VEGETARIAN COOKING HOLIDAY
& COOKING ARTICLE
annual holidays are normally a short-lived relaxation whereas
the benefits of holistic holidays last long after the suntan
Life is busy - fast paced, stressful and generally just a
lot crazier than it used to be. Stress has negative effects
on our bodies and minds and can ruin our health unless we
take occasional breaks from it.
The latest trend in holidays is holistic - holidays where
the focus is on the whole, body, mind and spirit.
It is the soul that enlivens all parts of our lives. When
we come home to the inner peace of our soul, we
feel inspired and fulfilled in a way that nothing else can
touch. We have more energy, enthusiasm and love to share.
The relaxed atmosphere and safe space which is created by
the retreat leaders at Kalikalos, is a perfect opportunity
to really re-examine your motivations, goals, and beliefs
in life. It is a great environment to become re-acquainted
with your self.
Broadening your horizons sounds like an old cliché
but has proven to be true. An opportunity to learn something
new in a foreign place such as different culinary experiences
can contribute to your creativity.
During the Vegetarian Cookery week at Kalikalos, between
cooking and lingering over long meals, theres plenty
of time for yourself, to explore and just unwind. Non cooking
companions will have plenty to do while you cook. From the
earthy character of rural Mt.Pelion to the bliss of the Aegean
beaches, there is something to suit all tastes. You are not
required to be an expert cook, the course is for enthusiasts
and the atmosphere is relaxed, educational and fun.
You just lean into your playful side, have a good time and
take home many happy memories.
holidays leave you feeling refreshed and in balance!
philosophy is simple - great cooking in a great place. Enjoy!
OF GREEK VEGETARIAN RECIPES
2 - 3 cloves of garlic
1 teaspoon medium wine vinegar
300g full-fat strained Greek yoghurt
100ml extra virgin olive oil
½ tablespoon finally chopped dill leaves
the skin of the cucumber and grate it. (Not finely.)
the cucumber and leave it in a colander for half-an-hour
and then drain well.
it in a bowl with the garlic and the rest of the ingredients.
them all well with the help of a fork.
the dip in a bowl, add salt and decorate it with few dill
1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup couscous
2 tablespoons minced fresh parsley
100g feta cheese
eggplant in half lengthwise and remove the pulp, leaving
a 1/4 inch thick shell.
the pulp and set the shells and pulp aside.
a large non-stick skillet coated with olive oil, sauté
the onion and garlic until onion is tender.
the mushrooms, zucchini, red pepper and eggplant pulp and
sauté for a further 4 - 6 minutes.
in the tomatoes, couscous, parsley, salt and pepper
and cook for a further 1 minute.
the mixture evenly between the eggplant shells and sprinkle
with the feta cheese.
on a baking sheet and bake at 180°C for 20 - 25 minutes
or until shells are tender.
Apple cider vinegar
100g halved fresh cherries
1 Cucumber cut in chunks
1 cup of chickpeas soaked overnight, boiled for an
hour and peeled
100g feta cheese cut into small chunks
the vinegar, oil, parsley, salt, pepper and cherries in
a large bowl.
the cucumber, chickpeas and cheese.
1 tablespoon yeast
1 cup lukewarm water (for yeast)
5 1/2 cups flour
1 teaspoon salt
1 cup honey
1 cup water
Oil for frying
yeast in water and let set for 10 to 15 minutes.
flour and salt together.
a hole in flour and pour in yeast mixture.
gently while continuously adding warm water until a soft,
sticky dough is formed.
dough with clean, damp dishcloth.
dough double in size.
a tablespoon to drop batter into hot oil.
batter floats and is golden and puffy, remove to drain on
- Pour honey
over hot loukoumades and sprinkle with cinnamon.
from Natalie Di Giuseppe, Cookery week leader
find out more about the Vegetarian Cooking Holiday
Hub-UK : email@example.com