The Mediterranean Mind

The Mediterranean diet is a way of life for many people, and studies have shown it’s good for the body. New research finds it’s good for the mind, too.

The diet is loaded with fruits, vegetables, fish, olive oil and nuts. A recent study found it may be one key to a long life. Other research finds the Mediterranean diet reduces weight and cholesterol. It’s been linked to lower risk of illness and increased wellbeing.

The new study finds people on the Mediterranean diet scored higher on a quality of life questionnaire in terms of physical and mental wellbeing. 

The link was even stronger in terms of physical quality of life.

"The Mediterranean diet is an important factor associated with better quality of life and can be considered as a healthy food model,” said study researcher Patricia Henríquez Sánchez of the University of Las Palmas de Gran Canaria. "The progressive aging of the population in developed countries makes it even more interesting to find out those factors that can increase quality of life and the health of the population.”

Courtesy of www.livescience.com

A little snack before the world ends...

Spiced Mayan Pineapple Cubes

For a refreshing healthy treat, with a zesty flavor, Maya families enjoy this recipe filled with vitamins and natural carbohydrates to bring energy to a tired body.  Buy, if you can, an organic fresh pineapple that is ripped but with a firm flesh!  Best when chilled for a few hours prior to enjoying its immune system busting value:

Ingredients:

One large ripe organic pineapple peeled and cubed (check flesh is firm but sweet)

1/3 cup of fresh peppermint leaves chopped (or mint leaves)

Pinch of cinnamon powder
Pinch of crushed sea salt

Pinch of Chile Piquin (use cayenne powder as a substitute)

1/2 tea spoon of pure honey

Crush 4 whole cloves to mix with sugar and cinnamon

How to Prepare:  

         Place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to cover the pineapple chunk; cover treat cubes and refrigerate them.  Eat each as mini-cube treat snacks; if you please, add few drops of Don Julio Tequila to the mix for adult treats only.

Recipe Courtesy of yucatanadventure 

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Tamales To Die For

Day of the dead (Nov. 1-2) is a holiday celebrated throughout Mexico where family and friends will gather to pray for and remember those who have died.  Many cultures celebrate death just as we celebrate life.  People will go to cemeteries and create altars containing favorite foods of the departed souls. 

Tamales are one of the most popular dishes during this festivity and can be traced back to the ancient Mayans.

Prep Time: 35 Min            Cook Time: 3 Hrs    

Ready In: 3 Hrs 35 Min     Serving: 16

Ingredients

Tamale Filling:

1 1/4 pounds pork loin

1 large onion, halved

1 clove garlic

4 dried California chile pods

2 cups water

1 1/2 teaspoons salt

Tamale Dough:

2 cups masa harina

1 (10.5 ounce) can beef broth

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup lard

1 (8 ounce) package dried corn husks

1 cup sour cream

Directions

Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.