If you are into food and what’s happening out there, epicurean-wise, have you ever heard of Dr. Terry Shintani? Well, in Hawaii, he started his popular “Hawaii Diet” in the late ’90s. He developed this diet especially for native Hawaiians who, unlike their ancestors, were obese (many morbidly), had high cholesterol and blood pressure. He feels that people spend too much money fighting the results of a poor diet. He looks on proper food as the best medicine and he promotes that medicine. You can go to Amazon to check out his books, shown below (click on each one)
What I want to share here is, not the philosophy or science behind his diet which you can check out on your own, but one of the recipes (shown below) that I re-discovered. You will notice that he doesn’t cook with oil or high-fats. While getting used to this may take time, both my husband and I enjoyed this one from the get-go. Try it…. it’s ONO-licious!
POTATO ZUCCHINI STEW (from the “Eat More, Weigh Less” Cookbook)
1-1/4 C Onion, chopped
1 stalk Celery, chopped
2 C Potatoes, cubed
¼ C Carrots, sliced
½ C Broccoli
½ C Zucchini, sliced
½ C Kale
¾ C Vegetable broth
1 clove Garlic, minced
½ tsp Salt, or to taste
½ tsp Paprika
½ tsp Dill
¼ C Red Wine
1-1/2 Tbsp Tomato Paste
Olive Oil Cooking Spray
Spray nonstick skillet with olive oil cooking spray and heat. Saute onions for 5 minutes in 3 tablespoons of vegetable broth. Add remaining ingredients and cook for 10 more minutes or until done to taste. Makes 2 portions (1 portion – 338.9 calories, 1.4 grams fat, 12% protein, 79% carbohydrates, 4% fat)