Ancient Hellenic Breakfast
Here is what the typical breakfast of the ancient Hellenic culture would look like during the 6th and 5th century B.C. in Athens.
Breakfast of Champions:
1 slice of bread made from barley, spelt, and seeds, topped with 2 tablespoons of red wine, 2 tablespoons of high polyphenol olive oil pressed from unripened olives. (the more bitter and pungent the taste – the better the olive oil) small slice of feta cheese, 6 throuba olives, 6 kalamon olives, 2 boiled eggs, surrounded by steamed beet greens, garnished with fresh basil leaves. You can substitute with mixtures of dandelion greens, spinach, swiss chard, amaranth and any other leafy greens you find at your grocer. Best is to pick them in the wild or grow them yourself, but more on this later… but make sure you wash well; preferably leave vegetables to sit in water for 30 minutes in order to remove pesticides and other impurities.
Recipes For The Revival Of The Hellenic Spirit
My book “Recipes for the Revival of the Hellenic Spirit” purpose is to clear the cobwebs surrounding the true nature and practical value of the Hellenic spirit. Connecting with the Hellenic spirit will untame your creativity and unleash your capabilities to their full potential.
Rising above superstition and fear, “Recipes for the Revival of the Hellenic Spirit” is a guide to personal happiness, physical health, and intellectual freedom. A road map for reclaiming our fullest potential as a species.
One city one world one human at a time”
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