Chef Amanda Haas and Liam (Photo credit: Foodie Chap/Liam Mayclem)

(Photo credit: Foodie Chap/Liam Mayclem)

Chef Amanda Haas Talks 'The Vibrant Life' with The Foodie Chap

Liam Mayclem
July 03, 2019 - 3:52 pm

NAPA (KCBS RADIO) — Amanda Haas is a Bay Area based cookbook author, recipe developer, and brand ambassador for companies including Traeger Grills and Whole Foods Market.  Her newest cookbook, The Vibrant Life: Eat Well, Be Well (Chronicle Books), is available wherever books are sold in early August. Aside from recipes & cooking tips the book also includes chapters on yoga & sex - not in that order of course but covers all things around a VIBRANT LIFE! It’s a healthy read that I highly recommend.

Amanda has been featured in publications and media outlets including Sunset Magazine, Taste of Home, The Everygirl, and now right here with Foodie Chap on KCBS Radio.

Chef Amanda Haas and Liam (Photo credit: Foodie Chap/Liam Mayclem)

I am honored to call Amanda a friend plus my go to Chef pal for all things entertaining. We joined forces recently for a Chef demo for KCBS Radio listeners at Swanson Winery in Napa. Using a Traegar grill, Amanda cooked a delish cauliflower recipe with mint, currants & toasted almonds. It was super easy to make & super tasty too so I had to share. The Traegar works like a confection oven with everything cooked low and slow. Enjoy the recipe below.

If you’re looking to smoke meat for the 4th, I guarantee the Traegar is the way to go. Consider brining your meat or poultry overnight and then let the grill work it’s “low and slow” magic the next day just in time for the magic hour - BBQ hour at 4pm.
See my Apple Cider Brined Smoked Pork Shoulder recipe below. 

Chef Amanda Haas and Liam at BottleRock Napa Valley

"HAPPY 4th" and enjoy good food and good company with those near and dear this holiday.

Cheers, Liam!

SUBSCRIBE THE FOODIE CHAP PODCAST: Archive | RSS Feed | Apple iTunes | Stitcher

with Mint, Currants, and Toasted Almonds

Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019
(Photo credit: Chronicle Books, 2019)
When I’m left to my own devices, you’ll see me roasting cauliflower for breakfast, lunch, and dinner. Proven to balance hormones, reduce cancer risk, fight inflammation, improve digestion, and even aid in weight loss, this is one underappreciated crucifer we all need in our lives! Roasted at high heat with anti-inflammatory spices and balanced with bright mint and crunchy almonds, this cauliflower is a vegetarian dream come true. Though I love chunks of cauliflower, slices cook faster and have more surface area to get crispy and caramelized. Don’t forget: where there’s turmeric, there should be black pepper. It increases the bio-availability of turmeric by 2,000 percent!

COOKING TIME 15–20 minutes


  • 1 head cauliflower, about 11⁄2 lb [680 g>, cored and cut into 1⁄2 in [12 mm> slices
  • 2 Tbsp extra-virgin olive oil
  • 1 garlic clove, grated
  • 1 tsp curry powder
  • 1⁄2 tsp ground turmeric
  • Kosher salt
  • Freshly ground black pepper
  • 1⁄3 cup [55 g> roasted, salted almonds, chopped
  • 1⁄4 cup [45 g> currants, rehydrated and drained
  • 1⁄4 cup [8 g> chopped fresh mint
  • 2 tsp grated lime zest
  • Preheat the oven to 450°F [230°C>.


  • Combine the cauliflower, oil, garlic, curry powder, turmeric, ½ tsp salt, and ½ tsp pepper in a large bowl. Toss until the cauliflower is evenly coated. Spread the cauliflower out onto a large baking sheet, making sure not to overcrowd the cauliflower. Roast until the cauliflower is tender and golden brown, 15 to 20 minutes, flipping halfway through.
  • Toss with the almonds, currants, mint, and lime zest. Season with salt and pepper. Serve warm or at room temperature.


Something for the 4th of July

Chef Karl and Liam's Apple Cider Brined Smoked Pork Shoulder Recipe
Nothing says summer like some outstanding Apple Cider Brined Smoked Pulled Pork. Producer Karl is smoking a 5lb bone in pork shoulder. He’s brining for 6 hours in 1 part apple cider vinegar, 4 parts apple cider, kosher salt, brown sugar and his secret blend of spices.  Add a few cubes of ice to keep it cool or place in refrigerator.


Once brined inject thoroughly with apple cider and mixed secret spices.  And then dry rub it with Kinder’s rub (they have quite a few, use what you prefer). We’re using apple wood pellets in our Traeger smoker set at 250 F for 3-5 hours or so...we want to get the pork’s internal temperature to 160 F. 

Fortunately, our Traeger smoker comes with a thermometer. 

Then pull wrap tightly with tin foil, add apple cider to it and seal it up tightly so the cider doesn’t leak. Put the shoulder back on at 250 F for another 3-4 hours or until it gets to an internal temperature of around 190-195 F. Once cooked, remove from smoke and let rest for 45 min. 

Put it in a large bowl and pull it apart.

Add your favorite bbq sauce and boom! You’ve got pulled pork! 

We’re doing Kong’s Hawaiian Roll Slider’s with cole slaw using ....wait for it .....Stubbs BBQ sauce!! All kinds of pulled pork yummy and just in time for July 4th with leftovers for 5th & 6th!


For more about Chef Amanda Haas and her VIBRANT LIFE book,
visit her website: