Okay guys, I have been thinking what to post here and I had a million recipes come to mind. I have been fasting for over 25 days for Greek Easter coming up. Yes 25 days and I am still going strong. One thing that is very important to keep in mind when fasting, make sure you take supplements and something to replace your protein. Nuts are a great source of protein as well as lentils and beans. I first started feeling very low in energy because I don’t eat meat, so I made sure to replace that with protein drinks or lentil soup and meals that have a great source of protein. That is why I decided to come up with a great recipe called: Fasolatha (Greek Bean Soup) This is a recipe that has been passed down generations in my family. I remember my yiayia and then my dad making this recipe; especially in Winter time. It’s a good hearty soup. High in protein as well. Below you will find the recipe. Enjoy and Kali Orexi!
Fasolatha: Greek bean Soup
1 lb navy beans (or any other small dried white bean)
3 carrots, peeled and sliced
1 onion, peeled and chopped
3 stalks celery, chopped (leaves included)
1/2 cup diced green onions
1.4 cup of minced fresh dill
1 teaspoon of cumin
1 cup tomato sauce
1 cup olive oil
1 tablespoon of balsamic vinegar
1 whole garlic clove minced
Feta to top it off with
1.Soak the beans in water over night.
2. Saute the garlic, white onion, and green onion in pan until translucent. Remove from heat.
3.Strain the water and place the beans in a pot with new water.
4.Bring to a boil, remove from heat; strain water.
5. Replace the beans, add the rest of the ingredients including your onions. Add enough water to cover all the ingredients and simmer covered for an hour.
Top it off with crumbled feta or tzatziki dip. ~Kali Orexi~