Real whole food

Cauliflower Garlic Bake

February 20, 2015 By Trudy Scott 27 Comments

Cauliflower-Garlic-Bake-1

1 head of organic cauliflower
1 organic garlic head (yes it’s a lot of garlic but then I’m a bit of a garlic lover!)
3 T dried basil (or a handful of freshly chopped basil could also be used)
3 eggs, organic or pastured/free-range
2 T olive oil
1 T sea salt
1 T ground black pepper
½ cup grated organic mozzarella cheese (optional)

And another ½ to 1 cup grated organic mozzarella cheese for the topping (optional)

Butter to grease the casserole dishes (enough for 3 of them)

Chop the cauliflower finely (or place in a food processor) and steam until well cooked (about 15 minutes – longer than you’d typically steam it, so it’s quite soft). Once it’s soft, you may need to use a potato masher to get it really mushy and soft. Remove the garlic bulbs, peel and chop and add to the cooked cauliflower. Add the rest of the ingredients and mix together: dried or fresh basil, eggs, olive oil, sea salt, ground black pepper and grated mozzarella cheese (if dairy is not an issue).

Grease 3 casserole dishes with butter and pour/spoon the mixture into them so it’s about 1 inch (or 2.5 cm) deep – this will make sure it sets nicely and has plenty of nice and crispy stuff at the bottom and sides. It’s purely optional to add some grated mozzarella cheese on top too.

Here you can see how deep the mixture should be to get the crispy stuff at the bottom and sides.

Place the 3 casserole dishes into an oven that has been heated to 350°F (175°C) and bake for about 25 to 30 minutes until the mixture sets, the bottom/edges start to brown and the topping turns a nice golden color.

This makes a lot and the left-overs can easily be put in the fridge as is (covered of course) and heated up the next day in the same casserole dish at the same temperature (about 10-15 minutes seemed to work.

I love this recipe because you prepare once and get a super dish for at least 3 meals, plus there’s not a lot of washing of pots and casserole dishes to do.

This is a new recipe I created based on inspiration from another recipe I saw. I often do this – see something fun and yummy and tweak it to suit my needs and likes. Brad says it’s the best cauliflower he’s eaten and I must say that I feel the same way!

I hope you enjoy making it and enjoy eating it as much as we did!

Rooibos tea with a chocolate twist

January 2, 2015 By Trudy Scott 23 Comments

chocolate-rooibos

I’ve discovered a new rooibos tea and love it and want to share it with you! It’s rooibos tea with a chocolate twist: Numi Organic Tea – Chocolate Rooibos with smooth vanilla notes.

When I shared this image on facebook here are two comments I got:

I drink Numi’s Rooibos everyday, but I didn’t know they made CHOCOLATE!
CHOCOLATE…I’ll have to find that one!

Notice that both people wrote CHOCOLATE in upper case! I have no doubt that the word “chocolate” will get many more people trying this healthy herbal tea. But I must give you an advance warning – the chocolate taste is very subtle. And if you’re sensitive to the caffeine in chocolate like I am you may find you can tolerate this – I certainly can.

You may recall my interview with rooibos researcher, Dr. Amanda Swart, in season 1 of the Anxiety Summit: A Functional Food in the Management of Stress. We discussed the role rooibos plays in the maintenance of normal cortisol levels, the influence of rooibos on cytochrome P450 enzymes, and the amazing array of polyphenols and flavonoids found in rooibos. Wow, a simple beverage that can help reduce stress and anxiety! And so much more!

Here is some new rooibos research:

chocolate-rooibos-description

Just read the description on the back of the box and see if you can resist it:

Smooth South African rooibos is enveloped by creamy vanilla beans, sweet honeybush and rich cacao. This sensual treat is a delightful, soothing beverage you can melt into.

The vanilla gives it a naturally sweet taste which you may need if you don’t enjoy straight rooibos (an acquired taste for some)

Let me give you a few more reasons why I recommend this product – other than the delicious taste and wonderful health benefits:

It’s organic
It uses fair trade ingredients
It uses non-GMO biodegradable tea bags
It’s a herbal tea so is caffeine-free
It doesn’t have any artificial or even natural flavors

I’m a skier and Brad snowboards and I like to be prepared with “padkos” (South African for food-for-the-road) and one nice treat is hot herbal tea for the drive up and for the drive home. For the trip up to the ski resort, I make it in a large stainless steel mug with lid and we sip it as we drive. I take an extra teabag and a thermos flask of boiling water and make a new batch to sip on the trip home. It’s so yummy and so warming, plus it keeps us well-hydrated which is important with all that exercise.

Check out the Numi site. I love this company and their vision: “Numi inspires well-being of mind, body and spirit through the simple art of tea. Our company is rooted in the principle of creating a healthful product that nurtures people and honors the planet. In all of our company initiatives, we strive to foster a healthy, thriving global community while bringing you the purest, best-tasting organic tea.”

Coconut-Lemon-Garlic Cauliflower recipe

November 21, 2014 By Trudy Scott 19 Comments

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Cauliflower is in the Brassicaceae family of vegetables together with broccoli, brussels sprouts, and cabbage. It’s one of my favorite vegetables!

Enjoy this yummy recipe that I adapted slightly from a recipe from Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family.

by Alissa Segersten and Tom Malterre, MS, CN. I always seem to do this with recipes 🙂

1 medium head of cauliflower (i.e. a whole one)
1 cup of full-fat coconut milk
½ cup of chicken stock or water
1-2 tablespoons of freshly squeezed lemon juice (the original recipe called for lime juice which I didn’t have so I used lemon juice and it resulted in a great taste)
6 large garlic cloves, crushed (the original recipe called for 2, I love garlic so added more!)
1 teaspoon powdered ginger spice (the original recipe called for 1-2 teaspoons grated fresh ginger – I didn’t have any on hand but will try it with this next time)
½ teaspoon sea salt
Garnishes: sliced green onions and chopped cilantro

Cut the cauliflower into small pieces and place in a food processor fitted with the “s’ blade. Pulse until it’s coarsely ground. If you don’t have a food processor, just chop it as finely as possible.

In in large pot, heat the coconut milk, chicken stock or water, freshly squeezed lemon juice, crushed garlic cloves, powdered ginger spice or grated fresh ginger and sea salt, over medium heat. Once the mixture is simmering add the cauliflower pieces.

Stir together and simmer uncovered for 10-15 minutes, stirring every few minutes or until the cauliflower is cooked to your liking. Garnish with sliced green onions and chopped cilantro. Serve hot.

Yields 4-6 servings.

Some of my favorite foods are coconut, garlic, lemon and ginger, and the combination of these ingredients with the cauliflower is just superb! It heats up nicely the next day and is actually delicious cold too so could serve as a “salad.”

I’m looking forward to trying other recipes in this book written by Tom and his wife Alissa. You may recall Tom’s interview from the Anxiety Summit: toxin exposures promote anxiety. We talked about the detox and health benefits, anti-cancer effects of sulforaphane in broccoli. And in my closing talk, I discussed broccoli sprouts and this study: Sulforaphane treatment of autism spectrum disorder. Well, cauliflower is a great source of sulforaphane too! So eat up and be sure to chew well.

The Anxiety Summit – Primal nutrition for anxiety and depression

November 16, 2014 By Trudy Scott 1 Comment

Dr. Lauren Noel, ND was interviewed by host of the Anxiety Summit, Trudy Scott, Food Mood Expert and Nutritionist, author of The Antianxiety Food Solution.

Primal nutrition for anxiety and depression

The benefits of eating grass-fed red meat
Which healthy fats to include and why
Why include nutrient-dense bone broths and how to make them
Mineral-rich foods make a difference

Here is the blog post from season 1 of the Anxiety Summit: The Research – Food to prevent and treat anxiety and depression?

out of every single dietary food grouping that I looked at including vegetables, fruits, salads, beans, etc the strongest correlate of mental health was red meat intake (grass-fed red meat of course)

I’m glad we talked about total cholesterol that is too low because the whole cholesterol question comes up a lot. Here is a blog post with some links to studies: Total cholesterol that is too low: anxiety and depression in women

Here is some research on how trans fats make us depressed and anxious

Here is my roasted spicy pumpkin seed recipe and Magdalena’s liver pate recipe

If you can’t get your meat locally, you can mail order grass-fed meat and other wonderful products like liver and pemmican from US Wellness Meats. In the interview I mentioned their Liverwurst, which is a mixture of grass-fed beef trim (30%), liver (30%), heart (20%) and kidney (20%). I really think this “is the tastiest way to incorporate healthy grass-fed beef organs into your diet!” All of their beef products are 100% grass-fed and grass-finished. They source from family farms, and endorse sustainable farming and humane practices.

Dr. Lo is the host of Dr. Lo Radio, a top rated podcast on iTunes that has attracted over 1million listens. It’s a great podcast. Here are links to 2 shows: Death by Food Pyramid with Denise Minger and Your Personal Paleo Code with Chris Kresser

If you are not already registered for the Anxiety Summit you can get live access to the speakers of the day here www.theAnxietySummit.com

The Anxiety Summit – How Changing My Breakfast Cut My Anxiety in Half

November 13, 2014 By Trudy Scott 8 Comments

Angela Savitri, OTR/L, Freedom from Chronic Stress Coach was interviewed by host of the Anxiety Summit, Trudy Scott, Food Mood Expert and Nutritionist, author of The Antianxiety Food Solution.

How Changing My Breakfast Cut My Anxiety in Half

How amino acids helped (5-HTP, and GABA)
How yoga and mindfulness meditation helped her anxiety
The research supporting yoga and mindfulness meditation for anxiety
How changing to a 90% whole foods diet helped her anxiety
What the biggest game-changer was for her anxiety?

It warmed my heart when I read this in a recent newsletter that Angela sent to her community. I contacted her right away and asked if she would come and share this on the summit and she said yes!

If you’ve been part of this community for a while, you’ve heard some of my personal struggles with anxiety.

When Lexapro, Buspar, and Doral were not helping, I sought alternatives.

I got some relief with taking amino acids, 5-HTP, and GABA.

I found some relief in yoga and mindfulness meditation.

I found some relief from eating a 90% whole foods diet.

I received the most relief from eating animal protein within one hour of waking.

Seriously…my anxiety went from a daily 6 to a 2 with this one nutrition adjustment.

And I learned it from Trudy!

This is going back to basics! This is simple and yet so powerful!

Here is a great blog post from Angela: 5 Tips to Avoid Depression and Anxiety

And an audio gift from Angela 3 Secrets to Self-Care Without Feeling Guilty

If you are not already registered for the Anxiety Summit you can get live access to the speakers of the day here www.theAnxietySummit.com

The Anxiety Summit – seafood: the ultimate brain and mood food

October 31, 2014 By Trudy Scott 8 Comments

Trudy Scott, Food Mood Expert, is the host the Anxiety Summit, and author of The Antianxiety Food Solution and she interviews Randy Hartnell, fisherman, owner of Vital Choice. Our topic: “What you need to know about seafood—the ultimate brain and mood food”

Purity and contaminants such as mercury and radiation (Fukushima)
Research showing the health benefits: anxiety, depression
What if you are mercury-toxic and sensitive
Farmed vs wild salmon (and other species)
What about that fish-y smell
The health benefits of fish roe
Omega-3s and fish as ‘Brain Food”
Omega3-6 balance and testing fatty acid levels

Here you have Randy talking about why fish is the ultimate brain and mood food

Here is one of the Ralston selenium studies: Dietary selenium’s protective effects against methylmercury toxicity.

This is the 2013 PLoS One study we discussed: Dietary patterns, n-3 fatty acids intake from seafood and high levels of anxiety symptoms during pregnancy: findings from the Avon Longitudinal Study of Parents and Children

The present study provides evidence of a relationship between dietary patterns, fish intake or n-3 PUFA intake from seafood and symptoms of anxiety in pregnancy, and suggests that dietary interventions could be used to reduce high anxiety symptoms during pregnancy.

This 2013 paper in the British Journal of Nutrition called Dietary intake of fish and PUFA, and clinical depressive and anxiety disorders in women states

These are the first observational data to indicate a role for DHA in anxiety disorders

In this 2014 animal study, Fish oil improves anxiety-like, depressive-like and cognitive behaviors in olfactory bulbectomised rats study

fish oil supplementation during critical periods of brain development attenuated anxiety-like and depressive-like behaviors and cognitive dysfunction”

Here is some of our discussion on weighing the concerns of mercury toxicity versus the health benefits (since it’s a topic that comes up a lot). This is what Randy shared:

Fish has a whole sort of micronutrient spectrum. They’re swimming around out in this rich soup of minerals – vitamins, minerals, micronutrients – and you know, life evolved in the sea. And life has evolved amid background mercury levels forever, right? Because as much as half of it, if not more, comes from underwater volcanic activity and erosion of the land into the ocean. And mercury’s a naturally occurring element. Of course, the problem with a lot of it now is that it comes from fossil fuel burning.

But it’s always been there, and so life has evolved a capacity to deal with a certain amount of it. And you know, I always acknowledge that people are different, and some people process things differently than other people. But really, when you think about it, common sense tells you that life evolved in the sea. Mercury’s always been there, and I know there are studies of Alaskan natives from thousands of years ago, that they’ve recovered hair samples from these Alaskan natives, and there’s mercury in their hair. So it’s not like it’s something new that people are dealing with.

The message I hope people will take away is you’ve got to assess the risk versus the benefit. And virtually every study, or every major study, comes down on the side that benefits vastly outweigh the risks.

Here you have Randy sharing about the quality of fish they source and offer
– I love that he talks about the “golden rule”

During the interviews on mercury (part 1) with Kris Homme, and part 2, she shares her concerns saying that she believes that if you have major mercury exposure because of amalgams, then you might want to reduce fish consumption and especially avoid the bigger fish. She certainly does.

~~Vital Choice is very kindly offering us some nice discounts on their products:~~

~~15% discount on VitalChoice (wild fish) purchases (use MOODFOOD at checkout – expires 12/31/14)~~

~~50% discount on fatty acid testing (use MOODFOODTESTKIT at checkout – expires 12/31/14)~~

The above discounts have expired but you can check out Vital Choice products here.

I hope you’ll join us on the Anxiety Summit season 2. It runs from Nov 3-16, 2014 and you’ll learn about this and many other nutritional and natural solutions for anxiety, panic attacks, OCD and social anxiety. This is one of many great topics we’ll be sharing.