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The Raw Greek: Natural, Nutritious Alternatives to Greek Cuisine Made From 100% Raw Ingredients

by Gina Panayi

96 pages; quality trade paperback (softcover); includes colour photographs of the recipes.; catalogue #06-1094; ISBN 1-4120-9340-6; US$17.37, C$19.98, EUR14.27, £9.99

The Raw Greek strips food back to basics, supplying alternative rawfood recipes for traditional Greek dishes, providing an important insight into the Greek way of life as well as raw-vegan living.

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About the Book

About the Author

Excerpts

About the Book

A selection of innovative recipes that have been uniquely created using produce commonly found in Greece, Cyprus and around the Mediterranean. Adapted from original Greek family recipes, the author has exquisitely interpreted traditional dishes into recipes made from 100% raw, vegan ingredients.

The Raw Greek explains how higher portions of fresh, raw fruit, vegetables, nuts and seeds, can decrease the risk of disease. They can also greatly diminish symptoms such as lethargy, fatigue, depression, obesity and help fight the effects of aging.

The recipes are modeled to look and taste like your favourite Greek foods which are normally cooked, baked or deep-fried. When served raw they contain all the nutrients that are normally lost through cooking. The minerals and vitamins needed to increase health and vitality are preserved.

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About the Author

Born in 1979 in North London to a Greek Cypriot family, Gina Panayi had a typically Greek upbringing where food was the basis of every social event. She has a passion for food that is rarely seen and can adapt many common recipes to suit any eating habit, be it vegan, raw or simply low fat.

Regardless of skepticism from family and friends, she often presents raw food delights which are thoroughly enjoyed by all. She has even catered and hosted a 100% raw food Christmas party impressing everybody, young and old, who traditionally believed that meat and bread was the foundation for every meal!

After graduating in 2000 from the University of Surrey Roehampton with honours in Psychology and Art for the Community, Gina embarked on a journey of life. This included traveling around South East Asia. During this time she met some of the most influential people in her life and opened her eyes to a world away from fast, fried and other unhealthy foods. Another life changing event which plays an important factor in Gina's personal development is spending six months volunteering in Arta, Greece. Here she lived and worked on an organic farm learning the fundamentals in planting, growing and harvesting fruits, vegetables, grains and pulses and living a completely vegan organic lifestyle.

She has assisted raw-vegan gourmet chef Chad Sarno at the Fresh Festival in Wales, 2004 and in Somerset, 2005. She worked as a volunteer at the Festival of Life, London, 2004 and the Mind Body and Spirit Exhibition, Olympia, London, 2004. More recently she successfully ran her own stall at the Food of Life Festival in Hove 2006.

During her personal evolution Gina has obtained a Certificate in Nutritional Advice, and a Diploma in Anatomy and Physiology. At the time of print, she was completing a Diploma in Advanced Optimum Nutrition Theory.

The Raw Greek contains delicious and original recipes that the author has personally adapted to suit the raw-vegan lifestyle. It also briefly provides an educational insight into Greek cuisine and healthy living from a nutritional point of view.

By Natalie Cole

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Excerpts

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