Saturday, July 9, 2011

Mediterranean Recipes to Promote Health and Pack Flavor

Black Eye Pea Salad

This salad can be prepared as a side dish or as a main entr�e for lunch or light dinner = add piece of whole grain bread. The combination of legumes and fruit/vegetables rounds out a healthy and energy-filled option. This is also excellent as a condiment for poultry and lean meat.

Black Eye Peas (if fresh, soak in water overnight, and then boil them until soft, if out of a can, just rinse well).
Onions (chopped)
Scallions (chopped)
Tomatoes (chopped)
Romaine Lettuce (chopped thin)
Dill (chopped)
Olive Oil (To taste)
Vinegar (optional) (to taste)
Salt (very little)
Mix all vegetables with peas; add olive oil and vinegar to taste.

Use as much or as little of each ingredient as you like. Go by your taste. This salad will stay fresh in the refrigerator and you can eat it cold or room temperature. You can make it in bulk and have it throughout the week.

Tzartziki Sauce

Fantastic light dish which packs on much flavor with the added bonus of the enriching enzymes in yogurt

3 cups Greek Yogurt (Yogurt Fage is recommended)
1 English cucumber (Shredded and strained)
2 cloves of garlic (Chopped fine.) (You can play around with the amount of garlic you put in depending on how much you like it)
2 Teaspoon of Red vinegar
1 Tablespoon Olive Oil
Salt to taste
Recipes by Stavros Mastrogiannis

Mastrogiannis is the author of The 8 Eating Rules and in these rules he spells out simply how to lose weight within your own dietary likes and exercise programs. Hundreds of people follow Mastrogiannis’ program and the successes are significant not only in losing pounds and inches but in keeping weight off.

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