FIVE THOUSAND YEARS OF HEALTHY EATING

The food of the Eastern Mediterranean is renowned for its nutritional balance. Despite the variety and robustness of the flavours and textures, it is a diet rich in extra virgin olive oil, fresh vegetables, fruits, pulses and fish. Poultry is more often eaten than red meat, which is more likely to be goat or lamb and grains, seeds and nuts are unadulterated by factory processing. The few dairy products are sharp cheeses and strained yoghurts and sweeteners are honey and sweet fruit reductions rather than processed sugars. Most of all, the diet of the Levant has a strong seasonal influence with maximum respect for freshness.