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July 26


Saint Paraskevi

Saint Paraskevi literally means "Preparation" as the day of preparation for Sabbath

Patron Saint of the Blind

Saint Paraskevi's Story

Saint Paraskevi was arrested during the reign of Antoninus Pius (138-161) because she refused to worship the idols. She was brought to trial and fearlessly confessed herself a Christian. Neither enticements of honors and material possessions, nor threats of torture and death shook the firmness of the saint nor turned her from Christ. She was given over to beastly tortures. They put a red-hot helmet on her head and threw her in a cauldron filled with boiling oil and pitch. By the power of God the holy martyr remained unharmed. When the emperor peered into the cauldron, St Paraskeva threw a drop of the hot liquid in his face, and he was burned. The emperor began to ask her for help, and the holy martyr healed him. After this the emperor set her free. 

Traveling from one place to another to preach the Gospel, St Paraskeva arrived in a city where the governor was named Asclepius. Here again they tried the saint and sentenced her to death. They took her to an immense serpent living in a cave, so that it would devour her. But St Paraskeva made the Sign of the Cross over the snake and it died. Asclepius and the citizens witnessed this miracle and believed in Christ. She was set free, and continued her preaching. In a city where the governor was a certain Tarasius, St Paraskeva endured fierce tortures and was beheaded in the year 140.

Many miracles took place at the saint's tomb: the blind received sight, the lame walked, and barren women gave birth to children. It is not only in the past that the saint performed her miracles, but even today she helps those who call on her in faith."

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Monastery of Saint Paraskevi of Pounta, Greece

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One Pot Greek Black Eyed Peas


  • 1 cup dry black eyed peas 7 ounces/200 grams

  • ¼ cup olive oil

  • 1 large onion chopped

  • 2 medium carrots sliced thinly

  • 1 ½ cup crushed tomatoes may use canned- 12 ounces/360 grams

  • 1 bay leaf

  • 2-3 tablespoons chopped dill

  • parsley for serving

  • salt/pepper


  1. Soak the black eyed peas in water for about 30 minutes. After that rinse in plenty of water.

  2. In a pot, heat 4 tablespoons of olive oil and sauté the chopped onion and the carrot until the onion is translucent.

  3. Add the black eyed peas to the pot and sauté for 1-2 minutes.

  4. Add the tomato, the bay leaf, dill and pepper and mix well.

  5. Add hot water until the beans are covered (about 1 inch over).

  6. Simmer for 30-40 minutes checking the water levels, add a bit of hot water as needed (about 2-3 tablespoons each time), you do not want this to be watery or like a soup, but thick. I prefer to add less water in the beginning and add as needed later.

  7. The beans are ready when they are soft.

  8. Remove from heat and remove the bay leaf, add salt to taste and mix.

  9. Serve as is or with a sprinkle of parsley. You may also accompany it with a piece of feta.

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