Anxiety – Pumpkin butter! Food is the best medicine

 

Pumpkin seeds have tryptophan in them which is one of the essential amino acids and plays a major role in your nervous system messengers helping you sleep, relax, and rest. Tryptophan is also used by the brain to make serotonin, the substance that makes you feel happy and calm.
What can eating tryptophan foods do for me?

 

  • Help regulate your appetite
  • Help you sleep better
  • Elevate your mood
  • relax you

More health benefits of Pumpkin seeds-
-Anti inflammatory


-Anti Depressant

They contain L-tryptophan, a compound naturally effective against depression.

-High in Magnesium

-Vitamin E

-High in Zinc-
The zinc in pumpkin seeds helps protect skin cells membranes and maintain the connective collagen. Good levels of zinc in our diet also helps promote skin cell renewal, making us look younger and fresh!

 Pumpkin Seeds are used in many cultures as a natural treatment for tapeworms and other parasites.


I know a friend personally that eats many pumpkin seeds and they make his hair grow so fast and his skin is glowing! My mom carries the anti-anxiety seed butter in her purse and takes a couple of tablespoons during the day.  It’s great to spread on toast or sandwiches, or just snack on!

I like to eat seed butters instead of nut butters. They digest easier in my system and leave me with more energy!

Make sure you soak your seeds to release the enzyme inhibitors making digestion easier and mineral absorption better.

Soak for 6-8 hours in filtered water and rinse

RECIPE-

1 cup of raw soaked pumpkin seeds

1 or 2 tablespoons virgin cold pressed coconut oil

1 tablespoon raw honey

blend in vitamix or food processor

Put in mason jar 🙂

 

NINA notes:

having a sense of humour and being able to laugh – especially at yourself – is a sign of mental health.

good nutrition is the best way to keep your body and brain healthy and functioning properly.

I have been a vegetarian/raw foodie for three months and have lost about 70 pounds and greatly improved my physical and mental health – and anything that reduces anxiety that is natural – is highly endorsed by me.

Apple and Brie Tarts

Brie and Apple Tarts

source: bloghungry

Applebrie

I’ve made these a few different ways as a shout out to baked brie in a more manageable and pre-portioned size. In a pinch you can wrap crescent rolls around apple and brie slices and pop ’em in the oven. The cheese is a little understated so don’t be shy with it. You might also consider bringing another cheese or two to the party if you have other interesting fruit and cheese pairings on hand.

Individual Brie and Apple Tarts

1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar, divided
1 Tbsp butter, divided
1/4 tsp cinnamon, divided
1 medium wedge of brie
1 egg
flour (for rolling)

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a good-sized slice of brie and 3 or 4 this slices of apple the middle of each of the 4 squares. Sprinkle apples with cinnamon and brown sugar and top with a pat of butter. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Feather Light Fudge Cake

Feather Fudge Cake

3 squares (3 oz) unsweetened chocolate

2 cups All Purpose or cake flour

1 ¼ tsp baking soda

½ tsp salt

2/3 butter or margarine

1 ¾ cups sugar

1 tsp vanilla

2 eggs

1 1.4 cups cold water

 optional topping melt and dip

1 square 1 oz semi sweet chocolate

4 fresh strawberries

method

Grease and lightly flower two 9 by 1 ½ inch round baking pans and set aside

Melt the 3 squares of chocolate and set aside

Stir together the dry ingredients

In the electric mixer bowl, beat butter/margarine for 30 seconds. Add sugar and vanilla and mix well.

Add eggs one at a time, beating on medium speed. Stir in melted chocolate

Add dry ingredients and cold water in alternative amounts, beating on low speed after each addition.

The batter should look fluffy and light.

Pour batter into pans and back at 350 for 30 to 35 mins.

Cool 10 mins before turning onto cooling racks

 

Whipped chocolate filling for between layers

In a 1 cup glass measure soften 1.2 tsp unflavored gelatin in 1 tbsp cold water.

Place cup in saucepan with 1 inch of water and stir over low heat until dissolved. Remove from heat

In a small mixer bowl, beat together 1 cup whipping cream, 3 tbsp sugar and 2 tbsp unsweetened cocoa powder til slightly thickened. Add dissolved gelatin at once and beat into soft peaks.

 

use for your fave icing for the outside of the cake.