Most probably you have heard about healthy Mediterranean diet might be just a perfect fit for a long, healthy life.
Research supports that Mediterranean food helps prevent cardiovascular diseases, protects against oxidative stress, which can cause DNA damage, and which contributes to many chronic conditions and diseases.
Recently, staying for a number of weeks in Cyprus, I have tried restaurants and enjoyed cooking in the kitchen of the villa which we stayed in and, experimented with few healthy Mediterranean recipes. As you might know, Cyprus share their traditions with Greeks so you will very much recognised many of their dishes.
For a while, I have been curious about Longevity and Blue Zones and, what are the similarity where I come from and, what they do different in places where people live longer. Greece was one of those places that I was interested in, also because has closer proximity to travel to and, a few years ago we visited Crete which was very memorable trip.
As I am planning a full week retreat in Ikaria in September, which is pretty exciting planning, I have been reading about Ikarians and how they live. What they do & eat and, what keeps them going – for longer. It is a pretty exciting planning for the 7-day long Longevity Retreat, and I have 4 spaces left if you are interested to join. Love you to join for this Longevity adventure. Click here to see more info, itinerary and how to reserve your place.Β
Not only Ikarians live longer and with great health to the end, but they also have a far better quality of life than in USA and Western Europe. Something to really dive in and to see what they really do better and how and, why do they live longer, happier life and, why they call them the “Greek Island of Longevity.”Β
Let me share with you this Longevity Ikarian dish.
Ikarian Longevity Black Eyed-Pea and Potato Salad
This recipe that is not only delicious, super healthy and, very easy to make. The secret is to use as the fresh ingredients as possible. And, for the dressing, I would only use a good pressed olive oil and fresh squeezed fresh lemon. Nothing else really needed.
Ingredients you will need ( Serves 2 people )Β
- 1/2 mug of black-eyed peas (soaked for 4-6 hours beforehand)
- 8-10 medium new potatoes
- 1/2 bag of fresh salad (including rocket/arugula, if possible)
- 1/4 of a red onion
- A handful of fresh parsley
- A handful of fresh dill
- A handful of fresh mint
- Pressed organic olive oil
- Fresh squeezed lemon juice
- Himalayan salt
- Fresh ground black pepper
Optional for serving:
- Greek salad with feta cheese, large red tomatoes, and olives (with pits)
- Hummus, optionally blended with mashed fresh avocado for a green colour
Instructions:
Step 1. Prepare the Black-Eyed Peas:
Soak the black-eyed peas for a few hours to soften. Boil the peas, then reduce to medium heat and cook until tender, about 45 minutes. Avoid overcooking. Once cooked, strain and let cool.
Step 2. Cook the Potatoes:
About 20 minutes before the peas are done, start on the potatoes. Clean them, leaving the skins on, and boil on medium heat for about 20 minutes until tender. Drain and allow to cool before cutting into chunky cubes.
Step 3. Assemble the Salad:
In a large bowl, combine the cooled black-eyed peas and potato cubes or even slightly chunky.Β Wash the salad greens and add to the bowl. Thinly slice the red onions and add to the mixture. Toss in the fresh herbs.
Step 4. Season the Salad:
Season with Himalayan salt and fresh ground black pepper to taste. Drizzle with olive oil and fresh squeezed lemon juice.
5. Serve:
Enjoy the salad on its own or paired with a Greek salad enhanced with feta cheese, big juicy red tomatoes, and olives with pits for added flavor. Accompany with hummus, which can be blended with fresh avocado ( which I have done on this occasion ) for a touch of green.
Stay tuned for an upcoming blog post featuring our Ikarian Longevity Stew with Black-eyed peasΒ for another delightful recipe to try.
Enjoy and let me know what you have prepared because, once you add another ingredient which you love and, not in the recipe, the recipe just becomes your own.
Let your creativity be wild and, don’t be scared to experiment with flavours. The world is your oyster and so does your palette.
Till next time.
Kali Orexi.
Julia xx