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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Chef Michael Bennett’s first Two Natural Cooking eBooks mingle into a single All-Natural SEAFOOD cookbook.

PRESS RELEASE

For immediate release

 

 

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Miami, Fl. – May, 2014 ~ Chef Michael Bennett has pursued a healthier lifestyle after he turned 40 and these books echo recipes that have helped him achieve his goals.

 

                There are so many All-Natural and Gluten Free cookbooks that get released every year, adding to the already formidable collections in bookstores, it can be hard to figure out which ones are worthwhile. After you read the subtitle; “a Study in Natural Seafood Cookery” and, leap through the pages of All-Natural SURF CUISINE you will see this one is just what your healthy dining regime needs.

                All-Natural SURF CUISINE features 100 plus recipes are as vigorously innovative in the use of fresh seafood as they are ceaseless examples of a beneficial diet strategy.

                Here’s a look at common sources of each type of dietary fat. Be aware that many foods contain different kinds of fat and varying levels.

      Some truths should be taken at their true values. As an example some people will say that butter contains unsaturated fats, but it is largely made up of saturated fat. Canola oil is highly monounsaturated but it also contains small amounts of polyunsaturated and saturated fat.

Type of fat

Recommendation

 

Total fat

This includes all types of dietary fat. Limit total fat intake to 20 to 35 percent of your daily calories. Based on a 2,000-calorie-a-day diet, this amounts to about 44 to 78 grams of total fat a day.

Polyunsaturated fat

While no specific amount is recommended, the guidelines recommend eating foods rich in this healthy fat while staying within your total fat allowance.

Omega-3 fatty acids

While no specific amount is recommended, the guidelines recommend eating foods rich in this healthy fat while staying within your total fat allowance.

Saturated fat

Limit saturated fat to no more than 10 percent of your total calories.

Cholesterol

Less than 300 milligrams a day. Less than 200 milligrams a day if you’re at high risk of cardiovascular disease.

Tips for choosing foods with the best types of dietary fat

So now that you know which types of dietary fat are healthy or unhealthy, and how much to include, how do you adjust your diet to meet dietary guidelines?

First, focus on reducing foods high in saturated fat, trans fat and cholesterol. Here are some tips to help you make over the fat in your diet:

  • Read food labels and look for the amount of trans fat listed. It’s best to avoid foods that contain trans fat and those that have been partially hydrogenated.
  • Prepare fish, such as salmon and mackerel, instead of meat at least twice a week to get a source of healthy omega-3 fatty acids. Limit sizes to 4 ounces of cooked seafood a serving, and bake or broil seafood instead of frying.
  • Use liquid vegetable oil instead of solid fats.
  • Use olive oil in salad dressings and marinades.
  • Select milk and dairy products that are low in fat.

 

 

Beginning of a Career

                From the time when chef Michael Bennett directed South Beach’s Epicure Gourmet Market’s healthy Spa-Cuisine menu expansion (circa, 1989-95), he has always wanted to revisit the console of utilization only the best locally-harvested ingredients to procreate a superlative All Natural, Seafood-based Cookbook. In the past two years Chef Michael Bennett has been concentrating on developing and extending his solidarity of an “All-Natural” and “Gluten Free” cuisine with his culinary consultancies.

                This was all imitated from a family history where Chef Michael Bennett’s father suffered from massive heart problems. Thirty years ago his Family decided to get away from beef-related dinner table but the choices in the 1970’s were limited to chicken, turkey or frozen seafood from the north. Air transportation wasn’t as advanced as today so the only seafood they ever had on the dinner table was what they caught themselves.  This is how Chef Michael fostered his love and matured his knowledgeable of locally-caught seafood.

Chef Substantive:

                Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose customers have been the Who’s Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year-local culinary force Left Bank restaurant. Under his auspices he brought “Best of” (Zagat Survey), Four Stars (AAA) and Four Diamonds (Mobil) to the long-standing three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on Gluten Free and Natural “Caribb-ican” cuisine.

 

Michael’s Author’s avail

            Like his first cookbook, “In the Land of Misfits, Pirates and Cooks” a GLUTEN-FREE cookery guide  and, his fourth and fifth cookbooks “Natural Recipes that will Change your Life” and “Natural Know-how Cookbook”,  All-Natural SURF CUISINE also features 100 plus recipes, more than 30 Full-color recipe.

                Chef and Author Michael Bennett, an acclaimed South Florida chef has made a name for himself by mixing culinary traditions from diverse parts of the World.

CONTACT
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