Naked Nutrition

Published: Wed, 11/30/16

 
 



Herbal Legacy

  Sponsored by The School of Natural Healing & Christopher Publications

November 30, 2016

Naked Nutrition  by Amy Choate and Annie Miller

As members of the staff of the School of Natural Healing we are super excited to offer the Naked Nutrition cookbook by Amy Choate and Annie Miller.  This book is truly one of our favorites across the board!

I personally love the feeling of this book.  I love how Naked Nutrition feels genuine, refreshing and connected.  I feel like I am sitting down with good friends discussing life as I live it, along with real, honestly amazing good food.  I have loved every recipe I have tried!

Mishelle loves the great transition ideas, and “Recipes with real ingredients that I already have in my kitchen.”

“The recipes are delicious!  I love the Creamed Asparagus Soup and the Butternut Pear soup.” -Jo

“The reason I love this book, is that it came about by personal experience.  Naked Nutrition includes simple, wholesome practices and solutions that don’t take a lot of effort.  I love the frostings!  I like that the recipes are kid friendly with several recipes that my children enjoy, along with many other great recipes that cater to children.” -Kelly
 
Naked Nutrition includes sections on Pantry Suggestions, Food substitution, Kitchen Equipment, Techniques (which includes sprouting, nut milks, sauerkraut, and more), Beverages, Breakfasts, Salads and Dressings, Breads, Condiments and Sauces, Soups, Light Main Dishes, Hearty Main Dishes, Snacks and Desserts, Home Remedies and Resources and beautiful photos along with Amy and Annie sharing their own personal stories and what led them to optimal health and wellness. Sprinkled throughout the book are little nuggets/tidbits of “Naked Truth” which explain certain nutrients and benefits of certain ingredients.

 “Naked Nutrition serves as a tool to aid you in transitioning your food lifestyle to one that nurtures your body, emotions, mind and spirit.  When we talk about naked nutrition, we speak of food in its pure form, as God created it:  no fillers, no dyes, no additives and no nonsense.  Real food is the foundation of life and contains everything we need to thrive.  When correctly prepared, wholesome foods are the building blocks necessary for a strong and successful life.”  -Annie Miller

This is a staff pick and it will not be carried in our regular inventory.  This is a one-time offer that will only last a short time.  If you are ready to take the step necessary to start eating a healthy lifestyle this is one we would highly suggest to help you transition and to keep you and those you love eating healthy and feeling great!  Naked Nutrition would make a wonderful Christmas gift.

We give this one a glowing review! Available here!

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Cream of Potato and Leek Chowder

Serves: 12–15 | Prep time: 30 minutes | Start to finish: 1 hour
 
1 lb. leeks (3 large leeks)
 
5 lbs. white fleshed potatoes (about 15 medium-to-large potatoes or 15 cups cubed potatoes)
 
10 cups water
 
3 Tbsp. oil (olive or coconut)
 
2 Tbsp. + 1 tsp. pink Himalayan salt
 
1½ cups raw cashews or sunflower seeds, soaked at least 1 hour
 
3 Tbsp. nutritional yeast flakes
 
¼ tsp. freshly ground pepper
 
2–3 tsp. apple cider vinegar, raw
 
1–2 tsp. honey
 
This is quite possibly the most sought after recipe from my kitchen! 
The magic ingredient of this soup is the nutritional yeast, which lends a
slightly cheesy and a buttery undertone to plant-based recipes. Also, it is
critical to use a high quality salt. I prefer pink Himalayan salt, since it boasts
having every trace mineral. You can literally taste the difference! In this soup,
cashews will give a richer cream, but sunflower seeds also do quite nicely.
 
Trim bottoms and any soft upper part of the leeks. Keep the crisp greens.
(They are often discarded but are loaded with flavor and nutrition.) In
general, when working with leeks, take the outer layer off, like an onion. Slice
in half lengthwise, and wash between the layers, keeping them intact for
easier cutting. Slice leeks in approximately ¼–½-inch portions horizontally,
cutting the white base, and then up into the greens.
 
Heat olive or coconut oil on medium heat in a Dutch oven or stockpot. Add
the leeks and 1 tablespoon salt. Stir to coat the leeks with oil and salt. Cover
the pot with a lid. Cook leeks 8–10 minutes, or until soft. When done, set aside.
 
Wash and cube the potatoes. Place cubed potatoes in a separate pot from
leeks. Add 8 cups water (or to cover) and 1 tablespoon salt. Bring to a boil,
and then turn to medium heat and simmer until potatoes are tender, about
10 minutes. When potatoes are done, turn heat to warm.
 
Rinse cashews. Add 2 cups filtered water, cashews, and 1 cup cooked potato
water to a blender. Blend until creamy.
 
Add the blended cashew cream and the leeks to the boiled potatoes in their
cooking water. Stir well.
 
Add 1 teaspoon salt, pepper and nutritional yeast. Create a brighter soup
flavor by adding a small amount (1–3 teaspoons) of apple cider vinegar. To
warm the soup’s flavor, add a small amount (1–2 teaspoons) of honey. Add
the vinegar and honey in ½-teaspoon increments, and taste test.
 
Salt and pepper to taste. Garnish with fresh chives or finely chopped leek
greens.
 
Recipe by Amy Choate from Naked Nutrition; Whole Foods Revealed
 

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