Cooking up weight loss with new Dukan Diet cookbook
IF YOU loved the Dukan Diet, you're going to want to get your hands on The Complete Dukan Cookbook.
French GP Pierre Dukan has come up with some mouthwatering recipes that fit in with the phases of his hugely successful diet plan.
There's fillet steak in a mustard crust, tuna pizza, spicy marinated chicken strips with lemony courgettes and even rum babas.
Dr Dukan says simplicity underlies every aspect of his method and diet.
"With my method I give you 100 foods, 72 high-protein foods and 28 vegetables," he says.
That means there's plenty of variety, with less chance of getting bored.
A bestseller in France for 10 years, the Dukan Diet acknowledges the pleasure to be had from eating and promises efficient weight loss while enjoying unlimited quantities of real food.
It is based on four phases of eating.
Phase one is the Attack Phase where you eat nothing but protein - meat, fish, eggs and no-fat or low-fat dairy products.
During phase two you alternate protein days with days when you add salads and vegetables.
During Cruise, the third phase of the diet, you add fruit (one piece a day), wholemeal bread (two slices), cheese and starchy foods such as pasta (in moderation) back on to the menu.
In phase four, stabilisation, you can eat and drink whatever you like with one condition: only protein on Thursdays. Forever.
Dr Dukan says that, with about 1200 recipes, his new cookbook offers a wide range of dishes that soften the restrictions that come with any dieting.
"What is more, once you realise that in just few minutes you can make yourself an oat bran muffin, pizza base or some gingerbread, and that even on pure protein days you can tuck into a delicious pudding, custard flan or mousse, these recipes become a real weapon of choice while losing weight."
He believes the French have a distinct advantage over nations like the United States because they are part of a nation that has most keenly resisted ready made food and losing structure around mealtimes.
"Most French people do not eat in the street while talking on a mobile phone," says Dr Dukan.
"We still hold the record for taking the longest lunch break in Europe.
"These are all protective behaviour patterns that disappeared from the American way of life."
Rhubarb Ice Cream
Preparation time: 15 minutes
Cooking time: 15 minutes
Refrigeration time: 30 minutes
Freezing time: 35 minutes or 3.5 hours depending on whether or not you use an ice cream maker
8 tbspn sweetener granules (like Splenda)
1 tbspn vanilla flavouring
1 egg white
150g fat free natrual yoghurt
Prepare the rhubarb by washing and peeling it and then cutting it into chunks.
Cook over gentle heat with the sweetener and vanilla flavouring for about 15 minutes, stirring occasionally. Remove from the heat and leave to cool.
Beat the egg white until stiff and gently fold into the yoghurt. Once the rhubarb has cooled down, stir the yoghurt mixture into the rhubarb and refrigerate to chill thoroughly, about 30 minutes.
Pour the rhubarb mixture into an ice-cream or sorbet machine and churn for 35 minutes.
If you are not using an ice cream maker, freeze for 3.5 hours and use a fork to break any ice crystals that are starting to form on the surface of the ice cream every 30 minutes.