My obsession with the Blue Zone's continues with my macrobiotic meal tonight which is inspired by food from Ikaria, Greece. This is an area of the world where over 1/3 of the population lives over 90, they suffer 20% less cancer and half 50% less heart disease than the rest of the world. Obviously, these people must be doing something right! http://www.npr.org/templates/story/story.php?storyId=103744881
Part of their secret lies in eating wild greens high in antioxidants (we have wild argula growing in france right now that is ohh so good), drinking herbal teas (which I do every morning), taking little 30 minute cat naps a few times a week (I love these while curled up on the coach), living in the mts (I think the hills of SF might qualify as everytrip out of the house was exercise up a steep hill). Also they eat a greek diet that is low in meat and sugar but full with tons of vegetables and beans. Sounds like a pretty great life, right? My mom, sis and I have been eating like this for a long time.
I'm also discovering more and more macrobiotic eating which Japanese doctors since the 1800's have used in helping people recover from serious illness and is a recent philosophy in the quest to beat cancer naturally. My friend Ayako practiced Macrobiotic eating like this recipe below when she was diagnosed with cancer. http://en.wikipedia.org/wiki/Macrobiotic_diet
This Vegetarian Terrine or Napoleon is quick and easy and Blue Zone approved according to me :) Buy locally grown veggies to follow macro eating here. Also, peel the veggies if you feel like it. I like the skin because I am a believer in the nutrients found in it but you can easily peel it off.
Roasted eggplant, zucchini, asparagus, red bell
pepper terrine with pesto, slices of fresh feta,
olive oil thyme and oregano
1 small eggplant
1 bunch of asparagus
1 small zucchini (cut in half lenthwise, then turned horizontally and sliced thin)
1 red bell pepper
1 packet of fresh feta
packet of pesto (or homemade)
Tbls Olive oil
2 cloves diced garlic
pinch of sea salt
Pinch of oregano and thyme
Wash all the veggies well. Cut the eggplant in 1/2 inch slices (this will be your base and topping so make sure its thick enough). Next cut off hard stems of asparagus. Next cut soft stems away from the tips so you have 2 groups of asparagus. Next slice the zucchini thin. Scoop the seeds out of the bell pepper and slice into strips. Next cut feta into thick strips. Now begin to layer your dish. Turn oven on to 400 F or 25o Celsius. Layer Eggplant with pinch of garlic top with criss-crossed red pepper and drizzle with a touch of olive oil and salt. Next add a layer of thin sliced zucchini, top with a thick layer of pesto, garlic and then a few slices of feta. Now top with the last layer of Eggplant. Drizzle this top slice with more olive oil, sea salt, oregano and thyme.
For the next one use eggplant, diced garlic, salt, criss-crosed asparagus, a few slices of bell pepper, more diced garlic, zucchini, feta and last layer of eggplant with spices. Be creative and do what looks good! Don't worry about garlic being overpowering but use less if you're not a huge garlic fan. Put the terrine or napoleon or whatever you feel like naming it into the oven and let it roast for about 30 minutes. Spread the leftover sliced zuccini or asapargus on the platter to roast alongside. Take out when golden, oozing and delcious looking. Eggplant should be easy to cut.
This was a Meat Free Tuesday for me. Not only was I supporting Macrobiotic eating and focusing on the benefits of eating food similar to those in Ikaria, Greece but I also was doing my part to reduce livestocks effect on the environment. Check it out http://www.supportmfm.org/