In the words of Hippocrates, "Let food be thy medicine and medicine be thy food." Diane embraces this philosophy, focusing on food as the foundation for health. The concept of Food as Medicine is gaining popularity, and we'll explore key Greek ingredients - like olive oil, herbs, nuts, and vegetables - that are seminal to good health. Diane also shares three simple, healthy recipes and chats with Dr. William Li, author of Eat to Beat Disease.

In the words of Hippocrates, "Let food be thy medicine and medicine be thy food." Diane embraces this philosophy, focusing on food as the foundation for health. The concept of Food as Medicine is gaining popularity, and we'll explore key Greek ingredients - like olive oil, herbs, nuts, and vegetables - that are seminal to good health. Diane also shares three simple, healthy recipes and chats with Dr. William Li, author of Eat to Beat Disease.

How do you achieve a diet where plant-based foods outweigh meat? How do you take a meat-centric plate and shift things around so that vegetables take up the prominent place and meat plays a secondary role? And how do you take plant-based natural ingredients, such as nuts, and use them in a way that emulates the texture and craveability of meat? Diane and her son Yiorgos explore the geography of the dinner plate by recreating classic Greek recipes for meat with, well, less of it!

How do you achieve a diet where plant-based foods outweigh meat? How do you take a meat-centric plate and shift things around so that vegetables take up the prominent place and meat plays a secondary role? And how do you take plant-based natural ingredients, such as nuts, and use them in a way that emulates the texture and craveability of meat? Diane and her son Yiorgos explore the geography of the dinner plate by recreating classic Greek recipes for meat with, well, less of it!

How do you achieve a diet where plant-based foods outweigh meat? How do you take a meat-centric plate and shift things around so that vegetables take up the prominent place and meat plays a secondary role? And how do you take plant-based natural ingredients, such as nuts, and use them in a way that emulates the texture and craveability of meat? Diane and her son Yiorgos explore the geography of the dinner plate by recreating classic Greek recipes for meat with, well, less of it!

Learn how to shop, clean and cook greens and use them in myriad dishes that are easy and accessible. Diane heads to the garden of her cousin Marika, 96 years old and going strong! She shows Diane her fruit and vegetable garden, which could just be the key to her longevity. In her kitchen, Diane cooks up a green storm and sips a surprising elixir from cooking up a pot of greens.

Learn how to shop, clean and cook greens and use them in myriad dishes that are easy and accessible. Diane heads to the garden of her cousin Marika, 96 years old and going strong! She shows Diane her fruit and vegetable garden, which could just be the key to her longevity. In her kitchen, Diane cooks up a green storm and sips a surprising elixir from cooking up a pot of greens.

Learn how to shop, clean and cook greens and use them in myriad dishes that are easy and accessible. Diane heads to the garden of her cousin Marika, 96 years old and going strong! She shows Diane her fruit and vegetable garden, which could just be the key to her longevity. In her kitchen, Diane cooks up a green storm and sips a surprising elixir from cooking up a pot of greens.

This episode is inspired by Pythagoras, the ancient Greek philosopher and mathematician. Diane, takes a deep dive into the principles of plant-based cooking. Scientists have created a body of work in the field of nutrition that aligns with many of the principles of the Pythagorean diet, which was one of the earliest forms of vegetarianism in Western civilization. She speaks with Professor John Wilkins about the foods and medicines of Ancient Greece.

This episode is inspired by Pythagoras, the ancient Greek philosopher and mathematician. Diane, takes a deep dive into the principles of plant-based cooking. Scientists have created a body of work in the field of nutrition that aligns with many of the principles of the Pythagorean diet, which was one of the earliest forms of vegetarianism in Western civilization. She speaks with Professor John Wilkins about the foods and medicines of Ancient Greece.

This episode is inspired by Pythagoras, the ancient Greek philosopher and mathematician. Diane, takes a deep dive into the principles of plant-based cooking. Scientists have created a body of work in the field of nutrition that aligns with many of the principles of the Pythagorean diet, which was one of the earliest forms of vegetarianism in Western civilization. She speaks with Professor John Wilkins about the foods and medicines of Ancient Greece.

Mushrooms and their health-promoting benefits are the focus of this episode taking us on a journey through Greek forests, to an Athenian restaurant whose chef is a master with mushrooms and onto a conversation with the renowned Dr. Andrew Weil, whose research on mushrooms and longevity is groundbreaking. Back in her kitchen, Diane creates an easy mushroom gyro and a delicious braised mushroom and chickpea dish, and samples the wonders of a rare mushroom recipe cooked up by Chef Gikas Xenakis

Mushrooms and their health-promoting benefits are the focus of this episode taking us on a journey through Greek forests, to an Athenian restaurant whose chef is a master with mushrooms and onto a conversation with the renowned Dr. Andrew Weil, whose research on mushrooms and longevity is groundbreaking. Back in her kitchen, Diane creates an easy mushroom gyro and a delicious braised mushroom and chickpea dish, and samples the wonders of a rare mushroom recipe cooked up by Chef Gikas Xenakis

Mushrooms and their health-promoting benefits are the focus of this episode taking us on a journey through Greek forests, to an Athenian restaurant whose chef is a master with mushrooms and onto a conversation with the renowned Dr. Andrew Weil, whose research on mushrooms and longevity is groundbreaking. Back in her kitchen, Diane creates an easy mushroom gyro and a delicious braised mushroom and chickpea dish, and samples the wonders of a rare mushroom recipe cooked up by Chef Gikas Xenakis

Diane has tea with Dr. Theoklis Zaoutis, a fellow Ikarian and former head of Greece's Ministry of Public Health, and they discuss the health benefits of probiotic foods for gut health. In the traditional Greek and Mediterranean diet, still followed by many Ikarians today, seasonal dishes feature naturally probiotic ingredients such as pickled vegetables, iconic Greek olives, and yogurt. Diane explores these probiotic foods and shares ways to incorporate them into everyday recipes.

Diane has tea with Dr. Theoklis Zaoutis, a fellow Ikarian and former head of Greece's Ministry of Public Health, and they discuss the health benefits of probiotic foods for gut health. In the traditional Greek and Mediterranean diet, still followed by many Ikarians today, seasonal dishes feature naturally probiotic ingredients such as pickled vegetables, iconic Greek olives, and yogurt. Diane explores these probiotic foods and shares ways to incorporate them into everyday recipes.

Diane has tea with Dr. Theoklis Zaoutis, a fellow Ikarian and former head of Greece's Ministry of Public Health, and they discuss the health benefits of probiotic foods for gut health. In the traditional Greek and Mediterranean diet, still followed by many Ikarians today, seasonal dishes feature naturally probiotic ingredients such as pickled vegetables, iconic Greek olives, and yogurt. Diane explores these probiotic foods and shares ways to incorporate them into everyday recipes.

From rustic tavernas to elegant fine dining, beans play a starring role in Greek cuisine. These humble legumes are more than just a staple; they're a superfood and the #1 ingredient linked to longevity. Diane celebrates the magic of beans with a feast that's as nourishing as it is delicious. She explores the difference between dried and canned beans; visits a vibrant shop in the heart of Athens filled with a rainbow of dried legumes; and has a chat with Dr. William Li about the science of beans, longevity, and how to make this essential plant protein a regular part of your diet. Diane also shares beautiful, satisfying bean and legume recipes that are easy to make - no matter where you live - helping you eat well and feel great.

From rustic tavernas to elegant fine dining, beans play a starring role in Greek cuisine. These humble legumes are more than just a staple; they're a superfood and the #1 ingredient linked to longevity. Diane celebrates the magic of beans with a feast that's as nourishing as it is delicious. She explores the difference between dried and canned beans; visits a vibrant shop in the heart of Athens filled with a rainbow of dried legumes; and has a chat with Dr. William Li about the science of beans, longevity, and how to make this essential plant protein a regular part of your diet. Diane also shares beautiful, satisfying bean and legume recipes that are easy to make - no matter where you live - helping you eat well and feel great.

From rustic tavernas to elegant fine dining, beans play a starring role in Greek cuisine. These humble legumes are more than just a staple; they're a superfood and the #1 ingredient linked to longevity. Diane celebrates the magic of beans with a feast that's as nourishing as it is delicious. She explores the difference between dried and canned beans; visits a vibrant shop in the heart of Athens filled with a rainbow of dried legumes; and has a chat with Dr. William Li about the science of beans, longevity, and how to make this essential plant protein a regular part of your diet. Diane also shares beautiful, satisfying bean and legume recipes that are easy to make - no matter where you live - helping you eat well and feel great.