Showing posts with label pistachios. Show all posts
Showing posts with label pistachios. Show all posts

Sunday, February 1, 2015

Lift Your Mood With Food


Top 4 Food Strategies to Lift Your Mood

 

Are you feeling as chipper as you’d like? When negative feelings have taken hold of you, you might have tried adjusting sleeping patterns and ramping up workouts to combat their ill effects. However, it’s likely that they didn’t fully adjust your mood.

 

That's probably because you overlooked one major factor. How and what you eat can have a significant impact on your mood each day. And while you're busy eating high-sugar foods to "comfort" yourself, you're doing more harm than good.

 

Adjusting from a cranky mood to a cheerful one is actually more about what you feed your body than anything else. By making wise, healthy food choices, you can expect your mood to improve almost immediately.

 

Use these food strategies to uplift you and heighten your positive feelings:

 

1.      Cut the sugar. Be warned. Sugar is the enemy of stable, positive moods! You'll almost always get a rush from a sugar binge. But you can almost always expect the crash that comes when it hits your blood stream, too!

·        Sugar sometimes helps when there are other factors affecting your energy level. But avoid turning to it as your source of energy.

·        Remember that sugary foods have other negative effects apart from the crash. Excess sugar is stored in your body and puts you at risk for weight gain, skin reactions, and even diabetes.

2.      Increase intake of nutrient-rich foods. While many nutrient-rich foods might not be as "exciting" as sugar, they're better for you. They help your bodily functions perform optimally and actually elevate your mood.

·        Folate, thiamine, and magnesium are believed to heighten your mood. Research has shown that these minerals positively impact those with depression.

·        Although you may not be suffering from depression, you can likely expect the minerals to work wonders for your mood over time.

·        Choose foods like lentils, leafy greens, pistachios, and pumpkin seeds as great sources of these minerals.

3.      Eat smaller, more frequent meals. Try breaking your arsenal of healthy foods into smaller meals. It might take more effort to have five meals instead of three, but your results will make your effort worthwhile.

·        Larger meals are harder for your body to process. Your metabolism slows down after consumption of a large meal. As a result, you'll likely feel sluggish.

·        Sluggishness doesn’t always lead to a bad mood. But lacking the energy to be productive can result in a negative outcome. That can, in turn, affect your mood!

4.      Stay hydrated. You've heard lots of stories about water doing wonders for your body. But you probably didn’t know that lack of it affects your mood. Believe it or not, water may be the key to addressing that lingering bad mood you've been in.

·        Neglecting to stay hydrated daily can lead to uncomfortable side effects. In most cases, a mildly dehydrated person experiences headaches, fatigue, tension, and anxiety.

·        These things definitely affect your mood, and you'll quickly become the person nobody wants to be around!

·        Dehydration also impacts concentration, reasoning, and alertness. It's very easy to get frustrated with yourself when you're far from being on the ball.

 

It's always important to consider the impact of diet. Remember that your body performs in accordance with what you give it. Give it a healthy selection of foods so it has the best chance to keep you in a positive state of mind!

Friday, October 5, 2012

Recipe for Lemon Pudding with Raspberries and Meringue Cigars from Epicurious.com




Meringue cigars:

4 large egg whites
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsalted pistachios (preferably not roasted), finely chopped

Lemon pudding:
2 teaspoons finely grated fresh lemon zest
1/2 cup strained fresh lemon juice
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 cup heavy cream
1/2 cup confectioners' sugar
1 pound raspberries, trimmed and halved, or quartered if large

Special equipment: 2 large baking sheets; parchment paper; a stand mixer or a powerful handheld electric mixer; a pastry bag fitted with a plain, round 1/2-inch tip (we used Wilton 1A)

For meringue cigars: Heat oven to 200°F with racks in upper and lower thirds. Line baking sheets with parchment paper. Use a pencil to mark parchment with parallel lines 5 inches apart; these lines will be your guides when piping. Turn paper over.
Beat whites with salt in stand mixer at high speed (or in a large bowl with handheld mixer) until they just hold soft peaks. Gradually add sugar, beating, and continue to beat at high speed until meringue holds stiff, glossy peaks. Secure paper to baking sheets with dabs of meringue.
Spoon some meringue into pastry bag and pipe 5-inch-long cigars (3/4 to 1 inch wide) onto 1 baking sheet, about 1 inch apart. Add more meringue to pastry bag and pipe more cigars in same manner on other baking sheet.
Sprinkle cigars generously with pistachios.
Bake cigars in oven, switching position of sheets halfway through baking, until crisp but still white, about 2 hours.
Turn off oven and cool meringue cigars in oven 1 hour, then transfer to wire racks to cool completely.

Make lemon pudding while meringue cigars are baking: Set a large fine-mesh sieve over a large bowl.
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until butter melts, curd is thick enough to hold marks of whisk, and first bubble appears on surface, 6 to 9 minutes.
Immediately force lemon curd through sieve into bowl and chill curd, its surface covered with a round of wax paper, until cold, at least 1 hour.
Beat cream and confectioners' sugar in another bowl with cleaned beaters until mixture just holds soft peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining cream. Divide among individual bowls and chill, covered, if not using right away.
Top with raspberries and serve with meringue cigars.



Cooks' notes:
•Meringue cigars can be made up to 3 days ahead and stored in layers, separated by wax paper, in an airtight container.
•Curd can be chilled up to 1 week.



Photo by Gourmet Live
April 2012
by Gina Marie Miraglia Eriquez

Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/Lemon-Pudding-with-Strawberries-and-Meringue-Cigars-395394?mbid=ipapp


Tuesday, March 20, 2012

Pistachio and Tart Cherry Chocolate Bark

Ingredients

1 pound(s) semisweet chocolate, coarsely chopped
8 ounce(s) white chocolate, coarsely chopped
12 ounce(s) pistachio nuts, shells removed (1 1/2 cups), toasted
8 ounce(s) (1 1/2 cups) dried tart cherries

Directions

Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl. Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl. Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.

Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate. On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness. Spoon dollops of white chocolate onto semisweet-chocolate mixture. With tip of knife, swirl chocolates together for marbled look. Sprinkle with remaining pistachios and cherries.

Refrigerate bark 1 hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.




Read more: Pistachio and Tart Cherry Chocolate Bark - Holiday Gifts - Recipes - Good Housekeeping