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Stay Away From Breads
After Yom Kippur Fast
Jewish Telegraphic Agency
reaking the Yom Kippur
fast wreaks havoc with
your best intentions.
You've only missed two
meals, but your stomach is scream-
ing for relief.
So when you catch wafts of sweet
vanilla noodle pudding and the
yeasty aroma of warm bagels, you
inhale these floury foods in a frenzy.
The next scene: You are so full that
it's painful to walk. Rocking and
rolling, your stomach keeps you
awake all night.
Isn't there a healthier, more reflec-
tive way to bring closure to the holi-
est day of the year?
"You don'thave to pile your plate
to the ceiling," says registered dieti-
cian Leslie Bonci, a spokeswoman
for the American Dietetic
Association. "It sounds like a simple
thing — you don't have to eat every-
thing in sight."
A Jewish woman who often
invites a crowd to break the fast, she
is aware of how tempting it is to go
overboard when a sumptuous spread
lures you on an empty stomach. Like
many Americans, she serves a buffet
of delicacies, foods usually associated
To stop the pattern of overeating,
groaning and regret, she's a hostess
with practical advice on how to
approach this tricky meal. "Place
salad-sized plates on the buffet," says
Bonci. "If there's less room on the
plate, there will be less food on it."
If people are still hungry, they can
always return for seconds.
She suggests presenting prepared
foods in small groups at various sta-
tions around the room so guests
aren't confronted with everything at
"Encourage guests to start with
sliced fruit and different kinds of
salads," she says, explaining that
they are not only nourishing, but
also sit lighter in the stomach than
the bulky carbohydrates that most
people grab first.
For eye appeal, she serves a platter
of sliced tomatoes and mozzarella
cheese along with her colorful
spinach salad, containing mandarin
oranges and dried cherries tossed in
a citrus vinaigrette.
"Try serving and eating less carbo-
hydrates," says Bonci, explaining
that because they are comfort foods,
people tend to mindlessly down
large quantities of them. She sug-
gests placing the bagels, challah,
noodle pudding and pastry at the far
end of the buffet table, away from
the plates and silverware. Let people
see the salads first.
Another one of her tricks is to
buy mini-bagels or, if they're
unavailable, to cut the jumbo ones
into quarters. She discourages family
and friends from eating whole bagels
because there are healthier foods on
"I always do a zesty egg bake,"
says Bonci, describing a piping hot
casserole of salsa, chili peppers and
beaten eggs. She cuts this casserole
into small squares, suggesting the
appropriate amount to eat.
While dishes containing fruit,
vegetables and protein are the most
nutritious, Bonci is not suggesting
people forgo the kugels and coffee
cakes they crave. Indulge in tradi-
tional favorites in moderation, but
consider alternatives that favor pro-
duce, such as the corn and carrot
kugel recipe below, which calls for
vegetables and grain.
Instead of ending the meal solely
with cookies and cake, offer a dessert
bursting with seasonal fruit.
Aware that dairy products, which
are often high in fat, grace the
break-fast table in abundance, Bonci
feels this is not a bad thing because
cheese offers needed protein.
Knowing its fat content is seductive,
she suggests presenting cheese in 1-
ounce cubes or slices to encourage
people to slow down.
Serve cream cheese on a small
plate and replenish it, if necessary.
"As the hostess, I'm in charge," she
says, laughing because she's not sure
that everyone appreciates the
trimmed-down portion sizes she
Yet her buffet can't be too meager,
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