. photography & perception .

Mediterraneo

Recipe for (non)destruction

This is a photo of a person who knows how to eat well.

Hence..

a good cook?

This page is concerned with Mediterranean cooking & living.


A Fusion:.

Recipes of Mediterranean cooking fused with influences from Ayurveda ..

Ayurveda has been practiced since the Vedic Period (or Vedic Age) which is the period during which the Vedas, the oldest sacred texts of the Indo-Aryans, were being composed. Scholars place the Vedic period in the second and first millennia BCE continuing up to the 6th century BCE based on literary evidence. The 6th century BC started the first day of 600 BC and ended the last day of 501 BC.

I believe all this time these cultures have had experience with the properties of spices in relation to human well-being, has rendered their practices  highly effective and therefore useful.

The generic belief of those practices is that building a healthy metabolic system, attaining good digestion, and proper excretion leads to vitality.

Ayurveda also focuses on exercise, yoga, meditation, and massage.


Thus, body, mind, and spirit (aka. consciousness) need to be addressed both individually and in unison for health to ensue.. The combination of herbs, spices, into daily ritual.

The spice

Ingredients

brown sugar, ground cumin, black pepper, paprika, oregano, chili powder, ground garlic, salt, cayenne pepper.

Directions

Find some glass jar – or some other container of your preference – and add the following ingredients:

The sugar takes the heat off all the types of peppers and brings out the sweetness of the spices. Depending on your taste buds add more or less of the hot stuff (chili powder and cayenne pepper. Paprika is not as hot, as it is spicy).

Alterations (&herb info):

– For a yogi twist (Ayurveda + ) add ground ginger and ground ginseng (males who wish to make this spice fortifying towards their sexual health= add water extract from boiled ginseng root directly into pot while cooking food. * Optimum Sexual Health tip: Boiled ginseng root (hence called: tea) , should be drunk a cup in the morning and a cup with a meal for optimum results.)

– If you want to sweeten the spice further and your dish to have a spicy-sweet flavor, add a pinch of cardamom (proudly part of the ginger family), a tad of cinnamon and a touch of brown sugar. This add-in will make all your dishes taste sweeter (goes better with veg/rice mix) and makes the most out of “folklore” medicine (Green cardamom is used as a spice and as an ingredient in traditional medicine in systems of the traditional Chinese medicine in China, in Ayurveda in India, Japan, Korea and Vietnam. Species in the genus are also used in traditional native Indian medicine.)

– For a herbal twist, add chopped dill and chopped basil (either chop when fresh and allow to dry on a wooden surface and add into your spice container or add freshly chopped into your dish while cooking)

 

– – – – – – – – – – – – – – – – – – – – – –

spinach pancakes

with oats?

https://i0.wp.com/www3.sainsburys.co.uk/littleones/images/stories/recipe/large/104_spinach_pancakes.jpg

Ingredients

  • 1/2 cup Quaker Oats
  • 5 tbsp Bread Mix
  • 2 egg
  • 2 cups Spinach
  • 1 tbs Cream Cheese Light

Directions

Beat 2 eggs in bowl and add half a cup of wholemeal flower a cup of oats and a tad of warm water.

Beat until a uniform porridge and then fry in heated pan in which you have simmered some drops of water and a spoonful of olive oil.

Boil spinach lightly and then serve pancake with cream cheese and spinach.

 

 

kayana / strapatsada (what?)

(kinda like scrambled eggs, Greek styley)


perfect protein boost with properties from lycopene.

Given its antioxidant properties, substantial scientific and clinical research has been devoted to a possible correlation between lycopene consumption and general health. Early research suggested some amelioration of cardiovascular disease, cancer, diabetes, osteoporosis, and even male infertility.

Cooking Time: 10 minutes

Yield 1 broken omelet

Directions

place olive oil in pan and allow to heat up. chop tomatoes in tiny pieces (or alternatively blend into pulp) and place in pan. add salt, pepper, oregano and a tiny tiny bit of cinnamon. Allow simmering for aprox 5 mins and the add eggs (beaten) and move around contents as they cook. Do not turn into tiny pieces – like scrambled. Allow for big chunks to form. Similar way of cooking but more chunky, so allow more time to set.
Can be served / goes well with: feta cheese.

 

 

Youv.etsi

(pronounced: You-ve-chi)

Traditional Greek dish (originating from Corfu) with barley.
Barley constituted the base of ancient Spartan diet. Spartans appear to know how important carbohydrates are as a main source of energy. Contrary to wheat, barley contains both forms of the plant’s fibres (solvents and insolvents). The solvent plant fibres are dissolved in water and create something like jelly, which helps in the alleviation of cholesterol and the control of blood sugar in the blood. The insolvent plant fibres increase the movement in the gastrointerine system and are particularly beneficial. Barley is also good source of tokopheroles, substances that have antioxydant attributes and the faculty to decrease bad cholesterol (LDL) limiting the activity of ferment in the liver, that is in charge for the production of cholesterol. The barley is also source b-glucose, a good of carbohydrate, that also checks the levels blood sugar and cholesterol in the blood.

In this particular dish the veal or pork (or in our case, mince) is slowly cooked in red sauce and when all the juices are ripe, we add the barley rice to absorb all the goodness and boil in sauce – not water.

Ingredients

  • 2 cups Barley Pilaf
  • 500 g Pork Mince
  • 4 tbsp Olive Oil
  • 6 tbsp Tomato Paste
  • 3 tbsp Onion Powder
  • 3 tbsp Oregano, Ground
  • 3/5 tsp Salt
  • 5 oz white wine
  • 1 tsp Cinammon, Ground

Directions

Chop onion into tiny chunks. If you use onion powder, move on to next step. Take out a big pot – deep enough to boil pasta. Put on highest possible heat and when pot hot, add olive oil. When olive oil is warm enough, simmer onions and move around pan with a wooden utensil. Simmer until you can smell the onion – but be careful the onion does not become brown. Then add mince – or any type of meat *although if it is dense meat, you ought to cook it separately first, for it to soften – and move all contents around so mince absorbs olive oil and onion perfume and becomes slightly brownish. Then – when all contents are steaming with flavor – add white wine and then begin seasoning (oregano, salt, cinnamon, if you use cardamon or clover – you might as well add it now, cayenne pepper if you like, paprika) and then stir for 4 mins. Add a glass of water and IF you like, use a knor/Oxo cube. If you do not use those, by Oxo or whatever, then don’t add it. Leave contents to boil on high heat for another minute and then lower heat to exactly half intensity. If your maximum is 5 then leave on mark 3. Add tomato paste and 2 more glasses of water and allow to boil for 20 minutes. Stir occasionally. After, make sure mince is cooked. If so then add a glass of water and raise heat on maximum mark. If mince is not ready yet then add a bit of olive oil, raise heat (with a maximum of 5 – set it to mark 4) and stir occasionally until ready. Then add barley rice and allow to be boiled in sauce and absorb all juices. This will take approx 9 mins. After all of it is cooked together then remove from stove and stir occasionally with no cap on. The extra water will be turned into steam and the rice will drink up all remaining sauce.

This recipe can also be done with bulgur (cracked wheat) or with square noodles (hylopites).

IF you like, you can traditionally bake it; add cheese on top and bake for 10 mins.

Honey*

Hippocrates

attributed over 300 cures to honey.

It was his practice of medicine through nutrition that led him to explore the vast possibilities of apitherapy.

The Father of Medicine believed that we could take care of ourselves and cure our ills by utilizing the healing properties of certain foods.The key to why honey is so self-sustaining and curative is in its make up. Seventy percent of honey consists of naturally occurring sugars, along with vitamins, minerals, enzymes, amino acids and antioxidants.

. . . . . . : : : : : Another ancient tradition is a hot drink which cures all colds and uplifts mood : : : : . . . . .

honey & alcohol:

Rakomelo

(Greek: ρακόμελο) originating from the word “raki*” and “meli**“.

* *meli: meaning honey.

* raki: (also known as arak in Arab countries).

Tsikoudia or raki is a grape-based spirit from the island of Crete in Greece, very similar to tsipouro, made from the distillation of pomace, the pieces of grapes (including the stems and seeds) that were pressed for the winemaking process.

It is a pomace brandy comparable to an Italian grappa, Spanish Aguardiente and Portuguese Aguardente, or French marc.

It is often home-produced by individuals in villages throughout Crete, and so the alcohol content can range from 60-90 percent. Each village will have one or two villagers who are licensed to distill, and for two or three weeks in late October / early November, the village stills produce the raki)

Rako-melo is an alcoholic drink produced from raki and honey.

The pure raki is placed in a pot to boil and a spoonfull of honey is added. The potion is mixed slowly and frequently, without allowing the temperature to reach to a boil.

It is made by combining raki or Tsipouro with honey and several spices, such as cinnamon, cardamom, or other regional herbs. It is produced in Crete and other islands of the Aegean Sea and on the Greek mainland, chiefly consumed during the winter as a warm drink.

This is not to be confused with baked raki, which is a regional drink of the island of Amorgos that is made from raki and sugar. Amorgos also specializes in “inomelo” from the Greek word “oinos” meaning wine and “meli” meaning honey. The procedure is the same although instead of raki, wine is the main ingredient.

Both rakomelo and inomelo are served hot and usually are drunk during winter times, to releave cold symptoms (influenza) and a soar throat. Works wonders with coughing.


– – – – – – – – – – – – – General Health(y) Information

and Overall Trivial Pursuit:

 

Needless to say,

nuts are beneficial to human health and longevity.

Going Nuts:

With nuts  Moderation is the key.

The top nutrient nuts, replacing snacks and fortifying your defenses, are walnuts and almonds. An ancient combination of a balanced well being, a theory expressed in the Hindu Ayurveda as well, is that body is inter-connected with spirit and mind. Therefore feed the body with nutrients for the mind and the soul shall marvel. The top tips since forever have been: honey, nuts, olive oil and wine. Centuries later, modern Medicine seems to give validity to this combination of elements and adds dark chocolate to the hit list, which list provides a degree of protection against coronary heart disease as well as offers anti-carcinogen properties.

Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E.  Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts. More than a decade of scientific evidence shows that incorporating walnuts in a healthy diet reduces the risk of heart disease by improving blood vessel elasticity and plaque accumulation.

The best approach is to reap the health benefits of eating walnuts but not add excessive calories to your daily intake. Therefore, instead of just adding walnuts to your current diet, eat them in replacement of foods that are high in saturated fats (such as cheese and meat) and limit your intake of these tasty treats to about 20 walnut halves.

Here are some simple ideas to incorporate walnuts in your diet: instead of snacking on cookies snack on walnuts, instead of using meat, toss toasted walnuts in your salad or pasta to add some crunch, use walnuts as a protein choice by sprinkling chopped walnuts in your oatmeal or cereal, instead of desert: (Greek recipe) Fage Total greek yogurt (available in 5% fat, 2% and 0%), honey and walnuts (perfect protein mix)

Almonds are a unique package of nutrients, a good source of protein (6 grams per one ounce) along with dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc, iron and vitamin E. In fact, one ounce of almonds provides about 7.4 grams of alpha-tocopherol vitamin E, 50% of the Recommended Daily Allowance. Almonds are the only good source of protein that is also an excellent source of vitamin E.

The combination of honey, nuts, Greek yogurt, olive oil, wine, all are elements of an internal/external balance.

Honey is referenced in Homer’s Iliad, as well as in the texts of Plato and Aristotle. Democritus, the Greek philosopher, claimed: “The secret of my health is applying honey on the inside and olive oil on the outside.” He reportedly lived to 109.

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2 responses

  1. Tolis Saradaris

    So this is what was cooking. At first glance it looks loaded with good staff.Keep on doing the good work.
    The ingredients are well chosen I d like to see more work on the design
    Bravo!!!

    July 19, 2010 at 1:08 am

    • I hope you enjoy the entire project, if not all at once – take your time (homework for those lazy days of winter). There’s time and there’s loads of stuff to read.. The design is pretty much limiting but I have played around with everything that is customize-able. Stay tuned ;P

      July 19, 2010 at 12:54 pm

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