Legumes

Ivy on July 6th, 2015

    The Greek referendum finished last night with a loud “NO” against the bullying by the European Union.   Austerity hasn’t worked. Five years is enough! Europe’s self-styled technocrats were like medieval doctors who insisted on bleeding their patients — and instead of healing the wounds, they kept putting salt on them. We are […]

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Continue reading about A different Greek Salad with Black Eyed Peas

Ivy on March 16th, 2015

Chickpeas are one of my favourite legumes which I cook quite often in many variations. This time I combined them with spinach,  which makes a delicious and healthy vegan dish, perfect during the period Lent. If you do not have the aromatic herbs I have used you can leave them out or substitute with some parsley. Stewed […]

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Continue reading about Stewed Chickpeas with Spinach

Ivy on July 23rd, 2014

When it comes to creating a new recipe, I just follow my instict, which fortunate enough for me, it always works. I’ve made many chickpea salads over the years and today I wanted to make something totally new.   I knew the recipe would work just as well with pasta, rice or quinoa as I have used […]

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Continue reading about Chickpea Salad with Bulgur Wheat, Feta and Pesto

Louvi, as we call it in Cyprus, is black eyed beans.  In Greece they are called fassolia mavrommatika (louvi xero) and louvi fresko, when it is still green, is called ambelofassoula in Greece. Louvi fresko can be eaten as a main dish but also as a salad to accompany other dishes. Louvi xero can be […]

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Continue reading about Louvi – and Black eyed Peas with Chard and Black eyed Peas Salad with Avocado

  Summer Escapes part VI- A glimpse at ancient and modern Sparti, Laconia Sparti, view from Taygettus Mountain   Sparta or Sparti (Σπάρτη) as it is called in modern Greek, is the administrative capital of the prefecture of Laconia. It is 250 kilometres from Athens, located in the Southern part of Greece and has a […]

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Continue reading about Revithia giahni sti gastra (chickpea stew) and a virtual tour to Sparti

Ivy on January 18th, 2009

I don’t like making New Year’s resolutions but I know that I am back to healthy cooking again and I’ll try to keep cooking as healthy as possible. After all that butter which was consumed during December and gaining a few kilos, I haven’t yet made anything sweet this month and although I am not […]

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Continue reading about Fakes Soupa (Greek Lentil Soup)

  It’s difficult to cook for a family when you can’t get the whole family to eat the same thing. My children are not very fond of legumes and most of the times I have to cook two meals so that everyone will eat. I have made it a rule to cook legumes at least […]

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Continue reading about Louvi – Mavrommatika (Black eyed beans) in tomato sauce

Ivy on November 23rd, 2007

  From all the dried legumes, in Greece, fassolada (and NOT fassoulada, which is the way the peasants used to call it), is  a hearty navy beans stew (or soup if you like) and is considered to be the national food of the Greeks. In the stew (or soup) various vegetables such as carrots, potato […]

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Continue reading about Fassolada (Greek Beans Stew)

Ivy on November 1st, 2007

Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice.    In Greece they make a similar recipe in the Aegean islands which is called Fakoryzo, meaning lentils and rice. I remember when my mother used to make moutzentra, she would fry […]

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Continue reading about Fakes Moutjentra – Cypriot Lentils with Rice


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