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The Weekend Neos Kosmos : 13 December 2014
SATURDAY 13 DECEMBER 2014 21 FOOD belts pain, flu-like symptoms, stomach cramps - you might even notice changes in your complexion. But after a while you will realise that your stamina and metabolism have in fact increased. Your skin will look a lot better and your nails and hair will be stronger. You can also start the day with a glass of freshly squeezed lemon juice in lukewarm water, to enhance digestion and liver detoxification. Start coffee withdrawal by opting for a small cup of black Greek coffee a day, in combination with natural mountain tea, to provide the body with antioxidants to help neutralise toxins. Also add fresh herbs to meals, the likes of coriander, rosemary, mint, basil and oregano. They are uniquely detoxifying. To conclude, I decided to share my favourite Greek and Greek Cypriot recipes which are helping me lose those few kilos and detox - my vegetarian friends enjoy them as much as I do. *Extra tip: Remember to chew each mouthful of food 10 to 12 times to help your stomach digest more easily, and your mind to convey a sense of fullness to the rest of your body. Method: 1. Bring the quinoa to a boil with 2 cups of water. 2. Reduce heat, cover and simmer for 15 minutes. 3. Heat 2 tbsp olive oil over medium heat, add the onion and bell pepper. 4. Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute. 5. Remove from the heat and set aside. 6. Combine the remaining ½ cup olive oil, balsamic vinegar, lemon juice, green onions, oregano, salt and pepper in a small bowl. 7. Whisk well, then add the sautéed onion, bell pepper and garlic. 8. Add the tomatoes to the dressing. 9. Place the tomatoes in the refrigerator to marinate for 5-10 minutes. 10. Add the cooked quinoa, capers, chickpeas and zucchini to a large bowl. 11. Add the tomatoes and vinaigrette dressing to the salad and toss well. 12. Top with feta/or vegan cheese and sun-dried tomatoes. Vegan nut cheese Ingredients: 1/2 cup macadamia nuts 1/2 cup cashew nuts 1/2 cup + 2 tbsp pure water to cover all the nuts before blending. You can add salt if you like a more feta-like flavour, otherwise it tastes like cottage and creamy cheese. Black pepper, paprika, mint, oregano, sage, oregano and/or thyme according to preference. Method: 1. Put everything together in a blender and pulse from time to time, till the mixture is creamy. 2. Place a colander on a plate and place cheese cloth inside the colander. 3. Pour the mixture onto the cloth once it's fully incorporated. 4. Place the bag inside another one and whatever you decide to use as a weight on top and put the stack in a cupboard or inside the lower part of the oven. 5. Let it sit for 24 hours. 6. Put it in the fridge for half an hour to harden, then shape into logs. 7. Roll the cheese into any of the above-mentioned herbs or spices you like.
6 December 2014
20 December 2014