This weekend was so sweet…
…I met a new ginger kitten our family will (finger’s crossed) adopt next weekend…
(pictures to come!!)
…we hosted 3 other families for brunch, our favorite meal to prepare and share…
(brand new Sweet Potato Biscuit Recipe below)
…my son and I went roller skating in the park…
…and I discovered this awesome science story on NPR, which proves that the happier you are, the sweeter foods taste.
Here’s the basic science:
When you’re happy because something good happens, food with a slightly sour or bitter flavor taste better.
When you’re unhappy, “healthier” foods (maybe slightly bitter greens, other healthy vegetables, milder tasting foods) are more unappealing, as sweeter, fattier foods remain pleasurable.
Your taste buds and tongue contain a high number of serotonin receptors. Serotonin, a neurotransmitter, “is linked with happiness and mood.”
So when we feel stressed or disappointed and crave ice cream, don’t blame your willpower, your neurotransmitters and taste buds are partially to blame as well.
This is why brunch is a happy tradition in our home.
Every month we invite as many people as can fit in our Brooklyn apartment, cook up a storm, and enjoy a 3+ hour meal with good friends, conversation, and good food.
The sweetness of the meal is in the people, not just in the food.
Making every meal, not just big brunches or holiday dinners, sweet is a high priority for me.
I would rather get up early so that breakfast can be relaxed, sitting at the table with my family,
than rushed and eaten on the run.
It just doesn’t feel good.
Life can be stressful enough – make each meal sweeter:
- fresh flowers
- real cloth napkins
- candles lit, even at breakfast
- nice music
- cleaned off table
- no computer or cell phone present
When you take the time to make each meal an experience, a joyful occasion, it tastes better.
Some of my clients or Cravings Cleanse + Mindset Makeover (Next CCMM starts 10/7/15!!) members struggle with taking the time to eat their meals in a calm, pretty way. But it’s worth it. Your digestion, metabolism, and yes, your taste buds change when you are in a relaxed, joyful state of being.
Gluten-free Sweet Potato Biscuits
- 1/2 cup unsweetened almond or coconut milk
- 1/4 cup apple cider
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill All-Purpose Gluten Free Flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon turmeric (for a gorgeous golden color!)
- 2 tablespoons natural cane sugar (original recipe called for 4!! So not necessary with sweet potatoes…)
- 1/2 teaspoon salt
- 5 tablespoons butter or frozen coconut oil
- 1 egg
- 1 cup cooked, peeled, mashed sweet potato, cooled
- Preheat oven to 450F.
- Line a baking sheet with parchment paper.
- Combine milk, apple cider, and apple cider vinegar; set aside.
- In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, cayenne, turmeric, sugar, and salt. Whisk until blended and set aside.
- Cut in butter or coconut oil until mixture resembles coarse crumbs.
- In a separate mixing bowl combine egg, milk mixture, and sweet potato, stirring well until mixed. Add this to the dry ingredients and stir until just combined. Do not over mix, or you’ll lose the nice fluffy texture.
- Scoop 1/4 cups of dough onto the prepared pan, about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly browned.
- Serve warm with honey. MMMMMmmmm….