Koula Barydakis shows us how to make vegetarian grape leaves on the island of Crete.
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When I was researching the Mediterranean Diet on the Island of Crete I interviewed a photographer about the Island and their healthy traditions. In 1950’s Crete, the people of the Island had some of the highest longevity rates in the world. The first researchers who went to Crete could only find one man on the whole island who had heart disease. People lived long, productive lives with very little illness. People mostly died of old age.
Koula’s salad is our favorite lunchtime salad. It’s perfectly balanced w/ protein packed nutty chickpeas and our favorite superfood avocado. You’ll get your greens in with salad, leaving you feeling healthful and fulfilled.
Sometimes when I’m in the produce aisle, certain fruits and vegetables just “call to me.” Yesterday it was the call of cauliflower and blood oranges. A quick web search revealed a technique for roasting cauliflower with olive oil and blood oranges. And, that’s where it all began for this recipe creation. I decided that this beautiful spring day was deserving of plenty of vibrancy.
Anytime is the perfect time to go for a hike. But, as temperatures start to cool and leaves begin to turn we are especially in the mood for a day of hiking! Hiking is a wonderful way to commune with nature and be in the moment. Worries and distractions fall away as we take in the sights, scents and sounds all around us. A cacophony of bird songs, the crunch of leaves and twigs underfoot, waterfalls, and breathtaking panoramic views are just a few of the gifts that nature gives us when we pay attention.
Last weekend, my wife, Christine, and I tried our hand at creating one of the succulent sauces of Morocco. Chermoula, which is often used to top baked fish or chicken has as many variations as there are cooks who have made it. The base usually includes fresh cilantro, freshly squeezed lemon juice, onion, garlic, extra […]
Eat “nose to tail” with fennel. From fronds, to seed to bulb, you’ll find fennel delicious and full of healthful benefits!
Great way to enjoy quinoa! Thanks to our contributor, Laura Alpern, an avid cook headed to The Culinary Institute of America.
The Cookbook Junkies is a great place to commune and connect over food. Learn more about joining this welcoming community especially for cookbook lovers.
Does the word ‘diet’ fill you with dread? Does it make you think of deprivation, eating food that tastes like cardboard, and feeling hungry all the time? There are many ‘diets’ that cause these feelings for people, and they don’t provide long-term results. The Mediterranean diet is different. Here is a list of reasons why.
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“This program is a way of life, one which I have adopted successfully, and more importantly one which I have sustained for over one year now. My weight remains steady at 160 pounds (down from 216). My energy levels rival that of someone 20 years younger than me (I’m now 57), enabling me to exercise in any way that I desire, from lifting weights to intense cardio sessions.”
— Michael Little
“After completing my 10-week program, I had a regularly-scheduled appointment with my doctor. Because my cholesterol has always been above the normal range (229 last year) I requested that she test it again this year. I’m happy to report that my total cholesterol dropped to 169, which is in the normal range, and all my other numbers improved as well.”
— Claire C.
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Foods of Crete Cookbook
"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of."