The Naked Chef Bares All

Good Health Magazine Australia|February 2020

The Naked Chef Bares All
British food hero Jamie Oliver talks to Paul Ewart about his recent weight loss, struggle to find balance and his mission to inspire healthy eating

Celebrity cook, author, restaurateur, father, husband, and political activist – Jamie Oliver wears many hats.

Since bursting onto our screens in 1999, the cheeky ‘Naked Chef’, has evolved from Essex-born, mop-haired man-child into one of the world’s most successful foodies, forging a culinary empire that most chefs can only dream of.

He has amassed a string of top-rating TV shows and best-selling cookery books, but more importantly, he’s used his celebrity status as a platform to lobby for important issues, whether it’s decent school meals, better health for kids, or training troubled youngsters as chefs. And right now the heroic activist is tackling his next public awareness project – he’s on a mission to make us eat our greens.

“I want veggies and veggie dishes to be something to celebrate, no matter who you are,” the 44-year-old tells Good Health & Wellbeing. “Regardless of whether you’re veggie, or a meat eater, we should all be getting more of the good stuff into our weekly meals.”

Super veggies

Kickstarted with the release of new cookbook, Veg and accompanying TV series, Jamie says that for the last few years he has “completely submerged” himself in the world of vegetables with an end goal of showing the world how to produce delicious, flavorsome meals.

“Healthy food does not have to taste bad,” he says. “The whole point of this book is to change the default ideas around veggie cooking. If you give veggies the same love, care and attention that you’d give to a prime cut of meat, then you’ll taste the difference. Add some spices, or a nice sauce. And if you want a heartier dish, try a curry, or stew, or one that you can slow cook with potatoes, sweet potato, and the like. “There are all of these fancy ‘superfoods’ now, but regular veggies are also superfoods.

Eat the fruit and veggies that are in season and you’ll get all the nutrients and flavour you need.

Plus, as well as being better for your health, having veggies at the centre of your plate will help the environment, and for those on a budget, you’ll save money too.”

articleRead

You can read upto 3 premium stories before you subscribe to Magzter GOLD

Log-in, if you are already a subscriber

GoldLogo

Get unlimited access to thousands of curated premium stories and 5,000+ magazines

READ THE ENTIRE ISSUE

February 2020