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(More customer reviews)We accidently walked into Kris' restaurant for lunch a month ago, in San Miguel de Allende, Mexico. While reviewing the menu we were delighted to see the healthy, lighter fare. While waiting for the chicken salad (which was terrific) we perused a worn copy of her previous healthy eating cookbook which garnered our full attention. It was ripe with terrific, healthy, recipes, each with basic nutritional data for each, plus, alternate ingredients to make it more healthy. A bonus is the Spanish language version for each which is especially helpful when shopping at the local markets. Although we've only just begun to use the book, we find it to be one of our favorites.
Click Here to see more reviews about: Mexican Light/Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook/Para el Cocinero Actual (Great American Cooking Series)
Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages.The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.
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