 |
| Photo and recipe courtesy of foodnetwork.com |
Recently I've been reading a lot about the Mediterranean Diet, which is is a diet based on the the eating habits of people who live in the Mediterranean region. It is extremely heart healthy because it is low in unhealthy fat.
Before we get much further however it is essential that you know that I do not believe in diets. Eating a certain way for a period of time in order to lose weight is not just an ineffective way to lose weight, but also wreaks havoc on your body. Having said that I think the Mediterranean diet has a lot of merits, even though Mediterranean people have abandoned it recently because it was a result of poverty. Not only is this a healthy diet, but it is full of vegetables and fruit which makes for very colorful meals.
This info graphic from mayoclinic.com breaks down the major food groups and how frequently they are eaten in this diet.
The recipe below from the foodnetwork.com is a great example of a Mediterranean recipe.
Summer Pasta with Salsa Cruda
Ingredients
- 1/2 cup flavorful pitted olives, lightly chopped
- 2 ripe tomatoes, seeded and chopped
- 2 to 3 tablespoons chopped fresh mint
- 2 tablespoons capers
- 1 clove garlic, smashed
- 1 teaspoon red pepper flakes
- 1 teaspoon orange zest
- 1/3 cup olive oil
- Kosher salt and freshly cracked pepper
- 12 ounces angel hair pasta
- Parmesan, for grating
Directions
In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil.
Season with salt and freshly cracked pepper. Stir and lightly press the
ingredients with the back of the spoon to incorporate flavors. Let sit
for at least 30 minutes, or up to a day.
Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.
No comments:
Post a Comment