cooking, recipes, cookery, food, gourmet cooking . . .


Traditional annual holidays are normally a short-lived relaxation whereas the benefits of holistic holidays last long after the suntan has faded.
Life is busy - fast paced, stressful and generally just a lot crazier than it used to be. Stress has negative effects on our bodies and minds and can ruin our health unless we take occasional breaks from it.

The latest trend in holidays is holistic - holidays where the focus is on the whole, body, mind and spirit.

It is the soul that enlivens all parts of our lives. When we “come home” to the inner peace of our soul, we feel inspired and fulfilled in a way that nothing else can touch. We have more energy, enthusiasm and love to share.

The relaxed atmosphere and safe space which is created by the retreat leaders at Kalikalos, is a perfect opportunity to really re-examine your motivations, goals, and beliefs in life. It is a great environment to become re-acquainted with your self.

Broadening your horizons sounds like an old cliché but has proven to be true. An opportunity to learn something new in a foreign place such as different culinary experiences can contribute to your creativity.

During the Vegetarian Cookery week at Kalikalos, between cooking and lingering over long meals, there’s plenty of time for yourself, to explore and just unwind. Non cooking companions will have plenty to do while you cook. From the earthy character of rural Mt.Pelion to the bliss of the Aegean beaches, there is something to suit all tastes. You are not required to be an expert cook, the course is for enthusiasts and the atmosphere is relaxed, educational and fun.

You just lean into your playful side, have a good time and take home many happy memories.

  • Holistic holidays leave you feeling refreshed and in balance!
  • Our philosophy is simple - great cooking in a great place. Enjoy!





1 cucumber
2 - 3 cloves of garlic
1 teaspoon medium wine vinegar
300g full-fat strained Greek yoghurt
100ml extra virgin olive oil
½ tablespoon finally chopped dill leaves


  • Remove the skin of the cucumber and grate it. (Not finely.)
  • Finely grate the garlic.
  • Salt the cucumber and leave it in a colander for half-an-hour and then drain well.
  • Put it in a bowl with the garlic and the rest of the ingredients.
  • Mix them all well with the help of a fork.
  • Put the dip in a bowl, add salt and decorate it with few dill leaves.


Stuffed AuberginesIngredients

1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup couscous
2 tablespoons minced fresh parsley
100g feta cheese


  • Cut eggplant in half lengthwise and remove the pulp, leaving a 1/4 inch thick shell.
  • Cube the pulp and set the shells and pulp aside.
  • In a large non-stick skillet coated with olive oil, sauté the onion and garlic until onion is tender.
  • Add the mushrooms, zucchini, red pepper and eggplant pulp and sauté for a further 4 - 6 minutes.
  • Stir in the tomatoes, couscous, parsley, salt and pepper and cook for a further 1 minute.
  • Divide the mixture evenly between the eggplant shells and sprinkle with the feta cheese.
  • Place on a baking sheet and bake at 180°C for 20 - 25 minutes or until shells are tender.


Chickpea SaladIngredients

Apple cider vinegar
Olive oil
Fresh parsley
100g halved fresh cherries
1 Cucumber cut in chunks
1 cup of chickpeas soaked overnight, boiled for an hour and peeled
100g feta cheese cut into small chunks


  • Add the vinegar, oil, parsley, salt, pepper and cherries in a large bowl.
  • Mix everything together.
  • Add the cucumber, chickpeas and cheese.
  • Toss to coat everything



1 tablespoon yeast
1 cup lukewarm water (for yeast)
5 1/2 cups flour
1 teaspoon salt
warm water
1 cup honey
1 cup water
Oil for frying


  • Dissolve yeast in water and let set for 10 to 15 minutes.
  • Sift flour and salt together.
  • Make a hole in flour and pour in yeast mixture.
  • Mix gently while continuously adding warm water until a soft, sticky dough is formed.
  • Cover dough with clean, damp dishcloth.
  • Let dough double in size.
  • Heat oil in deep fryer.
  • Use a tablespoon to drop batter into hot oil.
  • When batter floats and is golden and puffy, remove to drain on paper towel.
  • Pour honey over hot loukoumades and sprinkle with cinnamon.
Natalie Di Giuseppe

Recipes from Natalie Di Giuseppe, Cookery week leader

To find out more about the Vegetarian Cooking Holiday

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