Chef Michael Bennett's Healthy Cooking cookbook “Interview with a Mango”

Press Release

Healthy Cooking cookbook “Interview with a Mango”

Miami, Florida / November 2016:  Interview with a Mango is a new healthy cooking cookbook from Chef Michael Bennett; where his healthy cookbook recipes will help you become a better you, by using food and modernized rustic healthy recipes originating from the Caribbean and employs world-renowned healthy cooking techniques from the healthy Mediterranean to make them nutritive. 

In Chef Michael Bennett’s own words: “I’m trying to change healthy cooking and dining habits and the perception of what healthy cooking could be.”  “I have developed a new healthy cookery categorization called “’Medi-bbean’”. “Like my other healthy cookery recipe books, this healthy cooking cookbook combines tropical Caribbean and seafood built upon using healthy cooking techniques originating from Mediterranean countries such as Italy, Israel and Greece. All recipes are meant to FUEL, NOURISH, PROMOTE RESTORATIVE and REVITALIZED PLATFORM to create a healthy lifestyle.”

“They will see a bright array of delicious, artistic presented recipes.”

People know the key to a healthy life is a clean, simplistic-in-form, whole, fresh food diet in some form or fashion. Chef Michael Bennett has created recipes that can lower a body’s cholesterol levels by increasing the amount of plant base nutrition intake; by increasing recipe fiber content, add a variety of fruits and vegetables to increase recipe antioxidant totals and most recipes are deemed low glycemic using healthy grains, dairy, oils and fats. Chef Michael Bennett found benefits in his own life by limiting beef consumption so, most of this cookbooks recipes are highlighted by using: poultry, pork and seafood.

Book’s Thesis:

• Chef Bennett is trying to get people back to eating fresh, healthy, clean natural whole foods and ingredients, catering to the young and the young are at heart.  

• These foods contain ingredients that fuel and support the athletic and still cater to a normal individual.  Leafy greens, veggies, legumes, healthy 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 *Kid’s meals.

• Recipes were formatted using this thesis: all ingredients that were researched and implemented in this book mostly came from neighboring Latin, West Indies and Caribbean countries. 

• Many popular cultural foods were placed 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).

• 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. 

• Recipes 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).

• Research mirrored extremely popular foods in the Caribbean then they were altered into a tasty healthy gluten free balance.

• 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 needed. Such as the use of Agave nectar instead of sugar.

• 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, desserts, 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.