Diet was a very important part, not only of health, but also of beauty for the Romanies. Much of the malaise and depression around today stems from a sluggish system. Walking and fresh air help to combat this, but the best way to keep your system clear is to stick to a careful, sensible diet. Eat fruit, plenty of vegetables, salads, stewed prunes occasionally, take butter milk or malted milk. Eat sparingly of rice, pastry, pasta and sweets.
It is a fact that the true Romany only begins to grow old at around the eightieth year. What secrets enable them to keep their youth?
One of them – and this will disappoint meat lovers – is that they do not eat a lot of meat which is not, as is often thought, an essential part of the daily diet. On some days Romanies would make do with nuts, herbs and vegetables and avoid meat altogether, it does the stomach good to have a rest from it.
Eat plenty of cheese – it is full of protein to build strong teeth and bones and to keep the muscles firm. And there is a miracle of nourishment in an egg yolk – vitamins A,D,E,B1,B6, riboflavin, iron and calcium. Milk is also a valuable source of protein, fat and carbohydrate and you get essential vitamins from butter and margarine- butter provides calcium as well. There are foods that, even for the determined slimmers, should always be included in the diet. It can be dangerous to cut out starch completely. Wholewheat bread, for instance, contains calcium, iron, vitamins B1, B6 and E, riboflavin and nicotinic acid. Oatmeal is also a valuable source of these.
Potatoes were always part of the Romany staple diet, usually eaten the healthy way, baked in their jackets in the ashes of a fire. If you are boiling potatoes, don’t peel them, but just scrub the skin. Many minerals that we especially need are directly under the potato`s skin and are completely lost when they are peeled and then boiled. Continue reading
- One and a half pints of vegetable stock
- 1 Carrot finely chopped
- 1 Small onion finely chopped
- 2 Bay leaves
- 2 Sticks of celery chopped
- Salt and pepper (a pinch of each)
- A sprig of thyme
- Add all this to a saucepan, bring to the boil and then simmer for 20 minutes.
- Add the scraped rind of a lemon (just the yellow part) to the soup, along with half the juice of a squeezed lemon.
- Serve straight away with a garlic roll/stick.
From: Journey Folki