ABOUT MEGAN WALSH
Hello there. My name is Megan, and I live in the South West of Ireland. This year I am studying for my Bachelor of Arts (Honours) Degree in Culinary Arts at Munster Technological University (MTU) Kerry. As part of my degree, I was required to design a food blog around a particular topic that I enjoy talking about and that is when I heard about Mood Food.
What is Mood Food?
That is the question that I have been researching for the past few weeks, and I was slightly surprised by the amount of information I found. Before I did this research, I had no idea that your mind and gut were so connected and that it was such a widely spoken about topic. Actually, my mum was the one who came to me with the idea, after she read about it in a magazine article, talking about how the Mediterranean diet encourages gut and mental health and I became immediately interested. Seeing as I am a culinary student, I knew I needed to learn more about mood food, and I wanted to challenge myself to incorporate as much of it into this dish specifically designed for students so they themselves can reap the benefits from mood-boosting foods.
I find college work to be quite stressful at times and find food to be really comforting. I think it will be great to be able to make that comforting and delicious food into something that will also be able to improve our mood and mental health. I cooked this recipe for my family for dinner, and they loved it, even my sister who usually hates fish and who would never eat a fishcake, finished her plate. The fishcakes were simple to make, and if you enjoy cooking, you will enjoy making these too. From February to June, asparagus is in season, and once cooked right, it is the best thing since the sliced pan.
The mood foods that I incorporated into this recipe
I thought it would be a great idea to list off all the mood food ingredients and explain how they work.
Just a heads up for any college student, I would highly recommend investing in a good electric weighing scales because they can come in handy especially when it comes to baking.
Salmon Sweet Potato Fishcakes, Boiled Broccoli, and a Poached Egg on Roasted Asparagus
Prep: 10mins. Cook: 30mins Servings: 4
4 Salmon fillets
4 Sweet Potatoes, even chunks
45g Pistachios, chopped
1tbsp Coriander, roughly chopped
1 Lemon, juiced
Salt and Cracked Black Pepper
50g Plain Flour
160g Breadcrumbs, blitzed
16 Asparagus sprigs
8 Broccoli sprigs
14 Parsley/Dill sprigs
20ml Sunflower oil