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.