Eat Your Way to Healthy
Growing up, our mom initially went to ancestral natural remedies to treat colds, sore throats, and upset stomachs. They always worked for us, then and now, and since they’re basic elements we normally cook with, we feel better trying these first before taking (sometimes unnecessary) medicine. Incorporating ingredients like bulbs, spices, herbs, and citrus into your daily diet can help keep you healthy, but when you’re starting to feel ill, the healing components in these same ingredients can be enhanced to get you back to feeling good. Following is how we make the most out of garlic, anise seeds, marjoram and oregano, and lemon juice.
NOTE: Check with your doctor regarding interactions with medicines, if you have any health concerns, or if you have sensitivity to certain foods. If you have symptoms that last longer than a few days, there could be a more serious underlying condition requiring medical attention.
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!
NOTE: Check with your doctor regarding interactions with medicines, if you have any health concerns, or if you have sensitivity to certain foods. If you have symptoms that last longer than a few days, there could be a more serious underlying condition requiring medical attention.
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!
Monday: Garlic
Medicinal: Garlic is a natural healing food with proven health benefits. When a cold is coming on, eat 1 or 2 cloves per day as a detox (raw or cooked).
Recipe: GREEK GARLIC BREAD (episode 145)
We roasted the garlic to create a flavorful Greek version of this recipe that’s seasoned with oregano and myzithra cheese, making this not only seriously delicious, but also deviously detoxifying.
Recipe: GREEK GARLIC BREAD (episode 145)
We roasted the garlic to create a flavorful Greek version of this recipe that’s seasoned with oregano and myzithra cheese, making this not only seriously delicious, but also deviously detoxifying.
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PREP TIME: 5 minutes
BAKING TIME: about 40 minutes
SERVINGS: 4
1 whole head of garlic
3 tablespoons extra-virgin olive oil, divided
Sea salt
Freshly ground pepper
1 mini French baguette, cut in half lengthwise
1 teaspoon dried oregano
1 to 2 teaspoons grated myzithra cheese or parmesan (optional)
1. Heat oven to 400°F. Peel off the loose papery skin outside of the garlic head. Using a sharp knife, cut off about 1/2 inch off the top of the head, exposing all of the cloves. Transfer, cut side up, to a sheet of foil large enough to wrap the head completely. Drizzle 1 tablespoon olive oil over the top, into each exposed clove. Lightly season with salt and pepper. Seal the head in the foil and place in a baking pan.
2. Bake 30 to 40 minutes (or up to an hour for larger heads), until the head is soft when pressed. Let stand until cool enough to handle.
3. Heat broiler. Cut bread two-thirds of the way through into slices, then brush with the remaining 2 tablespoons olive oil. Squeeze about 2 to 4 garlic cloves (to taste) onto each bread half and spread evenly to the edges (refrigerate any remaining garlic in an airtight container up to 1 week for another use). Sprinkle bread with oregano and lightly season with salt and pepper. Broil about 1 minute, until lightly toasted around the edges. Slice and serve warm.
BAKING TIME: about 40 minutes
SERVINGS: 4
1 whole head of garlic
3 tablespoons extra-virgin olive oil, divided
Sea salt
Freshly ground pepper
1 mini French baguette, cut in half lengthwise
1 teaspoon dried oregano
1 to 2 teaspoons grated myzithra cheese or parmesan (optional)
1. Heat oven to 400°F. Peel off the loose papery skin outside of the garlic head. Using a sharp knife, cut off about 1/2 inch off the top of the head, exposing all of the cloves. Transfer, cut side up, to a sheet of foil large enough to wrap the head completely. Drizzle 1 tablespoon olive oil over the top, into each exposed clove. Lightly season with salt and pepper. Seal the head in the foil and place in a baking pan.
2. Bake 30 to 40 minutes (or up to an hour for larger heads), until the head is soft when pressed. Let stand until cool enough to handle.
3. Heat broiler. Cut bread two-thirds of the way through into slices, then brush with the remaining 2 tablespoons olive oil. Squeeze about 2 to 4 garlic cloves (to taste) onto each bread half and spread evenly to the edges (refrigerate any remaining garlic in an airtight container up to 1 week for another use). Sprinkle bread with oregano and lightly season with salt and pepper. Broil about 1 minute, until lightly toasted around the edges. Slice and serve warm.
Tuesday: Anise Seeds
Medicinal: Anise seed is a healing spice with antifungal, antibacterial, and anti-inflammatory properties that aid digestion. For a digestive to relieve gas in babies and adults, brew the seeds in water to make a tea.
Recipes: ANISE BREW (episode 146)
We brewed the seeds into an aromatic, naturally sweet tea to drink or to flavor bread with, deliciously adding a healthy element to daily life.
TEA
Anise has the light essence of licorice and is naturally sweet, so the tea doesn’t need a sweetener. For babies, cool to warm (the temperature you would heat the baby’s milk/formula to). For adults, cool to warm, as you would drink regular tea.
In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1 teaspoon anise seeds and simmer over low heat until aromatic, about 4 minutes. Strain (discard seeds), let liquid cool to desired temperature, and enjoy.
BREAD FLAVOR BOOST
In a small saucepot over medium-low heat, bring 1/4 cup water to a boil. Add 1 teaspoon anise seeds and simmer over low heat until aromatic, about 4 minutes. Strain (discard seeds), let liquid cool to lukewarm, and add to bread recipes with other liquids as a flavoring.
Recipes: ANISE BREW (episode 146)
We brewed the seeds into an aromatic, naturally sweet tea to drink or to flavor bread with, deliciously adding a healthy element to daily life.
TEA
Anise has the light essence of licorice and is naturally sweet, so the tea doesn’t need a sweetener. For babies, cool to warm (the temperature you would heat the baby’s milk/formula to). For adults, cool to warm, as you would drink regular tea.
In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1 teaspoon anise seeds and simmer over low heat until aromatic, about 4 minutes. Strain (discard seeds), let liquid cool to desired temperature, and enjoy.
BREAD FLAVOR BOOST
In a small saucepot over medium-low heat, bring 1/4 cup water to a boil. Add 1 teaspoon anise seeds and simmer over low heat until aromatic, about 4 minutes. Strain (discard seeds), let liquid cool to lukewarm, and add to bread recipes with other liquids as a flavoring.
Wednesday: Marjoram & Oregano
MARJORAM (MANTZOURANA) & OREGANO BREWS (episode 147)
Marjoram and oregano are healing herbs that naturally boost recipes by adding healthy elements to daily nutrition.
MARJORAM
Similar to oregano but lighter and sweeter in flavor, this herb pairs well with basil and oregano when cooking.
Medicinal: Through steam inhalation, marjoram helps to clear sinuses and heal laryngitis. Professional singers brew it as a tea and drink it with honey to keep their vocal cords in prime condition.
Recipes:
For congestion and laryngitis: In a large saucepan, bring 2 quarts water to a boil over medium-high heat. Add 1 teaspoon marjoram and simmer over low heat until aromatic, about 5 minutes. Remove from heat and let cool until not too hot but still steaming (the steam should not be so hot that it burns the skin). Inhale the steam for a few minutes.
For vocal-cord optimization: In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1/2 teaspoon marjoram and simmer over low heat until aromatic, about 4 minutes. Strain (discard herb) and drink with honey as a tea.
You can also use marjoram in place of or in combination with oregano to season lamb before grilling or roasting.
OREGANO, GREEK
This is the most fragrant oregano, and the most flavorful is sold in dried bunches or bouquets in Greek/Mediterranean markets. It’s grown on the mountainsides of Greece to prevent erosion, as is displayed in the word itself “oros” (mountain), “ganos” (joy).
Medicinal: This herb treats indigestion, coughs, and inflammation when sipped as a tea or when added to foods.
Recipe: In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1/2 teaspoon oregano and simmer over low heat until aromatic, about 4 minutes. Strain (discard herb) and drink it as a tea.
You can also place fresh oregano sprigs on feta and drizzle with extra-virgin olive oil, or sprinkle the leaves on salads.
Marjoram and oregano are healing herbs that naturally boost recipes by adding healthy elements to daily nutrition.
MARJORAM
Similar to oregano but lighter and sweeter in flavor, this herb pairs well with basil and oregano when cooking.
Medicinal: Through steam inhalation, marjoram helps to clear sinuses and heal laryngitis. Professional singers brew it as a tea and drink it with honey to keep their vocal cords in prime condition.
Recipes:
For congestion and laryngitis: In a large saucepan, bring 2 quarts water to a boil over medium-high heat. Add 1 teaspoon marjoram and simmer over low heat until aromatic, about 5 minutes. Remove from heat and let cool until not too hot but still steaming (the steam should not be so hot that it burns the skin). Inhale the steam for a few minutes.
For vocal-cord optimization: In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1/2 teaspoon marjoram and simmer over low heat until aromatic, about 4 minutes. Strain (discard herb) and drink with honey as a tea.
You can also use marjoram in place of or in combination with oregano to season lamb before grilling or roasting.
OREGANO, GREEK
This is the most fragrant oregano, and the most flavorful is sold in dried bunches or bouquets in Greek/Mediterranean markets. It’s grown on the mountainsides of Greece to prevent erosion, as is displayed in the word itself “oros” (mountain), “ganos” (joy).
Medicinal: This herb treats indigestion, coughs, and inflammation when sipped as a tea or when added to foods.
Recipe: In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1/2 teaspoon oregano and simmer over low heat until aromatic, about 4 minutes. Strain (discard herb) and drink it as a tea.
You can also place fresh oregano sprigs on feta and drizzle with extra-virgin olive oil, or sprinkle the leaves on salads.
Thursday: Lemon
Medicinal: A small amount of fresh lemon juice helps with nausea and diarrhea. Add it to a glass of water in the morning for multiple health benefits like aiding digestion, getting a good dose of vitamin C and potassium, and antioxidant protection.
For nausea: Drink 1 tablespoon cold fresh lemon juice.
For diarrhea: Drink 1 tablespoon hot (but not burning) fresh lemon juice.
For overall health benefits: Stir 1 tablespoon fresh lemon juice into an 8-ounce glass of water and drink it first thing in the morning.
Recipe: LADOLEMONO (episode 148)
This versatile dressing features herb variations for fish, poultry, and veggies. Olive oil and garlic give this recipe added health benefits. The fact that it’s delicious will make you forget how good-for-you it is.
TOTAL PREP TIME: 5 minutes
MAKES: about 1/3 cup (about 2 tablespoons per serving)
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
Pinch freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
Herb: 2 tablespoons chopped fresh flat-leaf parsley (for fish), fresh oregano (for poultry), fresh dill (for veggies)
Whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified. Stir in your chosen herb until combined. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)
Recipes copyright © Kukla's Kouzina
For more on Greek herbs, spices, and flavorings and their medicinal values, see our blogs:
Greek Herbs, Spices & Flavorings
Spice Up Your Cooking~Greek-Island Style!
I hope you enjoyed our week of Greek Healing Foods. Join us next week for Cocktails—four celebratory flips to toast the holidays!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
Until then~
Kali orexi! Good appetite!
Kelly
For nausea: Drink 1 tablespoon cold fresh lemon juice.
For diarrhea: Drink 1 tablespoon hot (but not burning) fresh lemon juice.
For overall health benefits: Stir 1 tablespoon fresh lemon juice into an 8-ounce glass of water and drink it first thing in the morning.
Recipe: LADOLEMONO (episode 148)
This versatile dressing features herb variations for fish, poultry, and veggies. Olive oil and garlic give this recipe added health benefits. The fact that it’s delicious will make you forget how good-for-you it is.
TOTAL PREP TIME: 5 minutes
MAKES: about 1/3 cup (about 2 tablespoons per serving)
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
Pinch freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
Herb: 2 tablespoons chopped fresh flat-leaf parsley (for fish), fresh oregano (for poultry), fresh dill (for veggies)
Whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified. Stir in your chosen herb until combined. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)
Recipes copyright © Kukla's Kouzina
For more on Greek herbs, spices, and flavorings and their medicinal values, see our blogs:
Greek Herbs, Spices & Flavorings
Spice Up Your Cooking~Greek-Island Style!
I hope you enjoyed our week of Greek Healing Foods. Join us next week for Cocktails—four celebratory flips to toast the holidays!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
