Meditteranean Cooking?
Hubby switched to the Mediteranean diet recently. I am not good at figuring
out menus for it, help. It's high on fresh veggies, low on
meat/poultry/fish and spices. Nothing fried, uses whole wheat, brown rice.
All in all, the opposite of my cooking.
Thanks Tara
PS switch com to net or post

PPS It's more for digestive health than anything else. He's allergic to
chicken and garlic, but I can always sub stuff.

Tara & Guy > wrote in
:

> Hubby switched to the Mediteranean diet recently. I am not good
> at figuring out menus for it, help. It's high on fresh veggies,
> low on meat/poultry/fish and spices. Nothing fried, uses whole
> wheat, brown rice. All in all, the opposite of my cooking.

You may need to read a lot more about the Med Diet. Search on Amazon
for a book about the diet and one offering recipes connected to it.
I found a few but I'm loath to recommend any as I'm not familiar with
them. Better you make your own choice. Basically, it's that
vegetable and dairy are for daily consumption, animal flesh for
occasional consumption and red meat rarely. Some of the recipes in
the Moosewood cookbook, if you have that, can tide you over with a
bit of adaptation until you sort out the diet. Anything that uses as
its base fresh vegetables, fruit, whole grains and legumes will be
healthy, no matter what. Now just watch that start a flame war :-)

See if you can find a poster of the food pyramid you can put up in
your kitchen until you know what's on it. The things it says you
should restrict to weekly and monthly does not mean you HAVE to have
them at all.

http://www.oldwayspt.org/pyramids/med/p_med.html

Of course, the assumption that longetivity is connected to diet
rather than genetics is a hopeful one, sort of like the "finding"
that the French have a lower incidence of heart attacks and
connecting that to the fact they drink wine. This ignores the fact
that Spaniards, Italians and Greeks also drink wine at meals. It
also ignores the fact that although they have a low incidence of
heart attacks (in the statistics), they also have a very high
incidence of unexplained deaths (deaths for which no autopsy has been
performed and no cause determined). I don't think the French
promoted that diet anyway. They are fixated on the Montignac diet.

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

Tara & Guy > wrote in
:

> Hubby switched to the Mediteranean diet recently. I am not good
> at figuring out menus for it, help. It's high on fresh veggies,
> low on meat/poultry/fish and spices. Nothing fried, uses whole
> wheat, brown rice. All in all, the opposite of my cooking.

You may need to read a lot more about the Med Diet. Search on Amazon
for a book about the diet and one offering recipes connected to it.
I found a few but I'm loath to recommend any as I'm not familiar with
them. Better you make your own choice. Basically, it's that
vegetable and dairy are for daily consumption, animal flesh for
occasional consumption and red meat rarely. Some of the recipes in
the Moosewood cookbook, if you have that, can tide you over with a
bit of adaptation until you sort out the diet. Anything that uses as
its base fresh vegetables, fruit, whole grains and legumes will be
healthy, no matter what. Now just watch that start a flame war :-)

See if you can find a poster of the food pyramid you can put up in
your kitchen until you know what's on it. The things it says you
should restrict to weekly and monthly does not mean you HAVE to have
them at all.

http://www.oldwayspt.org/pyramids/med/p_med.html

Of course, the assumption that longetivity is connected to diet
rather than genetics is a hopeful one, sort of like the "finding"
that the French have a lower incidence of heart attacks and
connecting that to the fact they drink wine. This ignores the fact
that Spaniards, Italians and Greeks also drink wine at meals. It
also ignores the fact that although they have a low incidence of
heart attacks (in the statistics), they also have a very high
incidence of unexplained deaths (deaths for which no autopsy has been
performed and no cause determined). I don't think the French
promoted that diet anyway. They are fixated on the Montignac diet.

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

In article >,
Tara & Guy > wrote:

> Meditteranean Cooking?
> Hubby switched to the Mediteranean diet recently. I am not good at figuring
> out menus for it, help. It's high on fresh veggies, low on
> meat/poultry/fish and spices. Nothing fried, uses whole wheat, brown rice.
> All in all, the opposite of my cooking.
> Thanks Tara
> PS switch com to net or post
>
> PPS It's more for digestive health than anything else. He's allergic to
> chicken and garlic, but I can always sub stuff.

One cookbook you might look for is called "The Omega Diet", by Dr.
Artemis Simopoulos. It's not strictly a low-fat diet, but it
substitutes monounsaturated and omega-3 polyunsaturated fats for others.
Specifically, use of olive and canola oils instead of butter, margarine,
soy, or corn oil. It also emphasizes, as you mentioned, high fiber
grains and vegetables. You CAN have spices and herbs, unless they upset
your husband's innards. I agree with Michel that the Moosewood
cookbooks would be a good place to start. If you go with the "original"
Moosewood Cookbook (authored by Mollie Katzen), buy a more recent
edition. The 1970's edition is seriously fatty. Some of the later
works by the Collective (Daily Special, New Classics) do include fish
and seafood recipes. You also can try the New Vegetarian Epicure, by
Anna Thomas.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
Tara & Guy > wrote:

> Meditteranean Cooking?
> Hubby switched to the Mediteranean diet recently. I am not good at figuring
> out menus for it, help. It's high on fresh veggies, low on
> meat/poultry/fish and spices. Nothing fried, uses whole wheat, brown rice.
> All in all, the opposite of my cooking.
> Thanks Tara
> PS switch com to net or post
>
> PPS It's more for digestive health than anything else. He's allergic to
> chicken and garlic, but I can always sub stuff.

One cookbook you might look for is called "The Omega Diet", by Dr.
Artemis Simopoulos. It's not strictly a low-fat diet, but it
substitutes monounsaturated and omega-3 polyunsaturated fats for others.
Specifically, use of olive and canola oils instead of butter, margarine,
soy, or corn oil. It also emphasizes, as you mentioned, high fiber
grains and vegetables. You CAN have spices and herbs, unless they upset
your husband's innards. I agree with Michel that the Moosewood
cookbooks would be a good place to start. If you go with the "original"
Moosewood Cookbook (authored by Mollie Katzen), buy a more recent
edition. The 1970's edition is seriously fatty. Some of the later
works by the Collective (Daily Special, New Classics) do include fish
and seafood recipes. You also can try the New Vegetarian Epicure, by
Anna Thomas.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller wrote:

You also can try the New Vegetarian Epicure, by
> Anna Thomas.


I've seen the New Vegetarian Epicure in bookstores and didn't pick it
up. I (perhaps wrongly) assumed it was just a reissue, and since my old
ones (books I and II) are in good shape, I've been using them. Are the
recipes significantly different? I practically learned to cook with the
Vegetarian Epicures and Moosewood cookbooks.

--Lia

Cindy Fuller wrote:

You also can try the New Vegetarian Epicure, by
> Anna Thomas.


I've seen the New Vegetarian Epicure in bookstores and didn't pick it
up. I (perhaps wrongly) assumed it was just a reissue, and since my old
ones (books I and II) are in good shape, I've been using them. Are the
recipes significantly different? I practically learned to cook with the
Vegetarian Epicures and Moosewood cookbooks.

--Lia

>Mediteranean diet recently. I am not good at figuring
>out menus for it, help. It's high on fresh veggies, low on
>meat/poultry/fish and spices. Nothing fried, uses whole wheat, brown rice.

Whatever it may be, it sure isn't Mediterranean! (Especially that "nothing
fried"!) I don't see any reference to red wine, either.

>Mediteranean diet recently. I am not good at figuring
>out menus for it, help. It's high on fresh veggies, low on
>meat/poultry/fish and spices. Nothing fried, uses whole wheat, brown rice.

Whatever it may be, it sure isn't Mediterranean! (Especially that "nothing
fried"!) I don't see any reference to red wine, either.

In article <gymZc.8106$3l3.6431@attbi_s03>,
Julia Altshuler > wrote:

> Cindy Fuller wrote:
>
> You also can try the New Vegetarian Epicure, by
> > Anna Thomas.
>
>
> I've seen the New Vegetarian Epicure in bookstores and didn't pick it
> up. I (perhaps wrongly) assumed it was just a reissue, and since my old
> ones (books I and II) are in good shape, I've been using them. Are the
> recipes significantly different? I practically learned to cook with the
> Vegetarian Epicures and Moosewood cookbooks.
>
> --Lia

The vegetarian philosophy back in the 70's was, "We're not eating meat,
so we can eat all the eggs/cheese/butter/oil we please." The New
Vegetarian Epicure is a whole different animal from Thomas's first two
books. The recipes are different and lower in fat. It's also organized
around menus and seasons--one section contains family menus, the other
has entertaining menus. I recommend it.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article <gymZc.8106$3l3.6431@attbi_s03>,
Julia Altshuler > wrote:

> Cindy Fuller wrote:
>
> You also can try the New Vegetarian Epicure, by
> > Anna Thomas.
>
>
> I've seen the New Vegetarian Epicure in bookstores and didn't pick it
> up. I (perhaps wrongly) assumed it was just a reissue, and since my old
> ones (books I and II) are in good shape, I've been using them. Are the
> recipes significantly different? I practically learned to cook with the
> Vegetarian Epicures and Moosewood cookbooks.
>
> --Lia

The vegetarian philosophy back in the 70's was, "We're not eating meat,
so we can eat all the eggs/cheese/butter/oil we please." The New
Vegetarian Epicure is a whole different animal from Thomas's first two
books. The recipes are different and lower in fat. It's also organized
around menus and seasons--one section contains family menus, the other
has entertaining menus. I recommend it.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller > wrote in

:

> The vegetarian philosophy back in the 70's was, "We're not eating
> meat, so we can eat all the eggs/cheese/butter/oil we please."
> The New Vegetarian Epicure is a whole different animal from
> Thomas's first two books. The recipes are different and lower in
> fat. It's also organized around menus and seasons--one section
> contains family menus, the other has entertaining menus. I
> recommend it.

The three monastery cooking books by D'Avila-Latourette are also
excellent, geared to seasonal vegetarian cuisine. And no wine (except
if you're serving mass of course ;-) ).

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

Cindy Fuller > wrote in

:

> The vegetarian philosophy back in the 70's was, "We're not eating
> meat, so we can eat all the eggs/cheese/butter/oil we please."
> The New Vegetarian Epicure is a whole different animal from
> Thomas's first two books. The recipes are different and lower in
> fat. It's also organized around menus and seasons--one section
> contains family menus, the other has entertaining menus. I
> recommend it.

The three monastery cooking books by D'Avila-Latourette are also
excellent, geared to seasonal vegetarian cuisine. And no wine (except
if you're serving mass of course ;-) ).

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

Cindy Fuller wrote:

> The vegetarian philosophy back in the 70's was, "We're not eating meat,
> so we can eat all the eggs/cheese/butter/oil we please." The New
> Vegetarian Epicure is a whole different animal from Thomas's first two
> books. The recipes are different and lower in fat. It's also organized
> around menus and seasons--one section contains family menus, the other
> has entertaining menus. I recommend it.

I remember that vegetarian philosophy with such fondness and nostalgia.
There's a part of me that still does well on that diet. I was at
Barnes and Noble tonight where I made a special point of looking through
The New Vegetarian Epicure carefully. You're right; it is a whole
nother animal. Still, I didn't buy it. I couldn't imagine using it.
If I want newfangled, I'll eat meat.

--Lia

Cindy Fuller wrote:

> The vegetarian philosophy back in the 70's was, "We're not eating meat,
> so we can eat all the eggs/cheese/butter/oil we please." The New
> Vegetarian Epicure is a whole different animal from Thomas's first two
> books. The recipes are different and lower in fat. It's also organized
> around menus and seasons--one section contains family menus, the other
> has entertaining menus. I recommend it.

I remember that vegetarian philosophy with such fondness and nostalgia.
There's a part of me that still does well on that diet. I was at
Barnes and Noble tonight where I made a special point of looking through
The New Vegetarian Epicure carefully. You're right; it is a whole
nother animal. Still, I didn't buy it. I couldn't imagine using it.
If I want newfangled, I'll eat meat.

--Lia

Cindy Fuller > wrote:
: In article <gymZc.8106$3l3.6431@attbi_s03>,
: Julia Altshuler > wrote:

:> Cindy Fuller wrote:
:>
:> You also can try the New Vegetarian Epicure, by
:> > Anna Thomas.
:>
:>
:> I've seen the New Vegetarian Epicure in bookstores and didn't pick it
:> up. I (perhaps wrongly) assumed it was just a reissue, and since my old
:> ones (books I and II) are in good shape, I've been using them. Are the
:> recipes significantly different? I practically learned to cook with the
:> Vegetarian Epicures and Moosewood cookbooks.
:>
:> --Lia

: The vegetarian philosophy back in the 70's was, "We're not eating meat,
: so we can eat all the eggs/cheese/butter/oil we please." The New
: Vegetarian Epicure is a whole different animal from Thomas's first two
: books. The recipes are different and lower in fat. It's also organized
: around menus and seasons--one section contains family menus, the other
: has entertaining menus. I recommend it.

Another truly wonderful vegetarian cookbook is Deborah Madison's
'Vegetarian Cooking for Everyone.' I think I've probably used
at least 1/3 of the recipes in the book, and thems better stats
than for any of my other cookbooks.

Tammy
Sacramento, California

Cindy Fuller > wrote:
: In article <gymZc.8106$3l3.6431@attbi_s03>,
: Julia Altshuler > wrote:

:> Cindy Fuller wrote:
:>
:> You also can try the New Vegetarian Epicure, by
:> > Anna Thomas.
:>
:>
:> I've seen the New Vegetarian Epicure in bookstores and didn't pick it
:> up. I (perhaps wrongly) assumed it was just a reissue, and since my old
:> ones (books I and II) are in good shape, I've been using them. Are the
:> recipes significantly different? I practically learned to cook with the
:> Vegetarian Epicures and Moosewood cookbooks.
:>
:> --Lia

: The vegetarian philosophy back in the 70's was, "We're not eating meat,
: so we can eat all the eggs/cheese/butter/oil we please." The New
: Vegetarian Epicure is a whole different animal from Thomas's first two
: books. The recipes are different and lower in fat. It's also organized
: around menus and seasons--one section contains family menus, the other
: has entertaining menus. I recommend it.

Another truly wonderful vegetarian cookbook is Deborah Madison's
'Vegetarian Cooking for Everyone.' I think I've probably used
at least 1/3 of the recipes in the book, and thems better stats
than for any of my other cookbooks.

Tammy
Sacramento, California

Cindy Fuller > wrote:
: In article <gymZc.8106$3l3.6431@attbi_s03>,
: Julia Altshuler > wrote:

:> Cindy Fuller wrote:
:>
:> You also can try the New Vegetarian Epicure, by
:> > Anna Thomas.
:>
:>
:> I've seen the New Vegetarian Epicure in bookstores and didn't pick it
:> up. I (perhaps wrongly) assumed it was just a reissue, and since my old
:> ones (books I and II) are in good shape, I've been using them. Are the
:> recipes significantly different? I practically learned to cook with the
:> Vegetarian Epicures and Moosewood cookbooks.
:>
:> --Lia

: The vegetarian philosophy back in the 70's was, "We're not eating meat,
: so we can eat all the eggs/cheese/butter/oil we please." The New
: Vegetarian Epicure is a whole different animal from Thomas's first two
: books. The recipes are different and lower in fat. It's also organized
: around menus and seasons--one section contains family menus, the other
: has entertaining menus. I recommend it.

Another truly wonderful vegetarian cookbook is Deborah Madison's
'Vegetarian Cooking for Everyone.' I think I've probably used
at least 1/3 of the recipes in the book, and thems better stats
than for any of my other cookbooks.

Tammy
Sacramento, California

TammyM > wrote in message news

> Another truly wonderful vegetarian cookbook is Deborah Madison's
> 'Vegetarian Cooking for Everyone.' I think I've probably used
> at least 1/3 of the recipes in the book, and thems better stats
> than for any of my other cookbooks.
>
> Tammy
> Sacramento, California

I second this. It's become my new bible. Hubby just switched from
Atkins to vegetarian overnight (don't ask) and I sprung for D. Madison
in desperation. I'd be happy to have it even if still cooking for a
meat eater, the vegetable recipes are so helpful and good. WHat I like
is how she offers the most basic, simple ways to prepare everything
(grains, beans, every obscure veg you can find in your best market) as
well as more elaborate dishes for parties or the more ambitious. So I
can bring home bok choy and trust that there will be a simple way to
prepare it for tonight's dinner.

I have to cook with two pre-schoolers underfoot and need simplicity;
but I also like having more complex recipes available if needed.

Leila

TammyM > wrote in message news

> Another truly wonderful vegetarian cookbook is Deborah Madison's
> 'Vegetarian Cooking for Everyone.' I think I've probably used
> at least 1/3 of the recipes in the book, and thems better stats
> than for any of my other cookbooks.
>
> Tammy
> Sacramento, California

I second this. It's become my new bible. Hubby just switched from
Atkins to vegetarian overnight (don't ask) and I sprung for D. Madison
in desperation. I'd be happy to have it even if still cooking for a
meat eater, the vegetable recipes are so helpful and good. WHat I like
is how she offers the most basic, simple ways to prepare everything
(grains, beans, every obscure veg you can find in your best market) as
well as more elaborate dishes for parties or the more ambitious. So I
can bring home bok choy and trust that there will be a simple way to
prepare it for tonight's dinner.

I have to cook with two pre-schoolers underfoot and need simplicity;
but I also like having more complex recipes available if needed.

Leila