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15 gourmet anti-depression recipes – Top Santé

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Winter is coming, the days are getting shorter, and depression sets in. If the urge to hide under your duvet arises, it is essential to take care of yourself, and to concoct good gourmet dishes. Here are 15 cocooning recipes to gain strength while having fun.

“The pleasure is on the plate!”. With this sentence, everything is said: it is possible to brighten up your day and easily find happiness in your meals. That’s why it’s important to always keep some treats in your diet, especially on down days. It has also been proven that certain foods have an influence on morale and the quality of mental well-being. This is why it is necessary to vary the ingredients that sprinkle the dishes throughout the week. A balanced diet, devoid of a maximum of processed products, can limit the risk of blues.

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On the same subject

What foods to regain morale?

We don’t hesitate to indulge ourselves with regressive or cocooning dishes. But be careful: if the desire to eat sweet or fatty recipes is felt (long live cheese and cakes!), we favor light and low-calorie foods. In addition, we focus on hot products, such as soups, which warm the body and the spirit.

In any case, it is important to always have fun in the kitchen, and to distil gluttony in each of your dishes. Here is a selection of gourmet recipes, both tasty and healthy, to bring happiness on days when the blues set in.

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2/15 –

Lemon prawn skewers
For 4 people. In a salad bowl, pour 6 pressed garlic cloves, the juice of half a lemon, 2 tablespoons of olive oil, 2 shallots cut into rings, fresh parsley, salt and pepper. Add 24 prawns, and leave to marinate for at least 1 hour in the fridge. Then arrange the prawns on skewers and brown them for 1 minute on each side in an oiled frying pan. Serve with raw vegetables and white rice.

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3/15 –

Banana Bread
Beat two eggs with 50 g of agave syrup, then add a sachet of vanilla sugar and 1 teaspoon of cinnamon. Then add to this preparation 100 ml of almond milk, 50 g of coconut oil and 2 very ripe bananas, mashed beforehand. Next add 150 g of flour, ½ sachet of baking powder, 1 teaspoon of baking soda, 50 g of ground almonds, a pinch of salt and a few crushed walnuts. Mix together. Place a sheet of parchment paper in a cake dish, before pouring the batter. Cut a banana between 2 in its length, and place the pieces above the preparation. Finish by sprinkling everything with a little brown sugar, before baking the cake for 10 to 15 minutes at 180°C.

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4/15 –

Apple and cinnamon cake
Mix 80 g of softened butter with 70 g of coconut sugar, until the mixture whitens. Then add 3 whole eggs, previously beaten, with 125 g of flour, 125 g of cornstarch, 1 sachet of yeast and 2 small cups of milk. Peel and cut 2 apples into pieces, before incorporating them into the dough. Add 1 teaspoon of cinnamon. Place a sheet of parchment paper in a cake tin, before pouring the preparation. Bake for 40 to 45 minutes at 180°C.

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5/15 –

Cancoillotte Potatoes
For 4 people. Peel and cut into small pieces 8 potatoes, before rinsing them. Cook them for about twenty minutes in salted boiling water. Finely chop an onion and a clove of garlic. Arrange all the ingredients in an oven dish, before pouring over 400 g of cancoillotte. Pepper, before cooking for about 15 min at 180°C.

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6/15 –

Green lemon mousse
For 4 people. Separate the white and the yolk of three eggs, before mixing the yolk with 50 g of sugar, 30 g of cornstarch and the equivalent of a glass of water. Then add the juice of two limes and the zest of one of them to the preparation. Pour it into a saucepan, thicken it over low heat, stirring constantly. When the first bubbles simmer, remove the pan from the heat. Then add 20 g of butter to the lemon mixture. Finish by beating the egg whites until stiff, before adding them little by little to the lemon cream. Arrange everything in ramekins and grate the zest of the 2nd lime.

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7/15 –

Italian carbonara pasta
For 4 people. Cook 400 g of spaghetti in salted water. While cooking, beat 4 egg yolks with salt, pepper and 100 g of Parmesan. Also grill 150 g of bacon matches. Once the pasta is cooked, reserve 3 tablespoons of water and add to the egg/parmesan mixture. Arrange the pasta in a salad bowl with the sauce and the meat, and mix everything together before serving.

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8/15 –

Swedish potatoes (Hasselback)
For 4 people. Wash and incise several times in their width 8 small potatoes, without slicing them entirely. Arrange them in a previously oiled dish, with 2 crushed cloves of garlic and a few sprigs of thyme. Season with salt and pepper and bake for 50 minutes to 1 hour at 180°C. Serve with a Greek yogurt sauce, lemon, shallots and chives.

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9/15 –

Chicken with ginger and four spices
For 2 people. Cut 4 cm of ginger into strips. In a salad bowl, mix 2 minced garlic cloves with 3 tablespoons of nuoc mâm sauce and 1 tablespoon of brown sugar. Add half the ginger and two chicken fillets cut into aiguillettes. Leave to rest for at least 30 minutes in the fridge. Heat 130 ml of water in a saucepan with a teaspoon of 4 spices. In a sauté pan, heat a little oil before browning the chicken pieces over high heat. Add 2 minced shallots and the other half of the ginger for 2 minutes, before covering with the broth. Simmer over low heat for fifteen minutes, before serving the dish with white rice.

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10/15 –

Rice pudding and citrus fruits
For 3 people. Take the zest of an orange and a grapefruit, and reserve their quarters. Pour 50 cl of milk into a saucepan, with 50 g of coconut sugar, 100 g of round rice and the citrus zest. Cook for 20 to 30 minutes, depending on desired doneness. Once the rice is cooked, pour it into ramekins, before placing the citrus quarters. Sprinkle everything with a little cinnamon.

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11/15 –

Fruit salad
For 4 people. Wash, peel and cut into pieces or quarters 2 galas apples, 2 bananas, 2 kiwis and 1 grapefruit. Arrange them in a salad bowl. Squeeze over 1-2 oranges. You can sprinkle the whole thing with cinnamon.

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12/15 –

Salmon en papillote with curry
For 4 people. Arrange four salmon steaks in sheets of parchment paper. Sprinkle with curry, grated ginger, salt and pepper. Arrange lemon slices on top and finish by pouring a drizzle of olive oil. Close the papillotes and cook them for 15 to 20 minutes in the oven. Sprinkle them at the end with fresh dill or cilantro.

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13/15 –

Pear and almond tart
Wash and cut 4 pears into strips. In a bowl, beat an egg, and mix it with 10 cl of light cream, the inside of 1 vanilla pod and 50 g of ground almonds. Place a shortcrust pastry in a pie mould, prick it, place the pieces of pear on top then pour in the egg mixture. Bake for 30 minutes at 180°C. Finish the tart by arranging a few slices of cut almonds.

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14/15 –

Chinese chicken soup
For 4 people. Peel and cut a carrot into small sticks, mince an onion and a clove of garlic, cut two chicken fillets into pieces and grate 2 cm of ginger. Rehydrate 3 black mushrooms, before cutting them into strips, and cook 125 g of Chinese noodles. In a sauté pan or wok, heat 1 tablespoon of oil before adding the onion, garlic, carrot, ginger, mushrooms, a can of bean sprouts and the chicken. Brown everything for a few minutes, before pouring 60 cl of chicken broth, and letting the dish cook for 12 to 15 minutes. Then mix in a bowl 1 tablespoon of cornstarch with a little broth, before pouring it into the preparation. Then add the noodles to the dish, then season with chilli and salty soy sauce. Once the soup is served in bowls, add chopped fresh cilantro.

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15/15 –

Pumpkin and chestnut velouté
For 4 people. Empty and cut into pieces 1 kg of pumpkin. Cook them for twenty minutes in boiling water. Chop an onion and sauté it in the pan until it begins to brown slightly. Once the pumpkin pieces are cooked and tender, remove them from their cooking water, keeping the latter. Mix them with the onion, and add the cooking water, until you obtain the desired consistency. Put the velouté back on the heat, and add a box of cooked chestnuts. Gently reheat everything, season with salt and pepper and add 1 tablespoon of cream cheese. Serve and sprinkle with a few pumpkin seeds.

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