A recipe from the happy kitchen: Good Mood Food.
I always have a pot of hummus in the fridge to use for a snack or to add to a salad. It is rich in vitamin B6 and magnesium, which as we have seen, have anxiety relieving effects, and our version avoids the extra sugar, salt and vegetable oil of some shop-made varieties. Tahini is a Middle Eastern spread made from toasted sesame seeds. This recipe works equally well with roasted red peppers and I sometimes switch the chickpeas for lentils or haricot beans if I fancy a change. Get experimenting.
1. Let the excess oil drain off the sundried tomatoes. I use a kitchen towel for this.
2. Put all the ingredients in a food processor and blitz until you have a smooth paste. Add a bit more lemon juice or tomato according to taste.
3. Add a little extra olive oil or a splash of water to loosen the hummus if it feels too thick.
4. Serve it with warm pitta bread or crudités. Or both!
Together, over 5 years, Alice Mackintosh and I developed recipes that put around 150 nutritional studies into practice. They’ve helped me to become more energised, less anxious, clearer thinking, more balanced and a better sleeper. Our conversations and experiments led to our book the happy kitchen: Good Mood Food . In it, I share in detail what I have learnt about eating for happiness. By harnessing the power of food to boost my mood, not just on melancholy days, I have been able to stabilise my feelings. Nutrition has become an important element in my holistic approach to staying well.
Enter your text here...