Continuing to share photos of our experiences in Greece, I think some of the foodstuffs are worth their own post!
The vegetables alone deserve a mention and the Greek treatment of them is totally different from the UK’s. Above is a picture of part of my lunchtime snack at the shopping mall. It’s a roast aubergine with tomato, courgette, herbs, olive oil and a little Greek cheese. (Similar and even tastier than this was vegetables “imam” style, involving aubergines slowly baked with a tomato sauce, which we had at a little restaurant by the Cathedral.) Greek meals incorporate vegetables as an interesting, focal part of the dish or course. They are bursting with flavour already from the climate but as well as this they are prepared with love, whereas in the UK we often drop them on the plate to tick the “5 a day” box and eat them as a chore to be got through to deserve the enjoyment of the meat or sweet. I think we miss something there.
On a similar line, that’s a Greek salad.
Fish and seafood is also important and I tried quite a bit. Sardines are totally different and definitely not tinned there. But much as I wanted to, as they look great and my fiancé enjoys them, I could not get my tastebuds round calamares (squid):
I think I’ll stick to photographing them 😅!
Greek breakfast usually involves hard cheeses and cold meats, and even stuffed vine leaves on occasion, as well as eggs, bacon, fruit, bread, cereals, yoghurt, nuts and so on being available at the hotel buffet.
Not forgetting sweets and desserts:
These macaroons and truffles were just a couple of the amazing selection at a sweet shop near our hotel. The sweet shops we saw also sold a huge variety of nuts – often a better variety than I’ve come across in many health food shops – as well as honey, preserves, halva and candied / dried fruits.
Finally, there are our delicious aperitifs at a rooftop bar looking out over Athens (incredible view to feature in my next post!).
Before we went, I was not sure how I would find following the diet I need to at present because of my EDS and gastric complications (no wheat, minimal gluten, minimal grains, no milk or yoghurt or soft cheese). I found it much easier than I had expected and that there were loads of available choices. I couldn’t try any of the pasta or pizza which was a shame but there was so much else to choose from. There are fewer gluten-free substitute foods on the menu, for example, I got the impression that restaurants don’t typically offer gluten free bread or pasta. However with so much else free from gluten to choose from, they aren’t missed (and they don’t feature much in my regular diet anyway). Admittedly, for someone who is celiac and has to be stricter than me, or who is completely dairy intolerant or vegan, it would be harder when dining out.
Eating felt much more enjoyable than it usually does. Everything just tasted riper and better. How much of that was objectively true and how much my “grass is greener” perception because of being on holiday, I’m not sure! Meals felt more filling more quickly. Or was it the heat?! I didn’t feel the intensity of hunger and cravings that I hate – maybe I shouldn’t but I do – and I didn’t feel out of control. I didn’t feel such a desire for sugar and have to deliberately choose to substitute it with protein, as I’ve been trying to. I just wanted other things. Back home, my regular food tastes rather lacking. On the positive side, this inspires me to learn to cook some Greek dishes once my house move is complete and we are married in the autumn.
Ginny xxx
Dignity Beyond Trauma 