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FeedMood Foods
Serve up winter solace with restorative dishes
by erin anderson
Photo by Maki Strunc Photography
food styled by lara miklasevics
styled by kathleen behrens
food styled by lara miklasevics
styled by kathleen behrens
Lien’s personal and professional experience has taught her that certain foods offer solace from whatever storm happens to be raging outside—or on the inside, for that matter. At Anodyne (translated from Greek as “a source of soothing comfort”), Lien serves carefully selected “mood foods” based on their restorative qualities. ¶ “When you dish up a hearty oatmeal, a creamy mac-and-cheese, or a baked onion tart (see recipes), you generate warmth and inspire relaxation,” Lien says. “You also establish common ground, giving people a reason to share their stories and connect with one another.” ¶ Comfort foods often take a while to cook, simmering away and filling the house with wonderful aromas. Or sometimes, just the latter: Lien’s waffle crisp (see recipes) often inspires orders from customers who smell it cooking. The syrupy waffles, topped with an apple, pear, or rhubarb crisp, are almost like having dessert for breakfast. “With comfort food, nutrition isn’t exactly the priority,” says Lien. “There’s usually a guilty-pleasure element.” Her rich Baked Feta (see recipes) is one tasty example. ¶ Lien’s creamy tomato-lentil soup (see recipes) is a heartwarming crowd-pleaser on a cold winter evening. Familiar tastes and ingredients are the secrets of comfort food, she contends. “It’s simple fare that everyone can enjoy together,” she says. “The onions are cooked down, the spices are minimal. You don’t want the flavors to be too distinct or exotic—they should all come together and create a delicious meld.”
Photo by Maki Strunc Photography
“Every time we eat we self-medicate,” says Dr. Adiel Tel-Oren, founder of Minneapolis health-food restaurant and wellness boutique Ecopolitan. Comfort foods may offer a quick fix for emotional stress, but “real” mood foods lead us toward optimal biochemical functioning over the long term.
When it comes to maintaining healthy levels of serotonin and other feel-good neurotransmitters, “It’s all about packing in more nutrients per calorie,” Tel-Oren says. “Fruits and vegetables are your best bet, especially if they’re organically grown and consumed in their raw state.” Raw foods retain their original, healthy chemical structure (cooking changes it), along with the abundance of enzymes and nutrients our bodies need to feel their best at all times.
It might seem worlds away from a sedating Thanksgiving feast, but raw (un)cooking helps balance brain chemistry and manage moods. Adding an energizing gulp of fresh smoothie (see recipes) to your mood-boosting repertoire may keep you healthy and happy.
Researchers agree that there is likely more to the mood-food connection than chemistry, however. “If the relationship was purely chemical, we’d all find the same foods comforting, energizing, or appealing—and we don’t,” says Dr. Allen Levine, dean of the University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences.
“That’s not to say a behavioral connection doesn’t exist,” Levine says. “If ice cream makes you feel happy, it makes you feel happy. It doesn’t matter why.”
Erin Anderson is A Minneapolis freelance writer.
For mood food recipes, see our November 2007 Savvy Host Recipes. For more information on featured products and suppliers, please reference our Buyer's Guide.
11 ISSUES (1 YEAR)
