Cover Photo by Luc Nicknair
The Enlightened Cook: Protein Entrées by Marlon BracciaBook Kindle Barnes and Noble App
The best way to encourage people to eat healthy is to first delight their taste buds with delicious food, and then talk nutrition! Author Marlon Braccia says, “The way we eat has changed more in the last 100 years than the last several thousand -- and we need to change it back!” The Enlightened Cook series subscribes to ancient wisdom that says eating fresh, pure food is the only...
The Huffington Post 3 Salad Dressings in 3 Mins Video
Reportedly, Mc Donald's Ranch Chicken Salad has more calories than their Big Mac. Often with high fructose corn syrup as the second ingredient, bottled grocery store salad dressings are no better. Delicious, easy salad dressings are as easy as 1, 2, 3 with The Enlightened Cook's video.
Yogi Marlon's Green Goddess Guacamole Learn the secret ingredient to my Green Goddess Guacamole. With over 65,000 views on Aol.on alone, this video was so popular and original, Alton's Brown's Good Eats researchers copied it verbatim! It's truly the best guacamole ever!
- Contributors: Philip Hodgetts Ray Martin
How to Make Cucumber Salad by the Enlightened Cook
Adding dulse (red flaked kelp) or kelp to this simple, yet delicious cucumber salad recipe, combats hypothyroidism and radiation toxicity, by adding iodine to your diet. It's light, easy and very low calorie.The Daily Meal: 4 Enlightened Cook Recipes
Ultimate Guide to Nachos
Never return to Cheese Wiz and Doritos nachos again once you read this Ultimate Guide to Nachos by Will Budiaman, who got all the top notch tips from Marlon Braccia, The Enlightened Cook. Contributor: Will Budiaman
Cookstr editor, Eliza Winograd, guards the gate of Cookstr.com to include only the most talented cookbook author-of-the-day and their recipes and book links. Marlon Braccia is a regular contributing editor, who develops recipes and does her own food and prop styling before she photographs the images.Healthy Recipes by cookbook author, Marlon Braccia: Aloo Gobi Veal Francese with Artichoke Hearts Soft Shell Crab Sandwich [caption id="attachment_56" align="alignnone" width="349"] Photo by Will Henshall Food and Prop Styling by Marlon Braccia[/caption]