Eating the Greek Way: More Than 100 Fresh and Delicious Recipes from Some of the Healthiest People in the World

Overview

The pristine beaches, azure sea, and historic richness of Greece aren’t the only reasons Americans are attracted to the Greek way of life——the juicy ripe tomatoes, creamy feta, and aromatic olive oil are just a few of the intensely satisfying flavors we just can’t seem to get enough of. Eating the Greek Way captures the freshness of Mediterranean cooking with more than 100 delicious and healthful dishes that will help you look and feel great——and bring the rich experience of the...

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Overview

The pristine beaches, azure sea, and historic richness of Greece aren’t the only reasons Americans are attracted to the Greek way of life——the juicy ripe tomatoes, creamy feta, and aromatic olive oil are just a few of the intensely satisfying flavors we just can’t seem to get enough of. Eating the Greek Way captures the freshness of Mediterranean cooking with more than 100 delicious and healthful dishes that will help you look and feel great——and bring the rich experience of the Greek Islands into your everyday life.

The beauty of Eating the Greek Way is that every tantalizing meal in this book can help you lose weight and improve your health. Using the foundations of olive oil, garlic, wine, fish, nuts, yogurt, cheese, whole grains, fruits, vegetables, and lean proteins——ingredients found in a supermarket——these wholesome dishes will delight every palate. Reinvigorating familiar ingredients in a new way, Eating the Greek Way shares irresistible recipes, including Baked Prawns with Feta and Tomatoes, Spanish Chicken Casserole with Green Lentils, Lamb with Apricots and Almonds, and Passion Fruit Crème Brûlée.

Packed with vibrant color photographs of the dishes as well as beautiful pictures of the landscape that inspired them, Eating the Greek Way is a treat for the senses and will revolutionize the way you think about healthful eating.

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Editorial Reviews

Library Journal

A specialist in endocrine disorders, Lindberg was born in Greece but now lives in Norway, where he runs four clinics and has published several other books, including The Greek Doctor's Diet. He describes "eating the Greek way" as balancing "slow" (or "good") carbs, protein, and healthy fats to keep insulin levels relatively consistent, and each recipe includes its glycemic index, a ranking based on its effects on blood sugar. The book opens with a lengthy introduction on eating well, with sample menus, lists of kitchen and pantry essentials, and more. The recipes are fairly sophisticated, but readers may be surprised to discover that relatively few of them are Greek-and although most are inspired by Mediterranean cuisines, some come from other culinary traditions as well. For larger subject collections.


—Judith Sutton
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Product Details

  • ISBN-13: 9780307381101
  • Publisher: Crown Publishing Group
  • Publication date: 6/12/2007
  • Pages: 176
  • Product dimensions: 7.87 (w) x 9.94 (h) x 0.70 (d)

Meet the Author

Fedon Alexander Lindberg, M.D., was born and raised in Greece, where he learned to appreciate the good things in life. The genetic propensity to diabetes in his family led him to become a specialist in internal medicine and endocrine disorders. Having pursued his postdoctorate fellowship at the University of California, San Diego, he now runs four highly successful clinics in Norway, where he lives. A household name in Scandinavia, Dr. Lindberg is also an enthusiastic cook and food writer with several bestselling books, including The Greek Doctor’s Diet. This is his first cookbook to be published in the United States.

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Read an Excerpt

grilled chicken with almond and garlic sauce
Serves 4

For the best flavor, marinate the chicken overnight. If you’re short of time, use a 15-ounce can of cannellini or lima beans instead of the dried beans. With this rich, garlicky sauce, you need only a fresh salad to complete the meal.

Ingredients

Sauce

• 9 ounces dried large white beans, such as lima beans
• 1/2 cup ground almonds
• 2 garlic cloves
• 1 tablespoon white wine vinegar
• Scant ½ cup olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon cold-pressed flaxseed oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper

Chicken

• 2 spring chickens (poussins), (about 2 pounds each)
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 3 tablespoons dry white wine
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• Salt and pepper
• 2 tablespoons chopped fresh herbs, such as parsley, thyme, or oregano
• Lemon wedges, to serve

1. For the sauce, soak the beans in a generous amount of water overnight.

2. Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible. Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator.

3. Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste. Spread the paste over the chicken and massage it into the meat. Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight.

4. The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches. Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 ½ hours. Drain well.

5. Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste. Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce. Add the flaxseed oil and season with salt and pepper. Set aside.6 Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F.

6. Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F.

7. Wipe away excess marinade from the chicken, then cook under the broiler, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes. Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear.

8. Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges.

Per Serving Glycemic Load 0; Protein 76 G; Carbohydrates 24 G; Fat 45 G (includes 6 G saturated fat); Fiber 6 G

Make Ahead The sauce can be made up to 3 days ahead; store in the refrigerator. Serve cool or at room temperature.

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Table of Contents


Introduction     8
Food, health, and weight     10
Sample weekly menus     24
Ingredients for good health     30
In the kitchen     46
The recipes     56
Soups     58
Salads and dressings     72
Fish and shellfish     88
Poultry     104
Meat     116
Vegetables     126
Legumes     136
Grains     144
Desserts     146
GL list     158
Frequently asked questions     164
Index     170
Recipe index     172
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