Eating Light

| December 13, 2012 | 3 Comments
  • 3 Comments

Orange SunIt’s always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.

By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.

The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, “I can’t write, I can’t cook. I can’t do anything. It’s all over.” In January, I bubble and froth at the idea of writing again.

Every year it’s the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine’s Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It’s just what I do.

Orange Peel SunOr rather what I used to do. This is the first time that I’ve realized, “Oh, wait. This is a thing that happens. And it’s a thing that happens not just to me, but to other people I know.” I never looked at the pattern, never understood the cycle. In previous years, I’ve always sunk under its weight, but now that I know it’s just “a thing that happens,” I can make the best of it, rather than letting it get the best of me.

One way to make the best of it is to eat light. And by “eat light,” I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.

There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I’ll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.

Beet and Orange Salad

Beet and Orange Salad

Recipe: Beet and Orange Salad

Oranges ripen in the light; beets mature underground. I’ve been enjoying this combination of sun and earth all week. And I think I’m a (marginally) happier person for it. It’s my own version of light therapy.

There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.

    Ingredients:

  • Golden beets, cleaned with the root ends trimmed
  • Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines
  • Toasted walnuts
  • Maple syrup
  • Olive oil
  • Something green: beet tops, parsley, dandelion greens. Your choice. And when I say “something green,” I do not mean items such as M&Ms or dollar bills. However, you’re the one making it, so I will leave that up to you. If money enhances your mood, then go for it.
  • Sea salt
  • Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)
    Preparation:

  1. Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say “put everything in the oven”, I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.
  2. When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.
  3. A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one’s citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.
  4. To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.
  5. Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.
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Category: Bay Area Bites Food + Drink, health and nutrition, holidays and traditions, recipes, vegetarian and vegan

About the Author ()

I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. You are more than welcome to follow me on Twitter: @procopster
  • Ariana Cohen

    Not a huge fan of beets but your recipe sounds delish – I’ll have to try it! And if it doesn’t lure me to the “Beet-side” well…I’ll just wash it down with a big ol’ gin & tonic :)

  • http://twitter.com/debbies3360 deborah stoldt

    I make a version with arugula, and feta sprinkled on top. Can’t have too many beet recipes

  • http://twitter.com/debbies3360 deborah stoldt

    Made this to go with mushroom cauliflower soup. Everyone loved it even fussy husband