Balance: Recipes For The Mind

Balance: Recipes For The Mind

Recent evidence points to good nutrition being an essential aspect of good mental health and this week we have been looking at which foods we should eat to keep our minds in peak condition.

As well as the impact on short and long-term mental health, studies indicate that diet plays an important role in the development, management and prevention of mental health problems such as depression, attention deficit hyperactivity disorder (ADHD), schizophrenia and Alzheimer’s disease.

Mental Health Foundation works to keep us informed of the latest studies and on their website you can find lots of detailed information and support on all aspects of mental health, including a report on diet and mental health and a recipe sheet called, Feeding Minds, created by some of the world’s top chefs. Below is one of our favourite recipes by Anthony Worrall Thompson. Check it out. There is also a helpful podcast which gives advice on how to eat for a healthy mind.

Grilled tuna nicoise

3 tablespoons Balsamic vinegar 135ml(31/2 fl oz)

extra-virgin olive oil

2 tablespoons chopped parsley

2 tablespoons snipped chives

2 garlic cloves,finely chopped

half teaspoon salt

half teaspoon ground black pepper

4 tuna steaks, 2.5 cm (1 inch) thick

2 little Gem lettuce hearts

16 black olives in oil,

halved 3 plum tomatoes,

quartered 115g

extra fine French beans,topped

1 red onion,

finely sliced

6 anchovy fillets,

rough chopped 8 cooked new potatoes,

halved 3 hard-boiled eggs, shelled and quartered

8 ripped basil leaves, ripped

How to make it (AWT style)

Make a marinade for the tuna by whisking together the vinegar, olive oil, parsley, chives, garlic, salt and pepper. Pour half of this over the tuna in a non-reactive bowl and chill for 2 hours. Heat a ridged griddle pan on the hob for 5 minutes. Drain the tuna. Cook the tuna steaks for between 1-3 minutes each side depending on how rare you like your fish. Toss together the lettuce, olives, tomatoes, beans (cooked for 4 minutes and refreshed in cold water), onion, anchovy and potatoes and add the remaining marinade. Toss to combine. Arrange the salad on a platter, place the tuna on top and garnish with hard boiled eggs and ripped basil.

photo credit: MHF

source: MHF

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