Can what we eat make a difference in how we feel?
Not all that long ago—and after some extensive reading and research—I began to connect the dots between nutrition and mental health. As a DBT therapist, I’ve watched many of my clients make a serious commitment to correcting significant (and often serious) nutritional deficiencies that have contributed to their emotional dysregulation. I now know that excellent, high-quality foods can make a positive difference when it comes to treating both depression and anxiety.
One of my favorite treats to make for myself and my husband is a lovely chocolate avocado pudding. This recipe is high in fiber, magnesium, vitamin C, vitamin B6, and polyphenols—micronutrients with antioxidant and anti-inflammatory benefits. It’s also a low-carb, keto-friendly dessert* that will help keep your blood glucose stable so that you can avoid the physical and emotional crash that often comes with eating foods higher in sugar. With just one serving, I promise that you’ll be full for hours.
Here’s how I make mine.
In a food processor, blend on high for two or three (2-3) minutes until thoroughly mixed:
Chill in the fridge for one hour. This recipe makes two (2) servings.
You might want to top your pudding with extra nutritional goodness like:
• blueberries or raspberries
• local, organic honey
• chia or flax seeds
• Ceylon cinnamon
• unsweetened coconut flakes
• crushed pecans or Macadamia nuts
• homemade whipped cream
• Himalayan salt (just a pinch or two will complement the chocolate nicely)
• cacao nibs for some extra magnesium
• Lily’s dark chocolate chips (no sugar!)
If you’re looking for more information on the link between food and mood, I can recommend the book Nutrition Essentials for Mental Health by Leslie Korn, PhD. It’s a comprehensive bible of knowledge, information, and ideas for addressing many of the symptoms related to borderline personality disorder.
* You can also have this for breakfast!