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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Review: In the Land of Misfits, Pirates and Cooks cookbook

One of my favorite things to receive as someone who reviews gluten-free products is cookbooks. I am always looking for new recipes to expand what I make at home, so while it is always fun to read new cookbooks and share with others, it is also for selfish reasons, because I love to cook and try new things in my own kitchen. Native Floridian, Chef Michael Bennett offered to send me a copy of his new cookbook, In the Land of Misfits, Pirates and Cooks , which focuses on Caribbean cooking, so of course I was thrilled.

In the Land of Misfits, Pirates and Cooks

As soon as the book arrived, I started reading it from cover to cover. The dishes and flavors sounds really interesting, using combinations of spices and flavorings that are not typical in other parts of the world. Many of these dishes are naturally gluten-free and provide the reader with the comfort and knowledge that while many recipes need to be converted to be safely gluten-free, many that we already love are gluten-free in their original format, without the label “gluten-free”. Not only are they naturally gluten-free, but they are also healthy and made of clean ingredients, leaving out processed foods and empty cards, which is what really attracts me.

The recipes in this cookbook are very seafood/fish heavy, so if you like fish, which I do, then this is great for you. There are a couple of chicken, beef and pork recipes, but for the most part the book focuses on the sea as is typical for the Caribbean.

Charolette Amalie Wahoo
chef Michael's "deep" flavored GLUTEN FREE Wahoo dish

I did feel the bulk of the recipes were sauces, and that many of the non-sauce recipes in the book called for one of the sauces, so most likely you will be making one of the sauces in order to make many of these dishes. Most of the sauces and seasonings have quite a few ingredients in them, with most of them being pretty common things we may already have in the kitchen, and a few of them being less common that we may have to search for at an international market, such as guarapo (sugarcane juice), Seville orange marmalade, and guava paste.

With the above being said, I really enjoyed the content of the book, but feel the presentation of it may cause someone not to look twice. Unfortunately, it is not a coffee table book to flip through while drooling over photos, but if you are looking for unique, fresh and clean recipes this is a great cookbook to check out.

WAhoo Charolette Amalie

One of my favorite things to receive as someone who reviews gluten-free products is cookbooks. I am always looking for new recipes to expand what I make at home, so while it is always fun to read new cookbooks and share with others, it is also for selfish reasons, because I love to cook and try new things in my own kitchen. Native Floridian, Chef Michael Bennett offered to send me a copy of his new cookbook, In the Land of Misfits, Pirates and Cooks , which focuses on Caribbean cooking, so of course I was thrilled.

As soon as the book arrived, I started reading it from cover to cover. The dishes and flavors sounds really interesting, using combinations of spices and flavorings that are not typical in other parts of the world. Many of these dishes are naturally gluten-free and provide the reader with the comfort and knowledge that while many recipes need to be converted to be safely gluten-free, many that we already love are gluten-free in their original format, without the label “gluten-free”. Not only are they naturally gluten-free, but they are also healthy and made of clean ingredients, leaving out processed foods and empty cards, which is what really attracts me.

The recipes in this cookbook are very seafood/fish heavy, so if you like fish, which I do, then this is great for you. There are a couple of chicken, beef and pork recipes, but for the most part the book focuses on the sea as is typical for the Caribbean.

I did feel the bulk of the recipes were sauces, and that many of the non-sauce recipes in the book called for one of the sauces, so most likely you will be making one of the sauces in order to make many of these dishes. Most of the sauces and seasonings have quite a few ingredients in them, with most of them being pretty common things we may already have in the kitchen, and a few of them being less common that we may have to search for at an international market, such as guarapo (sugarcane juice), Seville orange marmalade, and guava paste.
Now, with how much I love the topic and flavors of the cookbook, I was disappointed in the actually quality of the physical product. My favorite thing about cookbooks are the photos and this book seriously lacked in quality photos. Having a background in editing, I can’t help but look at the photo quality, the font, the layout, etc… So, I was surprised to see the low resolution and quality of photos used, even for the cover. The photos throughout the book were stretched and grainy, and looked as if they were copied and pasted from the internet. The font was too big, and made readability difficult with the use of all caps and bolded letters. My last critique is the use of QR codes throughout the book, including the cover. I understand it is effective in driving the reader to websites about where to find certain ingredients or to learn more about a dish, but there are just too many throughout the book, and they are too large and distracting. His website has beautiful food photos, if only these carried on through the book.

With the above being said, I really enjoyed the content of the book, but feel the presentation of it may cause someone not to look twice. Unfortunately, it is not a coffee table book to flip through while drooling over photos, but if you are looking for unique, fresh and clean recipes this is a great cookbook to check out.

Review: In the Land of Misfits, Pirates and Cooks Cookbook