It’s no wonder that depression is such an epidemic in our country—look at the food we eat. Because of our obsession and need for convenience, we consume refined flour and sugar far more than the nourishing grains and vegetables that our ancestors ate. These refined products create harmful blood-sugar fluctuations, which no doubt affect our moods. Further, these foods lack nutritional value and it is scientifically proven that our cells will not thrive without nutrients, leading us to feel icky. Put simply, junk foods make us feel junky.
So, how do we rid our junk food addictions? Breakfast is the place to start! Eating a nourishing breakfast sets the stage for the rest of the day. Millet is one of my favorite comfort foods; it’s a complex carbohydrate with dozens of nutrients. I’ve recommended it for clients diagnosed with mild depression and it has worked wonders. Potato-family foods have been shown to have a positive effect on serotonin and dopamine, our feel-good neurotransmitters (read Potatoes Not Prozac to learn more about this).
Make a big batch of these cakes on a Sunday and have a couple each morning for breakfast. You’ll notice a positive effect right away. Serve them with a tablespoon or two of REAL maple syrup; the darker grade the better.
Millet Sweet Potato Cakes:
Ingredients
2 cups leftover millet* (millet can be found in the bulk section of health food stores)
1 large sweet potato mashed
¼ cup gluten free flour (I use Bob’s Red Mill)
A couple tablespoons of rice milk
Sea salt to taste
1 tablespoon of olive oil
Mix the millet, sweet potato, and rice milk. Add a bit of sea salt. Form cakes and douse them in the gluten-free-flour. Place oil on a medium-heated iron skillet. Pan-fry the cakes, about 2-3 minutes on each side, until they are golden.
*Learn more about amazing millet!
