Ellen Briggs with Better Food Choices

by Mary Papoulias-Platis

Ellen Briggs invited me to participate in a live podcast with her audience to (moms and kids) about the health benefits of the Greek Diet. Ellen did ask what the difference is between Greek and Mediterranean food, and I really needed an hour to answer that question. Even though Greek food is simplistic, it has many healthful ingredients which I call “healing foods” within the diet to talk about. This has encouraged me to concentrate on introducing the new subject of Greek Power Foods to all of you this month on my blog.  What a better place to start, then to start with our children! Please listen to this podcast and pass it on to any moms you may know who might be interested.

This Podcast on Blog Talk Radio was about the Mediterranean Diet and how moms and kids can incorporated the diet into their daily lives.  We covered several subjects including the Greek diet, cooking in the home, gardening, and simple and healthful dishes for the family to prepare. I thoroughly enjoyed working with  Ellen Briggs,  Food & Diet Consultant, and founder of the  Better Food Choices website, and all her many live podcasts  which you can hear on iTunes.

Here is a short bio on Ellen and all she has accomplished with her children’s programs and websites.

Ellen BriggsFounder, President, Food Consultant, Author has spent most of her career in sales and marketing in the media, advertising, and natural foods industries. She began her Better Food Choices education as a child. Her mother refused to succumb to the original Wonder Bread and T.V. Dinner trends. Organic gardens were found in her family’s yard, a novelty at the time. Over time, all of this made an impression on Ellen. She followed her mother’s better choices lifestyle when she became mother of Deirdre and Justin. After thirty years of either working or being a stay-at-home mom, Ellen started a food consulting business. She began working directly with mothers and kids, guiding them through grocery stores in search of Better Food Choices kids would eat. The foundation of the Better Food Choices concept, The Kid Kritics Approved Seal and related publications and programs were built on these experiences… for the health of families.

more sites to visit…

Here are two sites I visit often for information on the Greek Diet and how important it is to learn how people live longer and enjoy family-life in these remote places.

Many studies have been done over the years by the Blue Zone Group which included the island people of the  Ikaria, where they located many of the healthiest people in the world. Here in this area of Greece, they discovered that not only is it a certain lifestyle that these centenarians have lead, but also the many local foods found on the island that can be beneficial to a long life.

The Island of Ikaria

Oldways also has valuable information on the Greek Diet, and have used the Cretan Diet as a model for their Mediterranean studies. “Oldways, the Harvard School of Public Health, and the European Office of the World Health Organization introduced the classic Mediterranean Diet in 1993 at a conference in Cambridge, MA, along with a Mediterranean Diet Pyramid graphic to represent it visually”. (from their blog)

 

 

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Kamut Salad with Carrots

by Mary Papoulias-Platis

Post image for Kamut Salad with Carrots

Kamut comes from the ancient Egyptian word for “wheat”.  Considered by some to be the great-great grandfather of grains, Kamut is a variety of high-protein wheat that has never been hybridized. The kernels are two-three times the size of most wheats. It carries a nutty-flavor with a higher nutritional value than today’s wheats. The whole wheat kernel can be used in soups, pilafs, cold salads, or can be milled to be used as a flour in your baked goods, pastas, and breads.

 

In the Greek culture the Kamut Berry is used in a religious dish for funerals called “Kollyva”. Presentation of this dish can become very detailed and fancy. Every Greek home has their own recipe, but often raisins, almonds, walnuts, hazelnuts, sesame seeds, pomegranate seeds, and powdered sugar are used for the recipe. The sugar-coated almonds  adorn the “kollyva” with the symbol of the cross. Dragees of all shapes and sizes are important in the design of the dish.

The priest will bless and distribute the “Kollyva” to the guests after the ceremony. This ritual is taken from the ancient funeral feasts, and is the symbol of the deceased body.
The Christian belief for everlasting life and hope is symbolically represented by the mound of “koliva” on the tray bearing the deceased initials in Greek along with the cross.

A symbolic Christian scripture is read during the ceremony: Truly,truly, I say to you, unless a grain of wheat falls into the earth and dies, it remains alone; but if it dies, it bears much fruit.  John:12:24

This recipe is from the professional book, Ancient Grains from Maria Speck.

Book

 Maria also has an informative website and blog for information on grains and recipes for your to explore.

 

Kamut Salad with Carrots, Walnuts, and Raisins

This Kamut salad has a simple fresh citrus dressing with a touch of cinnamon. I substituted dried cranberries for the pomegranate seeds. The carrots add the perfect crunch. Serve this as a side as well with your favorite main dish.
Course Salad
Keyword carrots, kamut, salad, side
Author Author Maria Speck from her book "Ancient Grains"

Ingredients

Kamut

  • 1 cup water
  • 1/2 cup Kamut berries, soaked overnight and drained

Salad

  • 2 1/2 cups shredded carrots, about 3 medium
  • 1/4 cup plus 2 tablespoons golden raisins
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup toasted walnuts, chopped
  • 1/4 cup pomegranate seeds - optional for garnish
  • I used dried cranberries

Instructions

Kamut

  1. Bring the water and the Kamut berries to a boil in a heavy- bottomed saucepan.
  2. Decrease the heat to a low simmer,cover, and cook for 50-60 minutes until tender.
  3. Drain and transfer to a bowl. Cool.

Salad

  1. Add the carrots, raisins, to the Kamut.
  2. In a small bowl, whisk together the orange and lemon juice, honey, cinnamon, and salt.

  3. Gradually whisk in the olive oil in a thin stream.
  4. Pour the dressing in the bowl and toss to combine.
  5. Taste and adjust for salt.
  6. Let it sit at room temperature for flavors to mingle.
  7. Add walnuts and garnish with pomegranate seeds.

Recipe Notes

Make ahead: Kamut berries can be made ahead of time and chilled.

You can use 1 1/2 cups of farro, spelt, or hard or soft wheat berries for a substitute.

 

As I cook the Kamut berries, it’s important to taste as you go, for the temperature of your flame will vary. The grain may take longer or shorter time to cook. You want it soft, but not mushy.

Enjoy!

Mary

 

 

 

 

 

 

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Eat From Your Garden…

by Mary Papoulias-Platis

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Walking through my garden this morning, I stopped to see it’s beauty and smell my warm herbs as they bathed in the morning sun. I ran in to grab my camera for my Monday post and thought wouldn’t it be great if everyone had access to a garden for a Meatless Monday dinner and  actually Eat from your Garden.

fresh tomatoes

So I wanted to capture this feeling I had and share it with you today. What a simple concept but such a hard one to achieve if you don’t have the money to buy pots and soil, or the town you live in doesn’t permit front-yard gardens.  Community gardens are sprouting up everywhere across the U.S.  Try and find one and plant your own patch of herbs and vegetables, and together we can share and enjoy the love for gardening. You may want to try the American Community Garden Association for a garden near you.

And for Meatless Monday, select a grain, add olive oil to your pan and a little garlic, saute your greens, herbs and add your cooked grain. Simple and delicious.

These grains I chose today are nutritious and easy to prepare. Kamut, Spelt, and Bulghar, make great summer dishes.

This is my rainbow chard from my garden and I love to saute these and add them to any salad or as a side dish.

Greek Basil has become my all-time favorite herb to grow in my garden. So spicy with a cinnamon flavor.

For that special ice tea try lemon-herbs in your garden such as this one…lemon balm.

My lettuces are coming in and I’m so excited to have a fresh salad every evening for dinner.

A couple of my herbs I grow is an Italian small leaf basil and thyme .

Squash blossoms are a Greek  specialty and are stuffed and served in the summer-time all over Greece.

If you grow your flowers organically, you can throw them in your salads and dishes. They have a floral -peppery taste to them.

Recipes for Meatless Mondays, Grains, and Farmer’s Market Recipes can be found on my site.

 

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True Food Kitchen Opens in San Diego

by Mary Papoulias-Platis

Post image for True Food Kitchen Opens in San Diego

It couldn’t have been a more perfect summer night this last Friday in San Diego, while sitting with two of my favorite people, Bridget and Katherine Bueche during a special event at the new True Food Kitchen in Fashion Valley. I was a special guest of Bridget’s from Fixtures for Living and her daughter Katherine. I had no expectations since I hadn’t been to the other two locations in Santa Monica and Newport Beach. We had a richly-inspiring meal and evening under the stars as we sipped freshly-squeezed fruit drinks and devoured clean, fresh, and healthful appetizers, main entrees, and desserts!

Their motto: True Food Kitchen partners with local produce, meat and seafood vendors in each of the communities they serve…

All dishes at True Food Kitchen are consistent with Dr. Andrew Weil’s “Anti-Inflammatory Diet for Optimum Health“.

Throughout the restaurant, they have prepping food stations where chefs are preparing appetizers and sides directly in front of their guests. They welcome you to walk around and view these stations.

Here the chefs were preparing and cleaning the fresh greens to be applied to a fresh roll of some kind. It’s pretty awesome to see your food being assembled right before you.

Of the many drinks offered that evening I had the watermelon mojito, with the scent of fresh mint and herbs. It was so refreshing and delicious!

This is their bar display of tantalizing fruits and vegetables ready to adorn your drinks or to be freshly juiced!

The outdoor patio had a station with this gorgeous centerpiece made from a variety of cactus surrounded by small bites for the evening guests to enjoy. You also have a choice of outside seating around the modern designed fire pit or along the bar with big-screen T.V.’s showcasing San Diego sports teams.

If you love to garden everywhere you walk within the patio or inside the restaurant you smell garden fresh herbs in white-washed tubs, vegetable planters on the walls, and an antique  wall unit stuffed freshly-picked vegetables and fruit, surrounding the private room for meeting and private parties.

The first appetizer we chose was the “Albacore Sashimi” with radish and snow peas. Not only was it visually appealing but the fish was smooth and fresh with a kick from the radish. A must order if you visit.

So delicious, the Red-Chili Shrimp was mildly spicy with all these beautiful green vegetables wrapped around the sesame noodles.

Here was the show-stopper of all entrees!  The “Grilled Steelhead Salmon” was perfectly cooked with a dollop of black quinoa and preserved lemon salad. A hit!

 For dessert the “Lemon Tart” with Strawberries and Coconut Cream – a perfect marriage of flavors!
(sorry about the pic, but it was so good I forgot to snap a picture when it arrived)

 The “Flourless Chocolate cake with Vanilla Cream and Caramel” was the exquisite ending to an unforgettable dinner at True!

  Make reservations and be ready for a uniquely-enjoyable food experience in San Diego!

I’m not a restaurant reviewer by any means or a professional photographer, obviously by these shots! But, I truly believe in this restaurant’s concept and  food that I couldn’t pass up the opportunity to introduce you to a fine establishment for all of you to enjoy in San Diego.

 

 

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Happy Fourth of July America!

by Mary Papoulias-Platis

Post image for Happy Fourth of July America!

Happy Fourth of July to All!

This is a crazy late night project when you’re close to the finish line of  24 days of the San Diego County Fair!

 After baking 50 pans of baklava and spanokopita for all the fair-goers this year I needed a creative escape!

So, I thought I would turn phyllo into art~

 It’s my way of thanking all of my followers and wishing them a glorious Fourth of July!

 

 

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Quinoa with Wild Rice and Cherries

by Mary Papoulias-Platis

http://smitorchards.com/, http://www.calcherry.com/

It’s cherry season at the farmer’s market ! This dish Quinoa with Wild Rice was inspired from the freshly displayed cherries at the Smit Orchards stand at the Encinitas Farmer’s Market. When I shop for the following week’s recipe, I shop ahead, look at what’s in season and think about the group I’m cooking for. So, this week I was hoping to find a fruit that’s in season that I could add to quinoa for a gluten-free recipe, as well as a healthy summer salad.  For the summer season keep this salad in mind, for it can be doubled for a large crowd, and it’s light and perfect for those hot summer days!

Quinoa with Wild Rice and Cherries

Quinoa is a staple in my family and this summer version is perfect for outdoor entertaining.
Course Side dish or Main
Cuisine California Greek
Keyword cherries, quinoa, wild rice
Author Eating Well Magazine

Ingredients

  • 3/4 cup wild rice
  • 1/2 cup quinoa
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups pitted, halved fresh sweet cherries
  • 3/4 cup diced feta cheese
  • 2 stalks celery, diced
  • 1/2 cup pecans, toasted

Instructions

  1. Bring a large saucepan of water to a boil over high heat.
  2. Add wild rice and cook for 30 minutes.
  3. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes.
  4. Drain and rinse with cold water until cool to touch. Drain well.
  5. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl.

  6. Add the rice, quinoa, cherries, celery, cheese and pecans and toss to combine.

  7. Serve at room temperature or cold.

California cherries can be found for a short time now at your local farmer’s markets. We are fortunate to have Smit Orchards in our area, but check with your local market for  your sources. Cherries come in many varieties and it would be pretty to buy two different colors for this salad recipe. There are two main groups of cherries the sweet and sour. The larger of the two are the firm heart-shaped sweet cherries, which can be eaten fresh or cooked. The most popular are the from the dark red to purplish – the Bing, Lambert, and the Tartarian  to the golden and red -blush the Royal-Ann. Sour cherries are smaller, softer and more globular than the sweet cherry. The bestselling cherry is the bright red early Richmond and Montmorency.

Cherries are said to date back as far as 300B.C. and got their name from  a town in Turkey called Cerasus. Cherries do not improve once they are harvested, so they must be picked ripe and fragile. Most sweet cherries grown in the United States are sold fresh, but far more sour cherries are grown, and most of these are processed. Cherries are prized not only for their flavor, but for their color. Their red varieties are an excellent source of phenolic antioxidants. To read more about the nutritional benefits of cherries check  the California Cherry Board website.

You may also enjoy:

Simple Cherry Salsa Dip

Cornish Game Hens with Sour Cherry Preserves

Greek Cherry Phyllo Strudel

Enjoy the Season,

Mary 

 

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Post image for Ricotta Pancakes with Roasted Strawberries

How many times have you purchased  a container of strawberries in the market in one of those gigantic cartons and come to find out you can’t use them all up in time before they go bad. Well, this recently happened to me and the foodie that I am I couldn’t possibly throw them out so I developed this new recipe, Roasted Strawberries with Ricotta pancakes. Once I roasted up the entire container (minus maybe a couple of cups) the next morning I added them into my blender for a healthy smoothie and also topped my favorite yogurt with a spoonful of berries for a morning treat.

Pancakes being my weekend splurge, I had to explore the possibilities of smothering them with these warm, gooey-messy strawberries! So back to the ricotta pancakes, and what makes these so feather-light. It’s the whole milk ricotta and don’t go low-fat or they will become too runny. I serve 3-4 large ones to each person, so you may have to double or triple this recipe for a crowd. This recipe has been around since 1975 and originally  called, “Heavenly Pancakes” and was printed on the back of the Precious ricotta carton many years ago! If you’re young…well you know what I mean – it’s a tried and true recipe.

Ricotta Pancakes with Roasted Strawberries

Ricotta pancakes that are light as a feather, smothered with one,two, three... dollops of roasted strawberries.
Course Breakfast
Cuisine California Greek
Keyword pancakes, ricotta, strawberries
Servings 2
Author Precious Ricotta carton, originally called 'Heavenly Pancakes"

Ingredients

  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3 eggs
  • 1/2 lb whole ricotta cheese
  • 2/3 cup milk
  • 1/2 cup flour
  • 1-2 small baskets of whole strawberries
  • 2-3 tablespoons of honey

Instructions

Pancakes

  1. Separate eggs and whip whites until soft peaks. Set whites aside.

  2. Mix all other ingredients together thoroughly. Gently fold in whites.

  3. Put 1/4 cup or so on medium hot greased griddle. Flatten somewhat with spoon.

  4. Cook until lightly golden brown and turn once.
  5. Serve with roasted warm strawberries.

Strawberries

  1. Make strawberries the night before or first before the pancakes. Set aside.
  2. Heat the oven to 400 degrees.
  3. Wash and remove the stems and place on a paper towel to dry.
  4. Do not cut the strawberries in half.
  5. Place the strawberries on a rimmed sheet pan or baking pan, and drizzle with honey.
  6. Place in a pre-heated oven for 15-20, depending on the size of the strawberry.
  7. Bake until they become soft but still hold their shape, not mushy.
  8. Serve warm with pancakes.

Recipe Notes

Triple for a family of six.

So here are two ideas on how I managed to eat the remaining berries!

 

Just add to your favorite yogurt and add berries, nuts, honey…

0r

Make yourself or your family, roasted strawberry smoothies. I added one banana, 1/2 cup yogurt, boysenberries,  a little apple juice, and one big juicy strawberry on top!
So good!

 

You might also enjoy:

Greek-Inspired Strawberry Cheesecake

Strawberry-Feta Mint Salad with Avocados

Strawberry Fields Forever!

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Meet the Reed Avocado

by Mary Papoulias-Platis

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Have your ever seen or tried a Reed avocado? Well then, Meet the Reed Avocado. I have many salads I have created with the Reed as it comes in season every year. The best way to eat it is just freshly cut and added to anything!!Rounded  and ripened from the summer sun, this avocado is buttery and can be eaten alone with just a spoon. Not only does it have a creamy texture, it peels easily with a medium dense seed that pops right out into your hand. You can detect this avocado at any farmer’s market by it’s thick green skin and slight pebbling  appearance. It’s the largest of the avocado family and can weigh up to a pound! In my opinion don’t waste this avocado on making guacamole, this in my opinion is the “Best Tasting Avocado”. This variety of avocado was first developed 1948 by James Reed in Carlsbad, CA.  Who knew?

So why eat these delicious fruits? Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. Find more nutritional information here.

My favorite way to eat avocados with kipper-snacks and lemon!

My favorite way to eat avocados with kipper-snacks and lemon!

 

For my fellow gardeners out there who may be interested in planting a tree in your garden here’s one source for your buying needs- Try the  Epicenter Avocados ,Trees, and Fruit nursery site. They have many varieties to choose from including the Reed Avocado and they will ship you a tree directly from their location in Santa Cruz. They can only ship within California.

 

 

Other ways to enjoy avocados can be as a drink or milkshake often found in Indonesia, Vietnam, and India. A dessert drink is made with sugar, milk or water, and pureed avocado. Many times chocolate syrup is added for that special touch. In Morocco avocado is served chilled with milk in a shake with confectioner’s sugar and a hint of orenge flower water. Sounds delish!

 

Avocado Drink from Indonesia

 

Here is one of my favorite go-to avocado books on my cookbook shelf.  It’s quite old but it can still be purchased on Amazon.
 More avocado recipes:
Need more information:  Please visit The California Avocado Commission site based in Irvine, California.

 

 

 

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Three Bean Salad with Fresh Green Beans

by Mary Papoulias-Platis

Post image for Three Bean Salad with Fresh Green Beans

After many days of contemplating what to serve as a tasting this week at the farmers market, I decided to do an old favorite, this three bean salad! Although I didn’t grow up eating this, I’m sure many of you did. Whether you bought it at a deli, or used canned beans as a quick side dish, this will always make people think back to a “comfort food” state of mind. I actually decided on this recipe because most people know how to make chili with kidney beans, but need help making them in new ways. Also, this salad is great for a large crowd, an outdoor event,  and will be a wonderful accompaniment to any BBQ! Check you local listing of organic farms that may be selling dried beans and fresh beans. Or just pop over to a farmer’s market for a vendor.

Bean Nutrition:

  • You can actually pump up your heart by replacing a daily serving of red meat with a serving of beans, and this recipe does just that!
  • Most important Beans to eat are: chickpea, black beans, soy beans, pinto beans, kidney beans, and navy beans.
  • All types of beans—including black, cranberry, Great Northern, dark red kidney, light red kidney, white kidney, navy, pink, pinto, and small red—are good sources of protein, excellent sources of fiber, and naturally fat-free, sodium-free, and cholesterol-free. Many types are also good sources of potassium.

 

Three Bean Salad

I do prefer buying organic beans for my dishes and I do look for Eden products.

 

Three Bean Salad with Fresh Green Beans

This updated version of an old classic salad has fresh green beans with green olives for added flavor and a salty bite.
Course Salad
Cuisine California Greek
Keyword beans, green beans, salad
Author Bon-Appetit

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoon dried oregano
  • 2 cups kidney beans, cooked
  • 2 cups garbanzo beans, cooked
  • 2 cups fresh green beans, lightly cooked
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup pimento-stuffed olives
  • 1/2 cup chopped red onion
  • salt and pepper

Instructions

  1. Whisk first 4 ingredients in a large bowl.
  2. Add all remaining ingredients and toss to blend.
  3. Season with salt and pepper.
  4. Cover and refrigerate at least 3 hours and up to a day.

You may also want to try my other bean dishes:

Greek String Beans

Greek Style Green Beans

Black Turtle Beans

Black Turtle Beans

Greek Style Fava Beans

Greek Style Fava Beans

Beans are protein boosters!

Enjoy, Mary 

 

 

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