If you are like me, you have read and heard much about eating healthy, non-processed foods. I have read many great books and websites. Frankly, most of the time I am overwhelmed with the task. Like many, my family has budget and time constraints that add to the difficulty of the task. While looking for a different book, in fact, I came across this title – The Naked Foods Cookbook – The Whole-Foods, Healthy-Fats, Gluten-Free Guide to Losing Weight and Feeling Great by Margaret Floyd and James Barry and decided to check it out.
There are many recipes in this book, but before we discuss those, I want to talk about the first part, “Let’s Talk Shop.” In this part, Floyd and Barry present four key principles to introduce “Eating Naked.”
- The closer it originated to you, the more naked it is.
- The more it was grown in harmony with its natural environment, the more naked it is.
- The closer it is to its original state, the more naked it is.
- The less we do to it, the more naked it is.
They further explain naked foods in Appendix B with a chart giving the good, better and best choices for each food type as well as “okay” and “steer clear.”
I especially like the next part – “In the Naked Kitchen” – where they describe the different parts of the kitchen, the appliances and equipment with their recommendations. Next, they discuss “Naked Cooking Techniques” such as sautéing, steaming, boiling, grilling, broiling, baking and roasting. They briefly discuss food-preparation techniques that make foods “Better Than Naked”: soaking, sprouting and culturing or fermenting.
Reading this part was very encouraging, as they explained everything well and let us know that it was okay to go as fast or as slowly as we can.
Finally, in part two, there are recipes. First, they have recipes for the basics to be used in other recipes in the book. This includes making soup stock from different kinds of bones. Next, they have a section for “Better Than Naked” covering whey and cultured cottage cheese, yogurt, condiments and more.
In the next section, I found the first recipe that we tried -“Sweet Potato Breakfast Hash” – which was a hit at my house. I am looking forward to trying some of the gluten-free pancakes.
Other sections include; Salads and Sides; Sauces, Dressings and Dips; Soups and Stews; Main Dishes; Sweet and Savory Snacks; and last, but not least, Desserts. Each recipe has categories at the top: in a rush, vegan, vegetarian, omnivore, or “pescatarian;” Make it Once, use it lots, Better Than Naked, raw, everyday or impress the neighbor, In the Appendix A, they have provided two, one-week of menus for “best case scenarios” and “in a hurry.”
While there is much that I can use in the book, I was also happy to see that some of the suggestions are things that we are already doing.