Myth & Meal
On vacation, I go to the Leu Garden in Orlando. My family and I pass by the starfruit tree. It is heavy with golden, liquid sweetness. Smashed fruits lie beneath the tree. The children ask, "Pick one! Please?!"
No signs forbid it.
So I pick.
A cry and laughter burst, "You picked the fruit! You are Eve!"
Later, I meet Christianne for dinner (a blessed privilege). I tell her my forbidden fruit story. And how my family and I decided that if we were the owners of the Leu, we'd put the fruit in baskets with signs that say, "Take. Eat. Enjoy."
"Good idea," says Christianne. "No one's going to eat it anyway."
"Yes," I say, biting into my Greek salad. Then a thought comes, "I bet Eve thought that in the garden— 'look at all that Tree-of-Knowledge fruit just falling to the ground. If I don't eat it, who will? What a waste!'"
Today, as I write this, I'm reminded of the Greek Pandora myth. We humans open some boxes, eat some fruit, pillage some of creation's resources thinking, "If not us, then who?" Open. Take. Eat. And we become Eve of Eden, all over again.
On a different note, here's a delicious Greek meal. Nothing forbidden. Deliciously healthy. Make. Serve. Eat. Enjoy...
Potatoes & Olives
Add and saute briefly in large pot:
- small pour olive oil
- 5 red potatoes, unpeeled, washed and chopped into 1-inch chunks
- 2 garlic, minced
- 1/2 tsp. dried oregano
Add and boil for about 20 minutes or 'til potatoes are tender:
- 1 28-oz. can Muir Glen organic pureed tomatoes
- 1/2 to 1 cup pitted kalamata olives
- water to cover all
Salt and pepper to taste, plus a few pours of olive oil. Serve with orzo, lentil salad, and something green.
About Potatoes: Full of fiber that lowers cholesterol, as well as potassium, potatoes are a heart-healthy food choice. (French fries don't count, but I knew you'd ask.)
Lentil & Feta Salad
Boil 'til tender, 20-35 minutes, depending on age of lentils:
- 1 to 1 1/2 cups lentils
Drain lentils, add & mix with:
- 1 cup or so roasted red peppers
- olive oil, generous amount
- 4 or more TB red wine vinegar
- large handfull dill, chopped fine
- 2 scallions, thinly sliced
- salt & pepper to taste
- olive oil
- feta cheese
About Lentils: These legumes were one of the first crops ever cultivated. At about 18 grams of protein per cup (compared to 15 in a 3 oz. beef patty), lentils hold their own in the health department. They also have an excellent balance of fat and carbohydrates. High in calcium, magnesium, vitamin A, and potassium, they're a great choice for both kids and adults!
Photos by L.L. Barkat. Original recipes, modified here, were taken from The Greek Vegetarian