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| The Whole Foods |
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.
Maggie operates the Center for Neuro Development in Lakewood, Washington,
along with her husband Ronnie. Maggie earned a M.A.in Special Education from
Adams State University in 1989. She has been in an internship / independent
study leading to certification with the International Christian Association of
Neurodevelopmentalists. They offer local, on site services as well as some long
distance consultation. They work with homeschoolers as well as those who attend
school.
More information about diet meals and whole foods here
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