Croatian glutenfree

Octopus salad on Croatian island Palmižana

Palmižana- near the island of Hvar off the Dalmatian coast is one of a chain known as the Pakleni islands. Once a place where only few would venture off to escape the busyness of life. 

Today, many flock there to seek a quality experience and immerse themselves in nature's bed of tranquillity.  Frolicking on the island is as much about stimulating all five senses as it is about allowing nature to heal our bodies and minds from hustle culture. The botanical gardens of Palmižana are surrounded with tree-like opuntias (aka prickly pear),  cacti, olives and many different kinds of aromatic herbs and plants.

I sought out this peaceful island to fully experience the Croatian art of Pomalo that I write about in my book. Once our boat docked, I made my way on a path surrounded by eucalyptus and succulents instantly allowing my mind to focus on the present moment. Nothing else seemed to matter except for the lush and enormous botanicals in my sight of view. The windy path led us to the beach where we planted ourselves for a day of relaxation.

Once in a rested state, I began to seek out a casual laid-back restaurant.  Fresh, simple and tasty were on my mind.  I got exactly what I craved at Toto’s restaurant. 

Bursting with Adriatic flavours, my octopus salad with crunchy celery, parsley, lemon juice and local olive oil perfectly satiated my hunger.  The staff at Toto’s were attentive allowing us to take our time perusing the menu.  They were knowledgeable and adaptive while making plenty of room in the shade for our family. 

Palmižana is the perfect retreat that brings my book Pomalo: Croatia’s Secret to Happy to life in vivid colour.







Mushroom Risotto

We move through our days so quickly. We tell ourselves we don’t have time for the mundane things, like grating fresh cauliflower resembling rice. Oh please I’ll buy the prepared, frozen bag. While I do buy and use frozen cauliflower rice, I found freshly grated cauliflower elevates my dishes to a new level and taste.

I love risotto, and I enjoy it when it’s low carb and gluten free as a way to lower my risk of type 2 diabetes and other chronic conditions such as arthritis an autoimmune and inflammatory disease which means that your immune system attacks healthy cells in your body by mistake, causing inflammation (painful swelling) in the affected parts of the body. While I do suffer from chronic lower back pain, I found that sticking to mostly a lower-carb, gluten free diet helps with my overall health and mental well-being. That’s not to say that I never eat carbs, I do but in moderation. This balanced approach to eating has helped me tremendously, as I move through my days with more ease and overall happiness. Moderation is key. Now back to my mushroom cauliflower risotto.

Risotto reminds me of the Adriatic as it’s mostly served with squid, or as a vegetarian dish with lots of seasonal veggies. I opted to make my version with mushrooms, shallots and lots of freshly grated parmesan cheese.

Ingrediets

2 tablespoons extra virgin olive oil

1 shallot chopped

1 teaspoon salt

1 cup mushrooms chopped into quartered

1 teaspoon fresh herbs I used dill and basil, you can also use parsley, cilantro, oregano

1 head of cauliflower grated (approx 3 cups)

1/2 cup of mushroom broth or vegetable stock

2 tablespoons salted butter

1/4 cup fresh grated parmesan cheese




Directions:

-Place a large nonstick pan over medium heat. Add extra virgin olive oil and shallots. Saute for 5 minutes until shallots become soft and translucent.

-Add quartered mushrooms and sauté for another 5 minutes , mixing often as not to burn

-Add cauliflower rice, vegetable stock, salt and pepper. Cook on medium heat for 10 minutes stirring often.

-Remove from heat and add fresh herbs, I used dill and basil, butter and parmesan cheese. Mix through and serve right away.

-Optional- drizzle some extra virign olive oil on top.











Croatian Appetizer-Tuna Pate

Take your boring canned tuna and transform it into something decadent and delicious in less than 10 minutes.  Pate or Pasteta in Croatian is a true delicacy, but of course I didn’t know that growing up.  It was in second grade when I remember my first taste of liver pate. I wondered why all my friends didn’t have the same sandwich in their lunchbox. Everyday, my Mother schmeared a generous portion of pate on rye bread.   I have fond memories of going to our Croatian delicatessen and hearing my Mother tell the owner she wanted a little piece of pasteta.  

I eventually stopped eating pate, when I found out it was made of liver.  The food suddenly lost its appeal.  Decades later, when I returned to Croatia I became re-united with my childhood love.  One caveat, it was Tuna pate that pulled at my heart strings and taste buds.  Tuna pate seemed to be on every restaurant menu in the Adriatic coast. When it came time to prepare a dish for this World Cup soccer match, I closed my eyes and tried to remember all the foods that brought me joy this past summer in Croatia, and tuna pate was top of mind.

Pasteta is traditionally served with bread, crackers, or vegetables.  I enjoy eating mine with gluten free pretzels and cauliflower crackers. Tuna pasteta is served cold pro tip chilling it for a couple days will enrich its flavours.  It’s amazing to serve as an appetizer or for Tea party.  Here are the ingredients that I used in my tuna pate:

Ingredients

1 Canned tuna in water

1/4 cup cream cheese

1 teaspoon chopped fresh dill

2 small Spring scallions- chop the scallions into small pieces

1/2 teaspoon Tabasco sauce

1/4 teaspoon salt

Paprika seasoning

Capers on the side

Directions

  1. Drain tuna and place in food processor along with cream cheese.  Pulse until well combined. Add remaining ingredients and pulse a couple times until combined and creamy.

  2. Serve on a plate with your favourite gluten free crackers, or pretzels alongside capers.  Don’t forget to add a sprinkle of paprika on top on each dollop of pate.