Dr. Uma Naidoo on Food and Your Mood
Watch this Conversation Above the Noise, a Sunday Paper PLUS exclusive offering, with special guest host Christina Schwarzenegger and author, chef, nutritionist, and nutritional psychiatrist Dr. Uma Naidoo.
In this illuminating conversation, Dr. Naidoo shared how food and our gut health can impact our mental health, how we can find healthier substitutes for our favorite recipes (even the ones that satisfy a sweet tooth!), her 80/20 method for implementing long-term lifestyle habits in a "quick fix" society, and much more.
If you would like to learn more about Dr. Naidoo, you can visit her website, read her bestselling book This Is Your Brain on Food: An Indispensable Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More, and pre-order her upcoming book Calm Your Mind with Food: A Revolutionary Guide to Controlling Your Anxiety.
PLUS: Check out two mood-approved recipes from This Is Your Brain on Food below!
1. Golden Milk (vegetarian, gluten-free, dairy-free)
This turmeric drink is a treat after dinner. It is especially warming and soothing to help you to sleep.
Servings: 1
Prep Time: 5 minutes
Cooking Time: 5 minutes
1 cup almond milk
1 teaspoon ground turmeric
1/4 teaspoon black pepper
1/2 teaspoon honey
1/4 teaspoon grated nutmeg
Heat all the ingredients except the nutmeg in a medium saucepan over medium heat for about 5 minutes. Pour into a mug, sprinkle with nutmeg, and serve.
2. Avocado Hummus (vegetarian, vegan, gluten-free, dairy-free)
Chickpeas are a source of tryptophan, and avocados and olive oil are great sources of healthy fats, including omega-3s (avocados are rich in fiber and various vitamins, too). You can eat this tasty spread on a low-GI toast like pumpernickel, or as a dip for fresh-cut vegetables.
Servings: 6
Prep Time: 10 minutes
1/2 large ripe avocado, skin and seed removed
2 cups cooked or canned chickpeas
1/3 cup tahini paste
1/4 cup fresh lime juice
1 clove garlic
1 teaspoon kosher salt, plus more if needed
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/2 cup fresh cilantro
3 tablespoons olive oil, plus more for drizzling
1 tablespoon sliced, toasted almonds
1/4 cup chopped fresh flat-leaf parsley
Using a food processor, combine all the ingredients except the olive oil, almonds, and parsley for about 1 minute.
With the motor running on medium speed, drizzle in the olive oil and continue to process until the hummus is very light and creamy, about 1 more minute. Season with additional salt, if needed.
Transfer the hummus to a shallow bowl.
Top with toasted almonds and chopped parsley and drizzle with additional olive oil.
If you are not eating immediately, cover the hummus with plastic so that the avocado does not turn brown. The hummus can be stored in the fridge for up to 1 day.
To watch more Conversations Above the Noise with Maria, click here.
