Sould Food - How to Eat Nutritiously in Frederick

By Samantha Neier, Nutrition Counselor at Holistic Health Associates

Soul Food!

Think for a moment of a food from your past, one that makes you feel great after you eat it for no specific reason. Maybe it is macaroni and cheese, ice cream cones or potato pancakes. Eating comfort foods (every now and then) can be incredibly healing, even though your rational brain might not consider it highly nutritious.

Food has the power to impact us on a level deeper than just our physical wellbeing. What we eat can reconnect us to precious memories, like childhood playtimes, first dates, holidays, our grandmother’s cooking or our country of ancestry. Our bodies remember foods from the past on an emotional and cellular level. Eating this food connects us to our roots and has youthening and nurturing effects that go far beyond the food’s biochemical makeup.

Acknowledging what different foods mean to us is an important part of cultivating a good relationship with food.

This month when we celebrate lovers and relationships, it’s important to notice that we each have a relationship with food—and that this relationship is often far from loving. Many of us restrict food, attempting to control our weight. We often abuse food, substituting it for emotional wellbeing.

What would your life be like if you treated food and your body as you would treat your beloved – with gentleness, playfulness, communication, honesty, respect and love? The next time you eat your soul food, do so with awareness and without guilt, and enjoy all the healing and nourishment it brings you.

Food Focus: Mushrooms

The Greeks and Romans thought mushrooms to be an aphrodisiac, and Chinese herbalists have used them for centuries to promote health and virility. Served here on bruschettalike toasts, they make a perfect Valentine’s Day starter.

Recipe of the Month: Wild Mushroom Bruschetta

Ingredients  (Serves 4)

• 1 Tbs. canola oil
• 2 shallots, finely chopped (2 Tbs.)
• 1 clove garlic, minced (1 tsp.)
• 2 cups white button mushrooms, diced
• 1 cup shiitake mushrooms, diced
• 1 cup cremini mushrooms, diced
• 2 Tbs. chopped parsley, divided
• 1 Tbs. dry sherry
• 1 medium baguette, sliced into 1/2inch thick rounds
• 2 Tbs. olive oil

Directions

1. Preheat oven to 325°F.
2. Heat canola oil in skillet over medium heat. Sauté shallots and garlic in oil 3 minutes, or until light brown. Add all mushrooms, and cook 5 to 7 minutes, or until soft. Stir in 1 Tbs. parsley and sherry, reduce heat to low, and simmer 10 minutes. Season with salt and pepper.
3. Meanwhile, brush both sides of bread slices with olive oil; place on baking sheet, and bake 5 minutes, or until crisp. 
4. Top toasted bread slices with mushroom mixture. Garnish with remaining parsley