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Prasouda diet is tasty, heart healthy, brain healthy and approved*!

Foods in the Prasouda Diet

The Prasouda Mediterranean diet is made of foods traditionally found in the Mediterranean area of Europe. These are all foods grown locally and served fresh.

Obesity is not a usual problem among persons who live the Prasouda lifestyle and in large part to the fabulous foods that make up their diet.

Lets first look at Italy. Pasta and pizza is the common thought that is formed but their diet is much richer than that. Bordered by the sea there is a fair bit of fish in their diet as well.

From their gardens they grow nutritious vegetables like delicious, plump tomatoes

Because of the varied growing seasons year round there is a cycle of planting and harvesting leading to a variety of foods that are served in wonderful menu’s that change with the seasons.

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Beginning with the spring planting that starts in March and all should be in the ground by mid April:

The vegetables are:

Beets
Radish
Spinach
Corn salad
Cress
Kale
Lamb’s Quarters
Loose leaf lettuce
Head lettuce
Collards
Lettuce, head
Lettuce, loose-leaf
Mustard
Onion
Carrots
Arugula
Orach

Mid-April it time to plant the following (mostly all beans):

Peruana beans
Lima beans
Garbanzo beans (chickpea)
French green beans
Sweet corn
Lentils
Black turtle beans
Runner bean
Sunflower
Pinto beans
Pinquito beans

And its time to plant these herbs too:

Marjoram
Chervil
Celery – leaf
Coriander
Cilantro
Parsley
Anise

You’re not done yet! In May through to June there are more vegetables to plant:

Cucumber
Sweet corn
Runner bean
Winter Squash
Chayote
Drying beans (including: Black/turtle, peruana, pinquito, and pinto,)
Bottle gourd (“cucuzzi”)
Sunflower
Pumpkin
French green bean
Lima bean
Lentil
Garbanzo beans (chickpea)
Melons (only special kinds)
Purslane
Summer Squash

And more herbs:

Summer savory
Dill
Epazote

Then in September the vegetables to plant are:

French green bean
Endive, Chicory

Broad bean (fava)
Carrots
Celeriac
Turnips
Dandelion
Chinese Cabbage
Daikon radish
Purslane
Spinach
Tyfon
Fennel “bulb”
Beets
Kale
Kohlrabi
Leek
Mustard
Chard
Parsnip
Seed potatoes
Radish
Rutabaga
Salsify
Sorrel
Onion

More herbs:

Chervil
Anise
Leaf celery
Marjoram
Parsley
Fennel “leaf”

Indoor planting begins in the early fall as September sprouts for early winter planting.

Sprouting vegetables:

Cabbage
Broccoli
Brussels Sprouts
Celery
Cauliflower

Beginning in October until mid-November vegetable list:

Sorrel
Spinach
Snow peas
Turnips
Bok Choy
Chinese cabbage
Broad bean (Fava)
Celeriac
Chinese broccoli
Carrots
Chinese mustard
Collards
Corn salad
Chard
Sugar peas
Rutabaga
Salsify
Tyfon
Arugula
Beets
Leek
Parsnip
Head Lettuce
Leaf Lettuce
Mustard
Pak Choy
Onion
Orach
Garland chrysanthemum
Potatoes (“seed potatoes”)
Pea
Radish
Cress
Lamb’s Quarters
Daikon radish
Dandelion
Chicory
Fennel (“bulb” type)
Kohlrabi
Kale

Fall planting of the herbs:

Marjoram
Chervil
Anise
Leaf celery
Parsley
Cilantro

In January planting happens indoors to sprout seedlings that are transplanted in the spring

Broccoli
Cabbage
Cauliflower

Back to the outside garden for planting in February and back in to March:

Head Lettuce
Leaf Lettuce
Mustard
Snow peas
Onion
Orach
Pak Choy
Chinese mustard
Spinach
Sugar peas
Tyfon
Arugula
Pea
Beets
Sorrel
Carrots
Chinese broccoli
Corn salad
Cress
Daikon radish
Kale
Collards
Lamb’s Quarters
Potatoes (“seed potatoes”)
Radish

The February Herbs:

Leaf celery
Anise
Chervil
Marjoram
Coriander
Parsley

More indoor planting in February for early summer transplanting.

The herb:
Basil

The Vegetables:

Pepper
Eggplant
Tomato

Its clear already the advantages of the Prasouda diet. All the deep rich colours indicate an abundance of vitamin rich resources, nutrients, and anti oxidants.