Today I get to share with you about a book (and author) who has influenced me greatly over the past year. Last Christmas my husband Scott surprised me with a copy of At Home in the Whole Food Kitchen by the lovely (and wickedly talented) Amy Chaplin. I poured over it’s stunning pages, taking in each word slowly like I would a novel. Reading about her life growing up in Australia in a rural community with her family was a breath of fresh air. I felt more connected to my food and it’s source with every page I read. Each recipe had such purpose, whether it was simple or a bit more involved. And each ingredient was thoughtfully included, creating this woven masterpiece of simple breakfasts, ingredient tips and preparation methods, exquisite dinners, and desserts that made my head spin.
There were techniques I’ve never heard of, and combinations I had yet to fathom in the ingredient world. There were cultures and flavors introduced to me from the places in the world she had traveled and lived. And most importantly, there was an original approachability to her recipes that was positively captivating. I have since poured through it’s gorgeous pages several more times, and with each read I choose another recipe to dive into. This summer it was her scrumptious peach chia shake. However, I had several plums and cherries on hand instead of peaches, and gave it a whirl with great success. A sweet, creamy, and rich fruit shake that can be stored in the fridge and ready to consume on a whim – I’m in love.
Amy has been so sweet as to let me share this recipe with you today, being almost exact to the one in her book, with a minor tweak and the swapping of fruits. See my note below the recipe about the choice of milk and coconut butter measurements to help guide you when making this delicious recipe. Enjoy your weekend and may it be full of summer-y fruit shakes, xx.
If I could enjoy a few of my favorite bloggers’ recipes this weekend I would choose Sophie’s cajun chickpea cauliflower burger, anything by Natasa (she is the sourdough queen!), and Beth’s brilliant s’morffles.
This quote made me laugh and sigh a wee bit of sadness at the same time, it’s just too true.
I’m so grateful for the many tips I am taking to heart from this article on The Chalkboard Mag about how to repair our worn our nervous systems.
Cheers to Google for this incredible video on micro moments. I love life. And people.
I found another print I want to have framed and hung above my desk. So much love for my state and wicked awesome people with illustration skills.
One of my favorite songs to listen to first thing in the morning: Her Morning Elegance by Oren Lavie.
Adapted from At Home In The Whole Food Kitchen by Amy Chaplin.
Makes 2 servings.
2 large red flesh plums (black plums work too)
6 red cherries
1/2 teaspoon ground vanilla (or 1 teaspoon extract)
2 teaspoons coconut butter
1 1/2 cups plain soy milk (see note)
2 tablespoons chia seeds
Slice and pit the plums and cherries. Place them in an upright blender with the vanilla, coconut butter, and soy milk. Blend on high until smooth. Add the chia seeds, and blend on low for an additional few seconds to incorporate throughout. Pour into a large glass jar, or two 16 ounce jars. Seal them up tight, and place in the fridge to chill and set for a few hours (or overnight). Enjoy within 2 days, either on its own as a shake, or layered with your favorite plant yogurt in a glass as a parfait.
NOTE: Amy’s original recipe calls for 1 tablespoon of coconut butter, but I reduced it to 2 teaspoons here due to the fact I use a rich soy milk. I purchase organic, non-GMO soy milk that has only two ingredients: organic soybeans and water. This makes it very rich and thus I reduced the coconut butter for balance. If you are using a thinner almond milk or other plant milk, I would recommend using Amy’s original measurement of 1 tablespoon coconut butter.
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