In the Greek diet, there’s souvlaki! Yes, indeed, it’s one of the classics of the Greek table. When cooked with a healthy twist it meets all the requirements of classic Mediterranean diet dining. This Greek recipe for chicken souvlaki relies on two popular Mediterranean diet ingredients, Greek yogurt and Greek extra virgin olive oil. The […]
MUSHROOMS AS MEATThere’s been a trend these past few years in nutrition and food circles to substitute red meat with mushrooms. While mushrooms don’t have the same amount of protein as meat, nor do they provide comparable amounts of iron, zinc, or vitamin B-12, they do have a meaty flavor, are a good source of […]
The Wonders of Pumpkin SeedsAdding pumpkin seeds to this already nutrition-packed bulgur salad will up the ante on health benefits! The seeds are a concentrated source of vitamins, minerals, antioxidants, and essential amino acids. They’re high in calories but most of their calories come from protein and fats. They’re a rich source of monounsaturated fatty […]
Dried vs Canned Black Beans Dried black beans need to be soaked overnight and then cooked. The length of time needed to prepare them is their biggest drawback when it comes to comparing them to canned beans. But from a nutrition and sodium perspective, dried, soaked home-cooked beans are definitely better and richer in nutrients. […]
About Granola “Granula” was so christened by its inventor, James Caleb Jackson, who first created it in 1863, perhaps modeling it after the Swiss muesli. He named it after the Latin word for grain, granum. His recipe was adapted by John Harvey Kellogg some 13 years later and renamed granola in a twist of marketing […]
About Yogurt Soups Throughout the Eastern Mediterranean, yogurt is a basic ingredient, the use of which dates back thousands of years. Fermented dairy has always been an important source of nourishment in this part of the world. Some of these soups, such as the Armenian Spas, contain cooked wheatberries and are served hot. Others, like […]
About Bonito: Many people might know bonito in its dried, flaky form and as the basis for dashi, the Japanese soup stock that is the foundation of miso soup. Bonito is an oily fish in the tuna, sardine, and mackerel family and is quite popular throughout the Mediterranean, where it is eaten fresh in many […]
Apricot Appreciation! Apricots, with their delicious tart-sweet flavor, are a great fruit to pair with yogurt for an easy, elegant dessert. They’re also a good source of potassium, phosphorus, and Vitamin A. From a cook’s perspective, because they aren’t super sweet, they pair beautifully when roasted with aromatic, robust herbs like sage and rosemary.
As far as Greek salads go, beans and legumes figure pretty prominently. Lentils are especially loved in Greek salads and have been part of the Greek diet forever, as they are one of the oldest cultivated legumes in the Eastern Mediterranean. This Greek salad has an unusual combination of basic Mediterranean diet ingredients, such as […]
WHY LEMON ZEST? Lemon zest is one of my secret go-to ingredients when I want to perk up the flavor of otherwise mild or subtle dishes. Can you think of another vegetable as mild as zucchini?! Lemon is, in fact, as crucial a flavor enhancer as salt and works pretty much the same way on […]