Lemony Eggless Egg Salad

Hungarian Mushroom Soup

Roasted Carrot Ginger Soup

Roasted Grilled Zucchini with Chickpeas and Lemon Zest

Chilled Pea Soup with Creme Fraiche, Lemon and Tarragon

Zesty Hummus Dip

Sauteed Asparagus, Poached Eggs and Yogurt Sauce

Baba Ghanouj

Roasted Eggplant with Buttermilk Sauce

Smoky Tempeh Wrap

Fava Bean Puree with French Feta and Garlic Toast

(Source: muffintop-less)

muffintop-less:

4 HEALTH BENEFITS OF TURMERIC

“Turmeric (Curcuma longa) is a culinary spice, a major ingredient in Indian curries, and the source of American mustard’s bright yellow color. Used as both medicine and food for centuries, accumulating evidence suggests that this relative of ginger is a promising preventive agent for a wide range of diseases, probably due largely to its anti-inflammatory properties. Curcumin is the chief active component of turmeric, and is usually taken as a supplement. Research indicates that:

1. Curcumin seems to delay liver damage in some instances that can eventually lead to cirrhosis.
2. Turmeric reduces levels of heterocyclic amines - carcinogenic compounds that are formed when meats are barbecued, boiled or fried - by up to 40 percent.
3. Curcumin inhibits the growth of a skin cancer (melanoma) and also slows the spread of breast cancer into the lungs.
4. Turmeric that is part of daily curries eaten in India may help explain the low rate of Alzheimer’s disease in that country. Among people aged 70 to 79, the rate is less than one-quarter that of the United States.”

Full article: http://www.drweilblog.com/home/2012/5/19/4-health-benefits-of-turmeric.html

Mornings on Mykonos (Greek Baked Eggs)

Tzatziki