Eat Naked Overview and Recipe

Eat Naked
Margaret Floyd
New Harbinger Publications
2011

Eat Naked with Margaret Floyd for a sexier you

• Are you fed up with counting calories?
• Confused by all the diet hype?
• Want to eat delicious, real food and look and feel great?

Leading nutritional therapist Margaret Floyd's Eat Naked will help you strip away the overprocessed, overpackaged, and overdressed junk food from your diet.  It's time to enjoy "naked" foods -- whole foods that are fresh, organically grown, and prepared in ways that allow each food's naturally delicious flavors to shine through.  In this book, Margaret shows you how to choose the nutrient-dense foods tht will make you look and feel so gorgeous, you'll want to take it all off.

You'll discover new ways to prepare foods without sacrificing flavor and learn practical tips for eating within your budget.  Eat Naked includes easy recipes for all sorts of delicious things you can feel good about eating and making for others.  Once you see how great you look and feel when you eat naked, you won't want to eat any other way!

Spicy Garlic Green Beans (page 148)
2 serving

1 tablespoon coconut oil
1/2 teaspoon curry powder
1/4 teaspoon chili powder
1/2 teaspoon sea salt
Pinch of freshly ground black pepper
8 ounces green beans, ends trimmed
2 cloves garlic, thinly sliced

Preheat the oven to 375F.

Put the oil, curry powder, chili powder, salt, and pepper in a large bowl and stir them together.  (If the coconut oil is solid, which it will be if your kitchen is a little cool, put it in a stainless steel mixing bowl and pop it in the oven for 30 to 60 seconds as the oven is warming.  The oil will melt very quickly.)

Add the beans and garlic and toss with the oil and spices until evenly coated.  Spread the beans in an even layer on a baking sheet.

Bake for 5 minutes, then turn the beans and bake for another 5 minutes, until slightly browned.  If you like your beans wilted, extend the cooking times to 10 minutes on each side.