Articles in the Cook Naked Category

Cook Naked video: Knife Skillz 101

The latest and greatest Cook Naked video with Margaret and Chef James is up! Learn how to keep your knives sharp, how to cut food properly (and not your fingers!), and how to speed up your prep time in the kitchen.
 

 
Related Posts:
Get Some Culture in Your Veggies: How to Make Raw Fermented Vegetables – Video
Raw, Grain-Free “Couscous” With an Ingredient You’ll Never Guess
Easy, Creamy Salad Dressing

Written by Margaret Floyd on 10/02/11 pm28 03:48 PM

 

Healing foods: Hearty Miso Soup

Last week I wrote about immune-boosting strategies. One of my favorite immune-boosting meals is a big bowl of hearty miso soup. I’m not talking the little bowl you get before your sushi with a couple of cubes of tofu and the odd bit of seaweed. I’m talking about a nice, hearty, nourishing bowl of nutrient-packed goodness.
Miso is a type of fermented soy, so it’s easy to digest. This soup is very alkalinizing and balancing for your system, so it’s a great meal to eat on your way into or out …

Written by Margaret Floyd on 30/01/11 pm31 03:00 PM

 

Get some culture in your veggies: How to make raw fermented vegetables video

We all know most food preparation techniques diminish the nutritional value of the food we eat. From the minimally-prepped (raw, chopped) to the totally killed (deep-fried, overcooked), the range of nutritional degradation is wide. But I bet you didn’t know that there’s a way of preparing your dinner that not only preserves but enhances the nutritional value of your food. Let me introduce you to one of my all-time favorite ways to eat veggies: cultured. A little Picasso with your spinach? No, silly, not that kind of culture. I’m talking …

Written by Margaret Floyd on 21/01/11 pm31 12:02 PM

 

Know Your Sweets: Natural Sweeteners 101

By now, most of us know that processed sweeteners like high fructose corn syrup or sweet ‘n low are bad for us and that sugar in general, no matter what the source, is something we should limit. Fair enough. But when we have that craving, what’s the best natural sweetener to satisfy that sweet tooth?
There’s much confusion over sweeteners on the market today. What I look for in a sweetener is not whether it has calories or not, but whether it has nutrients. If I’m going to eat something sweet, …

Written by Chef James on 18/01/11 am31 10:34 AM

 

Tasty Brussels Sprouts even the kids will love

I know, I know. You’re thinking, “Tasty Brussels sprouts? Whatever.”

A couple of years ago I would have shared that sentiment. Bitter, tough, way too much chewing required, and somehow still boiled to death. Yuck.

I learned a great trick recently that is so easy and turns Brussels sprouts into the most delicious little nuggets. Check it out:

Written by Margaret Floyd on 04/12/10 pm31 01:16 PM

 

Holiday Pumpkin Smoothie

Some mornings I awake from sleep craving a smoothie instead of a hearty breakfast. I may still have eggs and vegetables an hour or two later, but there’s no denying my body’s request for the easily digestible, cooling smoothie.

Written by Chef James on 17/11/10 pm30 07:53 PM

 

5 Things to do with Collard Greens

Are you in a spinach rut? Looking to expand your horizon of dark leafy greens? Let me introduce you to one of my favorites: the collard green.

Written by Margaret Floyd on 03/11/10 pm30 02:26 PM

 

Cook Happy

Have you ever come home from a really bad day, thrown yourself together a quick dinner, maybe even a favorite dish that’s nice and comforting to you, and it just tastes awful? Compare that to a lovingly, carefully prepared meal that maybe your grandmother made you, that was absolutely out of this world delicious. Is it the law of attraction – you’re having a bad day so nothing works out? Or is it just that your grandmother is a better cook? Well, you might be having a bad day and …

Written by Margaret Floyd on 15/08/10 am31 05:13 AM

 

Tasty tip for light and fluffy quinoa

I absolutely love quinoa. It’s a true superfood, packed with amazing nutrients, high in protein, and gluten-free, making it an excellent addition to almost anyone’s diet. I’ll confess that until recently, I have not been the best at making it. Sometimes it would come out too crunchy, sometimes mildly mushy, but for some reason it was never as light and fluffy and perfect as I’ve had when it was made for me properly.
Until now.
I learned a great tip from Chef James of Wholesome2go for how to prepare quinoa properly. It …

Written by Margaret Floyd on 28/06/10 am30 10:41 AM

 

Naked Breakfast-to-go Ideas

Here are some of my favorite grab-and-go breakfasts:

1-2 hardboiled eggs and some fresh fruit – you can boil eggs at the beginning of the week so you have them when you need them.

Pre-soaked oatmeal – this does require some cooking, but it’s minimal and really fast. The key is the preparation the night before.

Written by Margaret Floyd on 30/04/10 am30 09:17 AM

 
Next Page »
« Previous Page