In honor of National Fresh Fruits and Vegetables Month, the CRC Health Group encourages individuals to grab an apron and crank up the oven, a new form of therapy is proving itself worthy in aiding mental and emotional stability. While for some, cooking is a daunting task, for many others, it is therapeutic. However, Culinary Therapy is not simply restricted to meal making. If you have a green thumb, cultivating a garden falls into the same category, as well as educational grocery shopping for all those who wish to obtain the freshest ingredients to keep a nutritious diet.

The way it works is simple. The CRC Health Group states that under the supervision of a professional chef and, or, therapist, these patients learn to have a healthful relationship with food. This form of therapy has been proven to aid in the healing of several psychological or physical illnesses such as anxiety, ADHD, depression, or eating disorders. As a result, patients gain an enhanced ability to organize, relieve stress, balance and coordination, time management skills, and a boost in their self-esteem.

According to Khushbu Shah, the writer for an online journal, "Eater Magazine," psychologists fit this form of therapy into a category known as “behavior activism.” These activities are personally constructed to increase goal oriented behavior as well as curbing procrastination. Behavioral activism, as referenced by Dr. Christopher Martell, seeks to help people better understand environmental sources for their clinically diagnosed psychological disorder, and target behaviors that may worsen or maintain it.

As for someone who personally battles with anxious tendencies, nothing has made me feel more at ease than the kitchen. My happiness is rooted in designing art, relishing in the smiles that I am able to bring through my creation. I could be in the kitchen for seven hours, refusing to sit down until my work is completely done. Cooking has given me the ability to express myself, and, ultimately, increase my mood once seeing the smiles on someone’s face.

You do not have to be an expert to start out. It is all about expanding your comfort level in the kitchen, following small recipes, and eventually advancing beyond. Start off small by assisting your mom or dad making dinner, or, perhaps, take a cooking or baking class. Cheri Liefeld, a blogger and founder of Adventures in the Kitchen, is just one of the many establishments that offer a variety of classes, ranging from team competitions to simply preparing a well-rounded meal.

It is so easy to get caught up in our daily, stressful lives that run on forever, however, it is time to step back and evaluate where you stand in regards to mental health. Balancing schoolwork, a social life, and family time, while also participating in sports both inside and outside of school can put a strain on anyone’s physical or emotional capabilities. Therefore, I strongly encourage those to get in the kitchen and allow your creativity to engage your senses.

For the Vegetarian

Spinach and Egg Stuffed Pita Pockets

Ingredients:

Olive oil

2 eggs

1-2 cup(s) of spinach

2 tbs. of shredded mozzarella

1 pita loaf (I prefer the Sara Lee Whole Wheat since they hold the filling well)

salt & pepper to taste

1. Heat a medium sized skillet over low heat and drizzle in a little bit of olive oil (just enough to light coat the bottom of the pan).
2. Add spinach, cook for around 1 to 2 minutes, or until spinach is wilted.
3. In a separate bowl, crack two eggs, scramble, and add salt and pepper.
4. Pour eggs over spinach and cook for another minute.
5. While mixture is still hot, sprinkle in mozzarella cheese and fold in with a flat spatula.
6. Heat pita loaf in the microwave for 30 seconds, just so they are pliable.
7. Slice pita in half, spoon mixture into pockets and enjoy!

These pitas are loaded with vitamins and protein. It is a quick and easy fix for breakfast, lunch, or dinner.

For the Carnivore

Pesto Chicken with Sun-dried Tomatoes and Broccoli in Pasta

Ingredients:

1 cup of pasta (I use Pipe Rigate, but any type of pasta with ridges will work)

1 chicken breast, cubed

½ cup of broccoli florets

1 tbs. julienned sun-dried tomatoes (typically found in a jar)

1 tsp. of garlic, chopped

½ tsp. of red pepper flakes (optional)

salt & pepper to taste

1-2 tbs. of pesto (store-bought or homemade)

Pesto:

2 cups packed, fresh basil leaves

2 garlic cloves

¼ cup pine nuts

⅔ cup extra-virgin olive oil divided into ⅓’s

½ parmesan or pecorino cheese

salt and pepper to taste

1. To prepare pesto, combine basil, garlic, and pine nuts into a food processor and pulse until it looks finely chopped. Add ⅓ cup of oil and process.
2. As the processor is still going, drizzle in remaining ⅓ cup and cheese and pulse until smooth.
3. Set aside pesto and begin heating a medium sized skillet with a drizzle of olive oil and chopped garlic.
4. Season chicken with salt and pepper, cut chicken breast into cubes (not too small, bite-size), and add to skillet; cook for around 5 to 8 minutes, or until chicken is no longer pink in the center.
5. Cover chicken with a lid on the stove and turn off the burner.
6. In a separate pot, add a quart of water with a few dashes of salt, cover pot with lid, and bring to a boil.
7. Add pasta and allow to cook until al dente (Tip: to avoid water from boiling over, place a wooden spoon over it).Drain pasta and add to pan with chicken.
8. In a microwave-safe bowl, add a few tablespoons of water and broccoli, cover with lid, and heat for 3 minutes.
9. Once steamed, add into a pan with pasta and chicken, and add pesto and sundried tomatoes. Heat over a low flame just so ingredients can incorporate together.
10. Serve warm with a sprinkling of parmesan cheese and fresh, chopped basil.

A Sweet Ending

Oatmeal Cookies with Dried Cherries

Ingredients:

1 3/4 cups old-fashioned rolled oats

3/4 cup all-purpose flour

3/4 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 sticks unsalted butter, softened

1/3 cup packed light brown sugar

1/3 cup granulated sugar

1 large egg

1/2 teaspoon vanilla

1. Preheat oven to 375°F. Grease baking sheets.
2. Stir together oats, flour, cinnamon, baking soda, and salt. Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add oat mixture and beat until just combined.
3. Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to racks to cool.