MediterrAsian Diet by Ric Watson and Trudy Thelander

Broiled chicken, steamed vegetables, cottage cheese and peaches. It’s healthy, low calorie, and can lead to good health. But wouldn’t you rather toss aside your halo and eat pizza, pasta, and Thai chicken curry? You might be surprised to learn that a diet of Mediterranean and Asian food is one of the healthiest diets you can follow. By combining the foods and lifestyle habits of traditional Mediterranean and Asian cultures, you can decrease your risk of heart disease, cancer, and other diseases. This lifestyle can also help you reach a heathy weight and stay there!

If this seems like a lot of hype for a diet, hang on a minute. The amount of research behind this diet is nothing short of remarkable, and spans many years. We won’t hit you with the details at the moment, but we highly recommend you browse the website to learn more. To sum it up, the Mediterranean and Asian diets are filled with nutrient rich vegetables, fruits, whole grains, and good fats from seafood, olives, and more. Add regular activity as well as a natural desire to relax and enjoy life. Each component of the diet has been proven to hep prevent major diseases, and extend lives. The diet is whole and unprocessed. The lifestyle is active, yet encourages a peaceful outlook on life, and helps reduce stress which leads to heart disease. The typical American style diet and lifestyle seems to encourage more obesity, disease, and early death than prevent it.

The MediterrAsian diet takes the best aspects of the Mediterranean and Asian diets and combines them to create optimal lifestyle conditions to improve and extend your life. That’s no small feat, but the evidence supports it! Furthermore, this whole food lifestyle cuts out the junk that contributes to obesity. As long as you practice reasonable portion control, and increase activity, weight loss on this plan will be natural, and very enjoyable.

The MediterrAsian Diet book outlines the benefits of this lifestyle, and provides a step by step guide to incorporating it into your own life. You’ll find a 14 day menu with recipes, natural movements, and calm time. You’ll learn how stress hurts your health, and how you can eliminate it. There’s a detailed glossary of foods that you’ll enjoy on the plan, and much more!

Half of the book is devoted to delicious recipes such as Pasta Primavera, pizza with many variations, Greek Spinach and White Bean Soup, Indonesian Fried Noodles, and a variety of sushi recipes. There are 150 recipes in all, making this a good addition to your cookbook collection, as well as your health reference library. So far we’ve sampled Thai Fish Cakes with Sweet Chili Sauce, Pasta with Shrimp and Chile, Mushroom Bruschetta, and Mixed Berry Coulis with Greek Vanilla Yogurt. Every one has been a hit!

If good health and enjoyable weight loss are your goals, you might consider the MediterrAsian Diet. Our only complaint is the book doesn’t include calories or other nutrition info for the recipes. Calorie counters will need to use a good recipe program such as Mastercook to get the most from this book. However, this book has easily earned a spot on our shelf of favorite diet and cookbooks, and helped keep our halos intact!

Sample Recipe:
Pad Thai
healthy pad thai recipe
6 1/2 oz (200g) dried rice stick noodles
3 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons lime juice
2 teaspoons brown sugar
3 tablespoons canola or peanut oil
12 uncooked shrimp (prawns)—peeled and deveined (tail left intact)
3 cloves garlic—finely chopped
1 small fresh red chili—deseeded and finely sliced
2 eggs—lightly beaten
2 scallions (spring onions)—finely sliced on the diagonal
3 cups bean sprouts
3 tablespoons crushed roasted peanuts
3 tablespoons fresh cilantro (coriander) leaves
Fresh lime wedges to garnish

SOAK the noodles in boiling water for 10 minutes, rinse under cold water and drain well. MIX together the fish sauce, soy sauce, lime juice and brown sugar in a small bowl until well combined. HEAT a wok over a high temperature until very hot. ADD 1 tablespoon of oil and stir-fry the shrimp for 1½ to 2 minutes until just cooked and pink. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil in the hot wok and stir-fry the garlic and chili for 30 seconds. ADD the drained noodles and stir-fry 30 seconds. PUSH the noodles to the side of the wok, add the eggs and cook until they start to set then stir through the noodles. ADD the sauce mixture and stir-fry 30 seconds. REMOVE from the heat and toss through the scallions, bean sprouts, and 2 tablespoons each of peanuts and cilantro leaves until thoroughly combined (being careful not to break up the noodles). SERVE on plates garnished with the reserved peanuts and cilantro leaves on top and lime wedges on the side for squeezing. Variation: Replace the shrimp with chicken or tofu.

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To purchase the MediterrAsian book from Amazon click here.


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