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How to cook good naked

This group of nudist vegans have been blogging about their naked cooking antics for three months and have already stormed the internet world. They believe in “tasty food and positive body image” and organise mass nudist art exhibitions which have been covered by both Channel 4 and Manchester Evening News. Check out their website if you’re interested in finding out more, meanwhile, here are two of their recipes that can be combined to fill pitta bread for a Greek lunch.


Makes 20 Falafel balls


1 can of chickpeas

3 cloves of garlic

1 cup of flour (soy/chickpea/wheat)

1 handful of parsley, finely chopped

3 tsps Tahini

Vegetable oil for deep frying


Mash the soft chickpeas in a bowl with the tahini to make a paste. Add the rest of the ingredients and mix well. Wet hands and create smallish balls and shallow fry in the oil. Coat the balls in oil and remove from the pan when they are brown and crispy.


Baba Ganoush (Aubergine Dip)

Baba ganoush is a Lebanese dish of aubergine mashed and mixed with olive oil and seasonings.

Makes 6 portions


2 aubergines

Juice of 1 lemon

3 garlic cloves, finely chopped

3 tbsps of tahini

1 handful of parsley, finely chopped

1 tsp of ground cumin

Salt and pepper


Char the aubergines in a frying pan, turning them often for an even burn. Alternatively, preheat oven to 225 degrees Celsius, and bake for 15-20 minutes. As the aubergine is cooking, squeeze the lemon into a bowl and add the garlic. When the aubergines are squishy on all sides and well scorched if using a pan, they are ready to be dissected. Remove from pan, chop off top and slice in half lengthways. Scoop out the inner flesh and mix with lemon and garlic, blend if necessary. Add the tahini, cumin, salt, pepper and parsley. Mix it all to a creamy, mushy paste. Serve as a dip with pitta bread or ciabatta, as a side dish for any curry or as part of a salad.



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