As well as being a doctor, broadcaster and commentator, Dr. Poole is an author, who has just published his latest book. Titled The Real Mediterranean Diet, Dr Poole described the book as “a practical guide to understanding and achieving the healthiest diet in the world”.
Speaking of the book, Dr Poole said: “My interest in the Mediterranean diet began over 20 years ago when scientific research began to reveal just how powerful this diet could be.
“I started educating patients and colleagues, focusing on how best to help others discover and share the amazing benefits of this lifestyle. »
According to Dr Poole, “it became clear that the majority of chronic diseases could be prevented through lifestyle changes”, and so he began advising his patients “to adopt a more Mediterranean diet”.
He continued: “For some, there have been moments of epiphany, when understanding how diet works has triggered 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 improvements in their blood pressure, cholesterol levels, weight, and even their feelings of happiness and well-being.
“They reported feeling fitter and more energetic.
“Others simply embrace the Mediterranean diet because it’s such an enjoyable way to enjoy truly healthy food and celebrate the art of preparing and sharing simple yet exquisite meals.
“In my experience, it’s the understanding and enjoyment of the Mediterranean diet that results in a lasting love affair with the way of life.”
DO NOT MISS :
In his book, Dr. Poole outlines a seven-day Mediterranean program, recommending a different menu for dieters to follow each day.
These menus include colorful ingredients such as fruits, vegetables, whole grains, fatty fish, olive oil, etc.
He also talks to the world’s top chefs and includes their recipes in the book.
Below, Express.co.uk has chosen our favorite recipes from the book to share with readers.
Calamari from the pan
800g small squid
320g crushed tomatoes
Two cloves of garlic
Four tablespoons of extra virgin olive oil
Parsley to taste
Salt to taste
Pepper to taste
Add two tablespoons of extra virgin olive oil to the pan with the sliced garlic.
Add the tomato, salt and pepper and cook for 10 minutes. Remove from skillet.
Wash and drain the calamari and brown them in the pan for five minutes.
Pour the tomato sauce over the calamari and cook for another 10 to 12 minutes.
Sprinkle with chopped parsley. Serve hot.
120 g pitted mixed olives (black olives and green olives)
60g of mozzarella
A bunch of arugula or Swiss chard
Four slices of anchovies in oil
Four tablespoons of extra virgin olive oil
Pinch of salt and pepper to taste
Beat the eggs with salt and pepper.
Chop the olives and mix well.
Cut the mozzarella into 12 sticks.
Wash and dry the arugula (or chard).
Cut the anchovy threads in half.
Put a non-stick pan on the heat and pour a quarter of the mixture into it.
When the omelet is still soft, garnish it with mozzarella, a few rocket leaves and anchovy fillets cut in half and add the rest of the mixture.
Fold the sides over and turn to cook the other side until all the ingredients are cooked.
Pasta with Cavolo Nero Pesto
320g pasta (spaghetti or linguine)
320g of cavolo nero
50g of almonds
80ml extra virgin olive oil
40g pecorino or parmesan
A clove of garlic
Pinch of salt and pepper
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 the almonds and walnuts, the minced garlic, the cheese.
Then add the cooked black cavolo nero leaves and the extra virgin olive oil. Mix well until you get a soft and creamy texture.
Drop the spaghetti into boiling salted water, then drain al dente and pour into the pan with the black cavolo nero pesto. Mix well.
Serve with a pinch of cheese and a drizzle of raw extra virgin olive oil.
Mango gazpacho with lime and ginger
500g mango puree
350ml extra virgin olive oil
A liter of water
75g of ginger
50g green pepper
80g of bread
Add the bread, extra virgin olive oil, limes, salt and 100 g of puree to the blender.
Allow the bread to hydrate and grind to create a smooth dough.
Add the ginger, pepper and the rest of the mash and pour in the water, season and adjust the texture. Filter and serve cold.