Category: Salads

prevention of deseases

Pythagorean Diet Erases 95% of Diseases!


The first prominent modern vegetarian was the Greek philosopher Pythagoras who lived towards the end of the 6th century BC. The Pythagorean diet came to mean an avoidance of the flesh of slaughtered animals. Pythagorean ethics first became a philosophical morality between 490-430 BC with a desire to create a universal and absolute law including injunctions not to kill “living creatures,” to abstain from “harsh-sounding bloodshed,” in particular animal sacrifice, and “never to eat meat.”

The diet followed Pythagoras was lacto vegetarian, ie eat: Fruits, vegetables, cereals, nuts, legumes and dairy minimally, in order from the largest to the smallest amount. Said that one should not eat the factors together with the output (eg chicken and egg) and avoid almost all generally seafood. Cereals were the basis of the diet of the Golden Age of people like Hesiod tells us in his “Works and Days” and the staple food of the Pythagoreans. “For lunch the Pythagoreans used only bread (with yeast) and honey” (Iamblichus, “On Long Pythagoras”, par 97).

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easy and refreshing watermelon bites

20 Refreshing Watermelon Recipes for Summer

Appetizers Salads

An easy way to make summers cool.. 🙂 with these  refreshing watermelon treats that are perfect for kids and adults alike!

1. Watermelon and Goat Cheese Bite…..easy, fresh, and flavorful.

easy and refreshing watermelon bites

The result is something like cinnamon…not watermelon and not basil. It is very interesting alchemy.

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Warm cauliflower salad

Green Salad Salads

Really easy and really tasty!

Prep 15 mins

Cook 35 mins


  1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
  2. While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
  3. When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

Per serving

206 kcalories, protein 8g, carbohydrate 19g, fat 11 g, saturated fat 1g, fibre 4g, sugar 18g, salt 0.11 g


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Almond-Avocado Tossed Salad Recipe

Green Salad Salads

  • Prep/Total Time: 30 min.
  • Yield: 14 Servings


  • 3 cups torn iceberg lettuce
  • 3 cups torn leaf lettuce
  • 2-1/2 cups fresh baby spinach
  • 2 medium ripe avocados, peeled and chopped
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 small cucumber, halved lengthwise, seeded and sliced
  • 1 small sweet red pepper, chopped
  • 1/2 cup honey-roasted almonds
  • 1/2 cup red wine vinaigrette or vinaigrette of your choice


  • In a large salad bowl, combine the first seven ingredients. Sprinkle with almonds. Drizzle with vinaigrette and toss to coat. Serve immediately. Yield: 14 servings.Editor’s Note: This recipe was tested with Almond Accents honey roasted almonds.

Nutritional Facts 3/4 cup equals 105 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 195 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable


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Strawberry salad with speck and halloumi

Green Salad Salads

Strawberry salad with speck and halloumi


• 300g strawberries, hulled and cut into 0.5cm slices
• good-quality balsamic vinegar
• juice of ½ a lemon
extra virgin olive oil
• sea salt and freshly ground black pepper
• olive oil
• a few sprigs of fresh basil, leaves picked
• 250g halloumi cheese, cut into 8 thin slices
• a few sprigs of fresh mint, leaves picked
• a handful of mixed salad leaves, washed and spun dry
• 8 slices of speck


Halloumi is a Cypriot cheese made from goat’s or sheep’s milk and you can get it from all good supermarkets. It’s like a chewy feta but one you can cook with. When fried or grilled it goes all crispy on the outside and soft and slightly chewy on the inside. A brilliant thing to eat.

In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra virgin olive oil. Season with salt and pepper. This will draw out and flavour the lovely strawberry juices.

Preheat a large non-stick frying pan to medium hot and add a splash of olive oil. Press a basil leaf on to each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp.

Get yourself four plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra virgin olive oil.


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