Food: Tonia Buxton on the age-defying properties of Greek cuisine

PUBLISHED: 00:06, 7 June 2015 | UPDATED: 00:06, 7 June 2015

There is a fountain of youth, and it’s GREEK! Our guest cook TONIA BUXTON believes the food of her homeland is not only HEALTHY but also ANTI-AGEING

TV cook and writer Tonia Buxton is the perfect advertisement for her own food philosophy and the health and beauty benefits of eating Greek-style. In her new book, Tonia, 47 – a mother-of-four based in London – shares her personal nutrition secrets and reveals the many ways Greek food can do us good. As well as 100 recipes, there are specific menu plans for looking and feeling younger, reaching our ideal weight, boosting libido and even getting pregnant. ‘If you want to feel well, look great and have lots of energy,’ she says, ‘do what the healthy people of the Mediterranean have been doing for centuries. The best of all the Med diets is the Greek!’

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‘Quite apart from food, I’m always being asked where I find my dresses. So here you go: theprettydresscompany.com and, for a retro look, dovima.com.’

Eat Greek for a Week is published by Blink, price £16.99. To order a copy for £12.74 (25 per cent discount) until 21 June, contact you-bookshop.co.uk. P&P is free on orders over £12.

Tonia is consultant chef at The Real Greek restaurants; see therealgreek.com. She also presents My Greek Kitchen and My Cypriot Kitchen on the Discovery Channel. More about Tonia at toniabuxton.co.uk; check out her fave Greek and Cypriot ingredients shop at despinafoods.co.uk.

Baked pitakia with feta, fig and rocket

SERVES 4

4 round wholemeal pitta breads

1 tbsp olive oil

2 red onions finely sliced

4 fresh figs sliced or quartered

100g (3½ oz) feta cheese crumbled

sprigs of fresh thyme

rocket leaves to serve

♥ Preheat the oven to 180C/160C fan/gas 4. Place the pittas on a flat baking sheet.

♥ Heat the olive oil in a pan, add the onions and cook gently for 5 minutes or until softened and coloured.

♥ Top each pitta with some onion. Arrange the figs on top. Sprinkle the feta over the figs and finish with sprigs of fresh thyme.

♥ Bake in the oven for 15 minutes or until the feta is tinged golden. Serve hot with a scattering of fresh rocket leaves.

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Sunday, 7 June 2015

Food: Tonia Buxton on the age-defying properties of Greek cuisine - Daily Mail - You magazine

Food: Tonia Buxton on the age-defying properties of Greek cuisine

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