I just love potatoes. They’re the ultimate savoury comfort food. Creamy mash, crunchy roasties, jackets, boiled, sautéed, dauphinoise, chips (so long as fresh and not soggy) you name that potato recipe and I will cheerfully eat it.
I was intrigued to read about Andrew Taylor’s 2016 New Year’s resolution which featured Maris Piper, King Edwards, Punk Fir Apple, Whites – in fact, anything potato.
Andrew wanted to lose weight and get fit. But he decided to do something bit different and only eat potatoes for the whole of 2016.
While eating only one food did help Andrew shed the extra weight, (50 kilograms/ 110 pounds), a mono diet is not a good idea. We need balance for health and to avoid boredom. Going this far can be a dangerous mindset and potentially put you at risk for an eating disorder.
But what was interesting was that Andrew reported an interesting benefit from his high level of potato consumption. He says it cured his insomnia and depression, allowing him to go off his antidepressant medication for the first time in years.
So, potatoes rather than pills, eh? Can the humble spud really have these benefits?
According to Dr Kathleen DesMaisons, a specialist in addictive nutrition and author of the book Potatoes not Prozac, the answer is “yes”. Potatoes affect the neurotransmitters in your brain responsible for managing your mood, the same ones targeted by medication.
According to her book, eating three meals a day containing protein and complex carbohydrates, along with eating one plain potato before bed, can help your body self-regulate your moods and emotions.
So, to get you started, here’s a lovely comforting Butterfly Loft potato soup recipe, perfect for a chilly March day!
Luscious Potato Soup
Ingredients for four servings
- 2 tbsps. vegetable oil
- I large onion, chopped
- 2 carrots, diced
- 1 stick celery, chopped
- 6 medium potatoes, diced
- 1 pint vegetable stock
- 2 teaspoons salt
- 1 teaspoon marjoram
- 1 teaspoon dill seeds
- 1/2 teaspoon paprika
- 1 teaspoon caraway seed
- Cup of milk
Heat the oil in a large pan; sauté the onions, carrots, celery, and potatoes until the onions are transparent.
Pour in the stock, salt and spices, bring to a boil, cover and cook for 45 minutes, until the potatoes are very tender, but won’t fall apart.
Add the milk to a small quantity of the soup liquid. To avoid lumps, mix in a blender or with an immersion blender. Return the mixture to the pan and simmer for about one minute.
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