Exploring Longevity through Cuisine: Diane Kochilas Shares "The Ikaria Way"
Unveiling Secrets of Longevity
Journeying Through The Ikaria Way with Diane Kochilas: A Heartfelt Revelry
I recently had the pleasure of sitting down with the illustrious Diane Kochilas. Diane, a beacon of Greek cuisine, has brilliantly bottled the essence of Ikaria, an island synonymous with health and longevity, in her latest culinary masterpiece, "The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity." This book isn't just a collection of recipes; it's a passport to the heart and soul of Ikarian living, where every meal is a celebration of life itself.
Diane's journey from the bustling streets of New York to the tranquil shores of Ikaria is nothing short of a culinary odyssey. With her roots deeply planted in the rich soil of her homeland, she has become a culinary crusader, bringing the vibrant, healthful flavors of Greek and Mediterranean cuisine to tables around the world. Through her award-winning show "My Greek Table" and her illustrious career as an author and educator, Diane has demystified the complexities of Greek cooking, making it accessible and utterly irresistible to food enthusiasts everywhere.
In our chat, Diane's wit and wisdom shone through as she shared anecdotes from her life, insights into Ikarian culture, and, of course, tantalizing glimpses into "The Ikaria Way." This cookbook is a love letter to plant-based eating, infused with the simplicity and vibrancy of Ikarian cuisine. Diane expertly navigates through the tapestry of Greek culinary traditions, adding her contemporary twists to create dishes that are not only mouthwateringly delicious but also a boon for longevity.
From the get-go, Diane emphasizes the importance of quality ingredients, the cornerstone of Ikarian cooking. Her tales of smoked eggplant dips, rainbow chard tzatziki, and vegan versions of Greek classics like moussaka are not just recipes; they're invitations to experience the communal joy of Ikarian meals. It's evident that for Diane, food is more than sustenance; it's a medium for storytelling, a catalyst for community, and a pathway to a healthier life.
Throughout our conversation, Diane offers pearls of wisdom on living the Ikarian way, no matter where in the world you might be. It's a lifestyle that cherishes the slow, the natural, and the joyful. As she shares her insights on incorporating more plants into our diets, stocking an Ikarian pantry, and embracing the holistic approach to food and life that Ikarians embody, it's hard not to be captivated by the simplicity and richness of her philosophy.
"The Ikaria Way" is not just a cookbook; it's an invitation to slow down, to savor each moment, and to nourish not just the body, but also the soul. As Diane Kochilas guides us through her homeland's culinary landscape, she also leads us on a journey to discover the true essence of longevity: a life well-lived, enriched by the flavors of the earth, the warmth of community, and the joy of sharing.
I'm thrilled to have had the opportunity to bring Diane's story and the essence of Ikarian cooking to you. "The Ikaria Way" is a testament to the power of food to connect us, to heal us, and to celebrate the beauty of life.
RECIPE | Chickpea Stew With Honey-Roasted Cauliflower & Root Vegetables
MAKES 6 SERVINGS
INGREDIENTS FOR THE SHEET-PAN VEGETABLES:
Fresh strained juice of 1 orange
½ cup extra-virgin Greek olive oil
2 teaspoons Dijon mustard
1 tablespoon Greek pine honey, or more to taste
2 heaping teaspoons ground cumin
1 pinch freshly grated nutmeg
1 heaping teaspoon turmeric powder
2 teaspoons ground ginger
1 teaspoon smoked paprika
½ teaspoon cayenne or hot paprika, or more to taste
Sea salt and freshly ground black pepper to taste
1 medium head cauliflower, trimmed and cut into small florets
2 carrots, pared, halved lengthwise, and cut into 2-inch pieces
2 large red onions, peeled and quartered
INGREDIENTS FOR THE CHICKPEAS:
2 tablespoons extra-virgin Greek olive oil, plus more for drizzling
1 large red or yellow onion, chopped
4 garlic cloves, chopped
4 cups cooked chickpeas (good-quality canned are fine), rinsed and drained
1 heaping tablespoon tomato paste
1 small seedless orange, preferably organic, cut into 4 wedges
2 fresh rosemary sprigs
2 to 4 cups hot vegetable broth or water, or more as needed
1 tablespoon balsamic vinegar
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas.
In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about
15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot.
Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve.
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