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The Weekend Neos Kosmos : 31 January 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 31 JANUARY 2015 21 in ancient Greece ‘tea’ one could drink and may I say the tastiest hot tea. Then there is that quintessential Greek tea (τσαί του βουνού) and I could only find one translation, ‘mountain tea’, and a favourite, lemon verbena (λουίζα). Fennel, ginger, thistle, chicory, rhubarb root, liquorice and cinnamon were a few other elements that tea was made from and also used as herbs and spices for food. But the most important one was olive leaf tea, which has almost the same antioxidants as olive oil. It is known for its antibacterial, antifungal and anti-viral properties. It also lowers blood pressure and lowers blood sugar levels in diabetics. It has also been proven to be an energiser and beneficial to chronic fatigue syndrome and for reducing the viral load in those suffering from AIDS. A gift from the goddess Athena, the olive tree is a natural wonder and it is well known that olive trees can live as long as three thousand years. Wine was a gift from the god Dionysus to mankind, the Greeks tell us, even though they did not invent it. The Greeks used wine as medicine. It was considered to help digestion, was used as a medium to take medicines, wounds were washed with it and many medicinal wines were made by soaking herbs in the wine. Modern research has shown that wine truly has many health benefits if drunk in moderation. In this article I was only able to give an outline of what the Greeks handed down. There is so much more to talk about on this subject but hopefully I have been able to give an understanding on why, when I was researching modern diets, the best was always ‘The Mediterranean Diet’. Fresh, green and healthy. The perfect detox choice. A hot, healthy food with an amazing flavour. FOOD LEEKS WITH FENNEL WITH OUZO This simple to make recipe tastes fresh and delicious all year long. INGREDIENTS 3-4 baby fennels 4-5 leeks 1 small onion, chopped finely ½ bunch dill, finely chopped 3-4 carrots, sliced lengthways ½ bunch parsley, finely chopped 1 teaspoon of aniseed ½ cup olive oil ½ cup water ½ cup ouzo 1 level teaspoon salt ½ teaspoon white pepper METHOD Clean, wash and dice leeks. Slice fennel in fine slices. In a wide pan heat oil and sauté onion and leeks till translucent. Add fennel and stir till wilted. Add dill, parsley, aniseed, salt, pepper and water, simmer on low heat till vegetables are cooked to your liking, take off heat and add ouzo, cover for 2-3 minutes. Serve. YELLOW LENTIL AND RICE SOUP The lentils add additional protein and fibre that makes this a filling soup. INGREDIENTS 2 litres vegetable stock or water with 2 vegetable cubes of stock 1 cup yellow lentils ½ cup rice 2 cloves garlic crushed 3 tablespoons chopped parsley ½ teaspoon cumin 1 pinch powdered coriander or a tablespoon chopped fresh juice of one lemon ½ cup olive oil METHOD Put all ingredients in a saucepan and cook until lentils and rice are cooked. Blend lightly and add lemon juice. Serve hot, garnished with fresh coriander or parsley and a drizzle of olive oil. All recipes by Dora Kitinas-Gogos Hippocrates, father of medicine.
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