In the pursuit for understanding the link between food and mental health, research has turned to investigating the role that inflammation plays on depression. Many of the modern diets focus on anti-inflammatory foods as a way to decrease inflammation in chronic physical illnesses. We are now finding that inflammation also has a negative affect on mood and researchers have found a positive association between dietary inflammation and depression. We know that foods high in sugar and those that are heavily processed can increase inflammation but what kind of foods help to decrease? I recommend reading up on the Dr. Weil anti-inflammatory food pyramid (https://www.drweil.com/diet-nutrition/anti-inflammatory-diet-pyramid/dr-weils-anti-inflammatory-diet/) to learn more.
Here is a recipe from http://www.eatingwell.com that encompasses anti-inflammatory properties. Remember to pay attention to your mood following your meal. Enjoy!
Garlic Roasted Salmon and Brussels Sprouts
- 4 large cloves garlic, divided
- ¼ cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh oregano, divided
- 1 teaspoon salt, divided
- ¾ teaspoon freshly ground pepper, divided
- 6 cups Brussels sprouts, trimmed and sliced
- ¾ cup white wine
- 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
- Lemon wedges
Ready in 45 minutes
- Preheat oven to 450°F.
- Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, ½ teaspoon salt and ¼ teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
- Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and ½ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.
Written By: Kathryn Chambers
Intern, Olive Branch Counseling Associates, Inc.
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