Good mood food - recipes

Was Ben Franklin right when he said "A full belly makes a dull brain"? Perhaps even in his day people noticed that overindulgence met with a drowsy, lethargic feeling. To serve as the master control of all that goes on, the brain must have the necessary fuel and other components. Variety is important to ensure the wide range of nutrients that our bodies need.

The following recipes use a variety of foods in new and interesting ways. Choosing to provide good food supports the best possible mood for your diners.

COLORFUL CAULIFLOWER

7 cups cauliflower florets 1 tbsp. olive oil 2 garlic cloves, minced 1/2 cup green pepper, diced 1/2 cup red pepper, diced 1/2 cup yellow pepper, diced 2 tbsps. green onions, sliced 1/4 fresh dillweed, chopped 2 tbsps. lemon juice

Steam cauliflower, covered, until crisp-tender; drain and set aside. Heat oil in medium nonstick skillet over medium-high heat. Add garlic, green pepper, red pepper, yellow pepper, and green onions, and saute two minutes. Stir in the dill and lemon juice and cook one minute. Mix gently with cauliflower. Serves: 7. Calories: 28 per cup; protein: 1 gram; fat: 2 grams; cholesterol: 0 milligrams.

PEACH RUMBLE

1 cup flour 3/4 cup brown sugar 3/4 cup quick oats 1/3 cup margarine, melted 1/4 tsp. cardamom 1/4 tsp. coriander 4 cups fresh or canned peaches, sliced 3/4 cup white sugar 1 cup water 2 tbsps. cornstarch 1/2 tsp. vanilla

Combine flour, brown sugar, oats, margarine, cardamom, and coriander. Mix until crumbly. Line bottom and sides of a nine-inchsquare baking dish with half of mixture; press firmly. Add peaches. Boil together sugar, cornstarch, and water until clear. Add vanilla. Pour over peaches and cover with remaining half of crumb mixture. Bake at 300[degrees] F for one hour. Serves: 9. Calories: 290; protein: 3 grams; fat: 7 grams; cholesterol: 0 milligrams.

WATERMELON PUNCH

6 cups watermelon juice' 2 cups pineapple juice 1 12-ounce can frozen raspberry-flavored juice blend 1 6-ounce can frozen orange juice concentrate cup lemon juice 5 cups iced water

In large bowl, blend all ingredients; chill. Serve in a scalloped watermelon boat. Yields: 15 eight-ounce servings. Calories per serving: 115.

Totally Vegetarian (no eggs, or dairy products)

WHEATEY NUT PATTIES

2/3 cup bulgur wheat 1 1/2 cup boiling water 1/4 tsp. salt 1/2 cup pecans, coarsely ground 3/4 cup quick oats 1 tsp. onion powder 1/4 tsp. sage 1/2 tsp. garlic salt 1/2 cup soy milk 1 cup firm tofu, well drained 1 tsp. Maggi([dagger])

In a small pot, pour boiling water over bulgur wheat, bring to boil, and simmer on low heat for 15 minutes. Remove from heat and let cool. Combine remaining ingredients and add bulgur wheat. Mix well. Form into patties. Drop onto lightly-oiled frying pan. Brown on medium-low heat. Yield: 15 patties (three inches in diameter). Calories: 100 per patty; protein: 5 grams; fat: 5 grams; cholesterol: 0 milligrams.

RICE CARROT LOAF

1 medium onion, chopped 1 tbsp. oil 3 tbsps. water 2 cups carrots, grated 2 cups brown rice, cooked 1/2 tsp. garlic powder 1/2 cup walnuts, coarsely chopped 1 cup soy milk 1/4 tsp. sage 3/4 tsp. salt 1 tsp. onion powder 1 1/2 cups bread crumbs

Saute onion in oil with water. In large bowl mix all ingredients. Pour into oiled glass loaf pan. Sprinkle with paprika before baking. Bake at 350[degrees]F for 45 minutes, or until loaf is set. Serves 10. Calories: 190 per one-half cup; protein: 5 grams; fat: 8 grams; cholesterol: 0 milligrams.

MEXICAN LOAF

1/2 large green pepper, chopped 1 tsp. oil 1 tbsp. water 1/8 tsp. salt 2 cups canned whole tomatoes, with juice 1/8 tsp. oregano 1/4 tsp. celery salt 1/4 tsp. onion salt 3/4 tsp. basil 1/4 tsp. garlic powder 1 tsp. honey. 1 T. Savorex([dagger]) or 3 tsp. beef-style seasoning 1 cup quick oats 1/2 cup cornmeal 2 cups garbanzos, pureed 1/4 cup water

Saute green pepper briefly in oil and water with salt. Place all ingredients in bowl. Mix well. Pour into oiled glass loaf pan. Cover and bake 45 minutes at 3500 F. Remove lid and bake additional 15 minutes. Serve sliced. Use leftovers for sandwiches. Yield: 15 slices. Calories: 63 per slice; protein: 3 grams; fat: 1 gram; cholesterol: 0 milligrams.

The last three recipes are taken from the book Caring Kitchens Recipes, Copyright [C] 1993 by Caring Kitchens, Grimsby, Ontario, Canada. Published by TEACH Services, Inc., RRI, Box 182, Brushton, New York 12916-9738.

(*) The National Watermelon Promotion Board tells us that processing watermelon juice is an excellent use for the small pieces of watermelon left from making a melon boat or the like. Directions for making the juice are: Cut fresh from the rind; remove seeds. Cut into large chunks. Place in blender or food processor. Process until liquefied. Store juice in refrigerator, or freeze in ice cube trays to add to your favorite beverage.

([dagger]) Maggi and Savorex are brand names for seasonings that may be available in the spice section of your grocery store or your local health-food store. Maggi is a deep brown liquid that might be compared to soy sauce. Savorex is a dark brown, salty paste.

Georgia Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University.

COPYRIGHT 1995 Review and Herald Publishing Association
COPYRIGHT 2004 Gale Group