KITCHEN SHRINK: ‘The Goddess’ serves up heavenly Mediterranean meals

Cemile Coopersmith grew up in Izmir, Turkey, along the Aegean Sea, eating healthful and sumptuous meals made with love by her mother and grandma.

They feasted on fruits and veggies grown by her father in their orchards and gardens, eggs laid by their free roaming chickens, and fish caught that afternoon in pristine waters and grilled the same evening.

When Coopersmith immigrated to America on her 18th birthday, she immediately befriended two evil cousins — refined white flour and white sugar, along with a family of junk foods. After years of commitment, introspection and education, this Turkish delight returned to her culinary roots, regaining her respect and honor for healthy foods with a deep passion and love affair she is now sharing with you.

With an artist’s eye, Coopersmith sees food as a palate of hues and recommends teaching children to eat a rainbow of colors — red and orange peppers, dark leafy greens, blueberries.

“The Goddess” shops at local markets to support organic farmers boasts she eats more fresh fruits and vegetables in a day than most people do in a week.

“Nobody has gotten fat from eating too many veggies,” she says.

Her healthful Mediterranean lifestyle also incorporates the following daily suggestions on her “Yes List”:

  • Two servings of beans and legumes like pintos, black beans, peas and lentils, packed with fiber and protein
  • Eight servings of whole grains, including whole grain breads and pitas, whole wheat pastas and brown rice
  • 2 to 4 tablespoons of olive oil (cold pressed) — “the quintessential cornerstone of the Mediterranean diet.”
  • One ounce of nuts and seeds like heart-healthy almonds, walnuts, pumpkin and sesame seeds
  • Two servings of low-fat dairy products such as yogurt, goat, feta and parmesan cheeses
  • Eight servings a week of fish, especially the fatty ones loaded with omega 3s: Best choices are salmon and small, oily fish such as sardines. “Eat the skin and especially the bones where most of the calcium is stored,” advises Coopersmith.
  • Moderate amounts of red wine, and if you must, small amounts of red meat and other meat products.

You can prepare some of Coopersmith’s divine Mediterranean dishes at home, and like her mother and grandmother, don’t forget the secret ingredient — love.


The Mediterranean Goddess’ Hummus
(Serves 4 to 6)
Chickpeas or garbanzo beans are used throughout the Mediterranean. This savory spread can be used in sandwiches, stuffed in pitas, or as a delicious dip for crunchy veggies.

  • 1 15-ounce can of chickpeas, drained
  • 1/4 teaspoon of salt
  • 1 tablespoon of olive oil
  • 4 tablespoons of lemon juice
  • 4 garlic cloves
  • 1/8 teaspoon of paprika
  • 2 tablespoons of tahini
  • 1/2 teaspoon of cumin
  • 3 tablespoons of chopped parsley
  • 4 tablespoons of hot water
  • 1/8 teaspoon of cayenne pepper

Place the chick peas, lemon juice, tahini, hot water, salt, garlic, cumin and cayenne pepper in a food processor or blender. Process for two minutes until a smooth consistency forms. Spoon into a bowl, drizzle with olive oil, sprinkle with paprika and parsley. Refrigerate for up to one week.


Baba Ghanouj
(Serves 4 to 6)
This irresistible eggplant appetizer can be eaten as a dip, spread or topping, or can be transformed into a main dish.

  • 1 large eggplant
  • 2 garlic cloves
  • 1 tablespoon of olive oil, and 1 tablespoon for garnish
  • 1/4 teaspoon of salt
  • 2 tablespoons of roasted tahini
  • 1 tablespoon of lemon juice
  • 3 tablespoons of chopped parsley

Preheat broiler. Wash the eggplant and pierce with a fork. Brush with olive oil and place on a cookie sheet. Broil eggplant, turning every 10 minutes for about 45 minutes until the skin is charred and the pulp is soft. Let cool.

Place tahini, lemon juice, garlic and salt in a food processor or blender, and mix until fully blended.

Cut the cooled eggplant in half lengthwise and scoop out the pulp, discarding the skin. Add the eggplant into the tahini mixture and process for 15 seconds or until smooth. Spoon the baba jhanouj into a serving bowl, drizzle with olive oil and sprinkle with parsley. Serve with pita bread wedges.

Related posts:

  1. San Diego Restaurant Week: Participating La Jolla Restaurants
  2. San Diego police officer to discuss sex offender laws
  3. Liquid Nation Ball to honor Flea
  4. Lindbergh Field to get full-body imaging scanners
  5. Lightner: Mayor to submit seal dispersal plan on Friday

Short URL: http://www.lajollalight.com/?p=10517

Posted by Staff on Jul 29, 2010. Filed under Archives. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Leave a Reply

La Jolla Community Calendar

Facebook

Bottom Buttons 1

Bottom Buttons 2

Bottom Buttons 3

Bottom Buttons 4

Bottom Buttons 5

Bottom Buttons 6

RSS North Coastal News

  • Torrey Pines High School football starts Aug. 29 August 28, 2014
    The Torrey Pines varsity football team scrimmaged against San Marcos on Friday, Aug. 22. Their first game is at 7 p.m. Friday, Aug. 29. […]
  • Del Mar doctor faces 20 years for selling prescriptions to addicts August 28, 2014
    A Del Mar osteopath who sold painkiller prescriptions to addicts and drug dealers pleaded guilty in federal court Aug. 26 to conspiracy to unlawfully dispense and distribute oxycodone. William Joseph Watson faces up to 20 years in federal prison when he is sentenced Dec. 8, said Assistant U.S. Attorney Fred Sheppard. The defendant — who had been indicted on […]
  • Teacher thrilled to be back in Carmel Valley as new Canyon Crest Academy Envision Theatre Coordinator August 28, 2014
    Jeannine Marquie landed her dream teaching job when she began working at Canyon Crest Academy’s Envision in 2007. But when schools were hit by the recession and her position went from full time to part time, the actress-turned-teacher had to relocate to Orange County. Now starting her 18th year as a teacher, Marquie is back in Carmel Valley as the new theate […]