In addition to being a doctor, broadcaster and commentator, Dr. Poole is the author and has just released his latest book. Dr. Poole, entitled “The Real Mediterranean Diet,” described the book as “a practical guide to understanding and achieving the healthiest diet in the world.”
Regarding this book, Dr. Poole said: “My interest in the Mediterranean diet began over 20 years ago. Scientific research has begun to reveal how powerful this diet is.
“I started talking to patients and colleagues with a particular focus on the best way to support others to discover and share the extraordinary benefits of this way of life.”
According to Dr. Poole, “it became clear that most chronic illnesses could be prevented by lifestyle changes,” so he advised patients to “adopt a more Mediterranean diet.” I started to do it.
He goes on to say:
Read more: Houseplants: The most common sign cacti and succulents need watering
“Many people were surprised at the improvement in blood pressure, cholesterol levels, weight, and even well-being and well-being.
“They reported feeling healthier and more energetic.
“Others simply adopt the Mediterranean diet because it’s a great way to enjoy a really healthy diet and celebrate the art of preparing and sharing a simple yet exquisite diet.
“In my experience, it is the understanding and enjoyment of the Mediterranean diet that brings about a lasting romance with the lifestyle.”
Do not miss it:
In his book, Dr. Poole outlines a seven-day Mediterranean program and recommends different menus that dieters should follow daily.
These menus include colorful ingredients such as fruits, vegetables, whole grains, fatty fish and olive oil.
He also talks to top global chefs and includes their recipes in the book.
Below, Express.co.uk has selected our favorite recipes from the book for sharing with our readers.
Squid from the pot
material
Baby squid 800g
Chopped tomatoes 320g
2 pieces of garlic
4 tablespoons of extra virgin olive oil
Parsley to taste
Salt to taste
Pepper to taste
Method
Add 2 tablespoons of extra virgin olive oil to the pan with sliced garlic.
Add tomatoes, salt and pepper and simmer for 10 minutes. Take it out of the pot.
Wash the squid, drain it, and bake it in a pan for 5 minutes.
Sprinkle the squid with tomato sauce and simmer for another 10-12 minutes.
Sprinkle with chopped parsley. Hot serve.
Fritta in the Mediterranean
material
4 eggs
120g of mixed olives with pits (black olives and green olives)
Mozzarella cheese 60g
A bunch of rockets or swiss chard
4 slices of anchovies in oil
4 tablespoons of extra virgin olive oil
Adjust the taste with salt and pepper
Method
Beat the eggs with salt and pepper.
Chop the olives and mix well.
Cut the mozzarella into 12 sticks.
Wash and dry the rocket (or Swiss chard).
Cut the anchovy thread in half.
Heat a non-stick pan and pour a quarter of the mixture.
When the omelet is still tender, add mozzarella cheese, a few rocket leaves, anchovy fillets cut in half and add the rest of the mixture.
Fold the sides and turn it to cook on the other side until all ingredients are cooked.
Caborone Lopest pasta
material
Pasta 320g (spaghetti or linguine)
Carboro Nero 320g
Almond 50g
Walnut 50g
Extra virgin olive oil 80ml
Pecorino or Parmesan cheese 40g
A piece of garlic
A pinch of salt and pepper
Method
Wash and dry the black caboronero leaves and remove the hard ribs in the center.
Boil in hot water for 5 minutes.
Dry them very well.
First grind almonds and walnuts, chopped garlic and cheese in a chopper mixer.
Next, add cooked black caboronello leaves and extra virgin olive oil. Blend well until you get a soft, creamy texture.
Put the spaghetti in boiling salt water, drain with al dente and pour into a pan with black caborone lopest. Mix well.
Sprinkle with cheese and sprinkle with raw extra virgin olive oil.
Lime and ginger mango gazpacho
material
Mango puree 500g
350ml extra virgin olive oil
1 liter of water
Ginger 75g
Bell pepper 50g
Bread 80g
3 limes
salt
Method
Add bread, extra virgin olive oil, lime, salt and 100g puree to the blender.
The bread is hydrated and crushed to make a smooth paste.
Add ginger, pepper and the rest of the puree, pour water and season to adjust the texture. Tension and cool.
