Eating Clean Book Review, Recipe & Giveaway

What a special honor to review my friend Amie Valpone’s beautiful and inspiring cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body:

Eating Clean cookbook

You probably know Amie best from her blog where she shares healthy, plant-based recipes that have helped her recover from chronic disease. This book is her first and it was just released March 8th, so consider yourself in the know, ha ha.

Amie asked if I would do a review and share one of the recipes from the book and OF COURSE I said yes. The recipe I chose is her Spicy Tahini Drizzle that is meant to go along with her Sunrise Nori Wraps (see printable recipe below):

Sunrise Nori Wraps with Spicy Tahini Drizzle

Don’t the rolls look gorgeous? I am kind of obsessed with tahini-based sauces, so that’s the part that I made at home:

Spicy Tahini Drizzle

I’ve made this “drizzle,” I call it a dressing, going on four times already! I’m putting it on everything, like salads as mentioned in my last blog post (in this case it does look like a drizzle, though. Oops!):

Salad with tahini dressing

Amie’s version calls for Chickpea Miso which I found at the health food store:

Chickpea Miso

It’s basically fermented chickpeas and looks like so:

Chickpea Miso paste

Turns out I prefer the Shiro Miso that is made from rice and soybeans, but you can use either one, depending on your tolerance to soy products and sensitivity to FODMAPS which I often struggle with:

Miso options

This recipe is so easy to make, although I must insist that you use fresh lemon juice, it’s kind of key to the balance of flavors (I found this out the hard way and left it out one time):

Blender Tahini Dressing

Once you combine the ingredients into a high-speed blender, it literally takes all of 30 seconds to make:

Overview Tahini Drizzle

I’m so excited for Amie and her book. She is an incredible health warrior and survivor, and she worked so hard to put together everything that she learned on her journey into this resource:

Eating Clean nori wraps

Here’s the printable recipe for the wraps + tahini (Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.):

Sunrise Nori Wraps with Spicy Tahini Drizzle
If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!). The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. 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.
Recipe type: Main Dish
Serves: 4
  • For the Wraps:
  • 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
  • For the 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
  1. 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.
  2. Make the tahini: 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.

Oh hey, I’m giving away a copy too! Use the Rafflecopter link below to enter. One lucky winner who has an address within the continental U.S. will be selected at random on March 16, 2016. Good luck!!!

a Rafflecopter giveaway
My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.

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  1. Linda says

    Eating fresh, not factory, is a habit now. Waiting for my garden to start producing sizable amounts of food…that’s a work in progress. Learning to eat mushrooms was one of my biggest challenges. All those anti-cancer nutrients are worth the effort, though!

  2. Amanda Corbin says

    Eating whole foods… in whatever aspect that may be: dairy, meat, veggies, fruit… I limit juice and go for full fat! I am looking to start the GAPS diet in the next year, but I’m giving myself time to do a lot of research and really prepare.

  3. Ashley V says

    I’m all about eating more veggies in forms other than salads. I got a little burned out on salads so I like to find other ways to eat greens!

  4. Deb E says

    I finally am getting into the healthy habit of drinking lots of water (fresh lemon if I have it too) when I first wake up. I get dehydrated easily and need that fluid plus it helps move things along the way they should!

  5. Paula says

    The least processed foods possible is my key to eating clean. I do not want to consume additives or preservatives as much as possible.

  6. Debbie Ward says

    weaning off meats is my big one for sure! we are eating way more fruits/veggies. I have hubby loving my green smoothies and my monster salads. I have even made wraps before which he loves but I use collard leaves. I bought some nori but haven’t attempted using yet. having had advanced breast cancer twice now the second time has been my wake up call to change eating lifestyle. I have to say I have 1 daughter that has been a vegetarian for yrs, my other 2 adult children not, so it is making it difficult when my oldest daughter invites us over for dinners and not hurt feelings.

  7. Steph says

    I need to stay away from processed foods. It’s not like it’s all hohos all the time but I eat too much processed “health” food like granola

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