Keeping your ‘chin up’ is more than just an old, annoying adage. There’s actual science behind the idea that you can send powerful signals to your brain with your body language. In her book, Presence: Bringing Your Boldest Self to Your Biggest Challenges, and her inspiring TED Talk, author Amy Cuddy reveals the secrets and the science behind energizing your brain through your posture and other forms of body language to enhance your chances for happiness, confidence, and wellness.
By literally raising your chin and keeping it up, you can send a signal to your body that you believe things are looking up. She also suggests smiling at yourself in the mirror, even if you’re not in a smiling kind of mood. This too can change your brain chemistry to believe that you’re in a good mood, even if you aren’t. If you don’t have a mirror handy, smile at a stranger.
This recipe was also inspired by The Medical Medium (Anthony William) and utilizes garbanzo bean flour as the substitute for eggs, which is full of protein and is also gluten free. I’ve altered his recipe slightly to create a fluffier texture and have added some “juicy” ingredients, which easily be substituted.
Ingredients:
3 cups of garbanzo bean flour
2 - 2.5 cups of water (you can substitute water for a nut milk or veggie broth)
1 teaspoon baking soda + a few drops of lemon to activate it
3 tablespoons of oil (avocado or olive)
2 cups of STUFF: chopped celery, onion, tomatoes (fresh or sun-dried), red peppers, artichoke hearts, zucchini, broccoli, fennel, etc.
1 tablespoon of olive oil + 1 tablespoon honey
*1/4 cup of nutritional yeast (optional - adds a cheesy flavor without the dairy)
* 1/4 cup of dairy free or regular cheese (optional)
Instructions:
Pre-heat oven to 375
Mix garbanzo bean flour with cold water. It should look smooth and not too thick or clumpy. Add water as needed.
Add the three tablespoons of oil
Activate the teaspoon of baking soda with the of lemon. Once it starts fizzing, mix it into the batter.
Saute the two cups of STUFF in the olive oil and honey on medium heat. If using onions or mushrooms, do these first, then add celery, peppers, etc.
When all vegetables are a little soft, remove from the stove and fold into the batter.
Pour into a greased quiche pan or souffle dish and bake for 30-40 minutes
Add the vegan cheese at the end and let it melt