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The newest in the bestselling Instant Pot Miracle series, Instant Pot Miracle Mediterranean Diet Cookbook teaches you how to follow one of the world’s healthiest and most recommended diets on the planet—with 100 delicious recipes designed for the Instant Pot. Authorized by Instant Brands.
After years of following a strict Keto diet, Urvashi Pitre found that Keto was not only no longer helping her achieve her weight goals, it was also negatively impacting her rheumatoid arthritis. Her quest for a scientifically backed, anti-inflammatory way of eating led her to the Mediterranean Diet. Not only did the change significantly reduce her swelling and discomfort, but she was back to enjoying bread, grains, and fruit which she hadn’t had in years—Urvashi was feeling better than ever, all while eating foods that were restricted on prior diets.
Now she shares those recipes that worked for her, all with the help of the Instant Pot to reduce cooking times and cleanup. She uses the principles of the Mediterranean way of eating and applies them to foods and flavors from across the world. Focusing on hearty whole grains, fresh fruits and vegetables, healthy fats, and meat in moderation, this diet is heart-healthy and sure to leave you satisfied. Urvashi’s recipes are known for being foolproof, so you can trust that your meal will come out perfectly every time. With tasty flavors and satisfying ingredients, Instant Pot Miracle Mediterranean Diet Cookbook will be your go-to for healthy meals any day of the week.
Recipes include:
• Sicilian Eggplant Caponata
• Hearty Tortellini Soup
• Greek Green Beans with Chicken (Fassolakia)
• Salmon Pesto with Spinach
• Butternut Chickpea Stew
• Farro Risotto with Goat Cheese
• Apple and Quinoa Porridge
• Rice Milk Horchata
• Easy Garlic Naan
From the Publisher
Spicy Butternut Squash and Chickpeas
Chickpeas and butternut squash make this dish hearty enough for a main course, and the spinach gives it some color. Leftover stew is delicious the next day served with some crusty bread.
1. In the Instant Pot, combine the chickpeas, onion, tomato paste, garlic, cumin, salt, turmeric, pepper, paprika, cinnamon, and water.
2. Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK/MANUAL and set the pot at High pressure for 35 minutes. At the end of the cooking time, use a quick release to depressurize.
3. Add the frozen butternut squash and the spinach. Close the lid. Select PRESSURE COOK/MANUAL and set the Instant Pot at High pressure for 0 minutes. At the end of the cooking time, use a quick release to depressurize.
4. Open the lid and stir the stew. The butternut squash will disintegrate, making a thick purée for the chickpeas. Stir in the lemon juice. Transfer to serving bowls and serve hot.
NOTE : If you would like to keep the butternut squash in whole chunks for this dish, steam it in the microwave or on the stovetop until it is tender-crisp and add it to the cooked chickpeas just before serving.
Ingredients:
1 cup dried chickpeas, soaked in hot water for 1 hour
1 cup diced onion
2 tablespoons tomato paste
1 tablespoon minced fresh garlic
1 ½ teaspoons ground cumin
1½ teaspoons kosher salt, or to taste
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
2½ cups water
16 ounces frozen butternut squash, diced
4 cups chopped fresh baby spinach
2 tablespoons freshly squeezed lemon juice
Publisher : Harvest (December 13, 2022)
Language : English
Paperback : 256 pages
ISBN-10 : 0358693063
ISBN-13 : 978-0358693062
Item Weight : 2.31 pounds
Dimensions : 8 x 0.58 x 9 inches
