As a plant-based cook, health coach, and creator of Clean Food, Dirty City, Lily Kunin knows a thing or two about good-for-you food. Her new cookbook, which hit shelves last month, is simply titled Good Clean Food—though “Good Clean Beautiful Food” might be even more appropriate. The cookbook is packed with vibrant photographs, simple recipes, and a seriously colorful “bowl builder” section (to help you create your ideal grain bowl).
“I’m passionate about good food that makes you feel as good as it tastes,” says Kunin. “I truly believe food has the power to heal—when I started paying attention to what was at the end of my fork, my chronic migraines lifted almost overnight.”
With that concept in mind, the book is organized into sections specifying how the dishes will make you feel—think “Restore” for healing and immunity, “Sustain” to keep you going all day long, and “Savor” to indulge. Here, Kunin shares a recipe from each.
Sunny Immunity Bowl
Turmeric gets all the credit for this bowl’s bright yellow hue, and its taste is reminiscent of a mango lassi—the perfect summer refresher. Coconut milk and the avocado blend into a perfectly creamy, smooth consistency. This bowl is also an antioxidant, anti-inflammatory, and vitamin C powerhouse, thanks to the strawberries, orange, and goji berries.
– 1⁄2 cup (120 ml) coconut milk
– 3⁄4 cup (120 g) frozen mango
– 1⁄4 small avocado
– 1⁄2 orange, peeled
– Squeeze of lime
– 1 teaspoon ground turmeric, or 1-inch fresh (start with less if you are not used to the taste)
– Few cubes of ice
– Sliced strawberries, goji berries, chia seeds, and coconut flakes, for garnish
1. Pour the coconut milk into a blender and add the mango, avocado, orange, lime juice, turmeric, and ice. Puree until smooth.
2. Pour the smoothie into a bowl and top with strawberries, goji berries, chia seeds, and coconut flakes.
Moroccan Chickpea + Carrot Salad
serves 4 to 6
Throw this together for a flavorful, easy lunch. It travels extremely well. Roasting the chickpeas and carrots helps them get all crispy and caramelized. Don’t forget the toasted almonds for that extra crunch.
– 1 red onion, cut into 1⁄2-inch pieces
– 2 cups (330 g) cooked chickpeas or one 15-ounce/423-g can, rinsed and drained
– 2 tablespoons coconut oil
– 1 teaspoon ground cumin
– 1⁄2 teaspoon ground cinnamon
– 1⁄2 teaspoon garlic powder
– 1⁄4 teaspoon ground turmeric
– Dash of cayenne Sea salt or pink salt
– Freshly ground black pepper
– Drizzle of olive oil
– Juice of 1⁄2 lemon, plus more for serving
– 1⁄4 cup (30 g) sliced almonds, toasted
– 1⁄4 cup (8 g) parsley, roughly chopped
1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set aside.
2. Cut the carrots into 1⁄4-inch rounds and place on the baking sheet along with the onion, chickpeas, and coconut oil. Toss well and add the spices, salt, and pepper.
3. Roast for 25 to 35 minutes, tossing halfway, until caramelized and cooked through. Remove from the oven and toss with a drizzle of olive oil and squeeze of lemon.
4. Season with salt and pepper to taste and add more olive oil and lemon as needed. Stir in the toasted almonds and parsley, and enjoy alone or over greens with an additional squeeze of lemon.
makes about 6 cups (390 grams)
This recipe is tried and true—it’s been made a lot, and is super easy to throw together. What really separates this granola from the rest is the big clusters. We all know they’re the best part! The trick is to leave the granola alone once you place it in the oven (do not toss!), then let it cool completely before you break it into pieces. Enjoy with any plant-based milk and fruit, on top of your favorite chia pudding, coconut yogurt, or even alone as a snack. Goji berries are one of the most antioxidant-rich foods you can get your hands on. Beyond boasting a wealth of antioxidants, goji berries are a great source of vitamin A and vitamin C, beta-carotene, iron, and protein. Goji berries look like raisins, but taste more like a mix between a slightly bitter cherry and a slightly sweet tomato. These notes mean gojis can be used in either sweet or savory dishes, making them perfect additions to smoothie bowls, oatmeals, trail mixes, and breakfast bars, but also great in salads or soaked and blended into dressings.
– 3 cups (270 g) gluten-free rolled oats
– 1⁄2 cup (50 g) raw sliced almonds
– 1⁄2 cup (45 g) raw unsweetened coconut flakes
– 1⁄2 cup (50 g) raw pecans, chopped
– 3 tablespoons coconut sugar
– 1⁄2 tablespoon ground cinnamon
– 1⁄2 teaspoon sea salt or pink salt
– 1⁄4 cup (60 ml) coconut oil, melted
– 1⁄3 cup (75 ml) pure maple syrup
– 1 teaspoon pure vanilla extract
– 1⁄2 cup (40 g) goji berries
1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set aside.
2. In a large bowl, combine the oats, almonds, coconut flakes, pecans, coconut sugar, cinnamon, and salt.
3. In a separate bowl, whisk together the coconut oil, maple syrup, and vanilla. Pour the wet mixture over the oats and mix well.
3. Spread out the granola mixture evenly on the baking sheet and bake for 20 to 25 minutes, or until golden brown. Halfway through, turn the pan around but do not toss the granola. Let the granola cool completely.
4. Sprinkle the goji berries over it and break it into large clusters. Store the granola in an airtight container on the countertop for up to a month (although it rarely ever lasts more than a week in my apartment!).