Will eating like a monk help you lose weight and live longer - The diet of Greek Orthodox monks who live on Mount Athos in Greece

 

A Foolproof Anti-Cancer Diet…The Monastic Republic Of Mount Athos

  

If you want to avoid cancer, live like a monk. That is the inescapable conclusion from research into one of the world’s most renowned monastic communities.

Recipes : Mount Athos Tahini Soup – ready for winter

 

 From the Holy Monastery of Simonopetra, Mount Athos

Ingredients
For 4-6 Servings

Mount Athos Food: Pasta with spinach

Materials     .) Pound pasta

The Mount Athos Food Evolution: CAULIFLOWER SAUCE WITH APPLE AND ORANGE - Recipes

Wash cauliflower and cut into large saucepan crests .Put  in the tassel .Wash well the orange, cut into thin horizontal slices along

with skins and spread between cauliflower.Add celery and a carrot, cut into slices.

Prepare, in a bowl, the sause.Richnoume tomato juice, potatoes, carrots and apple in a blender passed by, oil, salt and half a teaspoon of sugar. "Bathe" cauliflower

with the sauce and add water, but less than the height of the cauliflower.Boil over low heat and stir the pot occasionally.

Ingrentients:

1 large cauliflower

1 apple

1 orange

a potato

2 celery leaves washed

sugar

salt

oil

3 carrots, washed

1 can tomato juice

The Mount Athos Food Evolution: STUFFED ARTICHOKES WITH SALMON - Recipes

We get rid of the artichokes leaves and we keep their inside. We sauté them in oil in a frying pan and we lay them on an oven board. We sprinkle with salt ,pepper , oregano and lemon. We fill them with the stuffing we make after sauteing the salmon with the chopped onion, the parsley and the tomato. We roast until they brown.

Ingredients
12 artichokes, Half a kilo of salmon,1 large onion, Parsley, Oregano, Lemon, Salt ,Black pepper

The Mount Athos Food Evolution: VEGETABLE STEW - Recipes

We wash the vegetables. We sauté the finely chopped spring onions in a pan together with the oil. Then, we add the finely chopped herbs. We sauté them and we last add the chopped spinach and the other greens. When we have sautéed all our ingredients, we add water and when it comes to boil we put the salt, the black pepper and the lemon juice. Our food is ready when all of its liquids are evaporated.

Ingredients

500 gr spinach, 3 leeks, 1 kilo of various wild greens, 200 gr spring onions, ½ bunch of parsley, 1 bunch of dill, 100 gr mint, 300 gr olive oil, 4 lemons (juice), black pepper, salt

The Mount Athos Food Evolution: POTATOES WITH CHEESE - Recipes

Peel the potatoes peeled and scoop them, removing much of the pith .Boil to soften slightly, but be careful not to melt.
Beat in bowl, and stir the eggs with the cream cheese and the milk cream.Fill the potatoes and bake in oven until they get brown .From above you can put various spicys.Serve warm.

ingrentiets:
8 medium potatoes round
4 cups grated cheese
1 cup cream
3-4 eggs

The Mount Athos Food Evolution: STUFFED ZUCCHINI FLOWERS - Recipes

Ingrentients:

15 courgette

1 cup rice hard

1 tablespoon chopped parsley

1 tablespoon chopped dill

4 green onions chopped

1/2 cup oil

salt

pepper

lemon juice 1/2 wine glass water

Remove the stalks from the flowers, wash them and leave them in a colander to strain.Saute the onions in the oil and then add the dill, parsley, rice and proportional water.Stir over medium heat for 8 minutes.Take down the rice from the fire and add lemon.Fill the flowers blend to the waist and close carefully folding the edges crosswise. Put them in a shallow pan, add some olive oil, lemon and a little water.Simmer covered for about 15 minutes.

The Mount Athos Food Evolution: Soyballs - recipes

SOYBALLS (SOUTZOUKAKIA WITH SOY)

Peel the eggplant and wash. Cut the slices one centimeter thick and fry or bake them and leave them in a colander to drain, while preparing the sauce. Saute in oil the chopped onions, add the tomato, parsley, chopped peppers, salt, pepper and boil with a little water. 

Add the butter and after a boil, remove a little sauce and keep it separately. Pour the soy.When soy is "done" put the toast -also add a little fasting cheese- and roll tablespoons of mixture on slices of eggplant. Place them in the pan and once we walk into  every fagot with sauce , the one that kept earlier, bake in a moderate oven for one hour.

materials:

1 cup minced soy

4-5 aubergines

1-2 fresh peppers

1 cup tomato paste

2-3 medium onions

1 bunch of parsley

one tablespoon vegetable butter

some fasting cheese 

half a cup of breadcrumbs

oil

salt

pepper

Food: POTATOES IN OVEN WITH SHRIMPS - MOUNT ATHOS RECIPES

EXECUTION:

Peel potatoes and cut them-like the moussaka-thin slices and spread in the pan.Use sesame oil  which add in the potatoes to the pan, along with dry chopped onion, oregano, green pepper and a little mustard. Put them all together and mix well. Pour little lemon and put the food in moderate oven to bake approximately 50 minutes. 

During baking, prepare slices of sliced ripe tomatoes and just cook the food, remove from oven and spread over the rounds of the ntomatoes.Also, during cooking, grate cheese, soy etc. after the tomatoes, sprinkle this food and Replace in the oven for ten minutes to brown.

Take out of the oven and serve.Meanwhile, we have boiled shrimp in  little water. Take their juice and strain.Add a little flour, a little cornflour, a little mustard, pepper, oregano, which is harmonize very much and lemon.All those add in the shrips juice that is boiling .All those together made a nice white sauce like lenten mayonnaise .  add some parsley psilokommeno.Pairnoume the shrimp and place on the rations of potatoes (at 3-4 shrimp each dish) and pour over the white sauce.

Our food is wonderful 

Materials:

1 pound potatoes
half pound of shrimp
1 cup grated soy cheese
1 cup tachinelaio
1 onion
2 tomatoes
juice of 2 lemons
one tablespoon flour
one tablespoon cornflour
2 teaspoons mustard
oregano
green pepper

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FOOD: MOUNT ATHOS BREAD - RECIPES

EXECUTION:

Overnight \"grab\" the yeast in some lukewarm water and flour (to be like porridge) in a bowl, which cover with a clean towel and leave in a warm place to rise. In the morning, sift the flour into a bowl, make a well in center and pour in batter with yeast. (If you make bread with yeast, you do not have to prepare  overnight.

Just dissolve the yeast in some lukewarm water and add   flour). Add the corresponding basin of lukewarm water, in which we dissolve the salt and knead well until it becomes a medium dough untill does not stick  the dough to your hands.Split the dough oiled molds, which we put in a warm place covered with clean towel.When the dough doubles in size is ready for the oven.Carve with a sharp knife the surface and bake in the oven for about an hour.

ingrentients:

1 pound whole-wheat flour

2 pounds white flour

Yeast (fresh yeast 1.5 tsp)

salt 2 1/2 teaspoons

lukewarm water as getting

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The Mount Athos Food Evolution: Revithia or Mt. Athos Soup

Revithia is chick pea soup. It is a remarkably easy and tasty one-pot-wonder, filled with nutrients and fiber. Basically all you need are dried chick peas, 2 onions, olive oil, salt and lemon. Because it is Lent, Greek Orthodox Christians fast from meat and dairy, so we are always looking for something vegan to eat. 

In Northern Greece, there is a peninsula that is dedicated to the Mother of God. There are many monasteries where monks are praying and fasting. This soup is called Mt. Athos soup because it likely originated at one of these monasteries. 

Take 3 cups of dried chick peas and soak in water for at least 6 hours. You will notice them swell and absorb most of the water. It is best if they are fully covered by the water until you are ready to cook. Next chop 2 large onions and begin to saute in olive oil. Do not brown. Then add the soaked chick peas (after rinsing). 

Fill the pot with enough water to cover the chick peas but not more. Now simmer for 2 hours or until tender. Keep checking to make sure the chick peas are covered with water. Once tender, serve with salt and drizzled with olive oil. Squeeze fresh lemon to taste. Note: Never salt legumes while cooking. The salt hardens the shell of the legume and they'll never soften. Enjoy!

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The Mount Athos Food Evolution: Diet Secret - Cancer Free

The monasteries on this sacred peninsula have a diet secret

The answer to a life free from cancer may be to live like a monk. Research into one of the world’s most isolated monastic communities has revealed that only a tiny number of brothers have suffered from the disease in the past decade.

The austere existence of the monks of Mount Athos has been notorious in Greece for generations but, until recently, few beyond the peninsula’s monastic walls had considered mimicking their sombre lifestyle.
That may be about to change. Father Epifanios Miloptaminos is sharing his recipes in, “Cooking on Mount Athos” (so far available only in Greek).

“Monks at Mount Athos don’t eat meat,” says Epifanios. “The word butter is never mentioned in the book, and we don’t add flour to thicken sauces. We just let the ingredients boil down.”
Epifanios’ catalog of recipes is divided into seafood – with and without backbones, according to different fasting categories – or vegetables. No desserts at the Holy Mountain.

The main factor in their low uptake of cancers is their diet. The brothers alternate their meals, and ration olive oil, wine and dairy products on Mondays, Wednesdays and Fridays.
Avoiding meat altogether, and subsisting on home grown fruit and vegetables with occasional fish, meals are slow and simple.

“What seems to be the key is a diet that alternates between olive oil and non olive oil days, and plenty of plant proteins”, he said. “It’s not only what we call the Mediterranean diet, but also eating the old-fashioned way. Simple meals at regular intervals are very important,” says Haris Aidonopoulos, a urologist at the University of Thessaloniki.

Of the 1,500 monks, only a minute proportion have developed cancer. Since 1994, scientists have regularly tested them for the disease, and found that none developed lung or bowel cancer.
Prostrate cancer, one of the biggest killers of among adult men, only affected 11 of the monks during the 13-year period. That is less than a quarter of the international rate for the disease.


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