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Protein

New Protein Cart in Mason

Here are update photos of the "Hangry Cart" in Mason County. Food Lifeline provides lunch bags to parents in dependance courts so that their can function better. 

As Ambrosia a Parent Ally in Spokane County who promotes protein for parents on their worst day just said to me. "When we eat protein, our brains can become solution oriented." 

In Spokane, their food cart is funded my protein ferries. Individuals working in the Dependancy court system just buy and drop onto the cart a box of bars. The parent allies suspect that it is the lawyers both from the Attorney General's office and the defense attorneys. Who ever the protein ferries are they are contributing because it benefits a person in need and themselves. It is just easier to have complex emotional conversations when the person has a brain the is fueled. 

Great Team Work Everyone!

Eating protein decreases anxiety

This is part of a presentation given by Dr. Allott at the Thurston County Court in April 2017 called Optimizing Brain Function in Court and Other High Stakes Settings. This is part 4 of 6 Youtube videos of the presentation. 

Dr. Allott explains how eating protein regularly can improve brain function and decision making and challenges us to do a 3-day experiment to see if eating lots of protein helps stabilize our mood and brain function.

About the Protein For All project, handouts and Q&A

This is the last segment of a presentation given by Dr. Allott at the Thurston County Court in April 2017 called Optimizing Brain Function in Court and Other High Stakes Settings. This is part 2 of 6 Youtube videos of the presentation. 

Here Dr. Allott talks about the Protein for All project, the handouts and answers some questions from the audience about how hypoglycemia impact decision making.

 

Yummy Lentil Soup

Preparation: 20+ minutes
Cooking: 1 hour

Dried beans are a really affordable source of protein! You may have a favorite lentil; I love to splurge on black ‘beluga' lentils.

Ingredients:

  • 3 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 2 cloves crushed garlic
  • 1 cup diced carrots
  • 1 cup diced celery
  • salt and ground black pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1 pinch cayenne pepper, or to taste
  • 1 1/4 cups black beluga lentils
  • 5 cups chicken broth, or as needed
  • 1 bay leaf (if you have some)
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1 teaspoon extra-virgin olive oil, or as needed

Directions:

Heat oil in a large pot over medium heat. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.

Pour lentils into this mixture.

Add chicken broth, garlic, and bay leaf.

Bring to a simmer, then reduce heat to low.

Cook 45 minutes to 1 hour, until lentils are tender. Add more chicken broth as needed.

Take out the bay leaf and throw it away.

Season with salt, black pepper, and cayenne pepper to taste.

Add 3 tablespoons parsley and stir.

Serve in bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil or top with Greek yogurt.

This soup is very good with greens.

Adapted from Chef John's Black Lentil Soup. The biggest changes were to take out 4 ounces of chopped bacon and to add garlic.