Photo: Joanna Heller
Help for tired taste buds
A satisfying and healthy recovery from holiday feasting
BY MAGAZINE COLUMNIST JOANNA HELLER
The feasting season has begun!
I’ve already overloaded with more meat, bread and fat in one weekend than I normally eat in a month, thousands of excess calories, my jeans tell me. And the holiday season has just started. We have several more weeks of parties, family visits and temptations…
We can limit our intake to some degree but the real problem, for me anyway, seems to be altered taste buds and an appetite let loose.
So, for this first holiday, the best I could do was to limit portion size a bit, but not nearly enough, as I finished off too much of the stuffing, gravy, cranberry sauce and pie. I figure the turkey, the sweet potato and any greens are almost freebies… sort of.
Left overs, of course, are the biggest problem. How many rich meals in a row? Then, to make matters worse, after a couple of days, I freeze these treats and two months later when I have a craving for the remembered tastes, there they are (thank goodness, in limited quantity).
From over-stuffed to happily satisfied
But anyway, at some point, I become sufficiently satiated, my clothes are tight, and I am ready to move back to my usual eating habits.
Here is a good dish to help with the transition. It’s quite satisfying, primarily fiber and protein. No surprise, it’s easy to do, good for any meal, and I like it for breakfast, too.
Garbanzos are great in so many ways. Dried or canned, they are always available, very reasonably priced, and long lasting on the shelf. Dried require a bit more prep work than canned but are irresistibly inexpensive and even more delicious than canned. Both are always in my pantry. If you buy them canned, they are still delicious, nutritious and ready at a moment’s notice. Your choice.
Sautéed Garbanzos with Greens
1/2 cup dried (or 1 can) garbanzos
1-2 cloves garlic
1/2 large bunch kale, arugula or escarole (any dark green leaf you like)
1-2 tablespoons olive oil
Note: For two or three servings as a side dish or snack – one can or one half cup dried is perfect. If you use dried, since you are soaking and cooking, double or triple the amount and refrigerate the extra for hummus, salad, soup or whatever … they will last for several days.
If using canned beans: drain them, give them a quick rinse and they are ready. Skip ahead to the sauté step.
If using dried beans: you need some prep time but the flavor is really luscious. Put the beans in a deep bowl and add boiling water to cover plus a few inches to allow for absorption. Dried garbanzos need to soak for two or three hours (while you get back to your reading or writing) or overnight. My partner Nikki loves to start snacking on them right after the soaking … she loves the crunchy nutty flavor.
Cook the beans Drain the soaking water and using fresh water, boil or steam until tender. I think steaming produces the best flavor but it takes about two hours while boiling takes about one hour. Taste for desired degree of softness or crunchiness. It can vary. Sometimes, irresistible as they are, quite a few of them get eaten right then with a bit of salt but if your original intention is still intact…
Drain the garbanzos thoroughly.
Sauté the garbanzos with one or two minced garlic cloves in one or two tablespoons of olive oil until they get slightly browned, adding salt and red pepper flakes to taste and then adding the kale, arugula or whichever dark green leaf you are using, stirring once or twice and sautéing till the greens wilt.
This dish is really delicious with any proportion of greens to beans that you like. A good breakfast, lunch or side dish…
As you like it …
red pepper flakes
a sprinkle of sea salt
a splash of lemon juice
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© 2011, The Magazine of Yoga, LLC.