How to Increase the Nutrient Density of your Food for More Energy with Chef James Barry | Episode 90

The sponsor for today's episode is PLUCK. Pluck, is an organ-based seasoning that is an amazingly easy and delicious way for people to get organ meats into their diet! Head to https://eatpluck.com/ and use the code DANI15 to get 15% off your order.

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TODAY'S GUEST:

James Barry’s 16 + years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet.

James is also a published cookbook author having co-authored the recipes in Margaret Floyd’s book Eat Naked and co-authored the follow-up cookbook The Naked Foods Cookbook. He most recently co-authored the recipes in Dr. Alejandro Junger’s book, Clean 7.

ON TODAY'S EPISODE WE DISCUSS:

• James' story of being a celebrity chef and why he transitioned to creating an organ-meat based spice company
• How to increase nutrient density and flavor in foods
• What are organ meats and what are their nutritional value
• Myths about organs
• Marketing ploys - what to look for and ignore on labels
• Difficulties with organs - sourcing, cooking, taste
• The stages of introducing organs to your diet
• Kitchen hacks to make food taste better 
• The impact of decision fatigue and how to reduce impulsive buys
• Making your own sauces & dressings - ratio of how to make the own dressings that taste amazing
• How to support the palate of picky eaters
• Why we can't stop eating processed foods

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