The Naked Cookbook (10 Speed Press, 2016) by Tess Ward is a transformative approach to healthy eating that strips back one's diet to simple, clean, and pure foods that cleanse, restore, and nourish the body. This is not a deprivation diet, but an achievable lifestyle where food is enjoyed and celebrated in its purest form. This excerpt comes from chapter 3, "Stripped."
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The greens I use for this vary depending on the season. In summer, it will be composed of raw salad greens, so the steaming might only be for a few green beans or a little chard, whereas in the winter, when I feel the need for warmth, more of the greens (broccoli, Tuscan kale, and kale) will be steamed. The tahini dressing works superbly, although there are many other options.
• 12 asparagus spears, woody ends broken off, or a handful of green beans
• 1 cup fresh peas
• 1 small head broccoli, broken into florets
• Big handful of kale, chard, or spinach
• 1 head baby Boston lettuce, for serving
• Tahini Dressing
• 1/2 cup watercress leaves, for serving
• 1 tablespoon chopped chives or cilantro, for serving
For Tahini Dressing
• 2 tablespoons tahini
• 2 tablespoons tamari
• 2 tablespoons apple cider vinegar
• Finely grated zest and juice of 1 orange
• 1/2 garlic clove, finely chopped
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon toasted sesame oil
• Freshly ground black pepper (optional)
1. Fill a large bowl with ice and water. Place a steamer over a pan of simmering water.
2. Steam the vegetables one type at a time to avoid overcooking — when still crunchy, vegetables retain more of their goodness and are more pleasing in texture. Steam asparagus for 4 to 8 minutes, depending on thickness; green beans and peas for 2 to 3 minutes; broccoli florets for 2 to 4 minutes; and kale, chard, or spinach for 1 to 2 minutes.
3. Once cooked, plunge the steamed vegetables into the iced water (this will help retain their crispness and vibrant green color); or, if you wish to serve them hot, simply omit this step. Place the steamed vegetables in a serving bowl with the lettuce and watercress. Drizzle with tahini dressing and sprinkle the herbs on top.
Put the ingredients into a small jar, put a lid on, and shake well to mix, then season to taste. Store dressings in a sealed jar in the refrigerator for up to a week.
More from The Naked Cookbook:
Reprinted with permission from The Naked Cookbook, by Tess Ward, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Columbus Leth. Buy this book from our store: The Naked Cookbook.