“Our aspirations are our possibilities.”

— Samuel Johnson

It is snowing again or still, and we are having another snowbound day. There are gray clouds in the sky, white fuzzy snowflakes pass in front of the windows and cabin fever is creeping in. My thoughts flow freely before my mind, and suddenly I realize my day has small windows of time available for my use. On a cold winter day I like to shake it up in the kitchen with fresh new dishes.

This day will become my own. I am a foodie who believes in eating everything in moderation. Having a great interest in food and nutrition, this is the perfect day to read freely from the pages of a new cookbook that my grandson-to-be gave me for Christmas. Finding a new recipe is like being on an expedition.

The book, “Mediterranean Paleo Cooking,” by nutritional consultant Caitlin Weeks, chef Nabil Boumrar and Diane Sanfilippo, teaches us how people in Mediterranean areas, such as Crete, Sardinia, Greece, Morocco and southern Italy, live longer and healthier lives than those in most western countries. The cookbook is loaded with color, flavor and style. It is informative and health-oriented. Studies conducted present sources, resources and recommended readings in the index.

The Paleo diet is based on the idea that humans evolved on a diet of wild or grass-fed animals, fowl, eggs, fish, shellfish, vegetables, fruit, nuts and seeds. Our bodies are designed to thrive on these Paleolithic-era foods, and they give us a proper balance of vitamins, minerals, phytochemicals and antioxidants. Eat like a caveman and shed pounds ”“ that’s the theory behind the Paleo diet. It’s basically a high-protein, high-fiber eating plan. Processed foods are a no-no.

On one cold, snowy day I prepared a simple beet and carrot salad, which takes just 10 minutes to prepare and 20-25 minutes to cook; it serves four. Here is the recipe, which is one of many that appear in the book.

5 medium red beets 5 medium carrots

1/4 cup apple cider vinegar

1/4 cup extra-virgin olive oil

1/2 teaspoon fine sea salt 1/4 teaspoon ground black pepper

1 cup chopped fresh cilantro, for garnish

Place the unpeeled beets in a large saucepan filled 2/3 of the way with water. Bring to a boil over medium-high heat and boil the beets for 20-25 minutes, until fork tender.

Meanwhile, peel and slice the carrots into half-inch circles, then boil them for about 5 minutes, until slightly soft but firm. Drain the cooked carrots and set them aside.

Rinse the boiled beets under cold running water, allowing the peel to slip off easily in your hands. Cut the beets into bite-size pieces.

Arrange the carrots around the edge of a serving platter, then place the beets in the center.

Mix the vinegar, olive oil, salt and pepper in a small bowl and pour the dressing over the vegetables. Sprinkle the cilantro on top. This makes an attractive dish.

Serve warm, at room temperature or chilled.

Like all Paleo-diet recipes, this one not only tastes great but it’s great for you, too.

Nutritionists say that beets are teeming with nutrients. They have phytonutrients called betalains that help support liver detoxification pathways. Also they have cancer-preventing properties. Furthermore, one cup of cooked beets contains 35 percent of the recommended dietary intake of folate, which is very important for reproductive health.

— Zaffie Hadiaris of Saco is the host of “Zaffie,” a weekly television talk show on Channel 3 Biddeford public access. It can also be seen at biddefordmaine.org. Contact Hadiaris at [email protected].