Celebrity Interviews

Gloria Estefan has a great love for music and performance, but in addition, she is extremely health conscious and sticks to a complete wellness philosophy for diet, nutrition, exercise, and living. I admire her outlook and wanted to share with you some of her philosophy.

Valerie: Were you always in such great shape ? What inspires you to stay with it?

Gloria: When I first started eating right and working out I was overweight and shy. I was very self conscious and a performer cannot be that way. Losing weight and looking better did great things for my morale and I started to gain confidence. Exercising and staying healthy helps me with everything: It increases my energy and productivity, and even my patience.

Valerie: So you love the healthy life?

Gloria: It helps me make the really good things in my life possible. With (my back) injury, I need the right habits now more than ever. I have to stay that much ahead of everything just to feel good and normal and flexible.

Valerie: How do you use food as fuel to keep you energy level up for a performance?

Gloria: When I am not performing, I eat as much chicken, tuna, fish or turkey that I want for lunch and dinner. I also eat small amounts of fresh raw vegetable salad. I eat no rice, no bread, no fruit - -no complex carbohydrates whatsoever. The day before a show I start eating a little more carbohydrates, and the actual day of the show I eat heavy carbohydrates like pita bread, pasta, fruit, juice. I've then stored a lot of energy for the shows.

Valerie: What foods do you love and tempt you the most? Have you had to give anything up to stay in shape?

Gloria: I stick with a balanced, low-fat diet. I eat fruits, vegetables and salads, chicken and fish, pasta with fresh tomatoes and basil. I drink lots of water - - a habit I had to develop. I do love desserts and I love Cuban food; I can't help it. I have to have my black beans and rice ! I've had to make changes in my diet, and most weren't too difficult. Eating less was fine; after a while you feel better and don't feel deprived. Eating less fat, less red meat, all of that was not difficult.
Elton & Valerie

ELTON JOHN

Elton John and I had a lengthy conversation recently and in the midst of it, we started talking about my favorite topic and his...food!

He told me... he loves food. I asked him what cuisine was his favorite.

Elton: In travelling around the world, you experience all different sorts of food. The British have this reputation of their food being awful which is wrong. We have the best restaurants in the world now...But I love Indian food, I love Thai food, I love Vietnamese food, Indonesian food...I love African food...I love food!

Valerie: What about in this country?

Elton: The worst thing about coming to America is you go into a restaurant and they give you so much! I always hate to leave anything on my plate. It's one of my addictions and I really have to watch what I eat.

Valerie: Now, I understand while you're on the road with your crew, you play a game called, "Name your last meal"...What kinds of creative dinners have they come up with?

Elton: Well, people get greedy. They start off having one thing and then they think..But then I'd like to have this..and that! But the first answer is usually the most accurate one. And that's a really good game to play becuase it's interesting what people would choose. People really go for the gross out, for the big calorie job, and it's like, "To Hell with it..my last meal and I'm having everything that's bad for me!"

Valerie: And your last meal would be?

Elton: I probably would have an Indian curry. Either that or a hamburger and french fries.

Valerie: Really?

Elton: Yeah, I don't often have hamburger and french fries.

Valerie: Well, that would be the time to do it!

Elton: Boy, if there's ever a time to do it, do it then! ..Oh, and Haagen Dazs Vanilla Ice Cream...definitely!

Well there you have it! Elton's imaginary last meal. And you read it here, at valeriesmaldone.com! Remember, it's just a game!...Now, back to healthy eating!

JOHN FRANCO

Respected veteran baseball pitcher John Franco has been in the major leagues for 17 years and on the amazin' New York Mets (www.mets.com) since 1989. Named to four National League All-Star Teams, he is only the second player in major league history to reach the 400-save plateau when he struck out the side to preserve a 4 - 1 Mets win over the Marlins in April 1999. He has pitched in a Mets' club record of over 485 games, has won two Rolaids Reliefman Titles, and was inducted into the St. John's University Sports Hall of Fame in January 1998. John is also a devoted family man who has actively been involved in many charitable events, including The March of Dimes (Staten Island, New York chapter).

He travels a lot. Earlier this year, the Mets made baseball history when they went to Japan to open the regular season. Naturally, I had to ask John what he ate in Tokyo during that series.

Valerie: You and the Mets began the season in an exciting way in Japan this year. Did you have a chance to check out the sushi in Japan ? Did anything surprise you about the food ?

John: Well, I didn't eat the raw sushi, but I did eat the rolls, especially California rolls, or rolls with cooked shrimp or crab. I really loved the Kobe steak, which is a rare kind of beef found primarily in Japan. What really took me by surprise about the food was the prices ! Everything was very expensive, especially the Kobe steak.

Valerie: Back home in the States, what is your favorite food ?

John: I guess it's no surprise - Italian food, of course !

Valerie: When you are playing baseball, what kind of food do you eat to keep your energy up ? Are there any foods you avoid ?

John: Well, to keep my energy up, for me pasta really does the job. And I do avoid fried or fatty foods because I feel that they slow me down.

Valerie: What do you drink when you are playing ? Any kind of sports drink ?

John:I drink lots and lots of water. You really have to keep hydrated when expending all that energy. And on those brutally hot days, water is what keeps all of us going. In addition, I use sports drinks to replace electrolytes.

Valerie: When you are home with the family, do you ever do the cooking ? What do you make ?

John: Sometimes, I do, and my specialty is barbequing. I go for meats and poultry on the grill !

Valerie: Describe your fantasy meal.

John: When I'm playing those away games, I definitely miss home cooking, and eating at home with my family.

Valerie: Tell me the truth, do you eat "ballpark franks"?

John: The only place I really like them is at Dodger Stadium. There's something about those Dodger dogs !

Valerie: What is your favorite snack food when you're watching a game and not playing ?

John: Peanuts ! At least I know they are high in protein !

LIDIA BASTIANICH

Lidia Bastianich is the owner of several successful restaurants, including Felidia and Becco, both in New York City. Known as the "first lady" of Italian cuisine, she has received many international accolades including "Best Chef In New York" by the James Beard Foundation. She has several cookbooks, is the host of public television's Lidia's Italian Table, and has her own line of products, "Lidia's Flavors of Italy, Gourmet Pasta Sauces."

For more information, visit her web site: www.lidiasitaly.com

Valerie: You create such wonderful extravagant Italian specialties, but do you ever eat or prepare plain, basic foods for yourself or your family at home? What are your favorites?

Lidia: Actually, I believe the simpler the food, the better. I use this philosophy at the restaurants and at home. In my opinion, it's necessary to use the best prime ingredients and elaborate on them as little as possible. Some of my favorite dishes are: Grilled whole fish with a drizzle of extra virgin olive oil with perfectly ripened tomatoes, olive oil and sea salt. This with a piece of crusty bread and a glass of Tocai makes a meal fit for a king.

Valerie: We know you love Italian food, what other ethnic cuisine do you personally enjoy eating?

Lidia: I really enjoy Thai cuisine. It is very diversified and uses a lot of vegetables and spicy seasonings. I also love the textures.

Valerie: I love risotto, but it is always prepared with a lot of butter ? Is there such a thing as a low fat version of this wonderful dish?

Lidia: Risotto, if prepared correctly, does not need alot of butter. The creaminess comes from the technique. It is an Italian-grown, short grain rice cooked using a technique that slowly brings the starches out of the rice, to blend with the flavors of choice into a unique dish in which each kernel retains its al dente texture in a creamy suspension. The texture is achieved by many things:
1.) The even and gradual release of the starch, which is controlled by toasting the unwashed rice in olive oil. 2.) The further release of starches by the gradual addition of simmering broth. 3.) Finally, the rice must be stirred regularly to prevent the released starch from scorching. Butter can be added together with cheese at the very end of the cooking process, but it's not the main reason behind a creamy risotto.

Valerie:Today, everybody is concerned about too much pasta and carbs. Is there a product available in the US that is more nutritious?

Lidia: The traditional way to eat pasta is to have a very small portion before a main course, not a large, full plate as a main course. Even the main course should consist of a very small piece of fish or meat together with a lot of vegetables. In this way, it fits into a very proper and low-fat diet.

Valerie: What is your dream meal to eat and to prepare?

Lidia: : I love cooking in season; I love touching and preparing beautiful produce that is in season. In the spring, there are legumes and herbs such as favas, peas, nettles, borage, asparagus, artichokes, ramps and spring onions. In the summer, I cook with tomatoes, eggplants, figs and zucchini flowers. I can't say that I have a dream dish--I just love to cook with what's in season

Valerie: On your day off - - when you are not cooking at the restaurants - - what do you eat?!

Lidia: On my day off, I love to cook for my family and my three grandchildren who are all under two years of age. We eat good soups, pastas and risottos with lots of vegetables.

JULIA BARR

Julia Barr, a two-time Emmy Award-winning actress, has played "Brooke English" on All My Children for 24 years.

She is also the celebrity spokesperson for The Fund For Animals, and can be reached at www.juliarosebarr.com.

Valerie: When you are on the AMC set, it is a very long day...how do you keep your energy up without resorting to sugary snacks ?

Julia: I eat three regular meals and graze with smaller snack meals in between. Whatever I eat, I try to make it count healthwise - - in between snacks that are low fat like low fat cheese slcies, fat free yogurt, fruits and veggies, rice cakes. Also, I drink eight glasses of water a day.

Valerie: What food traditions have you established with your family?

Julia: We do traditional meals for holidays like turkey and stuffing at Christmas, matzo ball soup for Passover. We have a particular New Years Day tradition. My husband Richie makes a great chili and my daughter Allison makes Rice Krispy treats. Who knows how this actually got started- - but it is great and we love it !

Valerie: Do you like to cook?

Julia: I've taken cooking classes over the years, but it's very hard to find time as a working mother to really cook. We have healthy meals when we do actually have dinner together. When I do have the time to cook, I love to bake. My recipe for banana bread is a really good one and can actually be found in Robin Mattson's ("Janet" on All My Children") cookbook "Soap Opera Café."

Valerie: Everybody has a weak spot for something. What food do you crave?

Julia: CHOCOLATE - in the form of GODIVA !!!! I love all sweets, Crème Brulee being one of my favorite desserts, although I could eat a twinkie with equal enjoyment!

Valerie: Is there any particular hot beverage you start your day with?

Julia: Usually Starbuck's "mocha java - decaf" in the morning; herbal tea during the day; and maybe another cup of mocha java after dinner.