Jul 09
Friday
Iced tea
Tea is an ancient beverage of eastern origin, very popular today, widely consumed throughout the world and with a rich tradition in the southern Mediterranean. Prepare it cold and you have a good way to beat the summer heat and help keep you hydrated.
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Events
- September 2010:
- November 2010:
- February 2011:
News
Destacado
Actual
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Flickr
Twitter
- Dr. Serge Renaud y Dr. Michel de Lorgeril reciben el Premio Grande Covián. http://bit.ly/btxXaJ http://bit.ly/d3rhZl
- La Dieta Mediterránea ha sido presentada a la UNESCO para Patrimonio Cultural Inmaterial de la Humanidad. http://bit.ly/d3rhZl
- El VIII Congreso Internacional sobre la Dieta Mediterránea reúne en Barcelona a expertos mundiales. http://bit.ly/btxXaJ
- Nuevo Site del Congreso: http://congresodietamediterranea.info
- Nuevo Site de la Fundación Dieta Mediterránea: http://fdmed.org/
- Primer curso práctico de entrevista dietética y antropométrica básica, aplicado a consulta. http://tiny.cc/GEcox
- Los días 24 y 25 de Marzo de 2010 se celebrará el VIII Congreso Internacional de Barcelona sobre la Dieta Mediterránea.
- En breve, enlaces de los nuevos sites!
- Preparando también el nuevo site y la imagen corporativa de la Fundación
Twitter: DIETAMED
Delicious
- FUNDACIÓN DIETA MEDITERRÁNEA
La Fundación Dieta Mediterránea (FDM) es una entidad sin ánimo de lucro de carácter estrictamente científico y cultural, que tiene como finalidad principal la salvaguarda del acervo milenario común a las poblaciones de la cuenca mediterránea cuya filosofía de vida y costumbres alimentarias y culinarias han despertado el interés de eminentes científicos de todo el mundo en las últimas décadas por su contribución a la prevención de numerosas enfermedades. Para ello, fomenta la investigación y difusión científica de las ventajas que la Dieta Mediterránea y el estilo de vida mediterráneo comportan para la salud.
All entries filed under RECIPES
Tuna steaks with herb sauce
- Posted 06.02.10
A light dish that takes advantage of this seasonal oily fish, a natural source of omega-3, and combines it with a tasty sauce. continue
- Posted 06.02.10
A light dish that takes advantage of this seasonal oily fish, a natural source of omega-3, and combines it with a tasty sauce. continue
Aromatic two legume salad
- Posted 05.04.10
Boil the peas for 2 minutes, drain and rinse with cold water. Drain all beans and wash. Leave the peas and beans in colander to drain well. Beat the 2 tablespoons of olive oil and lemon juice and cumin in a large bowl and season to taste. Add the peas, beans, ...continue
- Posted 05.04.10
Boil the peas for 2 minutes, drain and rinse with cold water. Drain all beans and wash. Leave the peas and beans in colander to drain well. Beat the 2 tablespoons of olive oil and lemon juice and cumin in a large bowl and season to taste. Add the peas, beans, ...continue
Fruit Juices
- Posted 04.07.10
Orange and carrot juice Wash carrots thoroughly and chop. Squeeze the oranges Blend the chopped carrots along with the orange juice in a blender. Pink grapefruit and tangerine juice Squeeze the grapefruit. Peel the tangerines. Blend the tangerines with the grapefruit juice in a blender. Strawberry and mint juice Wash and chop the strawberries. Blend strawberries with the mint leaves ...continue
- Posted 04.07.10
Orange and carrot juice Wash carrots thoroughly and chop. Squeeze the oranges Blend the chopped carrots along with the orange juice in a blender. Pink grapefruit and tangerine juice Squeeze the grapefruit. Peel the tangerines. Blend the tangerines with the grapefruit juice in a blender. Strawberry and mint juice Wash and chop the strawberries. Blend strawberries with the mint leaves ...continue
Artichoke Pizza
- Posted 03.01.10
1. For the base, sift the flour in a bowl and make a hole in the centre. Crumble the yeast with a little bit of warm water and put it in the hole. Sprinkle a little flour over it and let stand covered 15 minutes. 2. ...continue
- Posted 03.01.10
1. For the base, sift the flour in a bowl and make a hole in the centre. Crumble the yeast with a little bit of warm water and put it in the hole. Sprinkle a little flour over it and let stand covered 15 minutes. 2. ...continue
Ribollita with Parmesan bread
- Posted 02.01.10
1.Soak beans in water the night before. Drain, cover with water and let cook for 1 to 2 hours; Add salt at the end of cooking. They should be still somewhat raw. 2. Peel the onions and garlic. Chop an onion and a clove of garlic. Prepare the carrot, leek ...continue
- Posted 02.01.10
1.Soak beans in water the night before. Drain, cover with water and let cook for 1 to 2 hours; Add salt at the end of cooking. They should be still somewhat raw. 2. Peel the onions and garlic. Chop an onion and a clove of garlic. Prepare the carrot, leek ...continue
Baked apples
- Posted 12.31.09
1. Cut a 1 cm slice from the upper part of the apple at its thickest point to make a lid. 2. Scrape out the inside and discard the seeds and peel. 3. Fill the hole with a piece of orange peel, sugar and moisten with brandy or wine. 4. Cover with the ...continue
- Posted 12.31.09
1. Cut a 1 cm slice from the upper part of the apple at its thickest point to make a lid. 2. Scrape out the inside and discard the seeds and peel. 3. Fill the hole with a piece of orange peel, sugar and moisten with brandy or wine. 4. Cover with the ...continue
Roasted pork with herbs
- Posted 12.01.09
Preparation 1. Preheat oven to 200ºC. Wash the pork and pat dry gently. 2. Wash the lemon with hot water and rub dry. Finely grate the skin. Wash and dry the rosemary. Separate the leaves from the stems and chop a third of them. Peel the garlic and finely chop. 3. Thoroughly mix ...continue
- Posted 12.01.09
Preparation 1. Preheat oven to 200ºC. Wash the pork and pat dry gently. 2. Wash the lemon with hot water and rub dry. Finely grate the skin. Wash and dry the rosemary. Separate the leaves from the stems and chop a third of them. Peel the garlic and finely chop. 3. Thoroughly mix ...continue
Spaghetti with pesto sauce
- Posted 11.01.09
Preparation 1. Brown the pine nuts in a pan with oil and cool. Wash the basil, dry pull the leaves from the stalks and shred, save some for decoration. Grate the parmesan. Peel the garlic and split them in half. 2. Chop the garlic, pine nuts and basil in a mortar. Meanwhile, ...continue
- Posted 11.01.09
Preparation 1. Brown the pine nuts in a pan with oil and cool. Wash the basil, dry pull the leaves from the stalks and shred, save some for decoration. Grate the parmesan. Peel the garlic and split them in half. 2. Chop the garlic, pine nuts and basil in a mortar. Meanwhile, ...continue
Figs with mead and feta cheese
- Posted 10.01.09
Preparation 1. Preheat oven to 170ºC. Wash figs carefully. Poke various holes in them with a knife and place in a large non-stick pan. Mix orange juice with 100 ml of white wine, brandy, honey, sugar and cloves and macerate the figs with the mixture. 2. Wash the orange in hot water ...continue
- Posted 10.01.09
Preparation 1. Preheat oven to 170ºC. Wash figs carefully. Poke various holes in them with a knife and place in a large non-stick pan. Mix orange juice with 100 ml of white wine, brandy, honey, sugar and cloves and macerate the figs with the mixture. 2. Wash the orange in hot water ...continue
