A crash course in Greek: 5 tasty Mediterranean power eats


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If your idea of “Greek-style” cooking is late-night pizza and cheap beer purchased by the gross, think again. From Plato to pita, the brilliance of Greek culture knows no bounds. Try our top five ways of savoring Mediterranean cuisine without the calories, fat or hangover.


Kappa Kappa Yogurt: Did you know that 6 ounces of Greek yogurt boasts 15 to 20 grams of protein, whereas most other types of yogurt contain only 9? In addition, Greek yogurt makes for an excellent healthy substitute for traditional dishes requiring sour cream, and it’s a downright delectable dessert when combined with honey or berries.


Omega Zeta Olive Oil: Do the words “monosaturated fat” have you running for the olive-tree-lined hills? They shouldn’t. According to Mayo Clinic preventive medicine doctor Donald Hensrud, monosaturated fat is not only a healthy dietary fat, it’s also heart-healthy and aids the process of leveling blood sugar. It’s also quite tasty drizzled over a crisp salad or slice of toasted whole-wheat bread.


Phi Delta Pita: You can roll it, toast it, or smother it with natural peanut butter; there’s nothing a pita can’t cover — or be covered with. A large whole-wheat pita contains 6.3 grams of protein compared to the 3 grams found in whole-wheat bread. Pitas are also low in sugar and fat content. Yum.


Theta Phi Fig: Rich in antioxidants and B-complex vitamins, what’s not to love about this native Mediterranean fruit? Figs remain rich in nutrients and flavor whether plucked fresh or dried, and can be implemented in a number of easy dishes.


Epsilon Theta Cabbage: Move over corned beef, and make room for the collective remedy for constipation, scurvy, skin disorders (such as eczema) and several other icky conditions. Cabbage is high in vitamin C, fiber and iodine. Plus, it makes a yummy cabbage roll. No wonder Greeks love it!