6 Health Secrets of Greek Food

Beautiful blue waters, sun-soaked beaches and white-walled towns, Greece is unmatched for its breathtaking landscapes. While that may have taken you many miles away, my fantasy is incomplete without its rich food. During those long lunches and balmy alfresco dinners, I see myself feasting on some of the finest ingredients in the world. Whether it's a fresh Greek salad, the famous fava dip or a lovely spinach pie, the Greek table offers a variety of colours and flavours.

For a health freak, who is as paranoid about the health quotient as the flavour, it was love at first bite. When I recently caught up with Chef Paris Kostopoulos from Greece, I could easily agree that Greek food goes beyond the pleasures of simple eating. There was coffee, curiosity and a whole lot of chatter. I discovered that there is a lot that we can learn from the Greeks when it comes to healthy eating.

By now, you've probably heard about the miraculous Mediterranean diet. Most health experts claim that it is one of the healthiest diets to follow and there's ample scientific evidence to prove that. A Harvard study shows that switching to a Mediterranean diet reduces the risk of heart disease by 30%. It has also been named as the 'longevity diet'. (Why the Mediterranean Diet Beats All Others)

Here's my take away from what the Greeks have done right and six reasons to love their cuisine.

2. Choose fresh and seasonal ingredients that are full of flavor. The Greeks use fresh fruits and seasonal vegetables that not only add colour to their meals, but also make it a wholesome cuisine. Greek cuisine is beautiful in its simplicity. Vegetables may be served raw or roasted with mild spices to retain the actual flavor. Fresh fruits are mostly used in Greek desserts or served as preserves. As I mopped up a local marmalade made with apples, honey and cinnamon, Chef Kostopoulos explained, "We don't mix a lot of products as it may destroy the flavours. The key is to always use great quality raw materials." (Recipe - Greek Salad)

3. Favour locally produced organic ingredients. Greek cuisine uses a lot of local and organic produce, especially honey. Organic, raw honey is definitely a great alternative to refined sugar and it is used in most of their desserts. A lot of vegetables like tomatoes, aubergine, zucchini, spinach and potatoes are homegrown and garden fresh. The climate in Greece is perfect for growing olive and lemon trees. The Kalamata olives from Greece are world famous for their great quality and taste. And as we spoke about them, I couldn't resist myself from popping in another one of these delicate darlings. The olives were stuffed with almonds and dipped in a Cabernet-honey syrup. (Recipe - Spanakopita)

4. Keep it light, keep it simple. Greek cooking techniques are fairly simple and healthy like roasting, grilling and steaming. Greek cuisine emphasizes on cooking light with limited use of spices or heavy sauces. They use fresh tomato puree instead and subtle spices like cinnamon, nutmeg, cloves, all spice and star anise. (Recipe - Moussaka)
 

5. Herbs help. The Greek mountains are blessed with an abundance of local wild herbs and spices. Fresh herbs can not only turn around a boring meal, but some of them are also natural healers. Greek dishes are dressed up with herbs like thyme, dill, parsley and oregano.

Paris Kostopoulos is an Executive Chef at the five-star hotel complex, Langley Resort Buca Beach, located in Buka Messinia.

CommentsAfter five years of schooling in the 'Escuela De Hosteleria De Girona Sant Narcis' in Spain, he worked in luxury hotels in Greece and France, as well as in restaurants in Spain. The highlight of his work experience has been his training in one of the best restaurants in the world, 'El Celler De Can Roca'. Chef Kostopoulos focuses on Messinian cuisine and the  wealth of local products available in the Greek region. He's visiting India for the first time for a Greek Festival in the Capital.