With many types of juices, milkshakes, desserts, salads, coffee, and alcoholic beverages, Yi offers a wide arrange of products which focus on the vegan-style diet.

Address: Grigoriou Lampraki 69, Glyfada

Tel: 2109648512

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Mikri Prespa is located in Greece, apart from a small part which is located in Albania. Megali Prespa is shared by the three countries, its largest part constituting territory of the FYRoM.

The existence of the lakes, the rich and rare biodiversity of the area, the multitude of different micro-climates and altitudes, and many more natural heritage features have created in Prespa a real laboratory of Nature. A relatively large number of animals and plants, in proportion to the size of the region, make Prespa one of the ecologically most important regions in the world. Due to its isolation, the area hosts populations of numerous rare and endemic species. That is why many species of fauna and flora are protected by international, EU and national legislation. Prespa also hosts the world's largest breeding colony of Dalmatian Pelican, a species threatened with extinction worldwide. For this reason, Prespa is one of the few areas protected by so many national, European and international conventions and laws. Almost the entire Greek part of Prespa was declared a National Park in 1974 and was later designated as a Wetland of International Importance under the Ramsar Convention.

Prespa is not only its natural environment. In a quick tour, visitors can easily realise its cultural importance. The villages of Prespa, some of which are inhabited and others are deserted, the outstanding examples of traditional architecture, the stone-made houses and the religious monuments, which include some of the most excellent examples of Byzantine and post-Byzantine architecture, attest to the strong Human presence dating ages back in history. As a farmer, a fisherman, sometimes as a visitor or climber, humans are an integral link in the chain of life of Prespa. This 'harmony' between Humans and Nature forms the inspirational basis for WWF’s conservation action in this fragile and beautiful area.

Source: World Wildlife Foundation

So you can do your laundry, or walk the dog, or make a salad.

• A couple of days later, if you have any leftovers, you can shred the meat, then return the meat to the sauce and add your favorite pasta. The resulting dish is a Greek version of beef stroganoff.
• The herbs are very important to the flavor development here, since I’m using water instead of stock, so use fresh herbs if possible.

Serves 4 to 6 family-style with potatoes, rice, or orzo

Ingredients:

• 3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
• 2 pounds beef stew meat, cut into 1 ½ – inch chunks
• Kosher salt and cracked black pepper
• ½ large Spanish or sweet onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 large leek, cut into thick rounds, washed well in cold water, drained
• 2 tablespoons tomato paste
• ½ cup red wine
• 2 tablespoons red wine vinegar
• 3 to 5 cups water
• 1 fresh bay leaf or 2 dried leaves
• 1 large sprig rosemary
• 1 sprig thyme
• 1 sprig sage
• 2 cinnamon sticks
• Extra-virgin olive oil
• Grated orange zest
• 1 tablespoon roughly chopped parsley

Method:

Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with red wine and red wine vinegar, and let them reduce completely away.

Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.

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