Dine like a goddess with these ancient inspired foods that are full of flavorful health benefits! Enjoy the flavors of love from Aphrodite, cleverness from Athena, and warmth from motherly Demeter all while knowing you are, in fact, a goddess yourself. As the flavors of the ancients dance, remember how we still use ingredients that have been around for hundreds, if not thousands of years. Remember that the taste of the past is not far away, and our ancestors most likely enjoyed similar flavors that we do today. There is a real, tangible connection and power through food and cooking. These recipes are designed to reflect that!
Aphrodite’s Apple Oatmeal Bread
When making offerings to Aphrodite, the goddess of many types of love, the ancient Greeks almost always included apples. The apple symbolizes not just sensuality, but also nourishment and self love. Oatmeal, a long prized breakfast food for its balance of healthy carbohydrates and high fiber, pairs perfectly with apples to make this delicious breakfast bread.
Ingredients:
1 tbsp lemon juice
4 cups Granny Smith apples, peeled and cubed
1/2 cup old-fashioned oats
1 cup all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 cup unsalted butter
1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp salt
2 large eggs
1/4 cup apple juice
3/4 cup chopped pecans
Instructions:
Preheat the oven to 375 degrees F. Spray a 9”x13” baking pan with cooking spray. In a medium mixing bowl, toss the apples with lemon juice and set aside.
Pulse the oats through a food processor or blender until they have the consistancy of coarse cornmeal. Mix the cinnamon, flour, and baking soda in another mixing bowl before adding the oats. Stir.
Cream the butter and sugar together until fluffy. Add the vanilla and salt. Begin beating, and add the eggs one at a time.
Add half the dry ingredients and mix well before adding the apple juice. Stir again before adding the rest of the dry ingredients. Fold in the apples and half of the pecans. Once mixed, transfer to the baking dish.
Top with the remaining pecans and bake for 25-30 minutes. Remove from the oven and let cool completely.
Enjoy!
Athena’s Olive Salad
In mythology, Athena won the city of Athens in a contest against Poseidon. She did this by bringing the first domesticated olive tree to the people. This tree brought food, oil and wood to the people, which was far more important than the salty seawater Poseidon offered. To honor Athena, olives and olive branches are often offered. Olives are also high in vitamin E, healthy fat, and full of antioxidants.
Ingredients:
1 cup kalamata olives, pits removed
1 cup green olives, pits removed
1/2 cup roasted red bell pepper
1 tbsp capers
2 cloves of garlic
1/4 cup parsley
Olive oil to consistency
Instructions:
Coarsely chop the olives, bell pepper, capers, and parsley. Mince the garlic.
Mix all of the ingredients together, adding olive oil until the desired consistency. Chill in the refrigerator.
This olive salad can be served and eaten by itself with bread or crackers. Or, use it as a condiment on sandwiches or salads. It can also be served over cooked chicken, and is delicious on toast with cream cheese.
Enjoy!
Demeter’s Rice Pilaf
Demeter is the queen of the grain harvest. All types of cereals and grains are sacred to Demeter, and are offered to honor her. Rice pilaf was a staple in my house growing up, often eaten along with chicken or under a lamb stew. While rice has been scrutinized in the past for health benefits, it is pretty high in fiber and carbs, which give us energy.
Ingredients:
2 tbsp butter
1/2 cup orzo pasta
1/2 cup uncooked rice
2 cups beef broth, plus more if needed
Optional:
Red pepper flakes, roasted garlic
Instructions:
The first step of cooking pilaf is the trickiest. One needs to be extremely watchful. Melt the butter in a pot and once the butter is sizzling, add the orzo. Mix continuously, it will begin to brown. You are looking for a golden to slightly darker brown color.
As soon as this color is reached, stir in the rice and add the broth.
Bring to a boil, then reduce down to a simmer. Cook for 20-25 minutes until the rice is tender. Keep checking to see if more broth is needed as the rice cooks.
Once the rice is done, turn the heat off and let stand with a cover on for five minutes. Fluff with a fork.
Add red pepper flakes and/or roasted garlic if desired.
Enjoy!
