It’s a knockdown!
Second, the researchers did find a strong relationship between eating processed meats and heart disease or diabetes. For every 50g (a little under 2 ounces) of processed meat consumed daily, the risk of heart disease went up by 42% and the risk of diabetes by almost 20%.
The good news is that you can eat all the vegetables you want! Lots of them are tasty raw, a fine quality for a vegetable to have on a lazy summer day – carrots and celery, broccoli and cauliflower florets, cucumbers and tomatoes, either served with dip as finger food or tossed in vinaigrette as a salad.
A logical choice this time of year is Greek Salad. For one thing, it is THE time of year to eat sun-ripened local tomatoes, fresh picked cucumbers, and the mild Walla Walla onion. Also, it has very few ingredients (yay!) but the flavors of the rich Kalamata olives and the salty feta cheese set them off perfectly. Following is our interpretation.
(from Good Food, Great Medicine by Mea Hassell and Miles Hassell, M.D.)
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground pepper
2 cups sliced sweet onion
4 – 6 Roma tomatoes, at least 2 cups chopped
½ cup kalamata olives, pitted and quartered
4 – 8 ounces mild feta cheese, thinly sliced and crumbled
1. Place vinegar, oil, salt, and pepper in mixing bowl.
* If you’re not a feta cheese user already, start with a mild domestic brand made from cow’s milk. Don’t be intimidated by the use-by date – feta lasts an amazingly long time in the refrigerator sealed in its original package. Its rich, salty bite mingles with the dressing and is not at all intrusive, even for those who think they don’t like feta.
* The kalamata olive is an almond-shaped marinated Greek olive with a succulent texture and a very distinctive flavor. Another olive will work here, but not the mild black olive found in buffet salad bars. You can buy kalamata olives already pitted, either in a jar on the supermarket shelf or from a good deli section olive bar where you can serve yourself. However, if you happen to find yourself with olives that haven’t been pitted, here is my kalamata-pitting method. (It does not work with the tiny Nicoise olives, thankfully, they are available already pitted.)
* Score each olive into quarters, cutting down to the seed, then massage the olive gently, with a finger and thumb on the pointy ends, until the pit disengages from the neatly quartered flesh. (Well, they don’t all quarter neatly, but it doesn’t matter. The flavor is the important thing.)
* Don’t pit the olives over the salad! Being a bit sensitive about broken fillings myself, I count the pits — which look dangerously like quartered olives — before I add the olives to the salad.