Celebration Menus from My New Cookbook, Eating Clean

Mark Hyman Cookbook

Mark Hyman Cookbook

By now you’ve probably all been busy making the over 200 recipes in my new cookbook that are free of gluten, dairy, soy, eggs, corn, refined sugar and other inflammatory ingredients…so I’m going to give you a few fun celebration menu ideas just in time for the warm weather.

Here are a few festive menu ideas you can create with the recipes in my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, so you can feel good about eating the foods you love—food that makes you feel good—when you are entertaining or a guest at someone’s home. Pick a few of the choices below for each celebration and enjoy!

xo

Chia Pudding Recipe Gluten-Free

Celebration Shopping Tips:

  • Steer clear of gluten-free boxed sugary baking mixes. Instead, try using unsweetened cocoa powder, Medjool dates, and raw cashews to create flavor like I did in my Sweets chapter (page 330).
  • Plan your menu around a leafy green salad, a gluten-free whole grain dish, and a protein-based dish, and round it out with healthy fats for every four diners. So, try my Creamy Cashew Caesar Salad with Kale (page 209), Nourishing Nectarine and Basil Millet Toss (page 212), Mini Baked Falafel with Cannellini Bean Za’atar Sauce (page 240), and a sliced ripe avocado.

Vegan Peach Salad Recipe

Summer BBQs and Picnic Spreads

  • Spicy Honeydew Melon and Cucumber Gazpacho (page 189)
  • Essential Picnic Basil Millet (page 212)
  • Grilled Peach and Dairy-Free Cashew Cheese Zucchini Rounds with Honey Chili Sauce (page 179)
  • Not-Your-Grandma’s Potato Salad (page 264)
  • Grilled Vidalia Onions with Blueberry Tarragon Dressing (page 172)
  • East Coast Tarragon Grapefruit Salad with Macadamia Maple Dressing (page 216)
  • Grilled Green Beans, Shallots n’ Scallions with Romesco Sauce (page 171)
  • Char-Tichokes (Grilled Artichokes) with Honey Mint Dipping Sauce (page 173)
  • Grilled Kale and Sweet Potato “Grain-Free Bruschetta” with Sunflower Seed Drizzle (page 180)
  • Happy Swiss Chard Wrapped Veggie Burgers (page 232)
  • Recharging Carrot Ginger Slaw (page 273)
  • Raw Romaine Summer Rolls with Almond Walnut Dipping Sauce (page 151)
  • Lemon Cashew Dessert Cream (page 367)
  • Berry Crumble à la Mode Ice Cream with Totally Whipped Coconut Whippy Cream (page 339)

Thanksgiving or Fall Harvest Dinner

  • Velvety Pear & Fennel Soup (page 195)
  • Nuts About Butternut Squash & Kale Salad (page 210
  • Mock Mashed Potatoes: Yellow Split Pea & Cilantro Puree (double the recipe) (page 265)
  • Rosemary Roasted Carrots and Beets (page 278)
  • Abundant Roasted Winter Veggies with Cannellini Beans (page 251)
  • Perfect Pumpkin Gelato with Wet Walnuts and Totally Whipped Coconut Whippy Cream (page 332)
  • Gorgeous Ginger Ice Cream (pag336)
  • Grain-Free Nutty Apple Pear Crumble (page 358)

Winter Holiday Gatherings

  • Roasted Butternut Squash Soup with Poppy Seed Polka Dots & Maple Balsamic Drizzle (page 184)
  • Magnificent Maple Squash Tartines with Caramelized Red Onions (page 155)
  • Humble Pickled Pears and Apples (page 287)
  • Celebration Delicata Squash (page 260), Easy Cranberry Sauce (page 323) and Dukkah Seasoning (page 326)
  • Charismatic Cranberry Spice Quinoa Bake (page 126)
  • Mini Raw Raspberry Thumbprint Cookies (page 353)
  • Grilled Bosc Pears with Cardamom Glaze (page 361)
  • Luxurious Cardamom Jasmine Rice Pudding (page 359)

Game Day Nosh

  • Zippy Apple Salsa (page 306)
  • Peaceful Apricot Salsa (page 305)
  • The Easiest Guacamole (page 305)
  • Oil Free Traditional Hummus (page 301)
  • Perfect Party Nuts Three Ways (page 140)
  • Courageous Brussels Sprout Chips (page 152)
  • Exciting Green Bean Chips (page 153)
  • Homemade Tortilla Party Bowl (page 164)
  • Transformed Crunchy Breadsticks (page 143)
  • Lighthearted Raw Grain-Free Fudgy Brownies (page 347)

Valentine’s Day

  • Vivacious Zucchini and Ginger Cashew Pesto on Zucchini Logs (page 167)
  • Sweet Pea Crostini with Dairy-Free Creamy Cashew Cheese (page 175)
  • Incredible Cranberry Curry Waldorf Salad (page 204)
  • Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds (page 222)
  • Spring Veggie Paella (page 221)
  • No-Eggplant Garden Herb Ratatouille (page 231)
  • Gluten-Free Panzanella with Cherry Tomatoes and Fresh Herbs (page 268)
  • Kalamata Olive and Cashew Tapenade (page 304)
  • Hempy Cocoa Coconut Truffles (page 351)
  • Happy Lemon Coconut Balls (page 351)
  • Blissful Dessert Cashew Cream (page 365)
  • Suggested Add-on: Fresh Fruit

Gluten-Free Millet Tacos

Cinco de Mayo

  • Millet ’n’ Veggie Breakfast Tacos: Two Ways (page 130)
  • Egg-Free Huevos Rancheros (page 133)
  • Enlivened Summer Peach, Roasted Fennel, and Quinoa Tacos (page 246)
  • Irresistible Chipotle “Fried” Green Tomatoes (page 153)
  • Raw Jicama Romaine Wraps with Dilly Lime Drizzle (page 170)
  • Herbed Avocados with Caramelized Lemon Drizzle (page 171)
  • Cream of Beet Soup with Honey Chili Tortilla Strips (page 192)
  • Spicy Chili Lime Chickpeas with Cauliflower ‘Rice’ (page 255)
  • Mini Black Rice and Almond Sliders in Radicchio Cups (page 225)
  • Mango Salsa (page 230)
  • Grateful Guacamole (page 246)
  • Moo-Free Cashew Sour Cream (page 309)

Dairy-Free Nut “Cheese” Plate

  • Raw Macadamia “Ricotta” Cheese (page 309)
  • Dairy-Free Sunshine Macadamia ‘Cream’ Cheese (page 310)
  • Zesty Orange Marmalade (page 328)
  • Grain-Free Crackers (pages 156 to 162)
  • Delightful Nut Cheese and Berries on Toast (page 148)
  • Suggested Add-ons:
    • Honey for drizzling
    • Freshly sliced apples and figs

Brunch

  • Herbal Teas (pages 298 to 299)
  • Grown-Up Orange Juice (page 297)
  • Mango & Coconut Cream Parfait (page 135)
  • Long Weekend Chickpea Spinach Scramble (page 133)
  • Sunday Morning Blueberry Pear Oatmeal Bake (page 124)
  • Splendid Macadamia Oatmeal Skillet (page 123)
  • Cozy Baked “Coconut Apple” Oatmeal (page 114)
  • Mushroom, Kale, and Caramelized Onion Savory Oats (page 117)
  • Morning Glory Carrot Muffins (page 127)
  • Graceful Banana Almond Pancakes (page 132)

Vegan Red Bell Pepper Soup

Birthday

  • Dairy-Free Ice Creams (pages 332 to 336) with Wet Walnuts (page 336)
  • Easy Raw Chocolate Coconut Banana Tart with Amie’s Grain-Free Pie Crust (page 344)
  • Best Friend Bars (page 357)
  • Everything-But-the-Gluten Cookies (page 348)
  • Beaming Raw Pecan Walnut Plum Crumble (page 136)
  • Extra Thick “Cheesecake” Cream (page 366)
  • Lighthearted Raw Grain-Free Fudgy Brownies (page 347)
  • Joyful Hot Cocoa (page 297) or Frozen Hot Chocolate (page 293)
Amie | 
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2 replies
  1. Karen Green
    Karen Green says:

    Hello,

    I have just discovered your book and from that your website and look forward to making many, if not all, the recipes in your book. I have one suggestion for a second addition and I am referring to the Carrot Muffins as an example. It would be much clearer and helpful to specify all ingredients by measurement (i.e. 1 cup) rather than calling for 2 large carrots and 1 large zucchini.

    Reply
    • Amie
      Amie says:

      Thanks so much! I did that on purpose to keep the recipes simple for people so that they didn’t feel like they had to measure everything. I wanted the cooking/baking to be as easy as possible without people having to measure for everything. Enjoy! oxx

      Reply

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