Since Biblical Years - YOGURT ADDS YEARS

Ordinary Yogurt packs
extraordinary
health benefits!

The origin of yogurt with its numerous health benefits dates back thousands of years.  Tradition holds that Abraham was visited by an angel that actually directed him to eat the biblical version of what we now call yogurt in order to live a long life.  It is believed that Abraham lived for 175 years!

Biblical scholars surmise that scriptural references to curds was what we now call yogurt.  Yogurt is mentioned as one of the blessings in The Song of Moses, Deuteronomy 32:14 "Curds of cows, and milk of the flock, with fat of lambs, and rams, the breed of Bashan, and goats, with the finest of the wheat--and the blood of grapes you drank wine."  God ordered the Israelites to learn this song, which describes these blessings He is giving them as well to outline His vengeance.  He did this in the anticipation of their future apostasy (turning away from Him) in the Promised Land.  At the point of when He expected the people to turn from Him, God intended to use the song as a witness against them.

God's blessing of yogurt remains an enriched one.  Yogurt contains bone-building calcium.  It prevents colds, allergic reactions and even fights cancer.  Lab studies show yogurt strengthens the immune system to fight diseases before they do serious damage.  It also lowers bad cholesterol levels, prevents dangerous intestinal inflections, improves bowel function, and blocks ulcers. 

With so many benefits, it's easy to see why a regular consumption of yogurt improves longevity.  In today's region encompassing Turkey, Armenia, and part of the Causcasus Mountains, we find a higher than average number of people, who happen to eat plenty of yogurt, live to be well beyond 100 years while maintaining a healthy and active lifestyle. 

From early on, Israelites made and savored sour or curdled milk (curds), sweetening it with a variety of fruits or adding crunch with nuts.   During this era, the poisoning afflictions of botulism, salmonella, and staph were easily fatal.  Today, research indicates that yogurt contains several antibiotics that can be as effective as the prescription drug terranycin against these diseases.

In fact, yogurt's lactobacilli destroys E-Coli and cures most gastrointestinal ailments.  It is also a natural laxative, maintaining balance between good and bad bacteria.  Yogurt is a natural antibiotic that can prevent dysentery and influenza.  It even counteracts penicillin's destruction of all bacteria. 

Yogurt contains natural fatty, hormonal substances called prostaglandins E-2.  This element protects the stomach lining against irritants like cigarette smoke and alcohol.  

Yogurt is even effective against canker sores and vaginitis. 

This dairy product also lowers the "bad" LDL cholesterol in blood while elevating the "good" HDL cholesterol.  This helps to prevent heart disease.

During the 19th century, Microbiologist Dr. Elias Metchnikoff carried out experiments with yogurt at the Pasteur Institute in Paris and found the scientific support that yogurt prevented heart disease.  He additionally noted that people who ate a lot of yogurt rarely became senile and the body's natural deterioration slowed down.

Labneh can be made or bought at International, Greek,
or Middle Eastern specialty food markets.
Pictured here is a platter of Labneh topped with
my garden's chopped herbs of
parsley, chives, basil, oregano and thyme. 

While yogurt is recognized today as a popular health food, in order to get all of yogurt's benefits you need to be sure to get the kind that contains "live active cultures".  We can find yogurt in grocery stores everywhere  and in most convenient stores. 

Yogurt is available in abundance especially as a fruit-filled dessert in the dairy aisle, with the Greek version now leading the trend!  But there is an equally enjoyable savory version known in the Middle East as Labneh b Zeit, which is a strained and spiced yogurt dip (or used as a spread) that can be adorned with tasty herbs and eaten with pita.  This version is now appearing on the American culinary radar especially thanks to PBS Celebrity Chef Julie Taboulie and her premiere 2017 cookbook "Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking" which shares how to make Lebanese yogurt as well as how to prepare it in the form of Labneh b Zeit.  This is a perfect mazza  plate to present when you entertain, or to serve as a brunch/lunch dish.  It is easy to make, super healthy, and best of all it is addictively awesome!

CHEESE & GARLIC: AGELESS HARMONY FOR HEALTH

Star lineup of 3 Cheeses from left to right: Ricotta, Mozzarella, & Parmesan;
plus the one & only Garlic is featured front & center!

This Advent week we celebrate two favorite flavors, cheese and garlic, both of which are not only popular across much of the map today, but were equally enjoyed by biblical folks.  Regardless of the era, the combination of these two ingredients unlock a timeless treasure trove of tremendous health benefits!

Cheese was actually invented out of  necessity; since there were no refrigerators in ancient times, people were challenged by the fact that milk did not stay fresh for long.  Turning milk into cheese helped with that problem, and Biblical people became experts at making this handy dairy product.  One gallon of fresh milk produced approximately 1/2 lb. of cheese which was then used in a variety of ways to enjoy while still retaining all the health benefits of milk--which are many!

The best known nutrient of this dairy product is calcium, which builds healthy bones and teeth along with maintaining bone mass.  Another nutrient is protein, which not only serves as a source of energy, it builds and repairs muscle tissue.  Milk/Cheese also contains potassium which works to maintain healthy blood pressure. 

And this list keeps going!  Milk/Cheese offers the following vitamins: D for healthy bones, B12 for healthy red blood cells and nerve tissue, A for a strong immune system along with maintaining normal vision & skin, B2 (Riboflavin) for converting food into energy, and Niacin which metabolizes sugar and fatty acids. 

With all the above benefits, milk/cheese truly is a food that supercharges the diet!  This was not only important from the earliest age to now in order to maintain survival--but even in critical moments for the necessity of revival.  We revisit 11 Samuel Chapter 17 (referenced in an earlier blog posting for another ingredient spotlight), this time in verse 29- "And honey, and butter, and sheep, and cheese of kine, for David, and for the people that were with him, to eat: for they were hungry, weary, and thirsty in the wilderness."  David's army went on to victory after this refueling, which succeeded to keep him in power. 

Our second star ingredient, Garlic, was a rare pleasure of the Hebrew people during their time of bondage in Egypt, as described in Numbers 11:5- "We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlic."

Ancient Egypt used garlic for culinary purposes as well as for therapeutic benefits such as to treat respiratory problems, hypertension, TB, liver disorders, dysentery, colic, rheumatism, diabetes, parasites, poor digestion, fever, and fatigue.

Today, to expand upon the respiratory benefit, according to a seven year study by the Jiangsu Provincial Center for Disease Control and Prevention in China, eating raw garlic at least twice a week actually gave participants a 44% lower risk of developing lung cancer. 

Garlic may also protect against certain types of brain cancer, according to scientists at the Medical University of South Carolina.

And as the ancient Egyptians knew of garlic's power to treat digestive problems, now we have proof.  According to the Journal of Antimicrobial Chemotherapy, garlic contains a compound that is 100 times more effective than two popular antibiotics in fighting Campylobacter bacterium which is one of the most common causes of intestinal infections.

This week, our two historic ingredients come together for one of Italy's most famous dishes,

Lasagna: Perfect dish to make
the day before for enjoying with
guests the next day!

Lasagna!  While lasagna does not line up with the strictest adherence to the Orthodox Christian Nativity Fast, which is vegan with a shellfish allowance, nonetheless for those following a less strict fast this is a hearty vegetarian plate that even meat lovers will hail as the main dish!  This recipe uniquely celebrates three different kinds of cheeses, plus incorporates the popular garlic (all pictured above), to give our biblical ingredient co-stars a dish guaranteed to draw rave reviews from family and guests alike!

SPINACH LASAGNA

2 lbs. spinach
2 tablespoons olive oil, plus separate measurement of 1/4 cup
1 large onion, finely chopped
3 cloves garlic, minced or pressed
1 teaspoon each oregano leaves & dry basil
1 can (1.81 lbs.) tomato puree
1 can (6 oz.) tomato paste
1/2 cup dry red wine
12 lasagna noods
1 egg
2 cups (1 lb.) ricotta cheese
1/4 teaspoon ground nutmeg
12 oz. shredded mozzarella

You start with what seems like too much spinach,
but it cooks down for a much smaller volume!

1 cup (3 oz.) grated Parmesan cheese

Rinse and pinch off long spinach stems.  Place spinach, with water that clings to leaves, in a large deep pan.  Cook over medium heat, stirring often, until wilted. 

Drain well and let cool.  Chop spinach coarsely, squeeze out excess moisture, and set aside.

Sauteing onions & seasonings,
enjoy the aroma!

Heat oil in a frying pan over medium heat.  Add onion, garlic, oregano, and basil; cook, stirring often until onion is soft. 

Mix in puree, tomato paste, and wine.  Bring to a boil over high heat, then cover, reduce heat, and simmer for 30 minutes, stirring occasionally.  Return to a boil and continue boiling gently, uncovered, until sauce thickens and is reduced to approximately 3 cups.

Cook noodles according to package directions and drain.  When cool enough to handle, carefully separate noodles.

In a small bowl, beat egg then blend in ricotta cheese and nutmeg.

Use a spatula for improved spreading

Season sauce to taste with salt and pepper.  Stir in 1/4 cup of olive oil, then spoon about 25% of it into a lightly greased 9 x 13 in. baking dish.  Place 4 of the noodles side by side lengthwise in sauce
and spread half of the spinach over them.  Spread half of the ricotta mixture over the spinach.  Sprinkle with a third of the mozzarella cheese and 1/4 cup of the Parmesan cheese. 

Each flavorful layer
 adds to the overall enjoyment
 of this dish!

Add another fourth of the tomato sauce.  Top with 4 more noodles, remaining spinach, remaining ricotta mixture, another third of the mozzarella cheese, and 1/4 cup more of the Parmesan cheese.  Then layer, in order, last 4 noodles, tomato sauce, and mozzarella and Parmesan cheese. 

You can refrigerate this dish to cook next day.

Bake, uncovered, in oven at 350 degrees for 25 to 35 minutes.  If refrigerated, bake for 35-45 minutes.  Remove from oven when hot, bubbly, and lightly browned.  Cut into squares and serve!

WHEAT = BIBLICAL WEALTH + BOOSTER OF HEALTH

Our star ingredient of the week has enjoyed many mentions in the bible, while in today's world this famous food, the "staff of life", is still highly valued as a major agricultural market commodity.

Wheat has always been versatile; this was especially true during biblical times when it was considered a staple and served in some form at every mealtime.  Wheat was crushed and baked into casseroles, porridges, or soups, it was also added to salads and desserts.  Wheat was even elevated into an important religious symbol!  This grain could convey God’s mood: its plentiful harvest was seen as a blessing from God, however a widespread crop failure of this critical grain could lead to famine--and that signified His displeasure.  The following passage illustrates how wheat was used as a component in God's demonstration of anger:   

“Now therefore stand and see this great thing, which the Lord will do before your eyes.  Is it not the wheat harvest today?  I will call unto the Lord, and He shall send thunder and rain; that you may  perceive and see that your wickedness is great, which you have done in the sight of the Lord, by asking for yourselves a king.  So Samuel called unto the Lord; and the Lord sent (torrential) thunder and rain that day: and all the people greatly feared the Lord and Samuel.” (1 Samuel 12:16-18)

God infused wheat with an impressive nutritional value which has acted to both sustain and protect life.  As sustenance, wheat is unrivaled in its quality fiber for healthy digestion.  In a ¼ cup, there is as much as 5 grams of fiber, in addition to its content of B vitamins, iron, magnesium, and zinc.  Wheat also offers chromium, manganese, and Vitamin E.  With so many benefits, it is no wonder that it was considered God’s gift that became regarded as an earthly commodity of wealth as described in the Old Testament passage below: 

“Praise the Lord, O Jerusalem!  Praise thy God, O Zion!  For He hath strengthened the bars of thy gates; He hath blessed thy children within thee.  He maketh peace in thy borders, and filleth thee with the finest of the wheat.” (Psalm 147:12-14)

Wheat in the form of bread is also shown as crucial sustenance in the story of Ruth:

 “And Boaz said unto her, ‘At mealtime come thou hither, and eat of the bread, and dip thy morsel in the vinegar.’  And she sat beside the reapers: and he reached her parched corn, and she did eat, and was sufficed, and left.” (Ruth 2:14)

In wheat’s defensive role, it protects against infections, hemorrhoids, varicose veins, and guards against colon, bowl, and rectal cancer.  Nutritional experts have noted that in today’s world where fiber intake is the highest, colon and bowel disorders are rare. 

Wheat’s ability to sustain life and guard against disease is summed up nicely in what is perhaps wheat’s  most famous scriptural shout-out—where wheat was described being baked into Ezekiel’s bread, then seen as survival food during the challenge of the Babylonian conquest. 

“Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, 390 days shalt thou eat thereof.” (EZEKIEL 4:9)

The following recipe stars our famed ingredient in the role of bulgar wheat, and is one that I published in my other blog mideastfoodfest.blogspot.com.  It is a favorite from my husband's side of the family whose roots hail from the captivating mountainous region of Lebanon.  It is completely vegan, and a hit for garlic-lovers!

Lenten Recipe - COOKED BURGHUL (BULGAR)

Some enjoy eating this dish by scooping up cooked bulgar with raw onion wedges. Recommend serving with Italian bread.

1 1/4 c. med. or course ground bulgar (cracked wheat)
3 med. onions, chopped
8-10 cloves of fresh garlic (1/2 bulb), minced or crushed
Extra virgin olive oil
6 oz. can plain tomato paste
Salt & pepper
Water

Add the onions to a 4-quart saucepan with a generous amount of olive oil. Saute until onions are lightly carmelized. Reduce heat and add half the amount of garlic (5-6 cloves). Simmer for 2 minutes, stirring frequently. Do not burn or overcook the garlic. Mix the bulgar into the pan with the onions, remove from heat and add cold water until the water level is at least twice that of the bulgar mixture level. Return to the stove on medium-high heat and bring to a medium boil, lower heat to simmer. Stir in the remainder of the garlic. Add tomato paste. Stir frequently throughout. Salt and pepper to taste as the mixture thickens. Cook until the bulgar is tender and mixture has thickened. If desired, add a little more olive oil to give it more richness. Enjoy!