My Lifestyle of a Mediterranean Diet
You probably read about it, and have even seen on television, but you will never know unless you live in these parts of the world. The Mediterranean Diet is the most pleasing, and simple diet anyone can take on in their daily menus. Don't be fooled by what you think is the correct Mediterranean Diet. What I have to offer you, will open your eyes and mind to the real and most sure way of eating.
As a South African and didn't know much of the Mediterranean Diet I mastered most of the menus and made it part of my lifestyle. Olive oil, olives, lots of fresh green salads, fish, home-made smoked dried meat, red wine, walnuts nuts, daily outdoor life, green cabbage, called Collard greens, and fresh garlic have awesome benefits.
The herbal spices picked close to mountains, like mint, sage, rosemary, thyme, and not to forget the wild asparagus which is harvested during April. It is a bitter tasting vegetable. Eat in nature and enjoy a simple way of life.
The Walnuts nuts are great to eat after cracked out of a shell, and when made into a sweet liqueur it is a good appetizer. Olives are harvested during November until January; you can fry the olives for a few minutes, cover the bottom of the pan with some cooking oil, or some olive oil, and try it.
If you like, try roast the olives add some potatoes, onions or carrots, and have a for a good variety of vegetables. The green salads are made from lettuce, and another green leafy lettuce called Zucenica, grown in their back yards.
The fresh purple and sweet tasting onions chopped into medium-sized pieces, some garlic finely chopped or grated, olive oil, and salt. This adds a creamy taste to the fresh green salad. Cimunica, a name in the Croatian language used for the younger shoots of the Collard greens the crispy green leaves of the green cabbage.
The smoked and dried meat is a traditional method and has been in the tradition for many years. The dried meat is often cooked with the green cabbage (Collard greens), and potatoes.
Just boiled and eaten, the flavors of the smoked dried meat, such as the head of the pig, a delicacy to the Croatian tradition and home-dried-made sausages are slightly fatty, and an easy to prepare meal..
Try some of these recipes of a true Mediterranean Diet; you won't go wrong by this simple cooking ideas.
Buy one kilogram beef, slightly fatty, or lean ask your local butcher to sell you beef for a goulash.
One finely chopped Kapula, a name for the purple sweet onions.
One clove of garlic peeled and chopped.
Two red tomatoes, skinned and cut into pieces.
Six carrots, cleaned and cubed.
Add some salt and pepper to taste.
Chop up a stem of Rosemary.
Two bay leaves for good flavor.
Two fresh green peppers, seeded, cored and chopped into small pieces
Eight potatoes peeled and chopped into little pieces so that all the ingredients can cook well together.
Add canned peas or frozen peas toward the end of the cooking.
Add the meat in some water covering the bottom of the pot.
Allow the meat to simmer for ten to fifteen minutes thereafter add all the ingredients, including the spices and cook until tender.
An occasional stir is required. A perfect goulash with thick sauce for the family and healthiest too with no oil added. You can cook chicken or lamb in the same way.
Barley and Chicken Wings:
Partially boil half kilogram barley
Leave aside after boiled, while preparing the chicken wings
Fry the onions until lightly brown
Add the tomatoes, or tomato puree
Add some vegetables, like carrots, potatoes, red peppers, chickpeas, or Brussels sprouts, try being creative when making this meal. Add a variety of vegetables.
Juice of one lemon and add a teaspoon of sugar for a tangy taste. Mix the ingredients together making a sauce from all the little additions; you can also add Worcestershire sauce, to give it a slightly spicy taste.
Photos of Mediterranean Foods
Delicious and perfect meals
Note, that the local people here don't eat spicy foods, but I am used to eating spicy foods and enjoy my meals better with some spice. Add olive oil when cooking or sunflower oil, just to cover the base of the pot.
Add the chicken wing casserole to the barley and put into an oven dish straight into the oven at one hundred and eighty degrees Celsius. Allow to cook until barley is soft in stirring the mixture every twenty minutes to avoid the meal from drying out.
You need to keep the sauce, so don't forget about it in the oven.
The Collard greens are boiled with potatoes, until soft and olive oil is added to the ingredients, with some salt to taste, finely chopped fresh garlic.
Kale is also eaten in the same way, one of the most popular green vegetables in Croatia. Kiwi fruit is eaten for breakfast, with yogurt, or a fruit salad is prepared with the addition of other fruit such as, apples, or a Rock Melon, a very juicy melon.
Sometimes walnuts are added for the extra bite. Citrus fruit, such as oranges and mandarins are eaten to prevent colds and flu, and is also good for the skin. Fish is eaten on Wednesdays and Fridays as most Catholics and, is a popular among other cuisines of the Mediterranean foods.
The tiny fish are lightly spiced, dipped into flour and fried crispy, eaten with boiled vegetables such as Collard greens and potatoes. The whole fish is eaten. A peasant way of eating as most of you may think but is such a healthy way. Most of the above mentioned meals are cooked at home, only the traditional foods are prepared at restaurants.
A Croatian traditional meal called Menestra is cooked with a variety of smoked dried meats, with green cabbage (Collard greens) and potatoes a popular meal in most regions.
Another Menestra is prepared with dried beans instead of the green cabbage, or Collard greens, and with the same kind of dried meat.
Sarma, a special meal cooked over the period of each Near Year. In this recipe soaked Cabbage leaves from vinegar is used or you can boil the leaves in salted water, the mince is wrapped with these cabbage leaves and cooked in a sauce, also known as Stuffed Cabbage Leaves.
Stuffed Cabbage Leaves:
Ingredients required for this recipe as follows:
Four large cabbages leaves
Quarter cup butter
Half a kilogram of lean mince
Two medium-sized onions chopped
One and a quarter tablespoons tomato paste
One and quarter tablespoons water
Pinch of grated nutmeg
Salt and pepper
Cook the cabbage leaves in a large pan of salted water for five minutes, Drain and cool. The hard stem should be removed, from the base of the leaf. Melt the butter in the pan and add the onion. Fry the onions until brown and the cabbage leaves slightly fried, don't brown the cabbage leaves. Add the mince and fry for five minutes. Stir in the tomato paste the water, nutmeg, salt and pepper.
Cool slightly, divide filling between cabbage leaves, fold sides over and roll up. Place stuffed cabbages in a greased oven-proof dish, join side must be faced down. Bake in the oven for fifty minutes or until cooked, serve while hot.
What is your favorite Diet?
© 2013 Devika Primić