dr As well as being a doctor, broadcaster and commentator, Poole is an author who has just published his latest book. Entitled The Real Mediterranean Diet, Dr. Poole described the book as “a practical guide to understanding and achieving the world’s healthiest diet.”
About the book said Dr. Poole: “My interest in the Mediterranean Diet began over 20 years ago when scientific research began to show just how effective this diet could be.
“I began telling patients and colleagues about it, with a particular focus on how best to help others discover and share the extraordinary benefits of this lifestyle.”
according to dr Poole “showed that the majority of chronic diseases could be prevented with lifestyle changes,” so he began advising his patients to “eat a more Mediterranean diet.”
He continued, “For some, there have been moments of enlightenment where understanding how nutrition works has sparked profound changes in their lives that can be measured in their improved health and well-being.
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“Many have been amazed at the improvement in their blood pressure, cholesterol levels, weight and even their happiness and well-being.
“They reported feeling fitter and more energetic.
“Others are simply embracing the Mediterranean diet because it is such an enjoyable way to enjoy truly healthy foods and celebrate the art of preparing and sharing simple yet exquisite meals.
“In my experience, it is understanding and enjoying the Mediterranean diet that leads to an enduring love affair with the lifestyle.”
DO NOT MISS:
In his book, Dr. Poole has a seven-day Mediterranean program and recommends a different menu each day for dieters.
These menus feature colorful ingredients like fruits, vegetables, whole grains, oily fish, olive oil, and more.
He also speaks to the world’s leading chefs and includes their recipes in the book.
Below, Express.co.uk has selected our favorite recipes from the book to share with readers.
Squid from the pan
ingredients
800 g baby squid
320g chopped tomatoes
Two cloves of garlic
Four tablespoons of extra virgin olive oil
parsley to taste
Salt to taste
pepper to taste
method
Add two tablespoons of extra virgin olive oil to the pan with the sliced garlic.
Add tomatoes, salt and pepper and cook for 10 minutes. Take out of the pan.
Wash the squid, drain and fry in the pan for five minutes.
Pour the tomato sauce over the squid and cook for another 10 to 12 minutes.
Sprinkle with chopped parsley. Serve hot.
Mediterranean omelet
ingredients
four eggs
120 g mixed olives pitted (black olives and green olives)
60 grams of mozzarella
A bunch of arugula or chard
Four slices of anchovies in oil
Four tablespoons of extra virgin olive oil
Pinch of salt and pepper to taste
method
Beat eggs with salt and pepper.
Chop the olives and then mix well.
Cut the mozzarella into 12 sticks.
Wash and dry arugula (or chard).
Halve anchovy strands.
Place a nonstick pan on the stove and pour in a quarter of the mixture.
When the omelette is still soft, fill it with mozzarella, a few rocket leaves and halved anchovy fillets and add the remaining mixture.
Fold the sides and turn to cook on the other side until all the ingredients are cooked.
Pasta with black cabbage pesto
ingredients
320 g pasta (spaghetti or linguine)
320 g black cabbage
50 grams of almonds
50 grams of walnuts
80 ml extra virgin olive oil
40 g Pecorino or Parmesan cheese
A clove of garlic
pinch of salt and pepper
method
Wash and dry the black Cavolo Nero leaves and remove the middle and hard rib.
Blanch them in hot water for five minutes.
Dry them very well.
In a chopper blender, first grind almonds and walnuts, chopped garlic and cheese.
Then add the cooked black Cavolo Nero leaves and the extra virgin olive oil. Blend very well until a soft and creamy texture is achieved.
Place the spaghetti in boiling salted water, drain al dente and add to the pan along with the black Cavolo Nero Pesto. Mix well.
Serve with a sprinkle of cheese and a drizzle of raw extra virgin olive oil.
Mango Gazpacho with Lime and Ginger
ingredients
500 g mango puree
350 ml extra virgin olive oil
A liter of water
75 grams of ginger
50 grams of green pepper
80 grams of bread
Three limes
salt
method
Put the bread, extra virgin olive oil, limes, salt and 100g of the purée in the blender.
Let the bread hydrate and grind to get a smooth paste.
Add the ginger, pepper and the remaining puree and infusion, season and adjust the texture. Strain and serve cold.
source https://www.bisayanews.com/2022/01/23/mediterranean-diet-doctor-shares-tasty-and-easy-recipes-to-follow/
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