Are the products authentic and sourced directly from Greece?

Yes! All products sold on Greek Flavours come directly from carefully selected Greek producers. We collaborate with small local businesses to ensure authenticity and quality, bringing the true taste of Greece to your table.

How long does shipping take, and which countries do you deliver to?

We deliver across Europe, including Italy, France, Germany, and Spain. Shipping times range from 24 to 72 hours, depending on the destination and the selected shipping method. Our products are carefully packed to maintain freshness and quality.

What are the most typical Greek products I can buy?

We offer a wide range of authentic products, including Greek extra virgin olive oil, traditional cheeses like Feta and Graviera, wines and spirits such as Ouzo and Retsina, traditional sweets like Baklava and Loukoumi, and ingredients for cooking authentic Greek dishes like Moussaka and Gyros. Everything you need to recreate a Greek culinary experience right at home!

Are the products suitable for a healthy and Mediterranean diet?

Absolutely! Greek cuisine is the foundation of the Mediterranean Diet, renowned for its health benefits. Our products are made with natural, nutrient-rich ingredients, perfect for those seeking a balanced, delicious, and healthy diet.

How can I use these products in my daily recipes?

To help you make the most of our products, we offer recipes, guides, and video tutorials on our website and social media. Each package includes usage suggestions, and our newsletter provides inspiration for creating authentic Greek dishes in just a few minutes!

The Original Greek Reset: 40+ Recipes to Heal Your Body

By Greek Flavours

You’ve embraced the philosophy of the Manifesto. You’ve cleared your shelves of anything that doesn't contribute to your well-being. Now, it is time to bring these ideas to life with Execution.

Welcome to the heart of the home: the kitchen.

In the Greek culinary tradition, we don’t let numbers dictate our meals; we cook by instinct and feeling. The spoon is our scale, and the heart is our timer. We don't stress over counting "grams" of protein; we care about the richness and quality of our olive oil.

Below is your blueprint for action: 40+ culinary ideas designed for the four phases of the Reset. These aren't complicated chef recipes that demand hours of your time. These are the foundational, comforting meals that have fuelled the longevity of the Hellenic people for centuries—explained not just by how to make them, but why they make you feel so good.

Note: For all recipes, "EVOO" refers to High-Phenolic Extra Virgin Olive Oil. This is the one non-negotiable ingredient.

Phase I: The Lightning (Days 1–3)
Phase II: The Restart (Days 4–10)
Phase III: The Balance (Days 11–20)
Phase IV: The Awareness (Days 21–30)

Phase I: The Lightning (Days 1–3)

Focus: Hydration, Gentle Digestion, Low Inflammation.
The Vibe: Simple, warm, and restorative.

1. The "Sideritis" Ritual (Morning Tonic)

Boil water and add a handful of dried Greek Mountain Tea (Sideritis) stems. Let it steep for 7 minutes, covered, to release its earthy aroma. Strain and squeeze in half a lemon. Try it without sugar. If you truly need a touch of sweetness, add a tiny drop of raw honey.

The Why: This is more than just tea; it's a warm hug for your insides. It is a powerful natural anti-inflammatory that gently supports the liver in its morning work without shocking your system with caffeine.

2. Horta (The Royal Greens)

Take wild greens (dandelion/chicory), chard, or spinach. Wash them thoroughly. Boil in salted water until tender. Drain well. Serve them warm, literally "drowned" in rich EVOO and fresh lemon juice.

The Why: The bitter taste wakes up your digestion and stimulates bile flow, while the lemon and oil maximise nutrient absorption.

3. The "Not-Quite" Horiatiki

A salad focused on pure hydration. Chop tomatoes, cucumbers, and onions. Dress generously with EVOO, vinegar, and dried oregano. In these first three days, we skip the feta to give your digestion a complete rest from complex animal fats.

4. Patates Vrastes (The Healer)

Peel and boil potatoes until soft. Mash them roughly with a fork. Add chopped fresh parsley, onion, sea salt, and plenty of EVOO.

The Why: This is pure comfort. It provides easy-to-digest starch that settles the stomach and fuels the brain without the violent insulin spikes of processed sugar.

5. Simple Carrot & Celery Soup

Sauté onion in EVOO. Add chopped carrots, celery, and a potato. Cover with water and simmer gently until soft. Blend slightly or leave chunky for texture. Finish with a squeeze of lemon juice. A liquid "hug" for your gut.

6. Kolokythia Vrasta (Boiled Courgettes)

Boil whole small courgettes (or large ones cut into chunks) for 8-10 minutes. They should be tender but still hold their shape ("al dente"). Dress simply with olive oil and lemon. Courgette is highly alkaline and extremely gentle on an inflamed stomach.

Phase II: The Restart (Days 4–10)

Focus: Microbiome Seeding, Prebiotics, Collagen.
The Vibe: Cultivating the "soil" of your gut.

7. The "Yiayia" Bowl (Breakfast)

Use exclusively Traditional Yogurt (Paradosiako), the authentic kind sold in clay or plastic pots with the velvety skin (petsa) on top. Place a cup of this yoghurt in a bowl, including the nourishing skin, and top with a teaspoon of raw Thyme honey and 3-4 crushed walnuts.

The Why: This is the intestinal "trinity": Probiotics (yogurt) + Prebiotics (honey/nuts) + Healthy Fats.

8. Revithada (Lemon Chickpea Soup)

Soak chickpeas overnight. Boil them with water, plenty of chopped onion, and bay leaves until they are butter-soft. The Secret: Emulsify EVOO and lemon juice in a separate bowl until it becomes a white cream, then stir it into the hot soup to thicken it naturally.

9. Fakes (Lentil Soup)

Rinse lentils (no soak needed). Boil with chopped onion, carrot, and a spoonful of tomato paste. Cook for 30 minutes until tender. Serve with a splash of good red wine vinegar and raw EVOO. High iron and fibre content to gently "sweep" the intestines.

10. Avgolemono Chicken Soup

Boil a chicken breast or leg with carrot and onion. Shred the meat and save the broth. Whisk 2 eggs with lemon juice. Slowly pour the boiling broth into the eggs while whisking vigorously (to "temper" the eggs so they don't scramble), then pour everything back into the pot for a creamy finish.

The Why: This isn't just soup; it's medicine. The broth is rich in collagen and glycine, essential for repairing the gut lining.

11. Pantzaria (Beetroot Salad)

Boil whole beetroots with the skin on. Peel under cold running water and slice. Serve with chopped garlic, EVOO, vinegar, and a spoonful of Paradosiako Yogurt on the side. The betaine in beetroot supports natural stomach acidity for better digestion.

12. Prassorizo (Leeks & Rice)

Sauté 3-4 chopped leeks until they are soft and sweet. Add a small handful of rice and water. Cook until the rice is fluffy. Finish with fresh lemon and dill. Leeks are one of the most powerful prebiotic foods on earth: the favourite food of your good bacteria.

13. Trahanas Soup (The Ancient Ferment)

Boil Sour Trahana (sun-dried fermented milk pasta) in water or broth until creamy. Stir in a little crumbled feta at the end. It is an ancient "superfood," one of the earliest forms of probiotic food in history.

14. Artichokes "A la Polita."

Cook artichoke hearts (fresh or frozen) in a pan with carrots, potatoes, onion, and dill, covered with water. Finish with a thick lemon and oil sauce (ladolemono). Artichokes contain inulin, pure fuel for the microbiome.

15. Baked Apple with Cinnamon (Evening Snack)

Core an apple, sprinkle with cinnamon, and bake until soft. Serve with a spoonful of traditional yogurt. Cooked apple releases pectin, which soothes and repairs inflamed mucous membranes.

Phase III: The Balance (Days 11–20)

Focus: Metabolic Fire, Satiety, Complex Macros.
The Vibe: The full Mediterranean profile. Prolonged satiety.

16. Kagianas (Strapatsada)

Grate ripe tomatoes into a frying pan with EVOO. Cook until the liquid evaporates and a rich, thick sauce remains. Crack eggs into the tomato and scramble gently. Turn off the heat and add crumbled PDO Feta.

The Why: The perfect ratio of Protein, Fat, and Fibre to stabilise your energy for hours.

17. Dakos (The Cretan Rusk)

Take a Paximadi (hard barley rusk). Wet it briefly under running water. Top with grated fresh tomato, Feta or Myzithra cheese, oregano, and a generous dose of EVOO. Barley is a low-glycaemic carbohydrate that provides steady energy.

18. Psari Plaki (Roasted Fish)

Place white fish fillets in a baking tray. Surround them with sliced onions, tomatoes, garlic, and parsley. Bake at 180°C. The fish steams in the vegetable juices, staying moist and flavourful.

19. Gigantes Plaki (Baked Giant Beans)

These are not simple beans. Bake giant runner beans in the oven with tomato sauce, dill, and plenty of olive oil until the sauce thickens and caramelises on the edges, becoming almost sweet. The longevity meal par excellence.

20. Spanakorizo (Spinach Rice)

Sauté the onion, then add massive amounts of fresh spinach. Add a small quantity of rice. The rice will absorb all the chlorophyll and nutrients from the spinach. It perfectly balances fresh greens and comforting starch.

21. Briam (Greek Ratatouille)

Layers of sliced courgettes, aubergines, potatoes, and peppers in a tray with tomato sauce and garlic.

The Secret: Bake for a long time (90 mins) until the vegetables "melt" into the olive oil. They should not be crunchy. This slow cooking makes the nutrients highly bioavailable.

22. Chicken Riganato

Massage chicken thighs with dried oregano, salt, pepper, and lemon juice. Bake with potato wedges until golden. Simple, protein-rich comfort food.

23. Prawn Saganaki

Sauté prawns in a pan with garlic and spicy tomato sauce. Crumble feta on top, cover with the lid for 2 minutes to let it melt slightly. Noble proteins and antioxidants (lycopene) from the cooked tomato.

24. Mavromatika (Black-Eyed Peas)

Boil black-eyed peas. Drain and dress while still warm with chopped raw spinach, dill, spring onion, and a lemon vinaigrette. A lighter and faster legume alternative.

25. Fakorizo (Lentils & Rice)

Classic lentil soup, but with the addition of a handful of rice halfway through cooking. Legume + Grain = Complete Protein Profile (all essential amino acids).

26. Cauliflower Kapama

Cauliflower florets stewed in a rich tomato and cinnamon sauce. Cinnamon helps regulate blood sugar, turning a vegetable dish into a powerful metabolic regulator.

Phase IV: The Awareness (Days 21–30)

Focus: Lifestyle, Conviviality, Feasting.
The Vibe: Celebration and variety.

27. Authentic Tzatziki

Grate the cucumber and squeeze it vigorously in a cloth to remove all the water (crucial step). Mix with Strained Yogurt, crushed garlic, chopped dill, EVOO, and a splash of vinegar. A microbiome superfood disguised as a dip.

28. Gemista (Stuffed Vegetables)

Hollow out tomatoes and peppers. Fill with a mix of rice, herbs (mint/parsley), the vegetable pulp, and minced meat (optional). Bake in the oven with potatoes wedged between the vegetables.

The Why: The vegetables create a steam chamber for the rice, infusing it with aromas. A complete meal in a single tray.

29. Grilled Sardines

Whole sardines. Salt. Grill or broil for 3-4 minutes per side. Finish with lemon, oregano, and EVOO. An Omega-3 "bomb" for brain health.

30. Fava (Yellow Split Pea Puree)

Boil yellow split peas until they break down into a mush. Blend until velvety smooth. Serve warm, topped with chopped raw onion, capers, and EVOO. Pure plant protein.

31. The "Meze" Platter (Social Dinner)

Don't cook a single main dish. Place small plates in the centre: a block of Feta with oregano, a bowl of olives, some rusks, a tin of sardines, and tomato slices. Eating by "grazing" encourages slowness and conversation, reducing stress.

32. Lamb Kleftiko (The Sunday Feast)

Chunks of lamb, potatoes, garlic, hard cheese (Kefalotyri), and peppers sealed tightly in parchment paper. Slow-cooked for hours until tender.

The Why: The parchment paper retains all the juices and nutrients, steaming the meat in its own healthy fat.

33. Moussaka "Light."

Aubergines and potatoes baked (not fried) in layers with meat sauce.

The Twist: Instead of heavy bechamel, top with a layer of Greek yogurt mixed with eggs and cheese. Bake until golden. Lighter, higher in protein, and easier to digest.

34. Tyrokafteri (Spicy Cheese Dip)

Blend Feta with a roasted red pepper, a hot chilli pepper, and olive oil. The capsaicin in chilli speeds up metabolism.

35. Soutzoukakia (Smyrna Meatballs)

Oblong meatballs spiced with cumin and garlic, cooked slowly in a red wine tomato sauce. Cumin is excellent for preventing bloating.

36. Octopus with Vinegar (Xydato)

Boil octopus until tender (no water needed, it cooks in its own liquid). Cut into chunks and marinate in high-quality vinegar and oregano. Pure protein, zero fat, intense flavour.

37. Melitzanosalata (Aubergine Dip)

Char whole aubergines over a flame or in the oven until the skin is black. Scoop out the smoky flesh and mash with garlic, oil, vinegar, and parsley. Prebiotic fibre with a smoky flavour.

38. Pork with Celery (Hirino me Selino)

Pork chunks stewed with large amounts of celery root and leaves in an egg-lemon (Avgolemono) sauce. A traditional winter dish that balances the richness of the meat with the cleansing properties of celery.

39. Pasteli (The Ancient Bar - Snack)

Sesame seeds mixed with boiling honey. Let cool and harden. The original energy bar: calcium from the sesame and immediate energy from the honey.

40. Greek Yogurt with Spoon Sweet (Dessert)

Thick Paradosiako yogurt topped with a single spoon of fruit preserved in syrup (sour cherry, grape, or fig). A controlled, natural treat to end a feast.