A tasty fasting recipe
Just before the Lenten season monk Epiphanios suggests a great fasting recipe for a salad with black eyed peas. As he says legumes are the best choice in fasting season because they offer the human body important nutrients. This recipe except its tastiness it is also very colorful and it looks like… mosaic in Byzantine church, as monk Epiphanios says.
High nutritional value
Monk Epiphanios points out that legumes must be included to our eating habits because they are an important component of the traditionally Mediterranean cuisine. Specifically, beans contains fibers for better digestive processes, proteins and they have low glycemic index. At the same time they are rich in iron and vitamin B.
It is known that monks at Mount Athos are fasting about 200 days a year, so the ones who are the cooks are trying to find new recipes to enrich their diet. After all monk Epiphanios used to say that cooking is love and successful cook is anyone who does this job with only motive his love for the others.
Salad with black eyed peas
Ingredients: Half a kilo beans, 10 fresh onions, a bunch of parsley, a bunch of dill, salt, black pepper, red sweet pepper, cumin, 150 gr olive oil, vinegar, oregano and garlic.
Recipe: We wash and boil the beans until they start to crack. However we don’t let them to become mushy. When they are enough boiled we remove them from the heat and we strain them. We have washed and chopped the fresh onions, the parsley and the dill. If we can’t find fresh onions then we can put 2 or 3 dried onions, chopped as well. Then we put in a platter the beans, the parsley, the dill, the chopped onions, the vinegar, the olive oil and the spices and we are mixing them. We serve the salad in a shallow platter because it’s very colourful and it looks like a mosaic in Byzantine church.