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Language: en
hey there it's Dr William Lee here I am
author of the books eat to beat your
diet and eat to be disease I am so
thrilled to be joined today with my good
friend Anastasia ganya Gellen who we're
going to share our Passion of the
Mediterranean specifically Greece and
we're going to talk about the joy of
cooking The Joy of Eating and the joy of
health because she's going to be making
one of my favorite Mediterranean my one
of my favorite Greek dishes and so
Anastasia
go ahead and introduce yourself
so nice to be here Dr family what a
pleasure
um
I met Dr William we actually after
reading his book I hadn't met him yet at
that point but I will say I'll start
this by saying that these two books are
our Bibles in my family they actually go
Bible side like on my on the desk next
to where I sleep so whenever I feel
something that might come up for me I
actually can like I I refer to these
books so they've been they this is what
I give everybody as a gift when
Christmas rolls around when birthdays
roll around I send them a copy of your
book because it has changed my life
um which is a very nice segue to talk
about fancy peasant Olive and actually
an actor by trade I've been working in
film and television for about two
decades and in 2019 I started my company
fancy peasant
kind of by accident I was cooking
um Blue Zone friendly dishes from my
father's Village in vavuri Greece it is
a village that lives on a Mountaintop in
northern Greece at its height it had
about 1500 people it's kind of extinct
now people visit during the summer
during something we called panayas on
August 15th once a year they all go back
to their their yayas or their great
yayam babu's house there but I started
the company after my father passed away
from chronic lymphocyte leukemia in 2019
I was cooking things from his village as
a as a way to feel a lot closer to him
and what we found was the correlation
between kind of food and grief and how
Meal Time can be a real struggle after
you've lost someone for me I was lucky
enough that the food really made me feel
close to Dad and soon enough by accident
the fancy peasant
audience was born people really wanted
to know how to make these these
village-like peasant recipes we're
talking super simple ingredients that
can all be found in your book I like to
call these longevity recipes really
recipes that focus on making our body
feel good on the inside and out I feel
eating this way for me really does both
and when I'm eating this way I feel my
best I look my best I feel my most
vibrant
um so so
after I started cooking these recipes
people were like what's the liquid gold
you're cooking with and I said well the
liquid gold is not coming anymore
because unfortunately you know Dad had
dad had gone and so I I went on and Eat
Pray Love journey to Greece I wanted to
find something that was very similar to
the way I grew up we used no other fat
in my house so this is not like a
dipping oil that that I was looking for
or a special oil I was looking for an
oil I could cook everything in eggs
vegetables Meats poultry um it needed to
be organic I wanted it to be made with
God oneki which I know you're going to
speak with a highly medicinal Olive and
I wanted it to be you know I was
recommending it to so many people so it
needed to be something you could feel
good about eating all day every day and
we were so lucky enough to find our our
I call it the magic sauce our olive oil
and and
we were able to kind of ask you know
because of my background in film and
television I asked all my friends you
know you want to hop online and cook a
Spanish
or any any Greek dish of your liking and
and soon the words spread fast and here
we are we're coming out with a a
beautiful product line Honeys and
vinegars and olive oil and I'd love to
to tell you a little bit more about it
as we cook and you can tell us why all
these ingredients help us feeling like a
million bucks
well this is where Anastasia when you
and I kind of came together it was
really magic because I um most people
may have read about this in my book but
I did a gap year in which I fell in love
with Greece I embedded myself there to
understand the culture and how Food and
Health interconnected I had I did
mountain climbing I was at the islands I
learned from friends who were in Greece
I I even cooked in a monastery and had
an experience there to just sort of
experience to live you know to really
live in Greece and I love what you said
about healthy food and healthy eating
and how do you feel healthy I think
anybody who's watching this who's been
to Greece will know that if you're
actually out and about and eating like
the Greek stew
um you you actually wind up feeling
pretty well at the end of your time
there you're like man I had no idea that
I actually could feel so good and yes
some of it's the sunshine some of it's
the sea some of it's the incredible
people but the bottom line is it is the
food that really lights itself from the
inside out now I'm a scientist so you
know what I love to do when I watch
um a friend who's an expert on Greek or
any type of food cooking or showing
doing a demo I like to sort of be the
narrator you know kind of like the the
David Attenborough behind and say hey
guess what's in this ingredient it's
really cool so you know one of the
things that um I'm so excited about is
that you're gonna actually make a Greek
salad now most people have heard of
Greek salads maybe they've gone to a
restaurant and saw it on the menu or
maybe they saw in their cafeteria
someplace but honestly Greeks know how
to make Greek salad and so I want you to
show us how you make the real deal and
maybe as you're doing it to explain the
ingredients and I'll pop it every now
and then say what's so healthy about it
yeah I love it
learning so much about the food that I
put in um so we're making something
today called
Salata also known as a Greek salad
there's two popular Greek salads right
there is the prasani which is your whole
Greek salad and that's with greens and
scallions and olive oil and cheese and
then there's this guy
means the word Village so this is
actually a village salad
um and it has very simple but delicious
ingredients in it we're going to start
with cutting Tomatoes into wedges and Dr
Lee why don't I mean if you could speak
to that a little while I'm doing that
yeah
Tomatoes like a weird wrap sometimes
right yeah well listen
um uh tomatoes are great they're one of
my favorite foods and of course in
Greece tomatoes grow so um in such a
splendid way because the they get really
intense Sunshine uh and it's a climate
that makes tomatoes really sweet so the
thing about tomatoes is as you're
cutting it up is that there is a natural
chemical a natural bioactive Mother
Nature's Pharmacy so to speak found in
the flesh of the tomatoes it's called
lycopene that's
l-y-c-o-p-e-n-e and what lycopene do
does is it actually likes to dissolve in
olive oil it's what we call fat soluble
so whenever you put tomatoes with olive
oil whether you cook it or have it
um just plain without cooking in a salad
that lycopene starts to really get
activated so when you eat it like
lycopeneism a couple amazing things
first it starves cancer by cutting off
the blood supply that's been shown to
lower the risk of prostate cancer I'm
also lower the the breast of breast
cancer but the other thing that's really
great is it lights up your metabolism
there was a study also done in in
Portugal that showed by giving young
women who are you know normal average
weight to size just one Ripe Tomato a
day to eat before lunch for about a
month just one tomato no special caloric
restrictions or workout programs that'll
let you start to shrink their inner body
fat and improve how their body uses
lipids and so these women not only got
to eat something tasty but they also got
to be healthier as well so what kind of
tomatoes do you use when you actually
select tomatoes for a Greek salad it's a
tomatoes are other level they're they
they taste like something I've never
tasted before right they've just been
baking in the sun in that soil for so
long and they're just they're they're
perfect in the summer I'm so lucky that
I have my own garden here and I do about
three or four different varieties my
tomatoes are not here yet so I use just
organic
the the I use the the prettiest organic
produce in the market that day these
were not labeled I believe they look
kind of beef steaky I don't like cutting
my tomatoes up for my coriatiki salad
small I like doing them and this really
nice big wedge now the next thing I do
for my tomato salad is
I got my you know organic cubes again I
broke the cukes out in the garden use
whatever you have and you can speak a
little to this
salad you're not taking off all the skin
I like to just create this really pretty
design where like every other inch I'll
keep off the skin and keep it on and
create this this little print and
because there's so much good stuff in
the skin I don't know if you can speak
to that at all but that's what we do in
here yeah well look I mean cucumbers are
you know you think about pickles you
think about a cucumber salad
um they've got good dietary fiber and
they have their own bioactives they're a
great source of hydration and so anybody
who wants to think about how do you keep
up hydrated eating cucumbers is a great
way and cucumbers are you know I think
they've got a really nice mouth feel as
well I mean just think I'm just I'm just
watching you do this and it's making my
mouth uh water one of the things that I
think is important is when you're um
going to be and you're a real pro at
doing that uh skinning that that that
pattern skinning is make sure you wash
your Tomatoes really well and also wash
your your cucumbers really well because
you know this is growing in soil and so
and and getting thrown around when you
pick it you want to make sure that
you're getting the your food as clean
and clean of any contaminants as
possible
gonna finish cutting this guy and then
I'm going to move on to the next
ingredient
so the next thing I'm going to add here
is a bunch of black nope I'm going to
switch please hold please pause our real
horatucky has a little bit of pepper and
a little bit of red onion now at my
local Farmer Market I saw purple
scallion and I'm in love with that and I
don't see it often
um and I've just got a little left from
my whole head I've been using it for two
days but I'm gonna put the rest of the
purple scallion in because it just gives
it again traditional it's some like some
onion red onion
cut very thin about a half of a small
onion and um I'm gonna go in and throw
these purple scallions in as we know
anything with the color purple in it
when it comes from the ground is pretty
great for you I know you talk a lot
about purple potatoes and onions yeah
well and you're absolutely right purple
which is what you find in uh red grapes
and what you find in purple potatoes
it's actually a natural bioactive called
anthocyanins and anthocyanins actually
have a metabolism activating benefit in
addition to helping your stem cells so
you can repair better from the inside
out and they're a great antioxidant what
I love and I write about um uh scallions
and my book Eat to beat your diet is you
know scallions onions garlic
they belong to a family of foods that
are often used in Greek cooking they're
called allium you can find them
elsewhere in the Mediterranean as well
they just have this incredible uh flavor
uh red onions by the way a little tip if
you're actually going to use red onions
uh you know how you peel off the papery
like skin when you cut it when you're
peeling an onion make sure you don't
peel off too much of that outer shell
take this skin away but keep as much of
the outer shell as possible which is
dark which is more usually darker red
for red onions that's where a ton of
those anthocyanins actually live so the
outer version of the outer the layers of
the onion have a lot more of the
bioactives than the inner layers
see this is the kind of stuff that I'm
just like obsessed with learning that's
that's such a great thing to know I
think everyone throws at their broccoli
stems there's so much we can do with
broccoli if this is this is one of my
favorite things about actually reading
your books I can always
I I turned to the pages how can I save
the broccoli skins and I know you're
going to tell me how the next thing
we're going to do is cut you can use a
red or a green pepper I love a red
pepper
um a little bit more than I love a green
pepper so I like to cut these really
nice and thin I also find eating a lot
of raw veg while I'm cooking before I go
into the main event
um really helps me and my digestion I
love eating raw food while I'm cooking
raw veg while I'm while I'm cooking
right well you know first of all peppers
are a great source of fiber red peppers
actually also a great source of vitamin
C vitamin C is an antioxidant it
actually protects your DNA from damage
from the Sun so think about you know
this salad being made and you're we're
in this uh on this patio in Greece with
the sun coming down and we're going to
go for a swim afterwards right like I
just just put yourself in that mindset
well look those red peppers and the
tomatoes are actually going to help
protect our skin and help to protect our
DNA from sun damage the damage from
ultraviolet radiation that can actually
happen as well and probably you know um
centuries ago there was this sort of
like
intuitive understanding that these red
foods that had these antioxidants they
did the science but they had the
experience that it actually was helpful
to them
thank you for unpacking that so awesome
um the next thing we're going to do is
go and so I kind of just arrange it to
look pretty right so everything can go
in layers I start with my tomatoes and
then I get my cucumbers going and then
I'll layer on my um my red pepper and
the next thing I'm going to do
is I'm going to put in my Kalamata
olives these are these are very special
they're from one of my favorite Groves
in Greece they're amazing
um that we we're coming out with these
and I could not be more excited uh this
Olive here is very special and you can
tell them why these these olives are
amazing well first of all all of us have
been around for Millennia and they're
one of the hardiest trees
um uh to they've grown rough scrubby uh
super dry uh landscape and you know
because they're so tough they're also
made of like really really potent
um uh things that can help not only the
trees survive but for us to survive as
well and so you know if you think about
an olive and you might see this uh I
don't know in a grocery store they have
a section that sells olives usually you
know by the cheese section
I always go for the Kalamata olive
um it's just got a a a a nice uh Briny
uh deep taste that helps me it really
brings me back to the Mediterranean when
I live there now that's to say I do like
other olives as well but there's
something that once you've had a column
of olive you you can never forget that
particular taste now a lot of people
don't know this but when you actually
press olive oil you don't always use the
olives that you love to eat so for
example what you just put on this lovely
building salad is not really an olive
that they focus on making oil from but
it's an eating Olive which I absolutely
love
moving on the next thing we are doing
and this is such an important part of
all of this is like
essential for me right like where you
get your feta
we like using goat feather if it's
accessible to us right like sheeps and
goat feta
um this comes from a farm down the
street called Goodell farms and all it
is is um goat feta enzymes culture
vinegar and salt
it tastes Divine super simple
ingredients
um I don't like to wash my feta brine
off I use it I think it gives my salad
some really beautiful flavor and I don't
like to break up my um chunk of feta
either I just like to cut it into two
pieces
and lay lay it
like right in the middle there so people
can do what they want with it
um let's talk feta before we go in and
just add the garnishes yeah well look um
you know a lot of people have this
misconception that cheese isn't good for
your health but in fact cheese really
high quality cheese you're talking about
getting this from a farm down the street
from you they actually have to you know
get if they have to raise the animals
properly they have to actually get the
milk and then they actually have to
ferment I mean cheese is a fermented
product it's kind of a probiotic food
and you know in Greece that's one of the
reasons why they actually have in a
Mediterranean that's why they eat
cheeses
um they they have bacteria starters that
actually give you good healthy gut
bacteria and it's really really just a
lovely compliment I think it gives a it
really gives you a well-rounded up why
is why is probiotics so important even
in a cheese for example we already
talked about some things that are good
for you you said you like to eat raw
vegetables it makes you feel better you
got dietary fiber the cucumbers have
dietary fiber as well the cheese has
bacteria so now you're having a
Prebiotic which is some of the raw
veggies and you have the probiotic and
so here you're actually having a gut
healthy salad right from the get-go and
you know you know I I know uh Anastasia
you are so
um authentic and natural and how you
would go get ingredients for Your
horiataki Right your village salad just
like a village a real person in the
village would but you know what I say is
if people are actually you know at a
grocery store they might have a they
might see a pre-made Greek salad or
something uh you know prepared look it's
so easy you just you're just watching
you and it says just cut some things up
really uh easily I I always think if
you're gonna make Greek salad just make
it the authentic way from original
ingredients and combine them before you
eat them that's right I I totally agree
um where I'm from in ipinos like the
traffic on our mountain is gropes goats
and sheeps and like it's the best beta
you've ever had
um and as someone that you know doesn't
eat so much cheese my husband is
actually lactose but he digests that the
perfectly so I think for people that
might have some digestive issues with
other cheeses fat is such a nice thing
to try
um if if you're getting it from a really
great trusted and if you can actually
get goat please do because and go for
goat or sheep because it's it's quite a
different taste than a cow feta which is
totally
yeah we really I haven't actually had
cow fed in a really long time unless I
ate at some restaurant that was
unbeknownst to me but um we really we
really enjoy uh sheeps and goat feta the
next thing I'm gonna put on here is some
these are traditional too some
peppercinis
um in in Greek they're just called spicy
peppers it's this beautiful it's from a
Greek Village again that I love I have
these imported for me and hopefully for
you soon and we're gonna add those
right on top look at the color of what
you've created I mean it's just so
appealing looking you know and and for
people who uh you know uh don't know if
they like to eat you know vegetables
that is just uh to me it's like a
colorful Bowl that's uh that's inviting
you in now one of the things about
pepperoncini is they belong to the
entire family just like the red pepper
that you actually the red bell pepper
they belong to capsaicin which is a big
cat a family of plants that you can go
all the way to you know jalapeno and
Anaheim and ghost peppers on a far
extreme those are the super spicy ones
but all of them to some extent have
something called capsaicin for the for
the Zing all right a little bit of heat
um or capsanoids which is a sweeter
version of it the reason that these
substances are natural bioactors are
important is that when you eat them they
actually you're they um activate your
tongue and they prompt your tongue to
set to text message your brain to
release a hormone and the spicier it is
if you have a little Zing that hormone
is called norepinephrine will run down
the nerves around your neck and activate
your brown fat and your brown fat is a
special kind of body fat that burns down
um uh harmful fat so it's good fat that
burns down harmful fat and the harmful
fat that it burns away first is the fat
that's trapped in the tube of your body
it's called visceral fat so you could be
a big body person or a thin person lean
looking person but you could still have
a lot of this visceral fat and here's a
simple way that you're getting your
dietary fiber you're getting your
capsaicans you're getting your
capsanoids you're getting some of the
polyphenols from the olives and the
lycopene from the tomato and you know
the the antioxidants from all these
other ingredients that you're putting
together in and you haven't even put in
the most potency
I loved learning about Brown fat in this
new book I'm also going to add a little
bit of my Greek oregano spread and that
has that has red chili that has seed
salt that has lemon peel that has orange
peel and I really like this and that has
the mountain oregano from our Mountain
you can't get oregano like this anywhere
so this has salt and everything in it I
add that above and then I go in with a
little bit more mountain oregano just
because I like my salad to feel very
Greek wait a minute I gotta say one
thing about the mountain oregano so if
you've been to Greece
and if you haven't you need to go
Mountain oregano literally grows wild in
the mountain and when you pick it and
you smell it it is uh it is it is this
aromatic flavor that's very different
than what you might imagine of going to
a pizza for example and you just said
that you can't get it anywhere but I
believe you can get it at fancy peasant
fancy peasant.com of course
I listen when you sent me some Greek
Mountain oregano made me so happy
because I can actually use it to really
give that that special Greek oregano
taste it's so different from the other
spices that you would get you know from
in the spice section of the grocery
store it is you know Greeks it's the
only it's there's there's a few herbs
that we use dried and it's not that many
and it's it oregano is the one you know
we you use a lot of fresh flat leaf
parsley and fresh dill but we like to
take these big bouquets of mountain
oregano and we dry them for about three
or four months Mountainside Seaside
right so they're affected by the land
and the micro climate and then we use
them to finish we don't really cut we
don't want to cook with all these things
early in we want to do exactly what you
said so the oils the essential oils from
all the mountain oregonna is really
infused into everything that we're
eating and oregano has actually
something called rosemarinic acid in it
that's actually a discovery that
actually by the way it helps fight the
lab has been shown to fight
um can't breast cancer stem cells so
what is that that's red wine vinegar
it's red wine vinegar it's our red wine
vinegar it'll be here soon so Greek
salad is made with red wine vinegar it's
not made with any other type of vinegar
let's get it straight wine not white
balls it's made with red wine vinegar
and what and what's in red wine vinegar
is acetic acid and acetic acid actually
prevents fat cells from expanding so
quickly so if you think about uh fat
cells adipocytes like a water balloon
and you're putting you're putting it
around the sink like when you're a kid
and blowing up your water balloon when
fat starts to grow
um uh it'll actually swell up to 300
percent it's in size three times in size
but when you have acetic acid in vinegar
especially red wine vinegar it actually
prevents the fat cells from expanding so
quickly so you have this metabolic
Health as well as it lighting up your
taste buds
um I that what you just showed by the
way that red wine vinegar I bet is
something that a lot of people miss when
they try to make their own uh sure yeah
there's a lot of different tips and
tricks um that for sure and red wine
vinegar all these little things are kind
of big deals Capers is another one I'm
getting to the olive oil right Capers is
the last ingredient before oil but all
right every good Greek salad I usually
have someone kind of cleaning up my
station for me as I'm cooking I
apologize I gotta say something about
Capers first of all
um Greece has amazing Capers and you can
find capers uh like on the hillside of
Santorini and all these other really dry
Rocky Islands their Capers are actually
flower buds from the caper plant you
pick them up and and then they get
packed into salt or packed in brine uh
where where do you get your Capers what
kind of Capers do you use
I use It's All Greek to me Doc
um
it's true I use Greek Capers from um a
village that I know really well a family
sends them to me every year wow and I
really do hope to be making them
accessible but you can use any type of
Capers like right any type of Greece has
these really big ones too I don't know
if you've ever had these for berries yes
those guys
um they're gorgeous and big and kind of
scary like my kids the first time they
had one they thought it was looked like
some some wild thing but um they're
really delicious so I top it with capers
right now we've really layered this out
a lot of people think of cardiotic is
just cucumbers and tomatoes and feta
when you see the layers the layers let's
take a look at those oh man
fantastic by the way notice there's no
lettuce in there there's no kale in
there it's just really simple fresh
elements that you would not find in I
mean this is by the way one way you can
tell it's a real Greek salad because you
know like a lot of times you go to a
restaurant you order Greek salads it's
basically like a lettuce salad that's
got a few of these elements sprinkled
and this is the real deal
this is the real deal I'm just gonna
start to go in with our fancy peasant
olive oil comes in three different sizes
I obviously go through the three liter
like every two or three days because
I have three children and we use olive
oil for everything but we also have a
one liter tin and we also have our 500
mL bottle I know a lot I got one of
those
I know a lot of people will only have
their olive oil out of a dark bottle
what's really cool about this set is you
keep the bottle it's so gorgeous you
want it on your counter and you kind of
can keep refilling with something like
this right
um so I'm just gonna go ahead and I'm
gonna add a lot I have no problem people
sometimes you know people have such a
oil like oh my God that's so much oil I
live on this I think it's the reason I
have good skin I think it's the good
reason I have a great microbiome there's
nothing that you know I can tell when
I'm not having enough olive oil and
enough water that's the truth my
system's just like regulated on it and
it feels really good and I love of
eating it and drinking it I use copious
amounts right so I don't measure my
olive oil I take a look at everything I
cook with it I use it raw we have a food
category in Greece called the ladero and
a lot essentially is when braised
vegetable juice Meats olive oil to
create a compound of deliciousness and
health benefits these things cook and
sit together for hours creating a lot at
all
um that that means that translates to
oil-based vegetable dish so you have
like those stuffed peppers that that are
coined Greek all those dishes we have
all of our Wild Greens we let those bake
of course we've got our yig on this
those are our baked beans I just made
some for lunch my husband ate them all
right show them to you but everything
that we do like vegetarian style
basically is
and those dishes there's not enough to
name right all the bean soups all all
the braised veg there's something really
special when you have all that veg juice
marry the olive oil to create
um it's part of the sauce you know and
it and it's the the sum of the parts the
whole is greater than much some of the
parts as you actually said now I'll tell
you what one of the things that I
immediately fell in love with with your
olive oil besides the really cool
um eye here you want to explain what
this eye stands for
um sure I mean this is a mati right that
means that means
um I in Greek the evil eye amongst many
cultures is a a source of protection
um my father was also an eye doctor an
eye surgeon he's someone that you know
came from the country when he was 16 and
lived the American dream and somehow
learned the language and uh got support
through the educational system here in
America to go through medical school so
we believe a lot in the eye in many
different ways it's personal for me I
call it the lucky eye you know the lucky
eye of course right yeah I love that uh
it's a source of protection and it's and
it's so you know I think it's so
appropriate for your olive oil let me
just want to say a little bit about
what's in olive oil so you saw the olive
this these kinds of Olives uh for olive
oil that you sell are organic uh which
means that not only do you not have a
pesticide the risk of pesticides on it
but actually the olive produces more
polyphenols when they're organic that's
one of the reasons you know I used to
say I'm not sure I want to pay more
money for Less pesticide but it turns
out organic olives also create more
polyphenols so polyphenols actually are
the natural response to being in nature
you have little bugs and things nibbling
on the stems and the leaves and they
naturally make more polyphenol so one of
those called hydroxytyrosol and this is
a bioactive that actually fights fat by
interfering preventing stem cells from
your fat to creating more fat so
actually it kind of yolks in your body's
ability to actually kind of keep on
making more fat and the other thing
about you know you've probably heard
about olive oil being anti-inflammatory
turns out that hydroxythyrosol is a very
potent reducer of inflammation in the
body and of course inflammation is
really the trigger for all kinds of
other diseases by the way there was a
study done in Brazil
uh uh at the federal University of
vicosa they studied 41 women who um were
um young 20 to 40s who had a little
carrying around a little extra weight
and also did not regularly use olive oil
they were they were not you Anastasia
they were just never exposed to olive
oil and they in this research study of
humans they actually gave half of them
two tablespoons of extra virgin olive
oils to have every day
um and the other half they gave a
different oil soybean oil in this case
did it for nine weeks they had the
people lower their calories a little bit
just to trigger weight loss and it turns
out that those women who actually had
just two tablespoons of extra virgin
olive oil lost 62 percent more weight
than the women who were actually doing
eating soybean oil so again this is a
hydroxytarazole has a metabolism
activating fat fighting
properties and by the way those same
women lowered their blood pressure by
Five Points so you're somebody who's got
high blood pressure guess what Five
Points of reduction in blood pressure
reduces the risk of Stroke by 34 and
reduces the risk of coronary artery
disease by 21 so if so even if you
didn't like the amazing delicious Taste
of olive oil it was really good health
reasons to do it and by the way kids
kids you know olive oil is friendly to
kids too you know it's something that
they love right don't your kids
where it's it's like the greatest skill
and gift you can use you can give your
children
um I have a seven-year-old a
five-year-old and a one-year-old my
seven-year-old and five-year-olds can
um you know pick their own veg and make
a salad I think something really cool
that we can always do is show our
children how to plant these little seeds
in life right whether we're talking
about a vegetable or how to treat people
you you water something you nurture it
you teach it how to grow and then you
get to pick it and fuels you right I
like to think about all of the
relationships we bring into our lives
the same way everything that we give our
beautiful attention and energy and time
to and we put love and nourishment
towards it then it gives us all those
really beautiful things back so there's
many metaphors that I use in the kitchen
while I'm cooking with my with my boys
who I think will
um make very very very happy happy wives
one day with all their knowledge of
Greek cooking and of food and why red
tomatoes are good for us and why carrots
are good for our eyes right cooking is
fun learning about vegetables and food
is fun I tell this to um
older people too you know I I grew up in
a hospital because Dad worked in one and
and my dad used to be really
straightforward with his with his
patients and say if you don't start
eating the right way you're gonna have a
heart attack let me educate you I would
why don't you show us again the the
final result of what you we've just put
together let me take a look at that
we can go in and eat a little bit of it
but um I did look at that that is
amazing so you know in addition to these
fresh crisp tasty you know this um it's
really kind of lights up your mouth it's
got uh you you also have this red wine
vinegar you've got this incredible olive
oil
um I mean uh it's you you look joyful
eating it which uh is I think ascribes
to itself well look I I love the fact
that we're showing people uh who are uh
refresh uh Greek salad there's no no
excuse to be confused about what is a
Greek salad now if you go out if you
does it look like what anesthesia just
made it's probably not an authentic
Greek salad but by the way I want to
tell people
please go to the fancy peasant website
I'm going on it there now myself I've
shown other people I've directed them
there they should go to look for these
Greek amazing Greek recipes
um uh in my home I actually use this
um fancy peasant and I want I want to
explain what I think fancy peasant means
uh uh and because you know what
um olive oil is an everyday every common
occurrence that one could use it and
it's fancy in the sense that only in the
sense that it actually is special you
know it's a it's a special thing that
can be used every single day the taste
of this is also really smooth and easy
sure you want to go for those you know
kind of Boutique really intense olive
oils that give you kind of like that dry
zing in the back of your throat and
floral notes all throughout lights up
your mouth you know those are great too
but they're not for everyday use this
olive oil is exactly what you said you
wanted to do as you were you you know
healing from the experience of your dad
it is um it's really for everyday use
anyone can use it it's super mild
um and I encourage you to actually do it
now look uh I want Anastasia you to tell
people more where they can get things
but first let me tell you that if you
want to actually enjoy and learn more
about uh the fun of eating the health of
eating and you're improving your
metabolism join me in my next free
Master Class I'm going to send you all
the details on how to sign up via email
and in the meantime also follow me on
social media my handle is at drdr
William Lee l i or come to my website
which is at
drdrwilliamlee.com all right Anastasia
take it away tell everyone else where
they can go to look for your stuff and
what and what they can find
knowledge is power and you have given me
so much through your book so I just want
to thank you so much I I really really
enjoy being able to tell everything that
I've learned from you and and share that
um Health as well to me I'm so excited
about this master class um you can come
and find all of our Greek recipes at
fancy peasant.com and all of our olive
oil products all of our fresh herbs our
Honeys and our vinegars that are coming
out that's fancy peasant.com
f-a-n-c-y-p-e-a-s-a-n-t.com you can also
find us cooking live and uh being crazy
on our Instagram handle which is a fancy
underscore peasant
um and yeah hopefully do you have a
YouTube and a Twitter yet do you have
all that stuff yet that's coming for me
that's just yeah I'm late on on that
whole social Channel but it's coming
that's great listen everyone should get
um fancy peasant olive oil I want to
just say it actually you have a little
byline here love through olive oil it's
it's just great this is this is such a
great product Anastasia and and I'm
somebody who's really spent a lot of
time in Greece so I I know when there's
something that's Greek that's fantastic
thank you
I don't know if you remember it it was a
it was a zoo but I think it was maybe at
the end of the pandemic or when we were
all just coming out and you told me
about all the time you had spent in
Greece and kind of blew my mind how you
worked at the monastery and uh your
connection to Santorini and the land and
the country and so that's always such a
pleasure learning more from you Doctor
well thank you so much all right thanks
everyone well that's it for today