Eat nutritiously to fight holiday depression
Having gone through holiday bouts of depression myself, I will never discount anyone's depression. I will tell you however, there are things you can do to fight the oppression of depression. Even if you don't "feel" like it, you can take action against it.
One of the most effective things in battling any sort of depression (and it is a FIGHT!) is feeding yourself right. Poor eating actually helps fuel depression. In the midst of all the scurrying around during the holidays, we end up shortchanging ourselves and eating poorly. We "save up" for the Big Feasts or parties and starve ourselves or eat fast food because we're too busy.
Having a plan really does make a difference. Next month, as Christmas starts to get closer, I will give you a menu for the big meal, recipes and the itemized grocery list to keep the panic level at bay. But even with lists and plans, there's still a lot to do that can cause stress, which only contributes to that downward spiral.
To fend off bad eating, make yourself a big pot of soup this week (in your large Crock Pot) to keep yourself from "going there." Even though the big Thanksgiving feast is today, there is much to do in the coming weeks. You need something easy, delicious and nutritious to get you through.
Here is a recipe for a major Crock Pot full of phytochemically rich veggie soup that you can tweak here and there with the variations I have added to keep you from getting bored. Once the soup has been initially cooked, put it in the fridge and heat up what you need in a small saucepan.
The soup is vegetarian and low-carb friendly, too.
And do remember while you're running around tomorrow, trying to take advantage of the sales, to drink your water. Water is a nutrient, not a beverage. Drink a lot of water and keep yourself hydrated.
BASIC VEGGIE SOUP
Serves 12
2 tablespoons olive oil, divided
1 large onion, chopped
4 cloves garlic, pressed
2 large carrots, chopped
2 small celery stalks, chopped
1 medium turnip, chopped
2 cups green beans, cut in 1-inch pieces
1/4 head cabbage, chopped
2 small russet potatoes — peeled and chopped
1/2 teaspoon thyme
salt and pepper to taste
2 cans diced tomatoes, undrained
6 cups chicken broth (or vegetable broth)
In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook until nearly translucent, then add the garlic. Don't let the garlic brown and saute another couple of minutes.
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