The experienced dietitian-nutritionist Panagiota Karakasidou systematically presents the most important things we need to know about nutrition during fasting, while also offering us delicious recipes, tested over the years in her family's daily life. This combination of scientific knowledge and lived experience makes the book unique. In the third edition, the book is released improved and enriched with the collaboration of chef and food stylist Elisavet Delecha, who cooked and photographed Panagiota Karakasidou's recipes. Stylianos Karlos edited the special nutritional tables, a valuable tool for daily life. The edition is supported by the Center for Education in Eating Disorders and with the kind sponsorship of Threesome Ceramics. The book is divided into four parts: The first presents the general theory of nutrition during fasting, the second provides detailed diets to apply the theory in practice, the third includes recipes for salads, legumes, seafood, pasta, etc., and the last contains detailed nutritional tables with the content of each recipe in vitamins, trace elements, proteins, carbohydrates, and fats. The dietitian-nutritionist and author Mr. Evangelos Zoubaneas, director of the Center for Education and Management of Eating Disorders, writes about the book: Panagiota Karakasidou's book is a real treasure. It is the cognitive and personal experience of one of the most excellent colleagues in Greece, who generously offers us so many ideas, advice, recipes, and diets that it can become an integral manual for every health professional and every person who observes fasting days. It is a very important nutritional guide, the likes of which are very difficult to find in Greek and global literature. For me personally, since I got the first pages of the book in my hands, it has become an indispensable tool in my work, while at the same time the recipes presented appear more and more often on the family table. It is worth noting that the tables with food combinations according to the diversity of each seasonal fast are unique and fully nutritionally secured. Elisavet Delecha notes: My collaboration with Giota Karakasidou on the book you are holding was a new, flavorful experience. As I cooked her recipes, I discovered her care for the quality of nutrition, but also the preservation of taste and flavor. I believe that food is a pleasure, through which loved ones have the opportunity to come together and share beautiful moments.