the actual mediterranean diet was actually a study of the people on the island of Crete after world war 2. the Germans took all livestock and fuel. the people were starving and had to walk everywhere and could only eat what they could grow and an occasional fish would be caught. they found that humans are very healthy when they are slightly under nourished
current weight: 180.8
Fitness Minutes: (51,076) Posts: 8,871 12/18/12 9:05 A
I love all the veg-mediterranean foods I've tried. Hummus is lovely, great dip, and you can flavor with all sorts of good stuff, like pesto, peppers, etc.
I'm also a huge fan of pesto and grow tons of basil so I can have it on hand most of the time. My fave pesto use is for spinach-pesto pizza, which I make on a healthy tortilla instead of pizza crust. No measurements (smile):
layer chopped raw baby spinach on top of a tortilla, about 1 - 1 1/2 inches high. Drizzle on runny pesto. Sprinkle on a thin layer of grated mozarella, followed by a sprinkling of shredded parmesan. Bake at 400 degrees for 8-10 minutes, until the cheese begins to brown.
Yum with a medium-dry red wine like malbec or pinot noir.
Julia Sonoran Desert Joyfully owned by two retired racing greyhounds. Happily vegetarian for over 40 years.
Team Co-Leader: SP Class of May 6-12, 2012
220 Maintenance Weeks
Fitness Minutes: (730) Posts: 130 12/17/12 6:55 P
One of things I do often is make pesto and this was the subject of a cooking class I taught recently. Traditional pesto uses basil, which I don't like so much, but the concept works pretty well with any kind of greens. Hence: - greens (rocket, mizuna, beet leaves, kale, choy sum, etc., whatever's in season), usually raw but briefly steamed (allow to cool and squeeze water out afterwards) is also okay; - some nuts (traditionally pine nuts, but I also use walnuts, sunflower seeds, macadamias, mixed nuts. I don't like peanuts because the flavour is too strong); - dribble of olive oil or wodge of avocado - lemon or lime juice - nutritional yeast or miso - salt and pepper to taste Put it all in a blender and go WHIZZ. If it ends up a bit runny - depends on moisture content of your greens - drop in some breadcrumbs or a cracker and whizz some more until it's the consistency you like.
Serving ideas: - as a dip with crudites - on crackers or bruschetta - as a pasta sauce, especially with raw zucchini/carrot 'pasta' - as a stuffing for baked mushrooms
current weight: 146.0
Fitness Minutes: (730) Posts: 130 12/17/12 6:06 P
I'm suspicious of attributing Mediterranean diet health effects to fats. People living in this area were hardworking peasants who spent a lot of time outdoors, were physically active, ate meat irregularly and ate large amounts of fresh vegetables, fruit and legumes. As that traditional diet is changing, so are the health stats (see here: www.telegraph.co.uk/expat/4807046/Th e- Mediterranean-diet-is-a-myth.html ). I lived in Italy for 4 years and have plenty of traditional recipes but I try to limit the amount of oil in them. I use about 2 litres of olive oil a year :-/
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.