What would you do if you struggled with chronic leg swelling, stomach problems and colitis? See a doctor, right? What if every doctor you visited, including those at the Mayo Clinic, told you nothing was wrong with you? Would you continue to let your health deteriorate or do something about it?
Do something about it.
After spending several years dealing with severe digestive issues, Amie Valpone, an aspiring marketing and advertising exec at the time, decided to take her health into her own hands and seek some alternative options. It wasn’t until she began working with an Integrative Medical Doctor that Amie learned she was suffering from heavy metal accumulation and was born without the gene to absorb folate, key in detoxification. Amie is unable to digest gluten, grains, sugar, oils, fruits and dairy. In the past few years, Amie has also discovered she is allergic to sulfates and cannot digest packaged foods. She can’t even go to the corner store and pick up a pack of pretzels or chips without getting sick. This made Amie realize that medicine can only do so much – it wasn’t offering her body what it needed to heal. This realization lead Amie on a “Clean Living” journey and now, using acupuncture, yoga, meditation, herbal medicine, and fresh, whole, unprocessed foods, Amie is healed and remains 100% symptom free nearly five years later.
Now, Amie is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free, Dairy-Free “Clean” recipes for the home cook. She is the Editor-in-Chief of The Healthy Apple and the Publisher and Marketing Director of the online gluten-free magazine, Easy Eats.
Over at The Healthy Apple, Amie offers delectable, inspiring and easy recipes that are vegan, dairy and gluten free. One of my favorite recipes is her Gluten-Free Vegan Potato Salad, this mayo-free creation is healthy, delicious and perfect for a hot summer day.
Positively The Best Potato Salad with Parsley Pesto
- 2 lbs. small red new potatoes, scrubbed
- 1/2 cup fresh curly parsley, finely chopped plus more for garnish
- 1/3 cup fresh mint leaves, finely chopped
- 1/4 cup pine nuts
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tsp white balsamic vinegar
- Sea salt and pepper, to taste
- 1/4 tsp curry
- 1/4 tsp chili powder
- Bring a large pot of water to a boil; cook potatoes until soft but not falling apart, approximately 25 minutes.
- Meanwhile, in a food processor, combine parsley, mint, pine nuts, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl.
- Drain potatoes; slice in half as soon as they’re cool enough to handle.
- Gently toss potatoes with parsley pesto mixture; season with curry and chili powder.
- Garnish with additional parsley; serve chilled