Bright New Food Fixes to Combat Post-Pandemic Woes. by Carolyn Hemming & Patricia Green

The start of summer means that many of us are actively trying to whip ourselves into shape. Even if we haven’t yet mustered the mental strength to fully commit to that workout routine or reduce our consumption of high-calorie comfort foods, Americans are definitely thinking about it.

In an attempt to get ourselves out of a year-long slump of isolation, boredom, fear, loneliness and for many, illness, we are ready to come back strong. Activities around self-care, exercise, increasing vitality and building a confident mindset are on the rise, as we battle the consequences emerging from the pandemic such as increased anxiety, depression, and unwanted quarantine pounds.

Mental health cooking is one of the latest lifestyle trends for 2021. Healthful, super easy, flexitarian (occasional meat eating) and plant-based recipes are all becoming hot topics. More time spent cooking at home and the increasing availability of fresh produce to your door or drive-by pickup, is making it easier to experiment with healthy, whole foods. Whether or not it’s entirely intentional, it’s allowing us to actually put into practice the scientific theory that higher quality foods improve brain function. It increases our ability to focus, enhances our mood and makes us less likely to engage in self-destructive behaviors such as poor food choices and over indulging in those things that bring us down mentally and physically.

Keeping right on task, these recipes are not only healthful but they’re easy, pleasing to the eye and definitely tasty enough to put you in the best mood, ready to tackle challenges. This fresh, light and sweet Mango, Cucumber and Red Pepper Salad is a great meal starter or light lunch all on its own and the Zucchini Tomato Pasta is one heck of a luscious and decadent way to be healthy! Seconds, please! I’ve also included the Blushing Beet Deviled Eggs recipe because the blue cheese flavor packs a unique punch to please your tastebuds, make you smile and help you and those you nourish, move in a positive direction. Be well!

Blushing Beet & Blue Cheese Deviled Eggs with Toasted Pecans
(Makes 24 deviled eggs)

Ingredients:

12 large eggs

3 cups water

1 cup white pickling vinegar

1 cup peeled and chopped beets

2 Tbsp liquid honey

2 shallots, chopped

1⁄4 tsp salt

24 pecan halves

1/3 cup plain Greek yogurt

1/3 cup crumbled blue cheese

1 Tbsp chopped fresh thyme

3 Tbsp fresh microgreens or sprouts (optional)

Directions:

Place the whole eggs, in their shells, in a large saucepan with enough water to cover them. Bring to a boil and cover with lid. Turn the heat off and leave covered on the burner for 13 minutes. Remove from the heat and discard the hot water. Cover the eggs with ice cold water and set aside to cool. Remove the shells when the eggs are completely cool, and place them in either one 8-cup (2 quart) or two 4-cup (1 quart) canning jars.

Bring 3 cups of water, vinegar, beets, honey, shallots and salt to a simmer over medium-low heat. Cover and simmer for 20 minutes. Remove from the heat and allow to cool completely. Pour the mixture over the eggs in the canning jars. Seal the jars with their lids, and refrigerate for 8 hours or up to 2 days. (Left too long, the yolk also turns purple, which does not look appealing.)

Preheat the oven to 350°F (180°C) and evenly spread the pecan halves on a baking sheet. Toast the pecans in the oven for 5 to 7 minutes or until lightly toasted and fragrant. Set aside to cool.

Remove the pickled eggs from the jars and place on a paper towel for a minute to dry. Gently slice the eggs lengthwise and carefully remove the yolks. Place the egg white halves on a serving tray.

Place 6 full yolks into a medium bowl and mash with a fork. Mix in the yogurt and blue cheese. Scoop the filling into a plastic resealable bag and cut 3⁄4-inch off one corner, or place the filling in a plastic piping bag (without a tip). Pipe about 1 tsp of filling into each of the egg halves. Stand a toasted pecan half in the middle of the filling and sprinkle each egg with fresh thyme and microgreens (if using). Serve immediately.

Zucchini-Tomato Pasta with Garlic Thyme Cashew Cream

Ingredients:

Garlic Thyme Cashew Cream

1 cup toasted, unsalted cashews

1¾ cups plus 1 Tbsp water, divided

1 tsp minced garlic

1 tsp chopped fresh thyme

¼ tsp salt

Pinch of freshly ground pepper

ZUCCHINI-TOMATO PASTA

1 Tbsp grapeseed oil

1 Tbsp water

3 small to medium (1½ lbs) zucchini, spiralized

½ pint grape tomatoes, halved

1 lemon, zested

1/4 to 1/3 cup grated Parmesan cheese (optional)

Directions:

Place the cashews in a bowl and cover with 1 cup water. Let soak for 2 hours or refrigerate overnight. Drain the cashews and rinse.

Heat a large saucepan or Dutch oven over medium-low heat. Add the oil, 1 Tbsp water, zucchini and tomatoes. Cover and let cook for about 4 minutes. Remove the lid and let the liquid reduce. Cook until the vegetables are tender-crisp and not mushy.

Add the soaked cashews and ½ cup water to a blender and purée until smooth. Place the cashew cream in a medium saucepan and heat on medium-low. Stir in the garlic and thyme. Whisk in the last ¼ cup of water to make the sauce the consistency of traditional Alfredo or cream sauce. When heated, season with the salt and pepper.

Plate the hot pasta and top with the sauce and a touch of lemon zest. Sprinkle with Parmesan cheese (if using). Skip the Parmesan cheese if you require it to be dairy-free or vegan.

TIP: Spiralizers are a handy kitchen tool. Small handheld spiralizers are inexpensive and widely available, or you can opt for a larger, counter-top model. If you don’t have a spiralizer, use a vegetable peeler to cut thin ribbons of zucchini instead.

Mango, Cucumber & Red Pepper Quinoa Salad

Ingredients:

1½ cups water

¾ cup quinoa seeds

¾ cup diced mango

¾ cup diced cucumber

½ cup red bell pepper, thinly sliced into 1-inch lengths

1⁄3 cup finely chopped toasted salted peanuts

¼ cup minced red onion

¼ cup apple cider vinegar

¼ cup extra virgin olive oil

2 tsp liquid honey

1 Tbsp chopped fresh cilantro (optional)

Pinch of salt (optional)

Directions:

In a medium saucepan, bring the water and quinoa to a boil. Reduce to a simmer, cover and cook for 13 minutes. Remove cover and cool completely. Fluff with a fork.

Place cooked quinoa in a medium bowl with mango, cucumber, red pepper, peanuts and red onion. In a small bowl, whisk together the vinegar, oil, honey, cilantro (if using) and salt (if using). Toss dressing with the quinoa mixture and serve.

Carolyn Hemming is the co-author of five cookbooks, Quinoa 365, Quinoa Revolution, Grain Power, Sweet Goodness and Vegetarian Any Day.

Writing with her sister, Patricia Green, their recipes are known for bridging the gap between traditional American eating habits and healthier options, with often unique ways to prepare recipes that are uncomplicated and full of flavor. Their recipes and ancient grain expertise have been featured throughout popular media including Eating Well Magazine, Oprah.com and Costco Connection. Hemming resides with her family in Holly Springs, NC.