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#Greek diet
onefite · 4 months
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The Ultimate Guide to the Mediterranean Diet: Tips, Recipes, and More
Introduction Fotografie de Jill Wellington pe Pexels.com The Mediterranean diet is a time-honored eating pattern inspired by the traditional food of southern Spain, southern Italy, and Crete. This dietary approach has gained widespread popularity for its health-promoting benefits and delicious flavors. Brief Explanation The Mediterranean diet emphasizes a plant-based eating pattern, with a…
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Vezi pe WordPress
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dress-this-way · 2 months
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Greek Salad (Traditional Horiatiki Recipe) | The Mediterranean Dish
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lesbianbanana · 5 months
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genuinely how was Dakota born? Does Bacchus sometimes come to life while Dionysus is at chb and randomly go reproduce because he's not confined to Zeus' rules? Did Bacchus just think the kid into existence Athena style? Was he just really fucking drunk one time?
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godsofhumanity · 11 months
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Zeus: If you had to kill me, how would you do it? Hera: I'd bash your brains in with a baseball bat. Zeus: By Chaos, are you serious?! You'd kill me with a bat?? And bash my brains in?? That is so angry. Hera: Okay, what's the right answer? Zeus: You kiss me on the lips, and then place a silk pillow over my face and shoot me through the temple with a pearl-handled revolver. Hera: You still end up in the same place! Zeus: Yeah, but my way is romantic.
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themoonking · 7 months
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i have an issue with lore olympus's depiction of persephone's "goddess of spring" thing. first of all she shouldn't even be the goddess of spring yet, as spring shouldn't even exist yet. but whatever rachel doesn't understand / care about the myths she’s adapting what else is new.
but also i don't quite understand why, especially in the beginning, rachel chose to make everyone (including persephone) act like "goddess of spring" is like.. an unimportant job? like she's "just" the goddess of spring? does rachel not understand how fucking important the end of winter and the coming of spring would be to a society that relied heavily on agriculture for their food?
idk it seems like rachel thinks spring is just flowers and it shows :-/
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Greek Fava I.E. Yellow Split Peas With Boiled Beets
♦️
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Greek Fava i.e. Yellow Split Peas with boiled beets - Fava me vrasta Pantzaria
BY: Greek Cooking Made Easy                          
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy
Check My YouTube Video: HERE
Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ
youtube
SERVES  🍴⃒     PREP. TIME 🕔⃒ 
6 persons          10 min. + 30 min. wait      
  
COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒
30 min.                      Very Easy
Fava is one of those amazing lentils that's boiled very quickly and has a smooth, mushy texture.
If you have tried and liked my original recipe for Fava, then you will love this one. I simply add boiled beets, that heighten Fava's already delicately sweet taste and give it a beautiful and exceptional ruby color.
A great appetizer, easy, healthy, nutritious, delicious. A recipe tried in the island of Rhodes. What else could you ask for?
Suitable for vegans and fasting.
Check also my recipe for Greek Garlic Sauce Aka Skordalia With Bread And Beets HERE
         
INGREDIENTS:
•          250 gr. / 9 oz Fava beans (Yellow Split peas)
•          4 cups / 1 lt. Water (to boil fava)
•          1 small Onion, coarsely chopped
•          3-4 tbsp. / 45-60 ml Extra Virgin Olive Oil
•          120 gr. / 4.2 oz Beets, boiled (1 large or 2 medium)
•          1/3 cup / 40 gr. / 1.4 oz Walnuts, very finely chopped
•          Ground Salt and Pepper
•          To garnish: 1/4 bunch Parsley, finely chopped and extra Ground Pepper
•          1 Lime in wedges
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METHOD:
A.    Boil the Fava:
1.     Let Fava beans soak in a bowl with plenty of water for 30', before boiling.
2.     After 30' drain them.
3.     Pour 1 lt. clean water in a pot over medium heat. Place the soaked fava in the pot.
4.     Drizzle a bit Olive Oil on top to prevent Fava from sticking to the bottom. Blend it in.
5.     When the water starts boiling, turn down the heat and let Fava simmer for about 25'-30'. Time of boiling depends on how fresh Fava is.
6.     Add the small onion in the boiled fava, together with some freshly ground salt.
7.     In the meantime, cut boiled beets in slices. Reserve.
8.     After about 30', check if fava is ready. Beans should be very soft, they should have thickened & 3/4 of the water should have evaporated.
9.     If not ready, add some more hot water and continue boiling for 5' extra.
10.  Then turn off the heat!
11.  Important: Don’t drain the rest of the water in the fava!!
 
B.    Finish the Fava dish:
12.  While still hot, use a hand blender or food processor and make Fava a smooth thick paste, with a puree like consistency.
13.  Add the slices of boiled beet, reserving a couple to garnish Fava.
14.  Next add the finely chopped walnuts, season with ground Salt and Pepper, to taste and pour the rest of Olive oil in the fava.
15.  Continue beating with the hand blender until all ingredients are homogenized.
16.  Stir with a soup spoon to check for any lumps and to make it even smoother.
17.  Tip: Fava might look like a runny mush but it will harden and turn more solid when it cools and sets.
 
C.     Serving instructions/suggestions:
18.  Serve immediately, by pouring warm Fava in a wide Salad bowl or a deep platter and level it.
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19.  Fava with beets can be served warm or at room temp. as an appetizer or main course.  
20.  Garnish it by sprinkling on top the chopped parsley, some more ground pepper and the reserved slices of boiled beet.
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21.  Additionally, you could add lime wedges on the side and some baked octopus (in a packet) on top of the fava puree.
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An easy, appetizing dish for the Summer or during Lent. A surprising ruby Ouzo treat to be enjoyed with some homemade cheese breadsticks (kritsinia)!
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D. Storage Info:
Fava can be stored, after it cools down, in an airtight container in the fridge, for up to one week.
Check my YouTube Video: HERE
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Φάβα με βραστά Παντζάρια
BY: Greek Cooking Made Easy                          
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy
 
ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒
       6              10 min. + 30 min. αναμονή  
   
ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒
30 min.                      Πολύ Εύκολη
Η φάβα είναι από εκείνα τα καταπληκτικά όσπρια που βράζουν πολύ γρήγορα και έχουν λεία, χυλώδη υφή.
Αν έχετε δοκιμάσει και σας άρεσε η βασική συνταγή μου για φάβα, τότε θα λατρέψετε αυτή. Προσθέτω απλά βραστά παντζάρια, που ενισχύουν την ήδη ελαφρά γλυκιά γεύση της Φάβας και της δίνουν ένα πανέμορφο ρουμπινί χρώμα.
Ένα υπέροχο ορεκτικό, εύκολο, υγιεινό, θρεπτικό, πεντανόστιμο. Μια συνταγή δοκιμασμένη στο νησί της Ρόδου. Τι άλλο θα μπορούσατε να ζητήσετε;
Κατάλληλο για Βίγκαν και νηστεία.
Δείτε ακόμα και τη Συνταγή μου για Σκορδαλιά Με Ψωμί Και Παντζάρια ΕΔΩ
 
ΥΛΙΚΑ:
• 250 γρ. / 9 oz Φάβα
• 4 φλ. / 1 lt. Νερό (για να βράσει η φάβα)
• 1 μικρό, ξερό Κρεμμύδι, χοντροκομμένο
• 3-4 κ.σ. / 45-60 ml Εξαιρετικό Παρθένο Ελαιόλαδο
• 120 γρ. / 4,2 oz Παντζάρια, βραστά (1 μεγάλο ή 2 μέτρια)
• 1/3 φλ. / 40 γρ. / 1,4 oz Καρύδια, πολύ καλά ψιλοκομμένα
• Φρεσκοαλεσμένο αλάτι και πιπέρι
• Για το γαρνίρισμα: 1/4 ματσάκι Μαϊντανός, ψιλοκομμένος και επιπλέον τριμμένο πιπέρι
• 1 Λάιμ στα τέσσερα
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ΜΕΘΟΔΟΣ:
Α. Βράστε τη φάβα:
1. Αφήστε τη φάβα να μουλιάσει σε ένα μπολ με άφθονο νερό για 30', πριν τη βράσετε.
2. Μετά από 30' στραγγίστε τη.
3. Ρίξτε 1 λτ. καθαρό νερό σε μια κατσαρόλα πάνω από μέτρια φωτιά. Τοποθετήστε τη μουλιασμένη φάβα μέσα στην κατσαρόλα.
4. Ρίξτε λίγο ελαιόλαδο από πάνω για να μην κολλήσει η φάβα στον πάτο. Ανακατέψτε.
5. Μόλις αρχίσει να βράζει το νερό, χαμηλώστε τη φωτιά και αφήστε τη φάβα να σιγοβράσει για 25'-30' περίπου. Ο χρόνος βρασμού εξαρτάται από το πόσο φρέσκια είναι η φάβα.
6. Προσθέστε το κρεμμύδι στη βρασμένη φάβα, μαζί με λίγο φρεσκοτριμμένο αλάτι.
7. Στο μεταξύ κόψτε σε ροδέλες τα βραστά παντζάρια. Βάλτε στην άκρη.
8. Μετά από περίπου 30' τσεκάρετε αν είναι έτοιμη η φάβα. Πρέπει να είναι πολύ μαλακιά, να έχει πήξει και τα 3/4 του νερού να έχουν εξατμιστεί.
9. Αν δεν είναι έτοιμη προσθέστε λίγο επιπλέον ζεστό νερό και συνεχίστε το βράσιμο για 5' ακόμα.
10. Στη συνέχεια σβήστε τη φωτιά!
11. Σημαντικό: Μην στραγγίσετε το υπόλοιπο νερό από τη φάβα!!
 
Β. Τελειώστε τη φάβα:
12. Όσο είναι ακόμα ζεστή, χρησιμοποιήστε ένα ραβδομπλέντερ ή επεξεργαστή τροφίμων και χτυπήστε τη φάβα να γίνει μια λεία παχύρρευστη μάζα, με υφή πουρέ.
13. Προσθέστε τις φέτες παντζαριού, κρατώντας δύο για να γαρνίρετε τη φάβα.
14. Στη συνέχεια προσθέστε τα ψιλοκομμένα καρύδια, αλατοπιπερώστε και ρίξτε και το υπόλοιπο ελαιόλαδο στη φάβα.
15. Συνεχίστε το χτύπημα με το ραβδομπλέντερ μέχρι να ομογενοποιηθούν όλα τα υλικά.
16. Ανακατέψτε με ένα κουτάλι σούπας για να ελέγξετε αν υπάρχουν τυχόν σβώλους και για να γίνει ακόμα πιο λεία.
17. Συμβουλή: Η φάβα μπορεί να μοιάζει κάπως ρευστός χυλός, αλλά θα γίνει πιο συμπαγής μόλις κρυώσει και δέσει.
 
Γ. Οδηγίες/προτάσεις σερβιρίσματος:
18. Σερβίρετε αμέσως, ρίχνοντας τη ζεστή φάβα σε μια φαρδιά σαλατιέρα ή βαθιά πιατέλα και ισιώστε τη.
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19. Η φάβα με παντζάρια μπορεί να σερβιριστεί ζεστή ή σε θερμοκρασία δωματίου, ως ορεκτικό ή κυρίως πιάτο.
20. Γαρνίρετε τη πασπαλίζοντας από πάνω τον ψιλοκομμένο μαϊντανό, λίγο ακόμα αλεσμένο πιπέρι και τις κρατημένες φέτες από παντζάρι.
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21. Επιπλέον, μπορείτε να προσθέσετε φέτες λάιμ στο πλάι και λίγο Χταπόδι (Πακέτο Στο Φούρνο) Ξιδάτο πάνω από τον πουρέ της φάβας.
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Ένα εύκολο, ορεκτικό πιάτο για το καλοκαίρι ή τη Σαρακοστή. Μια εξαιρετική ρουμπινί απόλαυση με ούζο και σπιτικά κριτσίνια!
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Δ. Πληροφορίες φύλαξης:
Η φάβα μπορεί να διατηρηθεί, αφού κρυώσει, σε αεροστεγές δοχείο στο ψυγείο, έως και μία εβδομάδα.
 
Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ
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rainyfestivalsweets · 2 months
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Pistachio yogurt
- nf Greek yogurt
- sf pistachio pudding mix
- konjac rice
Prolly at least 300 c nf Greek yogurt, sf pudding mix prolly 75, konjac rice 10.
It was a big portion. I have alot of yogurt right now.
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Billy? Is that you?
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rendellstreet · 1 year
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Helios meets Eugene, the son of his sister’s ex-boyfriend, for the first time. Looks like they’re hitting it off well!
(Another wonderful commission from selsabobelsa on Twitter!)
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x-x-bones-x-x · 2 months
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Drink of the gods
Well...Ana at least
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onefite · 4 months
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The Ultimate Guide to the Mediterranean Diet: Tips, Recipes, and More
Introduction Fotografie de Jill Wellington pe Pexels.com The Mediterranean diet is a time-honored eating pattern inspired by the traditional food of southern Spain, southern Italy, and Crete. This dietary approach has gained widespread popularity for its health-promoting benefits and delicious flavors. Brief Explanation The Mediterranean diet emphasizes a plant-based eating pattern, with a…
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fauxspirited · 6 months
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i’m getting back into my gym routine, and i’m going to make sure i don’t fall out of it because my goal is to ACTUALLY lose 5lbs by the new year, and then my goal will be to keep it off.
before, i attempted to just restrict food because it seemed like no matter how healthy i ate, i wasn’t getting anywhere. but i think i just wasn’t eating enough of anything. and then other days i was binging because of it.
moderation of things i like, figuring out ways to make it “healthy” and keep protein, and WATER.
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thoughtportal · 1 year
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honeycombhank · 2 years
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10/4/2022
Greek Yogurt
Local peaches
Kiwi, blueberries and blackberries with an organic oats and Honey Granola.
Oh wow.
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Sardines on toast!
Yes I know, sardines aren't for everyone. But if you like them, you should eat them! They're highly nutritious and so yum.
You can find this recipe if you follow the link on my bio ⬅️
Featuring sardines in olive oil, greek yoghurt, lemon juice and hot sauce on wholegrain toast
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ultimateaclrecovery · 2 years
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More diet and fitness stuff under the readmore
So this far my diet has been off to a good start the first week I was down 2458 calories and the second week I was down 3571, which when counting the 1551 deficit I got at sectionals the weekend before, puts my total at 7580
The over/under is using the 500 cal deficit as a baseline
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I am actually still feeling okay about food and my relationship with it for the most part. I am definitely hungry more and also tracking everything in great detail, but I don’t feel like it’s running my life or totally taking over.
I still make space for desserts and still will have a snack when I’m hungry and am working out about the same with an additional focus on weight lifting to maintain and build muscle which was the goal.
I still eat normally when I go out with friends, and while the times I’ve gone drinking have pretty solidly led to that day going eat over the calorie goal, I feel like that’s totally okay. I need to balance and if it makes losing weight take a little longer than it takes a little longer.
Trying to eat more protein has actually been the biggest struggle because it turns out that I do not really know what has protein in. The hummus and cashews that I’ve been using as “great protein sources” don’t actually have that much protein in them. But shockingly to me at least, Greek yogurt has a ton of protein. I don’t normally eat yogurt, but I like it so I’ve been having that as a snack.
I’ve also dropped my cheese cracker sandwiches from my lunch. I hadn’t been eating them with my lunch for a while anyway and just eating them much later as a snack. So dropping them and then having the Greek yogurt as my afternoon snack has been my big adjustment to the diet.
Well that and really trying to cut back on the number of random cookies and candy I would eat through out the day 😬 it really was getting to be a bit much. I still have some but greatly reduced now.
So overall feeling good about my progress even though I have no idea if I’ve actually lost any weight, since I you know don’t actually own a scale, and I have accepted that drinking means the day will be a total wash.
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