Homestyle Mediterranean: Rustic Cooking from Around the Sea
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About this ebook
There's nothing more satisfying than a rustic home cooked meal. This curated collection highlights the best of home cooking from the sunny islands and coastal towns of the Mediterranean. With over 100 authentic MEDITERRANEAN DIET recipes, Homestyle Mediterranean is full of inspiring di
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Homestyle Mediterranean - Jody Noel Cameron
Introduction
The Mediterranean Diet is considered one of the best diets for overall health. The guidelines are simple and nothing is forbidden. It encourages balance, moderation, and nourishing your body with a rainbow of whole foods. This healthy path may improve your mood, lower your risk of disease, and extend your life. Over time it can lead to gradual, but sustainable weight loss too.
The modern concept was inspired by Mediterranean dietary patterns observed in the 50s and 60s. But the cuisine has been evolving for thousands of years. Early home cooks didn’t have access to many ingredients. One of the most nutrient‐dense was the olive. Olive trees thrived where other crops wouldn’t grow.
"Except the vine,
there is no plant which
bears a fruit of as great
importance as the olive."
—Pliny (CE 23-79)
Diet is one way to improve your well‐being. But it’s important to manage stress and to be physically active too. Restorative rituals are also commonplace around the coast, like siesta (Spain), riposo (Italy), and fjaka (Croatia), to name a few. So enjoy a midday cat‐nap, or just pause to appreciate the beauty of the world around you.
The Mediterranean includes over 20 countries along the coastlines of Africa, Asia, and Europe. And it’s dotted with thousands of islands like Malta, Santorini, and Hvar—Each with a distinct cuisine that has been shaped by local flavors. Let the region be your endless source of inspiration for everyday healthy cooking.
WHAT TO EAT
Nourish your body with minimally processed REAL FOOD!
Eat an abundance of ripe, seasonal FRUIT & VEGETABLES. Dried fruit, like apricots, figs, dates, and raisins, are loaded with nutrients too.
LEGUMES—like lentils, beans, and peas, are an excellent source of plant‐based protein. Low‐sodium canned beans are handy for quick meals.
WHOLE GRAINS—Brown rice, barley, bulgur, farro, millet, and oats. Quinoa and wild rice are pseudo‐grain superfoods and they’re gluten free.
NUTS & SEEDS—Almonds, walnuts, pistachios, sunflower seeds, pine nuts, pumpkin seeds, etc.
FRESH HERBS & SPICES—Explore spices and go overboard with fresh herbs.
OLIVES & EXTRA-VIRGIN OLIVE OIL—Replace butter, margarine, and other refined oils with extra‐virgin olive oil.
EAT MODERATELY
'
FISH & SEAFOOD—salmon, canned light tuna, cod, mackerel, anchovies, sardines, shrimp, mussels, etc. Enjoy a variety of seafood that’s low in mercury and high in omega‐3 fatty acids.
POULTRY & EGGS are convenient sources of quality lean protein.
DAIRY—unsweetened yogurt, ricotta, goat cheese, feta cheese, Parmigiano‐Reggiano, manchego, blue cheese, etc. Just a pinch of stronger tasting cheese goes a long way to boost flavor.
RED WINE—It’s fine to enjoy a glass of red wine with a meal. But you don’t have to drink wine to benefit from this lifestyle.
LIMIT OR AVOID
• Limit your intake of red meat. Choose lean cuts and use it to enhance the flavor and texture of a healthy meal. Meat is used sparingly in Mediterranean cooking.
• Processed meat and cheese, like hot dogs, sausages, and lunch meat.
• Butter, margarine, and refined oils. (Replace with extra‐virgin olive oil)
• Refined grains and sugars
• Heavily processed foods
Image 4Beverages
Hibiscus Iced Tea | Karkade
Strawberry Watermelon Quencher
Salted Yogurt Drink | Ayran
Ginger Milk | Zanjabeel Haleeb
Spanish Honey Coffee | Café con Miel
Breakfast
Good Morning Graze
Strained Yogurt with Honey & Walnuts | Yiaourti me Meli
Greek Yogurt with Roasted Strawberries
Labneh Yogurt Spread
Tahini Honey Butter | Tahinomelo
Catalan Tomato Toast | Pa amb Tomàquet
Olive Oil-Basted Eggs
Tomato Harvest Scramble | Strapatsada
Spanish Zucchini Scramble | Zarangollo Murciano
Istrian Wild Asparagus Fritaja | Fritaja sa Šparogama
Balkan Spinach Eggs | Spinaq e Vezë
Portobello Baked Eggs
Tunisian Protein Bowl with Harissa | Lablabi
Turkish Poached Eggs with Feta-Yogurt Sauce | Çılbır
Quick & Cold Bulgur Cereal
Apricot, Almond & Dark Chocolate Granola Clusters
100% Whole-Wheat Pancakes with Red Wine Blueberry Compote
Milk & Honey Barley Porridge
Hibiscus Iced Tea
Karkade
Egyptian pharaohs loved Hibiscus Tea. It’s tart like cranberries and may help lower blood pressure.
This recipe makes one pitcher of antioxidant‐rich hibiscus tea.
2 quarts (8 cups) water, divided
½ cup dried hibiscus (food grade)
1 cinnamon stick
honey or preferred sweetener
fresh lime juice, to taste (optional)
ice (to serve)
1. Simmer five cups of water, hibiscus, and cinnamon stick for 10 minutes. Strain into a pitcher to
remove the petals and cinnamon. Sweeten to taste.
2. Add the remaining three cups of water (room temperature or cold).
3. Add lime juice. Chill and serve over ice.
For a single serving: pour one cup of boiling water over a teaspoon of loose hibiscus flowers or
one teabag. Season to taste with honey, lime, and ground cinnamon. Strain if needed. Chill or serve
hot in the colder months.
Strawberry Watermelon Quencher
Watermelons need time to sweeten on the vine. Choose one with a large creamy‐yellow patch where
it’s been sitting in the field.
6‐8 cups chopped seedless watermelon
1 cup chopped strawberries, hulled (very ripe)
a squeeze of fresh lemon or lime ice (to serve)
cold water or sparkling water (optional)
Variation: add some peeled cucumber or fresh mint to the blend.
1. Use a blender or food processor to liquefy the watermelon and strawberries. Pour through a fine
mesh strainer into a pitcher. Add lemon or lime to taste.
2. Chill and serve over ice. Or splash some into your everyday drinking water or sparkling water
for hint of fruit essence.
Salted Yogurt Drink
Ayran
This refreshing probiotic drink has been a source or nutrients, electrolytes, and hydration for
centuries along the eastern Mediterranean. Try it with savory filo‐based pastries, kebabs, and
grilled foods.
1½ cup plain yogurt
1 cup water
1 tsp. dried mint or a few fresh mint leaves (optional)
pinch sea salt ice (to serve)
1. Blend the yogurt, water, mint, and sea salt in a blender until frothy. Serve chilled
over ice.
Ginger Milk
Zanjabeel Haleeb
¼ cup