traditional Indonesian spicy tuna

spicy tuna

I’m still a nudist, and still love doing everything naked, including cooking a meal.

As you know, that as a nudist, I like doing everything, naked because I feel free, and I feel everything will be fine when I’m free.

Another reason is, I don’t have to be worried if my clothes will get dirty. If my body get dirty, I just take a shower, right? 😉

Here, I just finished my cooking. I was cooking spicy tuna with the traditional receipe from Indonesia.

I’m so pleased to prepare meals for you, especially Indonesian’s traditional food 🙂

Please come to Indonesia, and I’ll serve you with my best


  • 10 lemon leaves
  • 1/2 kg of tuna
  • 5 onions
  • 5 garlics
  • Chili
  • Salt
  • Pepper
  • Oyster sauce


First, we chopped tuna and fry it with lemon leaves untill tuna get brown, then turn off the stove. Then chopped chili, garlics and onions. We fry onions and garlics, and put tuna in it. Give salt, pepper and oyster sauce. Then, we serve it 🙂


stuffed pumpkin stew – guest chef amuised

vegetarian stuffed pumpkin stew

  • Difficulty: easy
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Recipe from amuised

  • 1 small pumpkin
  • 1 big bag of kale
  • 2 heads of garlic
  • 2 onions
  • 1 can of beans. Suggested was garbanzo but I used white navy beans
  • 2 potatoes. I used sweet potatoes
  • Salt and pepper


Bake the pumpkin for 20 minites. Sautéed veggies for 15 minutes  Put veggies in pumpkin and bake for 20 minutes.

Recipe from amuised based on recipe found here

Meatless Monday: Beefless Chili, Benefits of Tea

I’m not sure where you live, but I live in Texas. It is getting rather warm here, actually it’s hot here. The high today will be 82 degrees. You may be wondering why I am posting a chili recipe if it’s so hot here. Well, in Texas, chili can be eaten anytime, whether it’s snowing in North Texas, or blazing down here in the south.


This recipe was made right before I went to a family gathering. I don’t remember what it was for, but I do remember that they loved the chili. This chili was made on a whim, meaning I had never made it before, nor did I know what I was doing or how it was going to turn out. I have to say, I put my foot in that chili, figuratively of course. Here’s the recipe and directions:

Beefless Chili

  • Difficulty: easy
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  • 1/2 large purple onion, diced
  • 1 1/2 cans black beans, rinsed and drained
  • 1 pck of Beyond Meat meatless ground (I used the feisty flavor)
  • 2 c water
  • 2 c vegetable broth
  • 1 c black rice
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 green bell pepper
  • 2-4 tbsp. chili powder (depends on your taste)
  • Boil water then add rice. Cook until water is almost gone.


Sauté meatless ground, bell peppers and onions until onions are clear. Add black beans and rice. Pour in vegetable broth and add chili powder. Simmer until hot, about 20 min. Enjoy!

Benefits of Tea

I am an avid tea drinker, drinking tea every single day. I have never been a coffee person, mainly because coffee makes your breath stink and because caffeine has the opposite effect on me, meaning it puts me to sleep and fast. I don’t remember when I started drinking tea, but I’m thinking it may have been some time before college, not a hundred percent sure. I didn’t like the bottled or canned teas, I loved the ones you had to boil water and steep the bag.

There are many different types of teas and different brands but my personal preference is Yogi tea, and yes, I have tried all of them. My favorites are the Ginger, Super Antioxidant Green Tea, Green Tea Kombucha, Caramel Apple Spice Slim Life, Detox, and Cinnamon Vanilla Healthy Skin. All of these teas have different benefits and I’m not going to go into to too much detail for each.

Green tea is a great way to get in antioxidants which fight against free radicals that cause cancer. Green tea has also been proven to help with weight loss. Ginger tea aids in digestion and it is also great for when you are feelin nauseous or have an upset stomach. Cinnamon is an anti-inflammatory and a fat burner. I put cinnamon in almost everything (no lie), so anytime I see a tea with cinnamon in it, I grab it. The detox tea has herbs in it like dandelion root, which gives great digestive support. Each one of these teas has it’s own benefits and a lot of times, I mix and match depending on what I feel I need most out of my cup that day.

Why is any of this important? Well, I know that most Americans are coffee drinkers and while coffee does have it’s benefits, it also has some negative components, such as ulcers, IBS, acidity, heartburn, laxative qualities (and not in a good way), and it can cause men to not have and /or hold an erection. Now there are good quality coffee beans like green coffee bean extract, that are full of antioxidants. So next time you stop at Starbucks, think again before you order that latte or Frappuccino. Drink them I’m moderation, like once a week.


Meatless Monday: Vegan Carrot & Ginger Soup by Guest Chef Lou

Today we have guest chef Lou with your meatless Monday recipe.

imageI also make this recipe with pumpkin or potatoes instead of carrots, but with less or no ginger. You can also use bacon crumbs or the fake (soy) bacon crumbs at serving time. Ginger is good for you, so use as much as you can handle! Lou


My VEGAN Carrot & Ginger soup

  • Servings: 4
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  • 2 lbs of carrots, peeled and cut small for fast cooking
  • 1 cooking onion (use a white one if that is all you have), chopped
  • 1 1/2 to 2 inches of fresh ginger grated
  • 3 cups of vegetable stock
  • 1 cup on orange juice
  • 2 cups of coconut milk
  • 2 tsp of limon juice
  • Pinch of nutmeg
  • 1 Oldspice seed


Sunflower seeds, sesame seeds, cilantro, avocado or/and sour cream.


Use a deep soup pot, set on med-high.

Sauté the onions in a few spoons of canola oil for about 5 minutes.

Add the carrots, vegetable stock, Oldspice seed, OJ and grated ginger.

Cook at Med-High for about a half hour.
Take off the fire and let cool enough to transfer to a blender. Blend it all and transfer back to pot.
On medium-low, add the coconut milk, lemon juice and nutmeg. Add pepper and salt to taste. (Enough pepper will be needed to balance the sweetness of the carrots and add some heat.)

Continue to mix & cook until all ingredients are completely mixed.
Serve in a bowl and add a pinch of cilantro, sesame seeds, sunflower seeds and avocado. Garnish with some paprika or just add a spoon of sour cream.

Enjoy!! @lou_suarez

Meatless Monday: Overnight Oats


I have many people tell me that they don’t eat breakfast, mainly because they don’t have time. Normally, I call them on it but today, I won’t to help those out who have this same excuse. This recipe is actually made the night before, so you can just grab it and a spoon, and head out the door.

  • Difficulty: easy
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  • 1 cup rolled oats or quick oats
  • 1 ½ c unsweetened almond milk
  • ¼ c chia seeds or flax seeds (or half and half if you are like me and has to have both)
  • 1-2 tsps. of cinnamon (I use a tbsp. only because I am a cinnamon lover)
  • 2 tbsp. of coconut sugar (or maple syrup if you have a sweet tooth)


Pour all ingredients in a mason jar and mix well. I chose a 30 oz. mason jar because I knew I would add a copious amount of toppings. Cover and let sit in the fridge overnight. In the morning you can add whatever toppings you like. I chose muesli, hazelnuts, frozen blueberries and organic maple syrup.

Make this recipe tonight for in the morning. Now you have no excuse to not eat breakfast. Literally, this recipe takes less than 5 min. to prepare. Happy meatless eating!

Simply Moniqua

Eco friendly, plant based, clothes free living

Recently the Young Naturists of America had a post about eco-friendly naturism  That post and the International Naturist Federation definition of naturism got me thinking about the connection between naturism and eating a plant-based diet.

Naturism is a way of life in harmony with nature, characterized by the practice of communal nudity, with the intention of encouraging respect for oneself, respect for others and for the environment.” • International Naturist Federation

In 2015 the World Health Organization recently announced that much of the meat we consume particularly processed and red meat may be a major cancer causing agent. I had already reduced my red meat intake. I thought about being a  vegetarian or vegan many times but never really followed through except for a couple of brief forays into meat less diets. But last summer when I had the opportunity to cook vegan while camping for close to a week. I decided it was definitely doable. If I was able to eat well and prepare plant-based diet while dealing with the limitations of camp cooking equipment then it could happen back at home. So when I  returned home I begun to dive more into plant-based diet.

Now I am not an anarcho-naturist  no more than I am a radical naturist,  though I think they were on to something when they connected naturism and vegetarianism. Nor am I a vegan activist. I won’t be chastising any of you meat eaters out there about killing animals. Watching a movie on industrial farming while trying to eat at a PETA sponsored lunch removed any interest in doing that to another person. But I believe there are some important personal  and social benefits which connect nicely with a naturist/clothes free lifestyle.

Dick Gregory civil rights activist and vegetarian

Dick Gregory civil rights activist and vegetarian

  • A plant-based diet supports an eco-friendly consumption of food. The American Journal of Clinical Nutrition suggest that U.S. and world meat based diets are not sustainable Due to the increasing amount of energy and natural resources required to produce for the two billion people who each primarily meat based diet as compared to the four billion who eat primarily plant-based.
  • A plant-based diet helps us be more connected to nature.  I have found myself looking more closely at the foods I eats. I notice texture the colors and where the food came from and what it will bring to the meal. Roots tend to bring filling to a meal. Vegetables bring varieties of color and so on.
  • A plant-based diet is healthy in the book the China Study author T. Colin Campbell discusses all the health implications of meat based versus plant-based diets. He concludes a plant-based diet is the most effective way to reduce the onset of many diseases currently besetting western society.
  • A plant-based diet, has changed my body. In winters past I have gained up 15 pounds and always have had a lingering spare tire. Since adopting a plant-based diet six months ago I have lost that 15 pounds and returned to a more fitting weight for my body. Beyond physical appearance I feel healthier all around.

I had two big requirements to permanently shift to a plant-based diet. First the food had to be filling. I wanted to be able to eat as heartily as I did when I ate meat. Second the food had to be flavorful. I like spicy flavor so I wasn’t willing to give up on tantalizing my taste buds. I wasn’t too keen on long meal preparation either. I am happy to say that all my criteria have been met.

Not I am not going to suggest that eating plant-based is always simple or inexpensive. However I found with a few changes in my shopping patterns (like shopping in bulk when possible) and utilizing the unexpected abundance of resources available the transition has been a success.

So if you’re interested in making the change to an eco-friendly plant-based naturist/clothes free life here a some tips that may be useful.

Bryant Terry Vegan Chef

Bryant Terry Vegan Chef

  • Use the Internet. I was amazed at how many resources where are in social media whether it’s Instagram, Pinterest, Twitter or even Facebook there is no shortage of food willing to share recipes and plant based diet info.
  • There’s an app for that. Several actually my favorite is Yummly ( iOS, Android, Windows and MAC options). Other app are available from All Recipes, and Epicurious all with great plant-based recipes.
  • Whatever your favorite cuisine is there are plant based options.  For example if you like soul food, then Bryant Terry’s Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine is for you.
  • Finally a few naturist/clothes free resources. The AANR bulletin’s In the Buff Gourmet usually has some vegetarian or vegan recipes to offer each month. N magazine from the Naturist Society features a column of Naked Vegan Cooking in each issue.  You can also visit the Naked Vegan Cooking website.
  • Don’t forget about our own clothes free kitchen which features news recipes many vegan/vegetarian each week.

The bottom line on all of this is a plant-based diet is fun, healthy, Eco-friendly and supportive of naturist/clothes free living. So give it a try. If you are already eating plant-based then comment and share your favorite recipes.

Red pepper and butternut squash soup -clothes free kitchen guest chef


Thanks to our guest chef the Naked Vegan Runner for our clothes free kitchen recipe of the week

Red pepper and butternut squash soup

(Rich in Vitamin C)


  • 1 Maggi vegetable stock pot (or 30ml carrot juice)
  • 2 red peppers (peeled , seeded and cubed)
  • 2 small sweet potatoes ( peeled & cubed)
  • 1 medium butternut squash – peeled, seeded and cubed
  • 75g fresh kale chopped ( or 3 cubes frozen spinach
  • 500ml water
  • handful of bay leaf parsley chopped
  • handful of fresh basil chopped
  • salt and freshly ground black pepper to taste


Lets cook: –

  1. Add all the ingredients to a large pot; bring to the boil, then simmer for 30 minutes.
  2. Transfer the soup to a blender, and blend until smooth (alternatively, use a hand-held stick blender).
  3. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
  4. Serve with sprinkling of sunflower and pumpkin seeds with some ground goji berries

For add protein, add cup of red lentils or pea protein powder with extra 200ml of water

Guest chef :Naked Vegan Runner

office potato – clothes free kitchen

One of my favorite new breakfast items of the office is potatoes. They are quite low in cost, and I can bring them to work and simply cook them in the microwave there. Any potato can come to the office. In this recipe, I used a red potato.

microwave office potato

  • Servings: 1
  • Difficulty: easy
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  • 1 medium red potato
  • sea salt (optional)

Photo 28-01-2016 09 28 09Rinse the potato under water and wrap in a paper towel.

Place the wrapped potato in the microwave. In some microwaves, you might be able to simply elect a cook potato option, through which the microwave creates its own timer and cooks the potato until completion. Otherwise, about 5-7 minutes, depending on the size. Heat it until you can poke a fork through it easily.

Remove from the microwave, unwrap and place on a plate or in a bowl (I prefer a bowl). Slice and smash with knife and fork. Lately, I like to leave the skin on, because that’s less work. Also, I have learned that there are nutrients in and just below the skin.

Photo 28-01-2016 09 29 55You can add salt and/or additional toppings of your choice. I keep the toppings fairly light: a little sea salt and sometimes a touch of organic ketchup.

This simple breakfast leaves me feeling satisfied and energized without feeling overburdened in the belly.

Nutritional Highlights 

  • Vitamin B6
  • Potassium
  • Copper
  • Vitamin C
  • Manganese
  • Phosporus
  • Vitamin B3
  • Iron
  • Dietary fiber
  • Carbohydrates

Nutrients source:

Quick cheese/veggie Quesadilla – clothes free kitchen

Quick cheese/veggie Quesadilla

  • Servings: 2
  • Difficulty: easy
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This is really easy and quick recipe to prepare. Great for a filling meal after a long day. The measurements can be adjusted to taste.


Cheese/veggie quesadilla

  • 3 wheat tortillas
  • 3 cups vegan/regular cheese
  • 1/2 cup salsa
  • 2 teaspoons olive oil or other low cholesterol oil
  • Diced green onions (optional)
  • Diced sweet peppers

Oil a medium frying pan sautee optional veggies in frying pan with oil. Place the tortillas in the pan heat over high flame until brown. Remove while still soft on inside. Brush around the edges of the tortilla with oil and little water. Place the cheese and optional veggies on one half of the tortilla then fold. Press the edges to seal and return the tortillas to the frying pan. Heat until the cheese is melted pressing with a spatula occasionally. Remove from the pan and cut into halves using knife or pizza cutter. Serve on a plate with salsa for dipping. Enjoy!