Chef Michael Bennett’s New Healthy Cookbook: Interview with a Mango

Chef Michael Bennett’s New Healthy Cookbook: Interview with a Mango

Cookbook cover: Interview with a mango
Interview with a mango healthy cookbook from chef Michael Bennett

Miami, Florida / August, 2017: Interview with a Mango is a Chef Michael Bennett’s healthy recipe cookbook that helps you become healthier by using food and recipes originating from the Caribbean and making them healthier by using Chef Michael Bennett’s modern Mediterranean cooking techniques.

From the mind of a Mango Man:
In the Chef Michael Bennett’s own words; “I’m trying to change dining habits and perception of what health food is and how it tastes.”

“I have developed a new recipe categorization: “Medi-bbean”.
Like my other healthy fusion cookery recipe books, this one combines healthy Caribbean foods with the healthy cooking techniques from Mediterranean counties; such as: Italy, Israel and Greece.” All healthy ingredients are meant to FUEL, NURISH, RESTORE, REVITALIZE AND SUPPORT a rich lifestyle.

“They will see a bright array of delicious artistic recipes presented in a 5 star manner.”

People know the key to a healthy life is a clean, simple whole fresh foods diet in some form or fashion. Chef Michael Bennett has lowered cholesterol levels by increasing the amount of plant base nutrition non vegans/vegetarians intake, increase their fiber, add a variety of fruits and vegetables to increase antioxidant intake and most recipes are deemed low glycemic healthy grain, dairy, oils and fats. Chef Michael limits beef the most recipes are prepared using healthier poultry, pork and seafood.

 

Book’s Thesis:

• I’m trying to get people back to eating fresh healthy clean natural whole foods and ingredients, catering to the young and the young are heart.
• These foods contain ingredients that fuel and support the athletic and still cater to a normal individual. Leafy greens, veggies, legumes, health fats and oils, fruits, grains and lean proteins make up all the recipes in this book. A variety of vegetables or fruits, and spices from these destination locations will be used in every dish.
• Meal categories will naturally include: *Gluten Free *Low Glycemic Diet *Paleo Diet *Vegetarian Diet and healthy *Kids meals.
• Recipes were formatted using this thesis: all ingredients that were researched and implement in this book mostly came from neighboring Latin, West Indies and Caribbean countries.
o Many popular cultural foods were place into this book’s recipe roster from counties like: Trinidad and Tobago (West Indian food); Jamaica, Virgin and the Cayman Islands (Caribbean foods); Cuba, Dominican Republic and Puerto Rico (Latin foods).
o Healthy oils are used for this book’s recipes. Extra virgin olive oil (EVOO), coconut oil and flax seed oil are used to discover the healthy alternative way to sautéing and cooking in oil.
o Recipe include healthy and mostly gluten free cooking techniques common in popular countries from; China, Japan, Thailand, Italy (and other Mediterranean basin distinctions), the Greek Islands, and Kosher (Israeli).
o Research mirrored extremely popular foods in the Caribbean then they were altered into a tasty healthy gluten free balance.
o Each meal will come with 3-5 suggestions of other ingredients that can be used in the recipe to alter or change the dish somewhat if need by the reader. Such as the use of Agave nectar instead of sugar.
o Most ingredients will be naturally GMO free, process and preservative free.
 Baking, grilling, roasting, sautéing, boiling, steaming and slow cooking processes are used.
 All breads, wraps, dessert, thickening or dusting flours are gluten free.
 As commonly found in the Mediterranean diet, the use of combinations of leafy greens should always be included into each recipe if not stated otherwise.
 Avocadoes are used in recipes to substitute for the missing fat content of original recipes that might have originally used high cholesterol / high saturated fat proteins.

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