Summertime Soufiko
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Summertime Soufiko was inspired by the The Blue Zones Kitchen cookbook. The Blue Zones consist of five different geographical locations where individuals live with low rates of chronic diseases.
About the Blue Zones
Five worldwide, geographical locations have been shown to inhabit the highest percentage of centenarians. These locations have become known as the Blue Zones:
- Loma Linda, California
- Nicoya Peninsula, Costa Rica
- Sardinia, Italy
- Ikaria, Greece
- Okinawa, Japan
Similarly, the populations living in these locations live an active lifestyle, produce and harvest a majority of their own food, socialize regularly, understand their sense of purpose in life, and consume a whole food diet. As a result, individuals living in these areas tend to live higher quality lives.
In addition, the Blue Zones food guidelines focus on a whole-food, plant-based diet. Specifically, they consume certain dietary habits listed below:
- 10 ounces or less of meat, per month
- 3 ounces or less of fish, per week
- limit dairy and eggs
- daily serving of beans
- reduce added sugar
- snack on nuts
- focus on whole food
- drink water, coffee, tea and red wine
Takeaways
Although I agree with many of the lifestyle habits mentioned above – living an active lifestyle, harvesting your own food, socializing, and knowing your purpose in life – I believe one can enjoy a more lenient plant-forward diet, while still reaping the positive health benefits.
Variations of the Summertime Soufiko
Soufiko is a traditional dish from Ikaria, Greece. It utilizes seasonal produce, allowing four variations of this recipe based on the season. The possibilities are endless with this recipe!
Specific to Summertime Soufiko, you may pair this recipe with sourdough bread, or you may pair it with an orzo salad as a traditional Greek dish. Either way, it is absolutely delicious and packed with nutrition!
Summertime Soufiko
Ingredients
- 2 medium zucchini
- 2 Japanese eggplants
- 2 bell peppers
- 1 white onion
- 1 large tomato
- ½ cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic minced
- 1 sprig rosemary
- black pepper to taste
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- Heat the oil on medium-high heat, adding all vegetables and garlic. Allow the mixture to cook for 5 minutes before adding the red wine vinegar, rosemary, and black pepper.
- On medium-low heat, allow the soufiko to cook for another 10-15 minutes, or until vegetables are soft.
- Once vegetables are soft, remove from heat and serve with sourdough or as a side dish. Enjoy!
Have you heard of the Blue Zones before? Comment below and share your thoughts!
I will provide you with the tools you need to create a healthy and happy lifestyle that is both realistic and sustainable. Thank you for visiting Abigail Jean, I look forward to sharing more with you!
