Welcome back to our Food-and-Drink aficionado, Guilherme Zo’C, guest-posting with another fresh perspective on all things edible from his home in Italy — a look at a healthy and delicious cuisine that blends the best of two continents. Enjoy! ~ Jen

The Mediterrasian Way:
The World’s Oldest Health Revolution

Guilherme Zühlke O’Connor I have just finished reading The Mediterrasian Way, a book I was willing to read since before it was published. The book is the brainchild of Ric Watson and Trudy Thelander, a couple from New Zealand who also run a site called Mediterrasian.

I first landed on Mediterrasian.com about two years ago, googling for a recipe of Pesto Genoese (which can be also found in page 278 of the book) and was first impressed by the gourmet approach to food, rather than plainly copied and pasted recipes we usually find when looking for food.

In total amazement, it might have taken me an hour before I realized the main purpose of the site was healthy food rather than gourmet food. In fact, not even that, the site was about healthy living.

The Mediterrasian Way book cover Ric and Trudy are supporters that Mediterranean and Asian (thus Mediterrasian) diets are the healthiest in the globe, and also delicious, so it is like they live on a permanent diet — and are loving it.

As an added benefit, the fact that it is plain natural to eat like they do, not only delicious and healthier, but probably even more practical than regular western medical or weight control diets.

The book is beautiful from the very cover and is not just a collection of recipes. The first part explains the Mediterrasian philosophy, backed up with medical facts and history, and an actual plan to follow a Mediterrasian way of life for 14 days. (As someone currently living in Italy, I can say living like this for far more than 14 days is anything but a pain!) The second part is a catalog of delicious recipes showcased with beautiful pictures that, by a historical coincidence, happen to be great for your health.

The approach of the book is brilliant and it is so delightful to read that you actually want to get into the kitchen to put in practice. And the good news is that you should, because this is not a candy book that has to be enjoyed in moderation. This book can be enjoyed in every single meal and, in fact, I would recommend that.

“Welcome to the world’s oldest food revolution,” they say, and so it is. There is little need to look for synthetic ways to become fit and healthy if we start by not choosing to be unhealthy in the first place.

Guilherme is a Web Designer and works freelance in northern Italy. His past work life includes also developing software prototypes for Sony Ericsson mobiles, teaching Photoshop, compiler design and photography. He is happily married to Anna, and in his free time he enjoys cinema, traveling, cooking and eating.

This Post Has 11 Comments

  1. @domestika – No problem, you can have it. Just make sure you don’t it a lot of is instead of more essential food, here is a diet pyramid that you can follow.

    According to it, you can eat more sweet than red meat, but of course it doesn’t mean you can eat as much red meat people usually do in the western society.

    Bu the way, there is a list of desserts in the book, that you can find on the site as well.

  2. domestika

    Oh no, Gui, did you have to go and mention Tiramisu when we were just getting all excited about eating healthy low-fat stuff? Oh, now I want custard and biscuit and very rich dark chocolate!

  3. @Michel Martine – Yes, it is a good idea. Variety is great, it exercises your sense of taste. Sticking to a single kind of food is not quite as joyful, even in the cases when is a healthy one.

  4. @delia – Why not? If it is of good quality and enjoyed in an adequate amount… I personally love the chocolate topping on Tiramisu

    @realtor in Toronto – Hi Julie. Well, I hope they actually can be touched by this kind of thing. It is a shame our eating habits are ruled by time constraints and the industrial marvel of having any kind of unexperienced cook to fry your burger.

    Food has culture involved that is part of it and this is not just a snob comment, we are what we eat, if we rule our food by the industrial possibilities of reproducing a recipe instead of the need of our organism and brought into our culture, our body won’t adapt well to it.

    I don’t have children yet, but I share your point of view in banning fast food, I’d adopt slow food instead. Cooking and enjoying food is actually a lot of fun, nothing to regret when putting in the garbage what belongs there, IMO.

  5. Do you know that how much troubles you can cause with this book to the fast food business? Yes, people should realize first that what they are chewing with such pleasure how dangerous can be to their health. Anyway, I think that the cuisine of Asia makes everybody excited and knowing that is healthy improves the chances to leave behind the greasy junk food of McDonald`s. As a Toronto realtor with three children I`m choosing very carefully our daily menu and maybe that`s a torture for them but the fast food is strictly bannad at our home.

  6. delia

    Chocolate is a health food, isn’t it?

  7. Michael Martine

    It seems like everything I eat ends up being some combination of meat and cheese. My wife and I have been talking lately of eating healthier. I think I’m in a bit of a rut, so a book like this will give me a fresh start–something new to try. Thanks!

  8. Claudia


    In that case, I’m going to have to ad this book to my kitchen!! THANK YOU for the heads up! I’ll have to blog later on some of the recipe experiences! YEAH! I am SUCH a foodie. I confess! A decadent meal with a wonderful glass of wine and equally wonderful company (and some candles and REAL Jazz) makes for an idyllic evening.

    Anyone? ;)

  9. Or better… in terms of recipes there are some I had to discard and some I have to adapt, but being philosophy such an important part of the book, discarding some recipes is not all that bad.

  10. Claudia, The mediterrasian approach is precisely that of a Pescetarian, so in terms of food restrictions this book is perfect for your diet. Being a vegetarian myself (and not eating fish) has restricted almost nothing on the book for me.

  11. Claudia

    As a Pescetarian (two years now) it’s been fun trying to find inventive ways to incorporate my streamlined food resource in to yummy, family friendly recipes. Asian inspired dishes, as you can imagine, have been quite helpful in meal planning. Since eating my meals my husbands blood pressure dropped 20 points. I love cookbooks. There is something magical about creasing the cover of a new, as of yet unexplored book and sitting back with a cup of tea in search of some new, fabulous food experience!

    Your blog is so inspirational. I AM SO GLAD I found you!!


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