Food and Depression

My friend and fellow yogi, Lori Tindall, is a wealth of knowledge.  With her Masters in Holistic Nutrition, I know she has the information I need to help me figure out what to eat.  OK, some of you may think duh, what do you mean “figure out what to eat”, but I must admit that I find this one of the biggest challenges in my life.

Having a mental illness means having to pay special attention to all aspects of self-care.  Of particular importance is nutrition, for what is more personal than what me take into our bodies.  I thought some of you may also find Lori a useful resource. Below you will find an excerpt from her monthly newsletter (including a tasty recipe) and her contact information.

“Those who think they have no time for healthy eating, will sooner or later have to find time for illness.”~Edward Stanley

Please feel free to email Lori with any of your questions at:

Holistic Nutrition
Did you know…….
Several nutritional related causes of depression:

  • suboptimal nutrition
  • disturbed blood sugar balance
  • lack of omega 3 fats
  • low serotonin
  • over production of histamine
  • adrenal exhaustion
  • food allergies/sensitivities
  • hypothyroidism
  • hormone imbalances

95% of serotonin is manufactured in the gut. Heal the digestive tract & improve liver function! The liver is the most overworked organ some of what is does: breaks down many hormones (including testosterone, estrogen etc.), regulates blood sugar levels, processes all food, nutrients, alcohol, caffeine, drugs/medications, etc. A liver can lose as much as 70% of its capability and not show diagnosable liver disease. If the liver functions are not working ideally, or it’s toxic load is too high, free radicals can build up in the body and cause additional oxidative stress–thereby increasing the nutritional requirements substantially. To learn more & schedule a consultation, email me at:

Lori’s Curried Cauliflower Recipe

This was a hit at a “foody’s” house party….

Steam or roast 1 1/2 to 2 pounds of cauliflower heads, tender but still a little firm, set aside. Mash & chop fresh garlic (1-2 tablespoons) and set aside to “rest”.
Saute 2-4 tablespoons of canola oil or olive oil, 1 red onion, dash of sea salt to help to sweat the onion, then add 1 1/2 (+) tablespoons curry, red pepper flakes to taste, 1 teaspoon cumin, 1 teaspoon coriander. Then add garlic, 1/4-1/3 c. of apricot or peach preserves, juice of 1 lime, fresh herbs (1-2++ tablespoons) chives or cilantro, add cauliflower and toss. Garnish with cashews or sunflower seeds, and gomashio. YUM!
Please feel free to email with any of your questions etc. at:

Published in: on October 7, 2011 at 7:56 pm  Leave a Comment  
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