Cooking for Emotional Wellness

By Kiersten Marek

What foods evoke Innocence for you? What foods fortify your Warrior or comfort your Wounded Child? This innovative recipe book provides guidance for how to nourish 10 archetypes with cooking all-time favorites like chocolate cream pie and mashed potatoes, as well as new classic pasta salads, pizzas, and soups. Over 75 recipes provide guidance for how to feed the Lover, the Explorer, the Wounded Child, the Artist, and more. Cooking for Emotional Wellness also offers ideas for how to integrate more gluten free recipes into favorite foods including cookies, cakes, and quiches.

• Language: English
• Publisher: Lulu.com
• Release date: Jun 10, 2014
• ISBN: 9781304863553

Book preview

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Copyright © 2014 Kiersten Marek.  All rights reserved.  No part of this book may be used or reproduced in any manner without written permission except in the case of brief quotations embodied in articles and reviews.  For more information, please contact Kiersten Marek at [e-mail].

All information presented in Cooking for Emotional Wellness is for informational purposes only.  It is not intended as specific medical advice for any individual, and is not intended to diagnose, treat, cure, or prevent any disease.  Please seek the advice of  a health care professional for your specific health concerns.

ISBN 9781304863553

Cooking for Emotional Wellness:

Recipes to Nourish Your Archetypes

by Kiersten Marek, LICSW

Dedication

For those who feed the hungry, the wounded, and the forgotten,

may you be blessed for the importance of your work.

Acknowledgements

I am grateful for the inspiration of many authors and thinkers who have influenced and guided my conception of the archetypes.  They include the founder of depth psychology, Carl Jung, as well as the works of Carol S. Pearson, James Hillman, Bernice Hill, and Christine Downing.  I am also particularly thankful for therapy models and theories developed by Abraham Maslow, Marsha Linehan, and Richard Schwartz.

For cooking, my primary inspirations are my parents, Leland John Stoppleworth and Ann Marie Stoppleworth.  They taught me the value of cooking in a healthy way early in life.  I remember clearly how little butter or margarine we were taught to use to cook,  how sugar was strictly limited, and how home-grown vegetables were so heavily featured. I must also thank my siblings who modeled good cooking for me early in life.  The cookbooks that influenced me growing up were Betty Crocker’s Cookbook (1969) and The Joy of Cooking, Sixth Edition (1975) by Irma von Starkloff Rombauer and Marion Rombauer Becker.

In the development of this book, I thank my daughters, Katrina and Kalliana, who assisted with recipes and gave needed feedback.  I also want to thank friends for their support and encouragement: Kathryn Kulpa, Mary Callahan, Marybeth Rua-Larsen, and Nancy Green. 

Finally, much gratitude and love goes to my husband, Kevin, without whom this book would not have been possible.

Table of Contents

Introduction

Feeding The Innocent -- Simply the World’s Best Vanilla Pudding, Macaroni and Cheese (Regular or Gluten-Free), Mashed Potatoes, Avocado Quesadilla with Green Onion, Tomato and Bacon, Gluten-free Chocolate Chip Oatmeal Cookies,  Red Cabbage Coleslaw, Basically Delicious Spaghetti Sauce, Homemade Hash Browns, Lemon Custard Pie

Comforting The Wounded Child -- Pasta with Garlic Cream Sauce, Bacon, Tomato and Onion, Chicken Burger Shepherd’s Pie,  Chicken and Rice Stew with Mushrooms, Bruschetta, Cinnamon Raisin Buns, Gluten-free Peanut Butter Chocolate Kiss Cookies, Blueberry Sour Cream Crumb Cake, Apple-banana Bread, Vegetarian Stuffing with Cheat Sheet

Fortifying The Warrior -- Broccoli Cheddar Soup, Italian Wedding Soup with Chicken Sausage, Aduki Bean Chicken Minestrone Soup, Cream of Celery Soup, Chicken Salad Wraps with Spinach and provolone, sausage and peppers, Cold Wild Rice salad with Golden Raisin, Cranberry and Pecan,  Baby Kale Frittata

Nurturing with The Caregiver -- Cream of Tomato Soup with Fresh Croutons, Cream of Mushroom Soup, Butternut Squash Pasta Salad, French Onion Soup with Vegetables and Pasta, Apple Pecan Waldorf Salad, Roasted Brussel Sprouts, Potatoes and Pork, Sushi Rice Risotto, Hearty Cream of Mushroom and Spinach Soup

Seeking New Foods with the Explorer --  Pasta Salad with Feta, Olive and Garlic, Roasted Eggplant and Vegetables Spread, Chicken Satay, Holy Guacamole, Gluten-free Crepes with Nutella and Banana, Asian Noodles with Cabbage, Cucumber Salad

Feeding your Lover: Cooking for the Soul Mate  -- Easy Oven Roasted Asparagus, Avocado Salad, Crab Quiche, Unbelievable Brownies, Whip Cream Cake (gluten free or regular), Butterhorns, Banana Cream Pie

Food Artist!  Cooking with your Creator -- Blueberry Cobbler, Cold Mediterranean Vege Pizza, Old Fashioned Ginger Snaps (Updated to Gluten Free), Arugula, Pear, Gorgonzola and Pecan Salad with Honey Dijon Dressing, Pesto Pizza with Sun-dried Tomatoes and Olives

Eating to Destroy, Eating to Rebuild -- Simple Detox Milkshake with probiotics and Fruit, Kiwi and Kefir Detox Smoothie, Protein-packed Banana Breakfast Smoothie, Blue Banana Berry Split,  Yogurt with Fruit and Homemade Strawberry Jam, Carrot-Pineapple Smoothie, Purely Fruit Smoothie, Fermented Vegetables

Restoring and Enriching the Healer --  Good Old Fashioned Baked Chicken, Ultimate Chicken Soup, Crunchy Broccoli Noodle Salad, Sauteed Red Cabbage with Apple and Wine, Gluten-free Granola Scones, Coconut Almond Macaroons (and Cranberry), Basic Gluten Free Pizza

Guilty Pleasures -- Foods for Foolish and Decadent Revelry --  Easy Barbequed Ribs, Bacon Baskets with Fresh Egg Salad, Peanut Butter Cookie Crunch Bars, Whip Cream Cheesecake with Fresh Fruit, Homemade Hot Fudge, Chocolate Covered Pretzel Sticks

Introduction:  Wellness Cooking = Creative Outlet + Caregiving for Self and Others

This book is the result of having recognized how cooking has given me a creative outlet and a way of nurturing myself and my family for many years. 

This book is written from the part of me that wants to cook the best food I possibly can -- best tasting, best nutrition-wise, and best for efficiency.  Note that efficiency comes last when I am making an effort to cook as best I can.  I also have days when I am not feeling so ambitious cooking-wise.  (Shocking, right?)  Those are the days when efficiency comes first -- the days I make tacos out of the box and brinner (breakfast as dinner).  I have been known to serve