As well as a doctor, broadcaster and commentator, Dr. Poole is an author and 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.”
Speaking about the book, Dr Poole said: “My interest in the Mediterranean diet began more than 20 years ago, when scientific research began to reveal just how powerful this diet can be.
“I began telling patients and colleagues, with a particular focus on how best to help others discover and share the extraordinary benefits of this way of life.”
According to Dr. Poole, “it became clear that most chronic diseases could be prevented through lifestyle changes,” so he began advising his patients “to adopt a more Mediterranean way of eating.”
He continued: “For some there have been moments of epiphany, when understanding the way diet works has brought about profound changes in their lives that can be measured in improved health and well-being.
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“Many were amazed at the improvements in their blood pressure, cholesterol levels, weight, and even their sense of happiness and well-being.
“They said they felt fitter and more energetic.
“Others simply embrace the Mediterranean diet because it is such an enjoyable way to enjoy truly healthy food and to celebrate the art of preparing and sharing simple yet delicious meals.
“In my experience, it is the understanding and enjoyment of the Mediterranean diet that results in a lasting love relationship with the lifestyle.”
DO NOT MISS:
In his book, Dr. Poole outlines a seven-day Mediterranean program and recommends a different menu for dieters each day.
These menus include colorful ingredients like fruits, vegetables, whole grains, fatty fish, olive oil, and more.
He also speaks with the world’s leading chefs and includes their recipes in the book.
Below, Express.co.uk have chosen our favorite recipes from the book to share with readers.
Pan-fried squid
Ingredients
800g baby squid
320g of 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 minced garlic.
Add the tomato, salt and pepper and cook for 10 minutes. Remove from skillet.
Wash and drain the squid and brown them for five minutes in the pan.
Pour the tomato sauce over the squid and cook for another 10 to 12 minutes.
Sprinkle with chopped parsley. Serve hot.
mediterranean frittata
Ingredients
four eggs
120g pitted mixed olives (black olives and green olives)
60g mozzarella
A bunch of arugula or Swiss chard
Four slices of anchovies in oil
Four tablespoons of Extra Virgin Olive Oil
A pinch of salt and pepper to taste
Method
Beat the eggs with the salt and pepper.
Chop the olives and then mix well.
Cut the mozzarella into 12 sticks.
Wash and dry the arugula (or Swiss chard).
Cut the anchovy strands in half.
Put a non-stick frying pan on the heat and pour in a quarter of the mixture.
When the omelette is still soft, fill it with mozzarella, some rocket leaves and the anchovy fillets cut in half and add the remaining mixture.
Fold in sides and flip to cook the other side until all ingredients are cooked.
Pasta with Cavolo Nero Pesto
Ingredients
320 g pasta (spaghetti or linguine)
320g cavolo nero
50g of almonds
50g of walnuts
80ml of Extra Virgin Olive Oil
40g Pecorino or Parmesan cheese
one garlic clove
pinch of salt and pepper
Method
Wash and dry the black cavolo nero leaves and remove the tough midrib.
Blanch them in hot water for five minutes.
Dry them very well.
In a chopper blender, first grind almonds and walnuts, minced garlic, cheese.
Next, add the cooked black cavolo nero leaves and the Extra Virgin Olive Oil. Blend very well until you achieve a smooth and creamy texture.
Put the spaghetti in boiling salted water, drain al dente and pour into the pan along with the cavolo nero black pesto. Mix well.
Serve with a pinch of cheese and a splash of raw Extra Virgin Olive Oil.
Mango Gazpacho with Lime and Ginger
Ingredients
500g mango puree
350ml Extra Virgin Olive Oil
a liter of water
75g ginger
50g green bell pepper
80g of bread
three files
Salt
Method
Add the bread, the Extra Virgin Olive Oil, the limes, the salt and 100g of purée to the blender.
Allow the bread to hydrate and grind to create a smooth paste.
Add the ginger, pepper and the rest of the purée and add water, season with salt and pepper and adjust the texture. Strain and serve cold.
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