Dinner. If you’re detoxing or cleansing, and doing it improperly, dinner time will prove to be the most ravenous time of your day. If cleansing properly, by dinner you should feel energetic and ready to have yet another nutrient-rich meal. Like lunch, dinner should consists of a soup, a salad and/or a smoothie. The difference between lunch and dinner is the protein quotient.
All protein doesn’t need to come from an animal source – there are other ways to get protein into our diet without having to resort to animal-based proteins, which can impede the detoxing process. Protein can be found in abundance in chia seeds, hemp seeds, vegan protein powder, nuts, seeds and many legumes, including the glorious chickpea.
Currently, I’m having a love affair with chickpeas. Whether I’m on a detox or not, these fiber and protein dynamos are a great addition to any diet because they keep us full, and help the body eliminate waste – the whole purpose of a cleanse. Chickpeas make for an excellent detox-style supper because they’re high in nutrients, loaded with fiber, and for those of us who are meat lovers, they act as a fitting meat substitute. Believe me when I say chickpeas won’t leave you wanting more.
This recipe combines some of my favorite ingredients: cauliflower, chickpeas, Curry and coconut milk, and is beyond easy to prepare and 100% satisfying. Because of the ingredients, this meal not only leave you feeling fuller longer, but it will help to regulate your blood sugar, essential to reducing cravings. Because of the coconut milk, this dish will help speed metabolism, too – oh yes, coconut has that power!
Curried Coconut and Chickpeas
- two 398 ml can (three cups) cooked and drained chickpeas
- one head of cauliflower
- four cloves or garlic, minced
- one shallot, minced
- one tbsp coconut oil
- one tsp sea salt
- one tsp Curry
- one tsp turmeric
- one tsp red chili flakes
- 160 ml (1/3 cup) coconut milk
- one tbsp cilantro leaves
In a pot of boiling salted water, blanch the cauliflower by cooking them in boiling water for 3 minutes, then drain and set aside. Heat the coconut oil in a large sauté pan on medium high heat and add the shallots, garlic, curry, turmeric, chili flakes and one-half of the salt. Cook until everything is translucent and fragrant, about 4 minutes or so. Add the cauliflower and cook for 3 minutes, allowing some color to develop, then add the chickpeas and season with the remaining salt. Stir and cook for 3 minutes and then de-glaze with coconut milk. Be sure to scrape the bottom of the pan. Remove from heat and stir in cilantro leaves and serve!