As a result of today’s difficult financial climate, increased stress levels at work or having to cope with redundancy and unemployment are all taking a serious toll on both physical and mental health. Having to work longer hours with less job security and often no over-time revenue leaves little time for getting daily exercise and eating healthy nutritious meals.
The world population is now clocked in at 7 billion people. We reached our billionth population milestone back in 1804. 123 years later and that number doubled: 2 million people. That was in 1927. However, it only took 33 years to add another billion to our number. That year was 1959.
Basil is a common summer herb, used fresh or dried in countless recipes, with gentle holistic attributes. The most widely known type of basil is appropriately referred to as common basil, and also known as sweet basil or bush basil; other types of basil include lemon basil, holy basil, and purple basil. Sweet basil sprouts green, medium-sized leaves, boasting a scent and flavor that hints of cinnamon, licorice, and mint.
Restaurants or estiatoria in Greek, are to be found in the up market areas and in hotels. You pay for the décor and ambience, if you are in a restaurant serving Greek food. The menu might be different to that of a taverna, but for the difference in price, it’s probably not worth it unless you are celebrating a special occasion, perhaps.
You might wish to take advantage of some of the hotel restaurants special deals, though, as Greeks tend to avoid hotel restaurants. They prefer easting al fresco at a taverna, and preferably one with live music in the evening or on Sunday lunch times.
When speaking of the nutritional value of fruits and veggies, it’s common to hear that the darker the color, the higher the nutritional value. Yet how is it that dark, green, leafy vegetables are so commonly ignored in favor of bright orange carrots, brilliant red peppers, and richly dark blueberries? Some greens have been given a bad name as tough, stalky, bitter, and inedible, but a little research reveals that basic knowledge of the green’s flavor and proper preparation can yield an extremely tasty dish.
The debate between Genetically Modified Organism (GMO) and organic food are still unsettled. Most consumers have been adamant to place labels on GMO products as they feel threatened to its ingredients and the way it’s been grown. This is despite scientists, experts in this field, and various researches saying that GMO grown products are safe for the population.
The locavore food trend is flavoring cuisine at boutique hotels and luxurious resorts, as travelers demand authentic cuisine and resorts lower their carbon footprint.
When travelers return from foreign climes, it’s not the hotels, the museums, or the historic sites that cause euphoric rhapsodies. More commonly, it’s the people and the food. The tastes of local foods and the experience of buying in local markets stays with travelers long after the trip.