Written by Margaret Floyd, author of “Eat Naked,” and chef to the stars James Barry, “The Naked Foods Cookbook” includes more than 150 gluten-free recipes for simple dishes that bring out the natural flavors and nutrients of fresh, whole foods. The benefits of eating naked are lifelong, and you can start seeing results within the week. So what are you waiting for? It’s time to enjoy the naked foods your body craves.
Cover Courtesy New Harbinger Publications
There’s nothing better than taking a bite of a delicious meal you’ve prepared, knowing that each ingredient is helping create a more gorgeous you! Eating “naked” foods—nutrient-dense, additive-free whole foods— helps you lose weight and vastly improves the way you look and feel. And with The Naked Foods Cookbook (New Harbinger Publications, 2012) by Margaret Floyd and James Barry, it’s easier than ever to make naturally tasty naked meals you can feel good about eating and serving to others. In this excerpt, find an easy recipe for making a healthy, filling, unprocessed granola—a great breakfast or snack. For more recipes, read Create a Naked Kitchen, Plus 4 Healthy Recipes.
You can buy this book from the Mother Earth Living store: The Naked Foods Cookbook.
Store-bought cereals are one of the places where a lot of un-naked, unhealthy ingredients hide. Even the healthier options tend to have too much sugar and use grains that aren’t properly prepared.
We’ve created a grain-free granola you can feel good about, and that goes really well with yogurt. Add some fresh berries in summertime and you’ve got a delicious and easy breakfast.
Grain-Free Granola Recipe
Makes 3 to 4 cups
• 2 cups almonds, ideally presoaked and dehydrated or slow-roasted
• 1/2 cup golden hunza raisins or unsweetened dried fruit of choice (apricots, apples, and pears work well)
• 1 cup sunflower seeds, ideally presoaked and dehydrated or slow-roasted
• 1/4 cup whole flaxseeds
• 1/4 cup ground flaxseeds
• 1/4 cup ground hemp seeds
• Meat from 1 young green coconut (approximately 2 packed cup) or 2 cup dried unsweetened coconut flakes
• 1/3 cup maple syrup (grade C is ideal but hard to find, grade B is next best)
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
1. Preheat oven to 350 degrees F. While oven is preheating, combine almonds, raisins, seeds, and coconut in a food processor and pulse repeatedly to blend until the mixture attains a granola-like consistency. Put into a big mixing bowl and add maple syrup, cinnamon, and salt. Using a spatula, mix well.
2. Line an oven tray with a piece of parchment paper, and spread granola out loosely over the tray. Bake for 15 to 20 minutes, until slightly browned and dried. Let cool, and store in a glass container in the fridge or freezer until ready to use. Keeps for 1 month in fridge and 3 months in the freezer.
This excerpt has been reprinted with permission from The Naked Foods Cookbook by Margaret Floyd and James Barry and published by New Harbinger Publications, 2012. Buy this book from our store: The Naked Foods Cookbook.