I had organic hard-boiled eggs with olive oil for breakfast.
Bean soup for lunch with carrots and dressing.
For dinner I made my own hummus and some biscuits made with extra virgin olive oil instead of butter. They were half white and half whole wheat biscuits.
I had a glass of white wine with dinner and a shot of grappa afterwards. In Crete, they would have raki which is a liquor made of the distilled grape skins and seeds from the wine making process. The closest thing I know of here in America is Italian grappa, although I would love to find someone who has raki.
I am beginning to switch over to an entirely organic way of eating.
I also need to begin paying attention to my exercising as I have not been moving at all for months and that is not what would happen in Crete. People had to get there own food and prepare it as well which was exercise enough.
I will be contacting Chris Marano who is a local herbalist to help me find the Cretan Horta which is also found in this country.
It is one of the main sources of the greens which were eaten every day and packed with nutrients such as omega-3 fatty acids which are deficient in many (if not most) Americans.
Don't make your life more complicated or difficult than necessary, the Cretans wouldn't do that! Chorta is not 1 specific vegetable, it is anything green (preferably young) and edible that can be found in the wild in the mountains. Try to find a herbalist who can point out to you what is edible and not and cook that like you would cook spinach. Let it cool off a bit (you can eat it cold as well), add some olive oil, sprinkle with lemon (eventually add some salt) and that's it. The most important ingredient in any Cretan dish is "no fuss". :D
ReplyDeleteThank you oriste,
ReplyDeleteI have an herbalist who is going to go out with me into the woods and find some chorta. Do you know what a very traditional Cretan breakfast would be? My sources so far say: bread with olive oil, goat's milk, feta cheese and olives. (with an occasional hard boiled egg).
Bill