Pomegranates have a special place in Greek culture, they represent good luck, fertility and prosperity. For the New Year it is very common to bring (and receive) a gift of a silver pomegranate for good luck throughout the year. At weddings it is common to smash and break a pomegranate so that the marriage is fertile. Curiously enough, the pomegranate is also associated with death as it is supposed to symbolize re-birth after death. Ok… Read more »
I have to admit, I like Thanksgiving even though here in Greece there is not much celebrating as it is not a holiday. Surprisingly though for me the holiday did not a have a special significance until I moved to Greece thirteen years ago. In the states we celebrated Thanksgiving but more likely with lamb or chicken and Greek style potatoes, rather than turkey and cranberry sauce. But in Greece things changed… Read more »
Sometimes Mediterranean inspired recipes appear in the least likely of places. We were visiting my in-laws and I found a cookbook from the 70’s called The Williamsburg Cookbook which includes recipes from Colonial Williamsburg’s taverns and restaurants. There are plenty of colonial recipes, but this recipe caught my eye: with the simple title Zucchini with Walnuts, the ingredients brought me straight to the Mediterranean. Read more »
The Mediterranean diet is back in the spotlight! This week we had new research published that once again confirms what hundreds of previous studies have shown: that the Mediterranean diet is good for you. In one study researchers have found that a Mediterranean style diet can protect kidney function, while a second study showed that it provides better blood sugar control in people with diabetes.
If you are not sure where to start, I have singled out 10 foods typically used in the Mediterranean-Greek diet that you should add to your diet now, along with some traditional and not so traditional ways of using them. These ingredients are all great sources of beneficial nutrients and will put you well on your way to adapting your current diet to a Mediterranean one. Read more »
When attending large food and nutrition expos like FNCE, one thing you notice is that the expo floor is huge. Especially in the U.S. you have hundreds of booths that represent companies, national boards and commissions and since it’s an expo for nutritionists there is a lot of free food and samples. Yes, we nutritionists like to eat. Read more »
I attended last week (as I do every year) the Food and Nutrition Conference and Expo of the Academy of Nutrition and Dietetics, formerly known as the American Dietetic Association, as an active member and Past President of their international affiliate, it can get pretty busy. And this year I was also a presenter , my session focusing on working overseas.
The conference took place in Atlanta and needless to say I was looking forward to trying the food. Read more »
You know that delicious aroma that you get when you are sautéing or frying onions? Doesn’t it smell wonderful? Well this pie tastes like that! Only better.
As I’ve mentioned in the past, pites (pie for Greek) are a great vehicle to get a lot of vegetables in your diet, but it was also a way to make a meal out of nothing. Homemakers like my yiayia would make wonderful pies with just some dough and vegetables or wild greens they had in their garden. Read more »