that produced creamy millet porridge. Reheated well for the week and was delicious with quince compote.

• Black rice porridge

  • jenburkholder on August 06, 2020

    This was intensely colored, but the black rice alone is expensive and doesn't add much. A mix of brown and black or white and black would probably be just as good, and much cheaper.

• Beet-macadamia black rice porridge with coconut and ginger

  • jenburkholder on March 22, 2021

    I liked the beets in this, but the ginger felt off. I think it would have been more enjoyable without it. Mild and creamy. Topped with frozen blueberries and a splash of soy milk.

• Whole oat-apple porridge with almonds and nutmeg

  • ricki on February 02, 2021

    Nice technique. Half a recipe (2 servings) just fit in the large container of the nutribullet. I was afraid I ground the grain too long, but just as it was cooked it came together and wasn't too runny. Used a pinch of nutmeg for the half recipe, which was enough for us. 20 minutes cooking time total.

• Strawberry-cardamom grain-free porridge

  • Pandan on May 06, 2024

    I made this as a healthy breakfast while being pregnant. I added a pinch of salt and some collagen powder. It tasted ok but the strawberry and cardamom didn’t really come through. I would combine it with more berries and probably won’t do again. I preferred the berry chia pudding from this book.

• Seeded rice bread

  • jenburkholder on September 29, 2025

    Good, but the brown rice stayed a bit harder than I would prefer. Like the buckwheat bread from this book better.

• Black rice-black sesame bread

  • jenburkholder on August 06, 2020

    The black rice didn't get soft enough, so the bread was left with strange crunchy bits. I'd stick to the basic brown rice one, although the color was gorgeous.

• Buckwheat millet bread

  • jenburkholder on August 06, 2020

    This is quite good, although you must like the flavor of buckwheat, since it's strong. In our oven, it takes longer to bake than suggested. The seeds also fall off the top, so I omitted them the second time and it was much cleaner to eat. Keeps well for a few days and makes an easy, healthy breakfast.

• Sunflower-poppy seed bread

  • jenburkholder on August 06, 2020

    This was a good variation on the original recipe. Would recommend.

• Nut or seed milk

  • skvalentine on April 13, 2026

    Made almond milk as directed for the Black Tea Chai Latte. My kids did most of the "work" here and had fun. One note-- we peeled the almonds after soaking (they pop out of their skins easily with pressure).

• Pink chai latte

  • jenburkholder on February 04, 2023

    Yum! Nicely sweet and spicy. Used homemade hazelnut milk.

• Mocha dandelion latte

  • skvalentine on March 28, 2022

    I used cocoa butter and cocoa powder. I enjoyed this and will make it again.

• Black tea chai latte

  • skvalentine on April 13, 2026

    Delicious! I did add a half teaspoon of honey to my mug, but this was good without the usual level of honey I add to chai.

• Brewed chai

  • skvalentine on April 13, 2026

    Excellent, easy way to have chai on hand. I didn't have ginger, but would add that next time.

• Beet hot chocolate

  • jvozoff on August 22, 2023

    Rather than 1:1 cacao:beet juice powder in the associated mix recipe, I used 3:1 cacao:beet juice powder (1T cacao:1 tsp beet juice powder) and it’s delicious. My beet juice powder package recommends 4g/day, which is 1 tsp. I also used high protein cow’s milk instead of almond milk.

• Beet hot chocolate mix

  • jvozoff on August 22, 2023

    I used 3:1 cacao powder:beet juice powder rather than 1:1 and it’s delicious.

• Superfood chocolate milk

  • sosayi on September 25, 2019

    Delicious! I slightly messed up, but it turned out great all the same. (I missed straining the almond-coconut milk recipe prior to blending in the remaining ingredients from this recipe, which just gave it a slightly less smooth texture). She mentions that it might develop a slightly thick top layer, like a mousse, which mine did. I've loved it so much that I've been mostly eating the whole batch that way, so far. I added a bit to my morning coffee, too, which was also lovely, like a rich mocha.

• Blueberry compote with cardamom and orange

  • lolako on May 08, 2026

    Used frozen blueberries, which didn't break down. Didn't have cardamom powder, so I used the seeds from 4 cardamom pods. It was not very sweet, and the orange made it a little bitter. The cardamom gave it a great perfume. Layered with the bircher recipe. Together it was filling and delicious. The blueberries popped in my mouth with each bite.

• Berry-rose petal compote

  • lolako on May 17, 2026

    Rehydrated rose petals to use in the recipe. The strawberry and raspberry flavor really comes through. The rose flavoring not so much, even with the addition of the rose water.

• Nut or seed butter

  • joeljkp on December 11, 2022

    I tried this with peanuts today, using raw shelled skinless peanuts from Spicy World (via Amazon). It worked well, though it was very blonde in color due to me not toasting the nuts long enough. I toasted a second batch using an online recipe - 350deg for 10-15 min, and that seems to have worked much better. Also, antithetical to the book I know, but I added some sugar to the butter - maybe 1 Tbsp. Update (11 Dec 2022): I made this again with the properly-roasted peanuts, and what a difference! Delicious butter this time with the base amount of salt and no added sugar.

• Pecan-rosemary butter

  • stpbcyld50 on November 08, 2019

    Yum! Rosemary isn't too intense. I accidentally put it in with the un-processed nuts and it still turned out great.

• Salted almond butter with sumac and chili

  • sosayi on September 25, 2019

    Wonderful! I used Aleppo chile flakes (which I think pair so well with the sumac) and then a bit more cayenne to compensate. Such great flavor. I've used it to snack on with cucumbers and also tried a variation on the sandwich she recommends: toasted bread, the almond butter, sauerkraut, shredded carrots, cucumber, and some mashed white beans that I had to hand. A lovely spread to have in the pantry.

• Toasted coconut butter

  • sosayi on September 25, 2019

    Really delicious. I've been using this in recipes that call for regular coconut butter (to add an even deeper flavor note) and just to top toast and such. Great pantry staple!

• Winter squash soup

  • excurvatus on January 12, 2020

    Simple, but enjoyable. I was skeptical but followed Amy's directions to the letter. Simple, but hearty and lovely result. I'd love to try more of her simple soups.

• Parsnip miso soup

  • sosayi on June 04, 2024

    Quick and easy, I made a half recipe which fit perfectly in my Vitamix in one batch. Used 1/2 carrots and was a pretty light orange color!

• Sweet potato soup with coriander, chili, and ginger

  • jenburkholder on November 30, 2020

    Tasty, basic.

• Zucchini soup with cilantro and jalapeño

  • christineakiyoshi on July 01, 2020

    This soup is delicious! I increased the garlic to 5 cloves. Great way to use up all of the zucchini that grows in the garden. I love soups where you don't use any packaged vegetable broth because it allows the flavor of the vegetables to shine through.

• Marinated beans

  • skvalentine on April 13, 2026

    I am loving this super simple recipe! Made using beans from Rancho Gordo cooked in the Instant Pot. So far I've used them as a base for eating a turkey burger patty, and also to top a salad at lunch. I look forward to experimenting with different beans and uses.

• Herbed butter bean pâté with leeks and spinach

  • stpbcyld50 on November 08, 2019

    Good! Makes a lot and not strongly flavored. Ate with bread

• Creamy white bean sauce with greens

  • MariaRNR on January 07, 2026

    Instead of thyme, I used half a lemon juice and it was delicious!

• Fall/winter steamed vegetable salad

  • stpbcyld50 on November 08, 2019

    I did radishes, purple daikon, Japanese turnips and carrots. Looked nice together!

• Spicy miso-roasted tomatoes and eggplant

  • Antler.collective on February 09, 2026

    I love this recipe and have cooked it a lot - I leave out the mirin and usually use olive oil instead of coconut oil. It tastes great with some red capsicum added too :)

• Mustard-roasted beets and shallots with thyme

  • stpbcyld50 on November 08, 2019

    Make sure you don't leave the beets too big otherwise they are awkward to eat.

  • ricki on February 02, 2021

    Used a mix of golden beets and Japanese turnips, and chunks of leeks instead of shallots. Nice mix of flavors. Started the beets and turnips at the same time; the turnips were much softer, but it worked. Added the leeks at the halfway mark, but they were a little chewy. Next time add them after 10-15 minutes.

  • jenburkholder on September 06, 2021

    Didn’t care for this. Shallots and beets cooked in very different times, and everything was a bit too burnt by the end.

• Sautéed root vegetables with parsley, poppy seeds, and lemon

  • jenburkholder on February 17, 2026

    This is no more than what it sounds like, but what it sounds like is pleasant. Tart and earthy root vegetables (I used carrot, parsnip, and turnip) interspersed with crisp poppyseeds and fresh parsley.

• Lacto-fermented radishes

  • stpbcyld50 on November 08, 2019

    Nice and easy. I left mine for a week and a couple of days and served them as a side and in soup so far. A little funk but not too far out there.

• Miso nori chips

  • sosayi on February 13, 2020

    The response to these was mixed. I loved them and really enjoyed snacking on them. The rest of the household wasn't so keen on them, however. Pretty easy to scale down, so I may repeat just for myself. I did need to flip the chips halfway through baking, in order to ensure even crisping, which wasn't mentioned in the recipe.

• Quick ginger-marinated wakame

  • jenburkholder on December 03, 2020

    The flavor of this was fine, but remind me never to have leftover wakame - turned unbelievably slimy in the fridge, inedibly so (for me), even though she specifically says it can be kept fresh up to a week. Don't make unless you're a fan of okra-level mucilage + deep-sea flavor.

• Quick marinated arame

  • stpbcyld50 on November 08, 2019

    Easy and yummy marinade. Will make this again as a side for rice dishes.

• Zucchini dressing

  • jenburkholder on February 17, 2026

    Perfect light, creamy dressing to slather on things. Must like tart flavors, the lime is in the forefront.

• Dill, mint, and lime zucchini dressing

  • stpbcyld50 on November 08, 2019

    Came out a little bitter and not as big of flavors as I imagined. Try adding more acid and use olive oil instead of flax oil.

• Spicy carrot-miso dressing

  • tsp on May 15, 2024

    It's very good with steamed broccoli, in a salad, or on a peace of bread with the boiled egg on top. I like the idea of using vegetables for dressings. Really liked this one, used less garlic.

  • Pandan on August 25, 2024

    I made this with one big carrot (a bit more than the recipe suggested), 1 whole garlic clove, regular white miso and a bit more salt and regular rice vinegar. Very tasty over a bowl with salad and leftovers!

• Artichoke dressing

  • ricki on March 29, 2021

    This could be addictive! Used a 14-ounce can of artichoke hearts in brine; they seemed too fragile to soak, so I just drained them well. Even without added salt, it was saltier than I'd like, so next time look for a lower-sodium product. Two tablespoons of Meyer lemon juice and 3 of water gave a nice thick sauce for grain bowls. Add chopped herbs to serve--chives, tarragon, and/or chervil.

• Beet dressing

  • jenburkholder on August 06, 2020

    I quite liked this on a grain bowl, although I'll admit it does taste like "hippie food," especially on a bed of quinoa with some sauerkraut! Absolutely stunning color, worth trying out just for the pure beet-y pinkness.

  • Pandan on September 15, 2024

    Definitely hippie food - but in a good way. :) My husband who doesn’t like beets also wasn’t crazy about this, but I liked it. Had it with salad and different kind of bowls with salmon and turkey meatballs. Made it with coconut butter, would try with tahini next time.

• Creamy nut sauce

  • jenburkholder on December 05, 2022

    Much tastier than it really has any right to be. Richly savory and luscious.

• Tangy red pepper-almond sauce

  • ricki on November 19, 2024

    made a variation to serve with a pesto farro bowl. Lemon juice, olive oil. No vinegar, ginger, mirin, tamari, or coconut oil. Stirred in a teaspoon of Calabrian chili paste; mild, but I can tell it's there. I like the sauce a lot, but it's definitely nutty. More red pepper might be nice.

• Green pea pasta

  • sosayi on April 12, 2020

    This was quick, easy, and delicious. Both kidlets loved it and it utilized mostly pantry items, especially if you leave out the pea shoots (which we had to). Would make again.

  • justine_0m1c9h on May 16, 2026

    Love this dish. Have made it multiple times. Worth the spend on pine nuts.

• Strawberry rose chia pudding

  • stpbcyld50 on November 08, 2019

    So good and strawberry and rose are lovely together. I only used rose water and omitted the petals. Will be making this again.

  • jenburkholder on January 09, 2026

    Very pleasant. Used a handful of dried rose petals.

• Apple poppy seed muffins

  • stpbcyld50 on November 08, 2019

    Not bad for GF and healthy. They absolutely do not keep past the day you made them. Kids weren't crazy about them.

• Matcha-black sesame granola

  • stpbcyld50 on November 08, 2019

    Nice and pretty colors.

  • ktmoss on February 28, 2026

    As with most recipes in this book, I think you should season to taste. The recipes are lightly seasoned and sweetened. Couldn’t find brown rice syrup so I subbed honey and sweetened and salted to taste. Color is striking! Very gorgeous granola.

  • Pandan on May 03, 2024

    Quite nice, I changed the ratios of nuts and sesame a bit and used a mixture of yacon and rice syrup. Granola is only slightly sweet and doesn’t form clusters. I added some goji berries and mulberries.

• Banana-cacao waffles with walnuts

  • stpbcyld50 on November 08, 2019

    I liked them but my kids prefer traditional sugar bombs. Not bad for as healthy as they are. Served with cacao hazelnut spread

• Almond cake

  • ccav on December 07, 2019

    Made this using the optional almond extract and used rinsed & drained frozen blueberries for the fruit. Very flavorful, not too sweet...my kind of cake! Definitely a keeper.

  • ccav on February 29, 2020

    Made with frozen cherries and used almond extract. Good with cherry Garcia ice cream.

  • jenburkholder on August 17, 2020

    Enjoyable. Added almond extract, but left the cake itself plain (no fruit). Served alongside quince compote and plum compote. Nice summer dessert.

  • tsp on May 15, 2024

    I made the base recipe 4 times, using the all-purpose flour instead of the oat flour and reducing the maple syrup. It's delicious and stores well in the fridge.

• Stone fruit chia pudding

  • jocelyng on July 12, 2020

    This was fantastic. Used peaches and served with smashed raspberries.

• Rosemary-mustard baked tempeh

  • jenburkholder on August 06, 2020

    This is delicious. We omitted the mustard seeds since we couldn't for the life of us figure out what they were doing just sitting on top of the tempeh, but it didn't seem to suffer for it. The rosemary seems like it's going to be too much, but it mellows so beautifully with the long cooking. These tempeh recipes are the hidden stars of the book, in my opinion.

• Miso-turmeric baked tempeh

  • jenburkholder on August 06, 2020

    Old-fashioned hippie food, very tasty. Best served with brown rice and sauerkraut.

• Chile-coconut-lime baked tempeh

  • jenburkholder on August 06, 2020

    This was very good. Instead of sprinkling the cilantro over the top (before it goes into the oven for an hour?? why???), we blended it into the sauce and added more after cooking. Great addition to a grain bowl.

• Berry chia pudding

  • jenburkholder on August 06, 2020

    Excellent "healthier" dessert or light breakfast. Rich, creamy, and tart, with lots of flavor. Strong recommendation on this one.

• Roasted apple-almond cake with cardamom

  • Huongey on March 02, 2021

    This cake is sublime, the maple and almond flavor is really nice together. I can’t wait to try the other variations. I made some substitutions with what I had on hand. I used olive oil for the cake and butter for the apples instead of coconut oil and used half the maple syrup (I ran out) and subbed half regular sugar.

• Golden ginger-sesame baked tempeh

  • jenburkholder on April 04, 2021

    This was fine, but probably my least favorite of these tempeh recipes so far. Sauce was thin and the whole thing skewed too sweet.

• Carrot-coriander baked tempeh

  • jenburkholder on July 20, 2021

    This one also wasn’t my favorite. Skewed too sweet. Having now made all of the marinated tempeh recipes in this book, I would say that the rosemary-mustard is the standout, while this and the ginger-sesame are bringing up the rear.

• Golden carrot-spice muffins

  • rosyannposy on July 29, 2021

    Used the vegan base recipe. Really nice spiced flavor. Kids liked them and I like that they are low sugar. Looking forward to trying more variations, but will definitely make this again.

• Marinated tempeh

  • Astrid5555 on February 04, 2023

    Delicious, a family favorite!

• Peach almond cake

  • Dcampos on June 05, 2024

    This was good. Next time I will probably sub the coconut oil. I am just not a fan of the flavor and it does come through. I used frozen peaches thawed and drained. Might add some cinnamon.

• Super-green bars

  • jenburkholder on December 03, 2022

    Quite good. I used sunflower seeds instead of Austrian pumpkin seeds (what even are those?) and powdered kombu instead of nori (I could have sworn I had some in the cupboard). Slightly savory, healthy, and filling snack.

  • Pandan on June 17, 2024

    These turned out tastier than I thought they would! Really nice consistency out of the fridge. I only used Austrian pumpkin seeds (those are the regular ones we get over here in Germany) and used black sesame seeds. Due to the yacon syrup these are only very slightly sweet. I will freeze some as a postpartum snack. Only annoying thing was that I wasn’t able to liquify the ingredients in my food processor. Had to transfer everything into my Vitamix. Not sure whether this recipe is doable without a high powered blender. Also, I roasted the nori sheet together with the seeds in the beginning and did not rinse the seeds before (I don’t have a strainer that’s fine enough for rinsing sesame).

• Granola

  • jenburkholder on September 06, 2021

    Good basic granola. Doesn’t form clumps, but that doesn’t bother me. Buckwheat flavor is pronounced.

• Instant miso soup

  • skvalentine on October 28, 2022

    Extremely easy and surprisigly delicious. Made this for myself when I was sick recently and it hit the spot.

• Shiitake mushroom, caramelized onion, and chickpea bake with Swiss chard

  • tsp on December 17, 2024

    It’s delicious. I’ve used dried shiitake mushrooms, didn’t have thyme, and used shallots instead of onions but it was amazing. I’d also eat it as a side without baking.

• Gluten-free muffins

  • tsp on June 21, 2024

    I didn't have millet flour so I've blended millet grains in a thermomix. It was a bit coarse and the muffins had a slightly bitter after taste. The batter was very liquid but the muffins rose well and had a nice texture. I made it with blueberries. I'd try with the real millet flour next time to avoid bitterness.

• Cauliflower bake topping

  • tsp on December 17, 2024

    It’s a great way to use cauliflower. Mine was a bit smaller but I got enough to cover a 20 cm dish. I’ve used a mix of cashews and pine nuts. It’s light and creamy. Even those who dislike cauliflower loved it.

• Buckwheat pecan spice waffles

  • Pandan on January 28, 2024

    Omitted the pecans, used less nutmeg and added a little bit of yacon syrup, because they were missing a slight sweetness. Came out great, my one year old toddler loved them with the berry compote and full fat yoghurt

  • shawndra_79qr52 on May 18, 2026

    Super hearty bc I just used buckwheat flour. It’s a little tacky so I added extra almond milk (homemade) + a little maple syrup to the batter. Super tasty but definitely leaned towards the crunchy hippy side :)

  • shawndra_79qr52 on May 31, 2026

    Love the pecan spice version. Though today I used a combo of millet, oat and buckwheat flour. It’s still pretty hearty for those used to regular waffles.