Keep Off the Winter Weight Before You Pack It On!
Cookbook author Diana My Tran reveals the secrets to keeping weight off – the Asian way
(PRWEB) October 3, 2003
“…reveals Far East secrets.”
PublisherÂ’s Weekly
“Diana is a walking advertisement for her philosophy of cuisine.”
Mary Bird, “Bird’s Eye View,” The Georgetowner
“Overall, the recipes in The Asian Diet are simple and satisfying….the book does provide a good introduction into how Asian foods can be incorporated into a weight-loss or healthful-eating regimen.”
Michael Hastings, Winston-Salem Journal
“Unlike other diets that require you to completely cut out certain food groups or count calories, The Asian Diet is a fourteen day plan of menus (with tasty recipes) that will help you change from a perpetual dieter to a permanently slim person. It is not a crash diet – it is a diet of nutritious, fresh foods that will help you feel and look your best and get into a healthier eating pattern.”
Ms. Fitness
The Asian Diet: Get Slim and Stay Slim the Asian Way
Diana My Tran with Idamarie Laquatra, R. D.
September 2003 ISBN 1-931868-53-0 $15.95
8” x 10”, Paperback, 180 pp.
Dulles, VA: During the winter months, many, if not most, people tend to gain weight. As the summer bathing suit season approaches, thousands of people desperately try to lose weight. Cookbook author Diana My Tran knows the secret for getting and maintaining a slim physique all year round, putting an end to dangerous yo-yo dieting. “The Asian diet is influenced by family traditions, eating patterns, and use of their most important ingredients, including rice, seafood, herbs, vegetables, fruits, and teas,” says Diana. “All of us would sit down for the daily mail during which we would share our thoughts, ideas, and daily experiences and enjoy the company of our family.” Diana My Tran and registered dietitian Idamarie Laquatra reveal the secrets of the Asian Diet in the recently released paperback edition of The Asian Diet, which features a fourteen day diet, more than 100 delicious and nutritious recipes, and a plan for life-long health.
Here are some recipes that Diana uses in her own life to keep her slim figure and that she features in The Asian Diet:
1) KOREAN SESAME CUCUMBER SALAD
(4 Servings)
3 cucumbers, sliced 1/8” thickness
1 small onion, thinly sliced
1 teaspoon salt
2 garlic cloves, finely minced
3 teaspoons sugar
3 tablespoons lemon juice
1 cayenne pepper, thinly sliced
1 tablespoon crushed roasted sesame seeds
½ tablespoon sesame oil OR olive oil
1. Use a food processor or a sharp knife to slice cucumbers and onion into 1/8” thickness. In a large bowl, sprinkle cucumber with salt. Toss well, and set aside for 15 minutes.
2. Drain cucumbers thoroughly. Discard all liquids. Add the onion, garlic, sugar, lemon juice, cayenne pepper, crushed sesame seeds, and sesame oil. Toss well, cover, and refrigerate 1 hour before serving.
TO SERVE:
Serve cold or at room temperature.
2) THAI COCONUT CHICKEN SOUP - Kai Tom Kha
(4 Servings)
1 1/2 cup water
1 cup coconut milk
½ pound chicken breast, diced
5 slices Galanga or ginger
2 tablespoons fish sauce or 3/4 teaspoon salt
1 fresh red chile pepper
2 Bergamot leaves or 1 teaspoon lime zest, finely shredded
1 tablespoon lemon juice
1 3-inch stalk lemongrass, smashed
GARNISH
1 scallion, thinly sliced
1 fresh red chile pepper, thinly sliced
1. Smash the lemongrass and cut it into 1-inch pieces.
2. In a medium saucepan, bring water to a boil. Add half of a cup of coconut, lemongrass, chicken, galanga and fish sauce. Simmer until chicken is cooked through, about 15 minutes.
3. Add the remaining coconut, the whole red chile pepper and bergamot leaves. Stir and immediately remove from the heat.
TO SERVE:
Serve with lemon juice and fish sauce to taste. Garnish with scallions and additional red chile pepper.
3) VIETNAMESE SALT AND PEPPER SHRIMP
(2 servings)
20 medium shrimp, unpeeled
2 teaspoons flour
½ teaspoon of salt
½ teaspoon of pepper
1 tablespoon of oil
3 garlic cloves, minced
1-inch piece ginger, peeled and thinly sliced
4 scallions, cut 1-inch pieces
1. Devein shrimp, using a sharp steak knife to cut through the shell. Do not remove shell. Marinate shrimp in a mixture of flour, salt and pepper.
2. Heat the oil in a nonstick frying pan until hot and stir-fry garlic, ginger until fragrant. Stir in shrimp and scallions and continue to cook, shaking frying pan occasionally, until shrimp are cooked through.
TO SERVE:
Transfer shrimp in a serving dish and sprinkle with ground black pepper.
Born and raised in Vietnam, Diana My Tran immigrated to the US in 1975. She brought with her a talent for preparing the cuisine of her native country. Now a successful designer and dressmaker in Washington, DC, she has experimented and adapted her traditional recipes to the faster pace of American life. She is the author of The Vietnamese Cookbook (Capital Books, 2000).
Idamarie Laquatra, Ph. D., R. D. is a registered dietitian and nutritionist has worked extensively on “Shape Up America!” programs.
