Recipes from The Wholefood Pantry

The Wholefood Pantry Cookbook

We all know the importance of avoiding processed foods and their hidden preservatives and added sugar, but it can be hard to replace those staple sauces, condiments, and flavorings that have been mainstays in our kitchens for decades. Now Amber Rose introduces The Wholefood Pantry, your essential guide to restocking your kitchen “toolbox” with simple, wholesome, and tasty recipes for stocks, sauces, spice mixes, butters, flavored oils, and more. Learn how to create your own sriracha or plum ketchup, and discover how to create butter from coconut, tortillas from cauliflower, and ice cream from bananas. With a wealth of marinades and dressings you can customize your meats and create delicious, healthy salads. 

Two pieces of pan-seared fish fillet on a white plate with lemon wedges, a lime half, and parsley, to garnish.

Pan Seared Fish Fillet

Healthy isn’t necessarily boring or penance. This lovely and easy pan seared fish fillet with lemon and butter is so darn delectable, you’re going to completely forget it’s good for you.

  • Quick Glance
  • 10 M
  • 15 M
  • 0
Two white bowls filled with shaved zucchini salad, topped with dill sprigs and two forks on the side.

Shaved Zucchini Salad

A jumble of raw shaved vegetables that comes together easily, tastes magnificent, and doesn’t even require you to turn on the stove. Sounds like a summer staple to us.

  • (1)
  • 15 M
  • 20 M
  • 2
Apple Cranberry Sauce

Apple Cranberry Sauce

Apple cranberry sauce. Not quite as American as apple pie. Not until you taste this version, that is. Sweetly tart and superbly lovely with turkey and pork and so, so much more.

  • (2)
  • 30 M
  • 1 H
  • 4