Cooking the Mediterranean Way: Why We Cook the Way We Do
In Mediterranean kitchens, food isn’t just fuel. It’s connection. It’s nourishment. It’s prevention. It’s pleasure.
Last week, we talked about legumes, a staple in the Mediterranean diet for generations.
People in the Blue Zones, regions of the world where people live the longest, healthiest lives, don’t obsess over “heart health.” They simply cook in ways that support it — day after day, year after year.
And when you look closely, there’s a pattern. In Mediterranean kitchens, food isn’t just fuel.
…It’s connection. It’s nourishment. It’s prevention. It’s pleasure.
We cook the way we do because:
We value long-term health over short-term fixes
We build meals for satisfaction, not restriction
We honor seasonality and simplicity
We understand that consistency — not perfection — creates health
Every ingredient has a role. Every meal has intention. And everything is layered — for flavor and for health.
Today, I’m sharing my Chocolate Chip Blondie Recipe (made with a secret ingredient), and we’re diving into the power of “layering” foods.
