Sunday, 1 May 2011

Silverbeet, chickpeas and sumac

Easter came and went like a whirlwind this year. It was over before I knew it, but unfortunately it always takes its toll doesn't it? Two family lunches, bags of Easter eggs, and countless hot cross buns. Oh my! A week later and I'm still feeling the aftershocks of Easter. What makes us over-eat on occasions like these? Is it because we are surrounded by family and our friends can't see us. Or is it because you can write off the guilty pleasures and say... 'well it's the holidays'. Whatever it is- it's not healthy- and I'm so glad the holiday's don't come often.

So its time to get my healthy eating routine back on track- it's time for good food.

Hands down this has to be my favourite throw together healthy meal for when your body is just calling out for its saving. Silverbeet aka Swiss chard or spinach is such a fantastic vegetable. Steam, boil, saute- whatever you do to it it tastes great- and maybe its because as you're eating it you know how good it is for you. Silverbeet is extremely high in iron, B-vitamins, vitamin C, dietary fibre, folate, zinc, magnesium... I could keep going- seriously. It's one of those true feel good foods!

In this recipe, I added a few other favourites of mine for the perfect guilt free lunch. For a more substantial meal, add a steamed salmon fillet and an extra squeeze of lemon. You'll wake up glowing.

Get This
1 bunch silverbeet
1 can organic chick peas
2 cloves garlic
2 teaspoons sumac
2 lemons
2 tablespoons extra virgin olive oil
salt and pepper

Cook Now
Wash the silverbeet then chop- quite chunky. Add to a steamer and steam until wilted, about 4 minutes. Drain and put in a large bowl. Drain chickpeas and add to the silverbeet. In the same bowl add crushed garlic, sumac, olive oil and the juice from the 2 lemons. Stir to combine while the silverbeet is still warm. Season to taste. Serve when cool. Yum!

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