Eat Right, Feel Right

1182 20170416 050956 Korn Anxiety
It's true: You are what you eat. 

The budding field of nutritional psychiatry is finding there are many consequences and correlations between what you eat, how you feel, and how you ultimately behave.

I spend a lot of time talking to my clients about how the foods they eat can improve mood, sleep, attention and focus. But when we talk about preparing healthy meals, too often my clients say to me, “I don’t have time to cook or I don’t know how to cook or I am afraid it won’t come out right."

I have designed recipes to remedy all of those concerns;  recipes that are easy to follow and yet easy to change with your own intuitive ideas. In my new book, Eat Right, Feel Right, I've shared 80 of my favorite recipes to support mental health. There are recipes for every style of home chef. If you like to measure, great; if you like pinches and handfuls, these recipes will still work. These are stress-less recipes in the making. 

Today, I'd like to share one of my favorite recipes to help relieve Anxiety.

This easy-to-make recipe for Thai Coconut Chicken Soup is warming and satisfying all at once. The benefits of chicken and chicken broth, coconut cream, and the herbs all contribute to elevate mood and increase a sense of satisfaction. Coconut is rich in B Vitamins, which reduce anxiety, and the fat is easy to digest and supports memory and focus. 

Try it, and tell me what you think in the comments below!

Thai Chicken Coconut Soup

Ingredients

Half of a raw chicken
14 oz. coconut cream
1 stalk lemon grass (found at local Asian grocery, or use a ¼ tsp. powdered lemon grass)
5 slices fresh ginger
1 tsp. Thai red chili paste
Sea salt, to taste

For garnish: Equal parts chopped basil, cilantro, and green onions

Directions

• Place chicken in a pot and cover with water. Gently boil for 45 minutes (or until the meat falls off the bones). This liquid provides a rich broth.

• When finished cooking, set the chicken aside and add 14 oz. of the chicken broth to a soup pot. Add the coconut cream, lemon grass, and ginger.

• Take a quarter cup of the broth and place in a separate, small bowl. Dissolve the Thai red chili paste in the liquid, then add back to the soup pot.

• Simmer for 20 minutes and then use a slotted spoon to lift out the ginger and lemon grass. Add sea salt to taste.

• Bone the chicken and add the meat back into the soup. Serve in bowls and garnish with the fresh chopped basil, fresh cilantro, and chopped green onions.

NOTE: You may use coconut cream or coconut milk.

Download the recipe here.
Book: Eat Right, Feel Right

Leslie Korn, Ph.D., MPH, LMHC, is a renowned expert in two interrelated disciplines: Integrative Medicine and nutrition for mental health, and Cross Cultural Psychology and Counseling. Her humor, breadth of knowledge and style of presentation make her seminars exciting and practice-changing. Learn more about her educational products, including her upcoming live seminars, by clicking here.




Leslie Korn PhD, MPH, LMHC, ACS, FNTP, BCTMB

Leslie Korn, PhD, MPH, LMHC, ACS, FNTP, BCTMB, is a renowned integrative medicine clinician and educator specializing in the use of nutritional, herbal and culinary medicine for the treatment of trauma and emotional and chronic physical illness. She is known for her dynamism and humor providing clients effective alternatives to psychotropics. She completed her graduate education in the department of psychiatry and public health at Harvard Medical School and her life training in the jungle of Mexico where she lived and worked alongside local healers for over 25 years. She directed a naturopathic medicine and training clinic facilitating health, culinary and fitness retreats. She is licensed and certified in nutritional therapy, mental health counseling, and bodywork (Polarity and Cranial Sacral and medical massage therapies) and is an approved clinical supervisor. She introduced somatic therapies for complex trauma patients in outpatient psychiatry at Harvard Medical school in 1985 and served Acupuncture and faculty at National College of Naturopathic Medicine.

She is the author of the seminal book on the body and complex trauma: Rhythms of Recovery: Integrative Medicine for PTSD and Complex Trauma, 2nd Edition (Routledge, 2012, 2023); The Brainbow Blueprint: A Clinical Guide to Integrative Medicine and Nutrition for Mental Well Being (PESI, 2023), Nutrition Essentials for Mental Health (W.W. Norton, 2016), Eat Right Feel Right: Over 80 Recipes and Tips to Improve Mood, Sleep, Attention & Focus (PESI, 2017); Multicultural Counseling Workbook: Exercises, Worksheets & Games to Build Rapport with Diverse Clients (PESI, 2015); The Good Mood Kitchen (W.W. Norton, 2017); and Natural Woman: Herbal Remedies for Radiant Health at Every Age and Stage of Life (Shambhala, 2019). She was a founder of the National Certification Board for Therapeutic Massage and Bodywork, a Fullbright scholar in Herbal Medicine and an NIH-funded scientist, in mind/body medicine. She is an approved clinical supervisor and is the research director at the Center for World Indigenous Studies where she designs culinary and herbal medicine programs with tribal communities engaged in developing integrative medicine programs.

 

Speaker Disclosures:
Financial: Dr. Leslie Korn maintains a private practice. She receives a speaking honorarium and recording royalties from PESI, Inc. Dr. Korn receives royalties as a published author. She has no relevant financial relationships with ineligible organizations.
Non-financial: Dr. Leslie Korn is a member of the Nutritional Therapy Association and Integrative Medicine for the Underserved.
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