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Rudolph points out in Mexican Light
that Pre-Columbian Mexican cuisine was not high in fat and low in fiber.
In her book she brings her readers more into line with early cooking
and offers her text in Spanish as well as English on opposite pages.
Progressing through the book, the author expands on her views, covers
basic Mexican ingredients, then goes on to assist with helpful
information on the many chiles available to us.
Here are the ingredients in some of
Rudolph’s well-thought-out recipes designed to be delicious Mexican yet
light for our health’s sake.
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Roasted Garlic Soup with Spinach and Chicken: includes tomatoes and
eggs
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Chicken Vegetable Consomme: contains broccoli, cauliflower,
zucchini, carrots, onion, lime juice and Serrano chiles
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Chunky Pico de Gallo: white onion, tomatoes, Serrano chiles,
avocados, cilantro and lime juice.
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Roasted Cactus Salad: Nopales, tomatoes, onion, garlic, chile and
lime.
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Green Salad with Jicama, Mango and Cumcumber: She uses toasted,
slivered almonds in this salad.
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Vegetable and Goat Cheese Chiles Rellenos: calls for mushrooms,
bell pepper, zucchini, red onion, tomato corn and spices.
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Chicken Tinga: onion, garlic, tomato, oregano and chipotle chiles
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Pork Loin with Mango-Chipotle Salsa: roasts these together with
green onions, lime juice and cilantro
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Cauliflower with Spicy Tomatoes: garlic, onion, jalapeno pepper,
green olives, capers, lime juice and parsley
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Green Beans a la Mexicana: a simple concoction of garlic, olive
oil, tomatoes and cilantro
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Vegetable-Stuffed Chayote: onion, red bell pepper, tomatoes,
mushrooms, spinach, cilantro, oregano and Manchego cheese
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Mango Mousse: calls for lime juice, nutmeg, cinnamon, whipping
cream and vanilla
Mexican
Light ends with Rudolph pulling it all together with some exciting
dinner party menus. She also offers suggestions for which items can be
prepared early and how early.
Review by Marty Martindale ©2006, Largo FL
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