Div Manickam

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diet was also typical of the area: a breakfast of goat’s milk, condensed wine, sage tea or coffee, and honey and bread. Lunch was almost always beans (lentils, garbanzos), potatoes, greens (fennel, dandelion, or a spinach-like green called horta), and whatever seasonal vegetable their garden produced; dinner was bread and goat’s milk.
The Blue Zones: 9 Lessons for Living Longer From the People Who've Lived the Longest
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