Green beans (in Greek “fasolakia prasina“) are the pods of unripe beans which are considered vegetables although technically are legumes. The pods of green beans are tender and the beans contained are tiny, so the pods prevail in quantity and taste. Green beans cooked in fresh tomato juice (what else!) together with potatoes is the most typical Cretan summery dish. Of course the dish contains generous amounts of extra virgin olive oil. There is no summer in Crete that does not involve regular (almost on a weekly basis!) eating of green beans. Green beans is a casual dish that is ideal for the high temperatures of the Cretan summer, as it is light and refreshing. This dish is one of the cornerstones of the extremely rich Cretan vegan cuisine.
The health benefits of Cretan green beans and recipe are found here!
Fish has always been regarded as a truly healthy and nutritious food. It is a fantastic source of protein, vitamin D (important when you live in less sunny places!), as well as the best source of omega-3 fatty acids that lower the risk of cardiovascular diseases. Add to that the amazing properties of vegetables, such as carrots, onions, celery and tomatoes (full of fiber, vitamins and folate) and you get the ultimate health booster; the Cretan “Psarosoupa”, i.e., the Cretan fish and vegetable soup, prepared with egg-lemon broth (“avgokoma”). The open seas surrounding the island of Crete (especially the ones to the south!) are some of the best sources for clean and amazingly tasty fish. The Cretan soil is also heavenly for vegetable gardens. There could not be any greater and more balanced combination of what land and sea offers on this magical island.