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Times
3 days ago
- Health
- Times
The Greek retreat that soothed my exhausted, stressed-out brain
There is no word I could find that quite summed up how I was feeling last summer. It wasn't just stress, but it wasn't burnout or breakdown. Yet it felt like more than normal tiredness. Perhaps it was facing up to the teeth-grinding malaise of middle age, and a nagging dissatisfaction with life among other things. But wonderfully — and thankfully — the Greeks, who might not have a word for that wobbling state of mental and physical health, do have a cure: the Euphoria Retreat. It is a fitting name for the resort tucked into the unfashionable but beautiful foothills of Mount Taygetus in the Peloponnese, about three and a half hours' drive from Athens, and an hour by airport pick-up from Kalamata. Today we use the word euphoria to describe an extreme state of happiness (or a drug-induced high), but, like many of the good things in life, it derives from the ancient Greek: euphoros, meaning 'healthy'. I landed in the high heat of summer when the temperature starts climbing from 30C from 10am, so indoor treatments and a swimming pool were essentials. I felt threadbare. I was unhappy in my skin, and worn down mentally due to the lingering impact of a long-ago trauma. I wanted not just to let go of my internal 'to do' list of how to be a better person and slump down and doze in the sun, but also to rejuvenate in as meaningful a way as I could manage. I wasn't up for the authoritarian rigour of a medi-spa or the breathless physicality of a bootcamp, but Euphoria hits the sweet spot in the middle. Everyone — singles outnumber couples — staying at the 45-room spa hotel is encouraged to do so too. It goes a long way to create an atmosphere, where under an endless blue sky and the near constant chorus of cicadas, everyone is invested in feeling better. Mobile phones are barely seen and alcohol is rarely drunk, though you can purchase it with dinner. Meals are a slow, civilised affair on the terrace overlooking farmland with as much oregano-infused water as you can manage. (It does help with the buckwheat crackers.) My room was comfortably large and serene, with light touches of local Greek design and lots of marble in the bathroom. Most of the day is spent in the spa itself, where you also find the pool and loungers, but I became addicted to an early night and deep sleep — you can choose from a pillow menu. • Read our full guide to Greece The passion project of Marina Efraimoglou, a former banker whose life was laid low by a cancer diagnosis, the resort is the culmination of years of research exploring and studying wellness practices. The result is a feat of engineering as well as ambition, where the building's design, as well as every therapy and every meal, are governed by a blend of ancient Greek and Chinese philosophies that centres on five elements: fire, water, earth, wood and metal. At Euphoria's heart is the spa, a concrete cocoon where shadows ripple across the white walls as light floods the central atrium. There are treatment rooms and specialised facilities, as well as two large spaces for complimentary lectures and sessions including sound healing meditation (deeply relaxing), freeing your voice, starting with breathwork and ending with a theatrical singing exercise that ran through the full range of my voice and finished as loudly as possible (uncomfortable), and what I came to really look forward to: yoga nidra. Led by Chryssi, I had an unusually deep sense of semi-conscious meditation where I felt my physical body disappear and my mind float away. Tall, resplendent in colourful kaftan and a halo of hair, Marina visits at least once a week and is constantly looking for new techniques and improvements when it comes to wellness. Her mission is a belief that healing does not have to mean suffering. It is a task that the Euphoria team take up as a vocation, reflecting another Greek word, philoxenia, which describes the respect extended to strangers, a gesture that is more seriously felt than simple hospitality. • 16 of the best wellness retreats in the UK But could good intentions, crystal water, a gong bath and a massage really deal with the mini crisis of confidence I was having? Namaste never did it for me before. After a phone questionnaire, I had signed up to a bespoke package offering not just a detox programme, now fairly standard for such a luxury-level, award-winning spa, but also emotional wellbeing. I rocked up to a detailed timetable for my ten-day stay that included lectures, treatments and even a respiratory test that would guide the Mediterranean menu drawn up by the in-house nutritionist. An analysis of my glucose, glutathione and glycogen levels — they call it a patented 3GL assessment — was apparently going to detect any 'energy disorders'. Hmm. The results, however, told me that my metabolic rate was average, but I needed to eat more protein. Cue plump steak and sweet potatoes for dinner, but also, far less appealing, daily vegan protein powder smoothies with beetroot and chia seeds for the mandatory mid-morning snack. Sitting cross-legged on mats, a small group of us answered a series of basic questions, such as 'what do you have for breakfast?', or 'what do you do after work?'. We all opened up and it was thanks to this straightforward process that it struck me that the person sabotaging me was not a friend leading me astray, but myself acting the part. It broke the ice and the three of us in that room felt closer for the remainder of the holiday. You don't have to share, but bonding over a starter of quinoa crackers and a teaspoon of sundried tomato tapenade or cashew dip, enjoying vegan carrot and ginger soup and surprisingly tasty buckwheat patties is a reassuring way to spend the evening. You can choose to sit alone, or join others. • I've been to 20 wellbeing retreats and this is what I've learnt I met an exhausted mum whose anxiety caring for her daughter had almost broken her; an executive whose stress was causing bloating and constipation; another who needed a break from her job in elderly social care. Everyone has a story. There is support to be gained in gradual conversation. But if that's too much information, you can just sit and stare at the far horizon taking in olive groves and scattered villages as cats slink around mewing for tidbits. Then it happened. I'd had some niggling cynicism about the boundless wellness industry that has sprung up in recent years. But this faded as I fell into a reassuring timetable of massages — cupping, scrubbing, reflexology, acupuncture — and a good night's sleep. This was as relaxed as I had ever been, and I felt that my mind and body were beginning to reconnect. That's not to say there weren't moments when the 'science' left me giggling with the silliness of it all. How else was I supposed to respond to the biofeedback analysis? During an appointment with the resort's medical director Dr Konstantinos Dardagiannopoulos, I gripped a Qest4 copper bioresonance device — imagine an old-fashioned gaming console with copper tubes for handles — with both hands and connected to a computer program. It determined that I was very stressed, and I had a slightly weakened liver and pineal gland. A 'parasitological test of a stool probe' was recommended. To be honest it all felt a bit lost in translation. Odder still was the 'Symptom-Emotion Correlation'. Still holding the same device, parts of the body lit up on the doctor's screen and were converted into feelings and behaviours. I know, I know. More than a hundred descriptions flashed up including 'Bunions 2' which was decoded to mean 'being stubborn and inflexible in your direction'; 'Hay Fever 2' was translated as 'unresolved feelings of grief or sadness' and 'Peptic Ulcer 2' was 'feels responsible for pleasing everyone'. It was unnerving. The method felt woo-woo, and up there with astrology and tea leaves wasn't too far off the mark. The prescription to 'focus only on the positive matters and thoughts — to trust only them, not the negative ones' is not exactly cutting edge, but it all felt so credible in the setting. And still does. • 18 of the best spa and wellness holidays The environment and ambience seem to be as much a part of the relaxation process as the treatments. But it was my three sessions of emotional transformation — a unique course offered at Euphoria — with Mary Vandaorou, a former dancer and confidante of Marina, whose gentle, probing counselling, and Reiki-like physical therapy as well as nourishing meditations left me weeping. Instead of heading back to the noise of London while feeling raw, I swam a few lengths in the pool, watching dragonflies dance through the grasses and over the water as the sun set slowly and the heat of the day rose up. I felt a weight was lifted ever so slightly as Marie advised me to 'breathe out sadness, breathe in hope'. I arrived home and was inspired to make my own thyme or oregano-infused water with dried herbs from the retreat. I ate sweet potatoes and steak; no takeaways or alcohol passed my lips. I began to walk taller, and started swimming most days. My fridge filled with feta and I was still filled with a sense of optimism. Naturally, the scales tipped, and the energy I had soaked up in Greece eventually disappeared like the fading of a summer tan. But that's OK. The philosophy of Euphoria Retreat is not to sell a cure, but to be part of the process of rejuvenation, and at least I know where to go now for that profound boost we all need from time to time. Helen Davies was a guest of Healing Holidays, which has two nights' full board from £1,999pp on a Wellbeing Detox programme; four nights' B&B from £2,699pp on the Emotional Harmony programme ( Fly to Kalamata
Boston Globe
13-05-2025
- General
- Boston Globe
From Greece to Germany: Global breads for World Baking Day
Makes a 1½-pound loaf This hearty loaf is our take on eliopsomo, a traditional Greek olive bread. Bolstered by whole-wheat flour and honey, the dough is soft and subtly sweet—a nice contrast to the savoriness of Kalamata olives. Advertisement Kneading chopped olives directly into the dough interferes with gluten development, resulting in a weaker crumb structure, so instead we flatten the dough into a rectangle, sprinkle on a filling of chopped Kalamatas mixed with rosemary and garlic, then roll it up into a log. After baking, slicing the loaf reveals a salty, herbaceous spiral running through it. For making this dough, we also employ a brief autolyse, or resting time after combining the flours and liquids. This step allows the whole-wheat flour to hydrate and jump-starts gluten development. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up Don't be tempted to add extra flour when mixing the dough; it may look quite sticky, but will firm up as it rises. Unlike many bread doughs, this one will be wet enough to cling to the bowl when kneading is complete. Advertisement 1½ tablespoons extra virgin olive oil, plus more for brushing 4 teaspoons honey, divided 260 grams (2 cups) all-purpose flour, plus more for dusting 70 grams (½ cup) whole-wheat flour 1¾ teaspoons instant yeast ¾ teaspoon dried oregano ¼ teaspoon ground black pepper ¾ teaspoon table salt 138 grams (1 cup) pitted Kalamata olives, roughly chopped 1 small garlic clove, minced 1½ teaspoons minced fresh rosemary 1 teaspoon chopped fresh oregano In a liquid measuring cup or small bowl, stir together 1 cup warm water (100 degrees), the oil, and 2 teaspoons honey. In the bowl of a stand mixer with the dough hook, mix both flours, the yeast, dried oregano, and pepper on low speed until combined, about 5 seconds. With the mixer running, add the water mixture and mix until a soft, slightly lumpy dough forms, about 3 minutes, scraping the bowl once or twice. Feel the dough; it should be sticky. If not, add water 1 teaspoon at a time, mixing after each addition, until the dough feels sticky but not wet. Let rest in the mixer bowl for 5 minutes. Add the salt and knead on medium speed until the dough is smooth and forms a mass around the hook, but still adheres to the sides of the bowl, about 5 minutes. Scrape the sides of the bowl and gather the dough in the center. Cover with plastic wrap and let rise at room temperature until doubled, 1 to 1½ hours. Meanwhile, in a small bowl, stir together the olives, garlic, rosemary, and fresh oregano; set aside. Advertisement Line a rimmed baking sheet with kitchen parchment. Lightly flour the counter. Turn the dough out onto the counter and, using your hands, gently press and stretch it into a 10-by-7-inch rectangle with a short side facing you. Distribute the olive mixture in an even layer over the dough, spreading it to the edges. Starting from the side nearest you, roll the dough into a tight log. Pinch the seam to seal and transfer seam side down to the prepared baking sheet. Pinch the open ends to seal, then tuck the pinched seams under; the loaf should measure about 10 inches long by 3½ inches wide. Loosely cover with plastic wrap and let rise at room temperature until doubled, about 1 hour. About 40 minutes into rising, heat the oven to 375 degrees with a rack in the lower-middle position. In a small bowl, whisk together 2 tablespoons water and the remaining 2 teaspoons honey. When the loaf has doubled, brush it with the honey-water (you might not use it all). Using a paring knife, make 3 diagonal slashes, each about 3 inches long, in the loaf, spacing them evenly along the length of the loaf; the slashes should cut through the outermost layer of dough to reveal the olive filling just underneath. Bake until the loaf is golden brown and the center reaches 200 degrees, 40 to 45 minutes. Cool on the baking sheet on a wire rack for about 10 minutes. Transfer the loaf directly to the rack and cool completely, about 2 hours. Cinnamon-Sugared Chocolate and Orange Mandelbrot Joe Murphy Cinnamon-Sugared Chocolate and Orange Mandelbrot Makes about 4 dozen cookies Mandelbrot, which means 'almond bread' in both Yiddish and German, is a Jewish cookie similar to biscotti. It is baked as a loaf that is sliced, then the cookies are returned to the oven to crisp and dry. But because of the fat in the dough, mandlebrot has a richer flavor and more tender texture than biscotti. Advertisement Orange zest, along with vanilla and almond extract, adds fragrance, and chopped chocolate brings bittersweet notes. The final flourish is a coating of cinnamon sugar. Stored in an airtight container, these keep well for at least a week. 1 large egg, plus 2 large egg yolks 1 tablespoon vanilla extract ¼ teaspoon almond extract (optional) 2 teaspoons grated orange zest 214 grams (1 cup) white sugar, divided 130 grams (1 cup) slivered almonds, divided 55 grams (¼ cup) packed light brown sugar 390 grams (3 cups) all-purpose flour 2 teaspoons ground cinnamon, divided 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon table salt 170 grams (12 tablespoons) cold salted butter, cut into ½-inch cubes 113 grams (4 ounces) bittersweet chocolate, chopped into bits no larger than ¼ inch Heat the oven to 350 degrees with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a liquid measuring cup or small bowl, whisk the whole egg, yolks, vanilla, almond extract (if using), and orange zest, then set aside. In a food processor, combine 160 grams (¾ cup) white sugar, 65 grams (½ cup) almonds, and the brown sugar; process until finely ground, about 30 seconds. Add the flour, 1 teaspoon cinnamon, baking powder, baking soda, and salt; process until well combined, about 10 seconds. Scatter in the butter, then pulse until it is in pea-sized bits, about 20 pulses. With the machine running, drizzle in the egg mixture and process until it forms large clumps (it will not come together into a single mass), 30 to 45 seconds. Advertisement Transfer the dough to a large bowl. Add the remaining 65 grams (½ cup) almonds and the chocolate. Using your hands, gently knead in the bowl just until the dough comes together and the nuts and chocolate are evenly distributed. Turn the dough out onto the counter and form it into a ball, then divide in half. Using your hands, roll each portion into a 14-inch log, pressing in any bits that come loose. Place the logs, about 4 inches apart, on one of the prepared baking sheets. With your hands, flatten the logs until 1 inch thick and 2 inches wide. Bake on the lower rack until the dough has spread into flat, fissured loaves that are firm on the surface and appear dry in the cracks, 25 to 30 minutes. Cool on the baking sheet on a wire rack for 20 minutes; leave the oven on. Meanwhile, in a wide, shallow bowl or on a medium plate, stir together the remaining 54 grams (¼ cup) white sugar and the remaining 1 teaspoon cinnamon. Using a wide metal spatula, carefully transfer the still-warm loaves to a cutting board; reserve the baking sheet and its parchment. Using a serrated knife and a gentle sawing motion, cut each loaf on the diagonal into ½-inch slices. Dredge the cut sides of each cookie in the cinnamon sugar, pressing so the sugar adheres (the cinnamon sugar will adhere better if the cookies are warm), then place them sugared side up on the baking sheets, dividing them between both baking sheets. Advertisement Place both baking sheets in the oven and bake until the cookies are firm and dry, about 15 minutes, flipping each cookie and also rotating the baking sheets and switching their positions halfway through. Let cool on the baking sheets on wire racks for about 10 minutes. Transfer the mandelbrot directly to the racks and cool completely. Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to Send comments to
Epoch Times
10-05-2025
- Lifestyle
- Epoch Times
Burrata Salad
View the Easy but elegant Burrata Salad that I crave 24/7. This salad is inspired by fresh Greek salads that I love so much, but with creamy burrata cheese and lots of fresh herbs (because they make everything shine!). And PLEASE don't skip the If you have extra burrata, use it to make a And don't miss my other How to Make Burrata Salad Make pita chips: Break the pita bread into small, bite-size pieces. Heat 3 tablespoon of olive oil in a large pan and once hot, add the pita bread. Fry briefly until golden, tossing frequently as it toasts. Use a pair of tongs to transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt and generously with sumac. Assemble salad: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill. For the dressing, mix lemon juice, zest, and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately, topped with pita croutons. Related Stories 4/30/2025 4/25/2025 Lauren Allen Burrata Salad Serves 4 Prep 15 minutes Total 15 minutes 2 slices pita bread 3 Tablespoons olive oil 1/2 teaspoon sumac, optional 6-8 cups mixed greens lettuce 1 English cucumber sliced 5 campari tomatoes, or heirloom tomatoes, quartered or chopped 1/2 cup Kalamata olives, pitted and halved 1/3 small red onion, sliced thinly 8 ounces burrata, broken into pieces 1 cup fresh chopped basil 1/3 cup fresh chopped dill Dressing: 1/3 cup extra virgin olive oil Zest and juice from 1 lemon Sea salt or flake salt, to taste Toast Pitas: Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, and sumac. Assemble: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill. Make Salad Dressing: Mix lemon juice, zest, and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately, topped with toasted pitas. Lauren Allen Notes Recipe Variations: Peach Burrata Salad: Omit olives and dill and add fresh mint and fresh sliced peaches to the top of the salad. Watermelon Burrata Salad: Omit olives and dill and add fresh mint, sliced watermelon, and blueberries on top of the salad. Nutrition Calories: 463kcal, Carbohydrates: 10g, Protein: 12g, Fat: 46g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 23g, Cholesterol: 40mg, Sodium: 281mg, Potassium: 536mg, Fiber: 4g, Sugar: 5g, Vitamin A: 7947IU, Vitamin C: 21mg, Calcium: 374mg, Iron: 2mg This article was originally published on . Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Wall Street Journal
08-04-2025
- Business
- Wall Street Journal
‘The Menu Keeps Changing': Cava CEO Says Tariffs Are Fueling Uncertainty
Brett Schulman said his head is spinning as he tries to figure out how much tariffs could increase the cost of his restaurant chain's pulp-based paper bowls. Schulman, chief executive of Mediterranean restaurant chain Cava, said he shares President Trump's concerns about U.S. trade imbalances, but the administration's handling of the tariffs is making planning difficult for his business and other companies. The chain's U.S. bowl supplier sources its pulp from Canada, which is currently exempt from additional duties but Schulman fears that could change. Cava also sources some of its packaging from overseas suppliers and gets items like olive oil and Kalamata olives from Greece.
