Page 17 - Florida Sentinel 7-28-17

Recipes
Spanish Shrimp and Rice
Eating a carbohydrate-rich meal may increase levels of serotonin, one of the chemicals in our body responsible for elevating mood. This spicy dish will wow your taste buds and pack in some omega-3s too.
1 pound peeled and deveined large shrimp
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon plus 2 teaspoons olive oil, divided
1 cup chopped onion
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon 1/4 cup fresh orange juice, plus 1 teaspoon zest
1 tablespoon sherry vinegar
4 plum tomatoes, chopped
1/2 cup pimiento-stuffed olives 2 cups white rice
Directions: ook rice according to package directions; drain.
Toss shrimp with cumin, salt, and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side; remove from skillet.
Heat remaining 2 teaspoons olive oil in skillet. Add onion, thyme, and cinnamon; cook until onions are soft, about 4 minutes. Increase heat to high and add orange juice, vinegar, tomatoes, and olives; cook until thickened, about 4 minutes. Add shrimp and remove from heat. Toss with farfalle and orange zest, and serve.
July is Mental Health Awareness Month for Black people. The old wise tale that ‘your are what you eat’ is probably truest for mental health.
A nutritious brain diet follows the same logic as a heart healthy regimen or weight control plan. You want to limit sugary and high-fat processed foods, and opt for plant foods like fresh fruits, veggies, and whole grains.
A nutritious diet isn't just good for the body; it's great for the brain, too. The knowledge is giving rise to a concept called "nutritional (or food) psychiatry. Here are some brain foods:
Oatmeal Breakfast Sausage
Oatmeal is high in fiber, which aids in digestion and acts as a pre- biotic for good gut health. Gut health has been linked to mental health. Oatmeal is also a good source of zinc, which has antidepres- sant properties, reduces anxiety and protects the brain from envi- ronmental toxins.
3 cups Refrigerated cooked old-fashioned oatmeal Sausage Seasoning Blend
1 tsp salt
1⁄2 tsp dried parsley
1⁄2 tsp dried sage (rub this be- tween your fingers as you add it to enhance the flavor)
Directions: Mix all ingredi- ents in a small bowl.
Add seasoning blend to 3 cups leftover old-fashioned oat- meal (you will get a better tex- ture than the quick cooking kind) and blend well. Use oat- meal that has been in the refrig- erator overnight.
1⁄4 tsp fresh ground black pep- per
1⁄4 tsp dried thyme
1⁄4 tsp red pepper flakes
1⁄4 tsp cayenne pepper
pinch of garlic powder
1⁄4 tsp ground coriander (op- tional)
Form into patties. Heat 2 or 3 Tablespoons of olive oil in a fry- ing pan over medium high heat. Cook patties in hot pan for sev- eral minutes on each side until crispy brown.
Makes about 6 patties. Serve with turmeric scrambled eggs or whatever you like to eat with your sausage!
Salmon Salad With Vinaigrette
Fights depression. When a bad mood hits, try a forkful of fish to feel better.
1 pound green beans, trimmed
1/4 cup red wine vinegar
2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil
1 tablespoon minced shallots 1/4 teaspoon kosher salt, di- vided
1/4 teaspoon black pepper, di- vided
4 (3-ounce) salmon fillets
4 cups mixed salad greens 1/4 cup vertically sliced Vi- dalia or other sweet onion
2 hard-cooked large eggs, sliced
Directions: Preheat grill to medium-high.
Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.
Using a mister, spray both sides of each fillet with olive oil; sprin- kle with 1/8 teaspoon salt and 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.
FRIDAY, JULY 28, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B