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TRIKORFO, Greece (AP) — Can a centuries-old ritual of spiritual renewal rekindle a New Year’s resolution to build healthy eating habits before it fades
in the spring? For six weeks every year, millions of Orthodox Christians around the world adopt a largely vegan diet, abstaining from meat, dairy products, eggs, and fish with backbones while prohibiting oil and wine on weekdays during the 40-day Lenten period before Orthodox Easter, which often falls later than its Catholic and Anglican counterpart.
The annual adherence to a plant-based, Mediterranean-style meal plan drives a communal rediscovery of vegetables and oil-free cooking methods in majority-Orthodox countries.In Greece, even McDonald’s franchises get into the lean Lent spirit by adding seasonal menu items that meet most of the proscriptions of the Greek Orthodox Church, including shrimp wraps, shrimp salad, vegetable spring rolls, and plant-based McVeggie burgers, though these options are not oil-free.
Although following Eastern Orthodox dietary guidelines before Easter is often referred to as fasting, the focus is on abstaining from certain foods rather than refraining from eating altogether, and the rules are adaptable to individual needs.
Christian traditions diverge between East and West ahead of Easter, not only in methods for determining the most important date on their calendars but also in their dietary practices. Catholics are encouraged to give up personal indulgences during Lent, while members of the Orthodox Church forgo animal products except for shellfish.
Beloved Greek dishes like moussaka and souvlakia, as well as dairy products and vertebrate fish, are absent during this period, although shrimp, oysters, and calamari are allowed.
On a lush coastal hillside in central Greece, 40 monks at the Monastery of St. Augustine and Seraphim strictly adhere to these rules, growing and harvesting most of their own produce, including zucchini and tomatoes.
Their meals during Lent are simple yet flavorful, utilizing techniques to replicate familiar tastes and textures. For instance, they coat oven-roasted potatoes with tahini instead of oil to maintain a satisfying crunch, and they prepare vegetable stock from scratch to enhance the flavor of lentil dishes.
As the monks eat, they listen to prayers read aloud, enriching their dining experience.
Father Nektarios Moulatsiotis, the monastery's affable abbot, emphasizes that fasting and a restricted diet are essential for the deep reflection and focus needed for spiritual preparation for Easter, likening it to endurance training.
“In the same way someone goes to the gym to shape their body,” Nektarios remarked, “the church is a gym for the soul.”
He explains that occasional hunger pangs are not to be resisted but are part of the plan, promoting a philosophy of less indulgence leading to greater clarity.
“You cannot really pray, study, chant or do any spiritual exercise with a full stomach,” he added with a chuckle.
Nektarios asserts that a nutritious yet disciplined diet yields benefits that extend beyond religious settings, fostering self-control and heightened awareness.
Orthodox monks observe several fasting periods throughout the year, limiting their food intake in various ways. Researchers have studied their health and dietary habits for decades to uncover potential insights into preventing heart disease, type 2 diabetes, and strokes.
The benefits of a balanced diet rich in whole grains, vegetables, fruits, and legumes are well-documented. Reducing the intake of meat, saturated fats, and processed foods can lead to positive health responses over time.
“Fasting certainly has benefits, provided it’s done correctly,” said Eirini Babaroutsi, a sports nutritionist at the Hellenic Athletics Federation. She noted that Orthodox Christians typically consume more fiber during Lent, which aids digestive health.
“It also matters what we do eat, not simply what we avoid,” Babaroutsi explained. “With the right combinations, we can obtain all necessary nutrients.”
Meals adhering to the guidelines are not limited to ingredients found in Orthodox-majority countries in Southern and Eastern Europe. Babaroutsi suggests including international options such as porridge with oat milk, vegetable wraps with olive paste, and high-quality peanut butter.
However, certain considerations must be taken into account. A six-week fasting cycle is not advisable for older adults and young children, and the Eastern Orthodox Church exempts individuals with serious health conditions, special dietary needs, and pregnant or nursing women from strict adherence.
Avoiding a post-Lent binge as a reward is also recommended, as indulging excessively after a period of abstinence can strain the body.
For those hesitant to commit fully, many Greeks participate only during Holy Week, which begins on April 5 this year, leading up to Orthodox Easter on April 11.
Supermarkets and bakeries across Greece facilitate adherence to dietary restrictions by offering fast, family-friendly meals and a variety of seasonal products.
These include jars of pickles and olives, bags of chickpeas and other pulses, squid rings in freezer cases, creamy pink fish roe known as taramosalata, and unleavened bread shaped like small surfboards.
At the central fish market in Athens, vendors call out over piles of Lent-compliant clams, octopus, and mussels, serving seafood in paper cones.
Gerasimos Mantalvanos, the market’s general manager, noted that many customers tend to overindulge when Easter Sunday arrives with its traditional lamb dishes and sweets. However, a spirit of moderation usually returns after the holiday.
“It is good for eating habits to change from time to time during the year,” Mantalvanos stated. “So a period of fasting, a little fish, and some abstinence from meat, I think these are good for the body. It is a kind of small detox, a little break.”
AP photographer Thanassis Stavrakis and videojournalist Srdjan Nedeljkovic contributed.
