Niki Rose’s New Book Amplifies the Mediterranean Diet
Marty Martindale

The Mediterranean diet puts emphasis on exercise and eating many plant-based fruits and vegetables, olive oil instead of butter, herbs over salt, limited meat, fish and poultry twice a week and red wine moderately in the company of family and friends. 

Nikki Rose, a Culinary Institute of America graduate, Professional Chef and writer, wasn’t satisfied cooking lavishly and richly in a high-end east coast restaurants. Instead she opted to more deeply study her Greek roots and in 1997 founded Crete’s Culinary Sanctuaries (CCS), applying great cooking to the Mediterranean diet and training teachers, students, researchers and journalists at her seminars to cook the Cretan cuisine, one credited for better health and a longer  lifespan.

Crete is Greece’s largest and highest populated island, and it  enjoys a special abundance of fresh produce and foods from the sea. The Mayo Clinic and other institutions support the Mediterranean Diet  as heart-healthy and associates it with reduced tendencies to cancer, Parkinson,  Alzheimers and prevention of other chronic diseases.Rose has received numerous awards from  National Geographic, United Nations and others. In her new book, Rose shares her knowledge, and passion for this eating lifestyle and its sustainability. Her book, Crete:  The Roots of the Mediterranean Diet, includes recipes and beautiful photography.

Crete:  The Roots of the Mediterranean Diet can be purchased online.

Proceeds support CCS programs. Allow 2 to 4 weeks for delivery.

Crete’s Culinary Sanctuaries, website Cooking in Crete.
For volume discount orders, contact Andreas at CCS: [email protected].

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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