TART FOR YOUR HEART
According to research presented to the US Association for Psychological Science, floral
Having higher expectations helps us to release stress.
A 2016 study found people who set goals were less anxious, felt better about themselves and found more meaning in their
Veggie asparagus and baby leek tart Ingredients 400g asparagus, 6 baby leeks, 320g ready-rolled all-butter puff pastry 250g full-fat cream cheese, 1 egg, 1 egg yolk, 20g parmesan, grated, 1tsp finely grated lemon zest, 1tbsp chopped flat-leaf parsley, plus extra to serve, 1tbsp chopped tarragon, plus extra to serve, 1 sprig thyme, leaves only, 25g pine kernels, 1tbsp extra virgin olive oil, salt and pepper. Method
1. Trim asparagus and leeks. Blanch in boiling salted water for 2 minutes. Drain and run under cold water. Leave to dry on kitchen paper. 2. Preheat oven to 190C/375f/gas 5. Place baking tray on middle shelf to heat up.
Take a break with some truly uplifting music.
“Your mind needs complete distraction to recharge and cope with the tasks you have to do, stopping that swamped feeling,” says Neil Shah, Director of the Stress Management Society.
Try downloading some “binaural beats” relaxation music for free at stress.org.uk.
Shah adds: “It sends sound waves close but different in frequency to each ear.
“Your brain tries to hear the beat frequency between them, which confuses it slightly, giving you a wonderfully relaxed, energised mood.” 3. Unroll pastry on to a sheet of baking parchment on top of another baking tray. Cut a 2cm border around pastry sheet. Prick middle of pastry with fork. Slide tray into oven on top of hot sheet. Cook for 10-15minutes.
4. Tip cream cheese into bowl, add the egg, egg yolk, grated cheese, zest, parsley and tarragon. Season. Beat until smooth and combined. 5. Spread cream cheese mix into pastry case. Top with leeks and asparagus. Scatter with thyme and pine kernels. Drizzle with olive oil. 6. Return to oven for 25-30 minutes, turning tray around halfway through. Leave to cool slightly before scattering with extra herbs. From Eat More Veg by Annie Rigg.