GreekFoodTv Blue Zones Ikaria Mediterranean Diet Longevity Healthy Cooking

www.dianekochilas.com Diane Kochilas discusses the Blue Zone Ikaria, where the local longevity rates are unusually high. People live well into their 90s on a healthy Mediterranean-Greek diet of vegetables, grains, greens, red wine and little meat. They also live without stress in slow-paced villages and farming communities.Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher and food consultant. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Greece, she is the weekly food columnist and restaurant critic for the country’s largest newspaper, Ta Nea. She has written 17 books in both English and Greek on Greek and Mediterrranean cuisine, including the award-winning The Glorious Foods of Greece. She is the owner of the Glorious Greek Kitchen cooking school on the island of Ikaria and she is consulting chef and partner at New York’s Pylos restaurant, one of the top-rated Greek restaurants in the city as well as consulting chef at Avli Restaurant in Chicago. She is also a consultant for Hellenic Gourmet, the duty free food shops at the Venizelos International Airport and around Greece, to help upgrade the store’s selection and source product. Her knowledge of Greek regional foods, wines, and culinary lore is extensive. * The Country Cooking of Greece, Chronicle Books. Scheduled for Spring 2012 * Aegean Cuisine. ΚΕΤΑ, Syros 2009 * The …
Video Rating: 4 / 5

Victoria Paikin pleased to present this video about this Healthy and Easy Mediterranean Pasta Salad for a wonderful blend of flavors. That is easy to make and will be a hit with the family. For written Mediterranean Pasta Salad go towww.recipelion.com For more free easy recipes, cooking tips and tutorials go to www.RecipeLion.com Ingredients 3 cups cooked small pasta 3 tablespoons extra virgin olive oil 1 tablespoon capers, chopped 1/4 cup Kalamata olives 1 small cucumber, sliced to half moon shapes 1/2 cup sugar snap peas, sliced 2 stalks of celery, finely chopped 2 tablespoons chives, finely chopped 1/2 cup feta cheese, cubed 3 tablespoons parsley, finely chopped 2 tablespoons basil, finely chopped 1 tablespoon lemon zest 2 tablespoons to 3 tablespoons of lemon juice salt and pepper, to taste Instructions 1.Cook pasta as directed on package. Cover it with 1 tablespoon of olive oil and cool completely. 2.Mix pasta with olives, cucumber, sugar snap peas, celery, chives, feta cheese, parsley, basil and lemon zest. 3.Dress the salad with capers, lemon juice,the rest of the olive oil, salt and pepper. Enjoy.
Video Rating: 5 / 5