Unveiling the Secrets of Longevity: Where Time Runs Slow and Lives Run Long

Ikaria is one of the five "Blue Zones" in the world. The term "Blue Zone" refers to those regions where people have a significantly higher rate of reaching the age of 100.

This small Greek island in the eastern part of the Aegean Sea is home to over eight thousand permanent residents.

Compared to many other places, chronic diseases or long-term illnesses are less prevalent here.

The population of this area ranks among the top in the world for longevity, considering the average lifespan of its inhabitants.

In reality, over a third of Ikarians live beyond 90 years.

Strong social and familial bonds, regular physical activity, and adequate sleep as needed are believed to contribute to the centenarian status of the island's residents.

Another significant factor is their diet—what kind of food they consume.

The Mediterranean diet or the dietary habits of coastal areas are well-known for their health benefits.

This diet is akin to the Ikarian diet, incorporating healthy fats, plenty of greens or fiber, and nutrient-rich foods.

This dietary pattern is largely plant-based. Almonds, potatoes, lemons, vegetables, grains, and seeds are abundant. Olive oil serves as a primary source of fat.

Yogurt, cheese, fish, poultry, and red wine are consumed in moderation. Red meat is consumed very sparingly, only a few times a month.

It's been observed that adhering to such dietary rules reduces the risk of many diseases.

Risk factors such as heart disease, stroke, diabetes, high cholesterol, obesity, and hypertension are mitigated by these dietary practices.

Chef Diane Kochilas, a Greek-American, recently authored a cookbook titled "The Ikaria Way."

In this new book, Chef Diane Kochilas sheds light on the islanders' cuisine, offering a "plan" for those who want to bring Mediterranean flavors to their own tables.

The book addresses two questions: how to keep the body healthy without causing "mental anguish" and how to cook.

She has sought answers to these questions in the serene and gentle lifestyle of the peaceful and healthy island. Where bonds are formed around the dining table.

The book talks about various types of food.

It includes light dishes like yogurt, sesame, and carrot soup, snacks, recipes for big or moderate gatherings, such as fried cheese and arugula salad; sautéed mushrooms in red wine; and dishes like pistachio-raisin pilaf.

"Diane Kochilas remarked, 'The amount of stress people take surprises me.'

'In America, it's very common to see people harming themselves with stress. Most of the time, it's just in our heads, intensified by the type of worries we have.'

The aim of her book is to make people more aware of taking care of themselves. Kochilas wants to show that 'food is also a form of love.'"

The secret lies hidden in vegetarian food.

Kochilas' original residence is in Ikaria itself. She has spent a significant portion of her years here.

Alongside writing cookbooks, she hosts a cooking show on PBS called "My Greek Table."

Kochilas also runs a cooking school in Ikaria.

She includes a hundred plant-based or locally sourced ingredient recipes in her new cookbook. The idea of incorporating these into her cooking classes excites her.

She writes, "Two guests from Montana once came. They stood at the kitchen counter in awe. They said they only eat meat thrice a day at home, never imagining you can create such varied dishes with just plant-based ingredients. What we do every week is vibrant, satisfying, and diverse."

Ikarian vegetarian dishes not only promote health and mental contentment but also cater practically to these needs.

Like in other parts of Greece, some people on this island still observe fasting rituals according to the calendar of the Greek Orthodox Church.

Therefore, during a specific time of the year, such as Lent (the 40 days of fasting before Easter), they abstain from consuming meat.

The ingredients mentioned in Kochilas' cookbook are abundant in Ikaria.

These include yogurt, almonds, honey, sea salt, olive oil, almonds, various herbs, garlic, and different types of citrus fruits.

Ms. Kochilas mentions that these products can be found in supermarkets worldwide.

Cheers to the victory of plant-based foods in The Ikaria Way! Among the many dishes discussed, Kochilas has given these a special place.

For example, mention can be made of two - fava bean (a kind of bean), tahini (a type of sesame paste), and yogurt; faba bean stew; kidney bean stew with peppers; and caramelized jumbo beans with turmeric, leeks, and lettuce.

Kochilas explains, "Beans or fava beans help maintain heart health by reducing cholesterol. This is because they are rich in soluble fiber, which mixes with cholesterol particles and removes them from the body."

It serves as a "soothing agent" in controlling and preventing type 2 diabetes as well.

She explains how "Beans and Live Long" (eating beans/lentils promotes longevity) has become a mantra for advocates of the Blue Zone diet.

This statement primarily originates from Dan Buettner, a National Geographic explorer and longevity expert.

He claims that "a cup of beans per day can add four years to a person's life."

Kochilas mentions that "you can find good beans anywhere." She includes various recipes in her book, indicating their versatile use in soups, salads, or main dishes.

Kochilas writes about the recipe for White Bean Stew with Eggplant, Tomato, and Feta Cheese, stating that "this simple dish is a staple in Greek cooking, often made with beans and lentils alongside vegetables."

If someone wants to prepare it at home, they can use canned beans for the recipe. They will get a nutritious and mild dish.

In "The Ikaria Way," Diane Kochilas also mentions various Greek aphorisms.

One of them is "Kali Orexi." It is a common saying in Greek society during mealtime, meaning "Enjoy your meal!"

When someone follows a recipe from "The Ikaria Way," this phrase might become part of their conversation.