Five Mediterranean Diet Recipes

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All Mediterranean Diet Cookbook or recipes are usually tasty, exotic and delicious in taste, but it is often known for its excellent health benefits. If you're just trying to lose weight or improve your diet and health, these are some recipes from my Mediterranean cookbook to your needs.

In the Mediterranean diet:

- Butter is often replaced with the use of extra virgin olive oil

- There are syntheticGrassi.

- Processed foods are not an option

- A red meat and dairy products are consumed in moderation.

- The cheese is usually feta, parmesan, goat cheese, etc.

Some of the popular Mediterranean diet recipes: --

1. Grilled Shrimp Salad

Basic ingredients: --

- 10-12 large shrimp.

Is a Mediterranean shrimp shells, which can be identified with the shrimp. Prawns are mainly found in sea water.

- Two or three of your zucchini Requirements.

Zucchini is a vegetable Italian summer - almost anywhere.

- A group of asparagus.
Asparagus is a type of vegetable, good for most meals in particular the young shoots.

- Two cups of selections including radicchio endive salad, lettuce and butter
Endive is a variant of the type folio winter chicory plant that will be used for the first time in the kitchen or can be eaten as a salad. Chicory is a greenVegetables>, is red-white-striped leaves, or leaves.

Butter lettuce is an easy annual plants usually developed as a leaf vegetable. However, not all the leaves of dark lettuce

- An avocado

Avocado is a tree, and the collection of the plant that is specified in the species of flowering plants Lauraceous and can be identified with berries.

-) Leaving two cups of chopped fresh basil (a type of leaf of plant.

- Cup extra virgin olive oilOil.

- A cup of lime juice, without additives.

- One tablespoon of yellow mustard to a thick paste flavor strong.

- Two teaspoons of garlic powder.

- A cup full of tart red-purple, which has a sour taste.

Guidelines to make grilled shrimp salad

A mixture of olive oil, lemon juice, pesto, garlic and chopped fresh red wine vinegar. Then the shrimp available in 1 ½ of the sauce for about half an hour. Chop and place the shrimp on the bayonet andZucchini and asparagus on the page. Then place the shrimp, zucchini and asparagus grilled and prepared to oven heat. All in a heated pool, cut the avocado and put it in the substance heated.

2. White Bean dip

Essentials --

- A small onion, chopped.

- A large spoon of garlic powder.

- One Crimson Pepper, a kind of spice.

- Two cans of beans or flotilla blue.

- Extra virgin olive oil.

GUIDELINES FOR MAKE bean dip

Saute the onion in the life of oil, a tablespoon of crushed garlic and chopped raw peppers in olive oil until it is hot and the color of the light bulb. Draw all the water that washes and 2 cans of beans pale blue. Place all ingredients in a food grater, and mix until it becomes soft. Mix with salt and pepper (spice) to taste and top with olive oil and sprinkle on it with hot parts of the wheat bread served.

3.> Vegetable Bean Soup

Vegetable and bean at a time can be served up to eight people.

Essentials --

- Cup of beans.

- Bucket full of white beans, salt.

- Two medium size onions.

- A peeled and coarsely chopped carrot.

- A bay leaf chopped coarsely.

- A cut of some rhizome.

- A bunch of chopped dill.

- Three leaves of cabbage.

- A cup of spinachLeaves.

- Three of endive leaves (leaves of endive and cut into thin slices to be shared. Leaf color is green).

- Black pepper.

- 1 cup of rice washed.

- Olive oil, to give a moist feel the shell is necessary.

- Parmigiano Reggiano and for use as condiments.

GUIDELINES FOR THE PREPARATION OF PLANT bean soup

Saturate dry beans in ice water for about an hour and then pull out of the water. Get a big bowl full of salt water and heat. ThenBeans, onions, carrots, celery and bay leaves. If the water boiling, reduce heat so the broth bubbles or fish soup. After 45 minutes check on the smoothness of the beans and if they are still stiff, then continue cooking until they are soft.

After the first trial, in dill, cabbage leaves and endive. With salt and pepper to taste. Boil the mixture on low about 30 minutes, put the rice and cook for fifteen minutes with the lid.Sprinkle with olive oil and cheese over and it is ready to serve.

4. Spaghetti with fresh tomatoes

It can be controlled up to a maximum of four people.

Essentials --

- Seicento grams of fat tomatoes.

- Four pieces of garlic.

- Three large tablespoons of extra virgin olive oil.

- Add chopped oregano (important)

- Fifty grams of chopped spicy pecorino.

- Basil, finely grated.

- Red or black spices and salt toTaste.

GUIDELINES to make spaghetti with fresh tomato

The tomatoes in boiling water, remove them after a considerable amount of time, and then gave up the skin and cut into small pieces by hand. It may all the seeds with care, but most people do not. Place tomatoes in a dish bowl with grated minced garlic, oregano, olive oil and basil.

Put the tomatoes in boiling water, delete them after a few minutes, peel and cut into chunksHand. Discard the water and seeds. Place a cloth over a bowl for 1 hour so that all the wet ingredients into the bowl. After an hour, cook the spaghetti and cook, cut the cheese and put it in the bowl itself. On top of that, sprinkled with black or red pepper to your taste. Serve with red wine.

5. MEDITERRANEAN tomato sauce.

Essentials --

- Twelve peeled and lightly crushed tomatoes.

- A big spoonful of olive oil.

- A fresh choppedGarlic.

- A cup of red wine

- Two tablespoons of grated basil leaves.

- Sprayed black pepper and sea salt.

GUIDELINES FOR THE PREPARATION OF THE MEDITERRANEAN TOMATO SAUCE

Put the fresh tomatoes in a saucepan and cook for more than a minute. Subsequently, the remaining water, tomatoes, peel and cut into slices. Deep Heat the olive oil (not to heat too hot) in a pan and then drop the garlic, onion, heat for more than 3 minutes, stirring constantly, until they are soft. Add a little 'redWine, herbs, black pepper and salt and cook accordingly. Cook the pasta for 15-20 minutes. Put the sauce in the refrigerator for three days. Mediterranean tomato sauce can be frozen for a period of four to five months.

At least one of them will be as you wish and be like me, you cook them over and over again.