by Eat Naked Kitchen | Mar 27, 2012 | Kids, Kitchen-School, Knife-skills, Recipes, Sauces-and-dressings, Sides, Snacks
A big glass of fresh, cold, coconut water, straight from the coconut. Nothing beats it. Sadly, those little tetrapaks of coconut water that are all the rage don’t hold a candle to fresh coconut water straight from the source. The cost is about the same, but the taste...
by Eat Naked Kitchen | Mar 20, 2012 | Breakfast, Breakfast-Savory, Kitchen-School, Mains, Recipes
If you’ve been reading this blog for a while, you know I’m a big fan of a protein and veggie-based breakfast rather than your standard carb fare, and a particular favorite of mine is anything that includes eggs. In our last video, we showed you how easy it is to poach...
by Eat Naked Kitchen | Feb 27, 2012 | Breakfast, Breakfast-Savory, Kitchen-School, Recipes, Sides, Snacks
Poached eggs. They’re one of my favorite breakfasts. Incredibly fast and simple to make, but a little finicky if you’ve not done it before. I’ve had several folks new to the kitchen ask me how to poach an egg. You don’t need any fancy gear or ‘poachers’. In this...
by Eat Naked Kitchen | May 2, 2011 | Kitchen-School, Knife-skills, Mains, Recipes
Here’s one of the cooler food tricks I’ve learned from Chef James Barry: use a collard green leaf instead of a tortilla for your burritos, enchiladas, and wraps. This is a great solution for those of you who are gluten-sensitive, have a corn allergy, or...
by Eat Naked Kitchen | Feb 10, 2011 | Breakfast, Knife-skills, Recipes, Sauces-and-dressings, Sides, Snacks, Snacks-Sweet
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.
by Eat Naked Kitchen | Jan 21, 2011 | Fermentation, Popular Posts, Recipes, Sides, Snacks, Snacks-Savory, Soaking-sprouting
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...
