You can 'ease anxiety levels by changing how you eat'

Almost half of Brits have reported suffering from high levels of anxiety, compared to just 21 per cent last year. Changing what and how you eat can make a big difference to your levels of anxiety, according to leading medic and author, Dr Michael Mosley. Dr Mosley says: “Intermittent fasting, like my 5:2 diet, has been shown to help reduce stress, possibly by boosting levels of your brain-derived neurotrophic factor (BDNF). It is also a natural anti-depressant.” Dr Mosley believes that having a low-carb, high protein Mediterranean-style diet is also key. “There is mounting evidence to suggest that depression may be linked to inflam-mation caused by the immune system reacting to stress.” To feel the benefits of Dr Mosley’s anti-anxiety diet, try these delicious low-calorie recipes. 2 Divide the yoghurt between two bowls and spoon the warm compote on top. 1 Combine the curry paste, yoghurt and 2 generous pinches of sea salt in a bowl. Cover and leave to marinate in the fridge for at least 1 hour, preferably longer or even overnight. Pour 300ml water into the pan, stir in the tomato puree and bring to a simmer. Cook for 5 minutes,then remove the pan from the heat and use a hand blender to blitz the sauce. 3 To make the dressing, combine the soy sauce, sesame oil, lime juice and honey in a small bowl and whisk well. 4 Place the salmon, skin-side down, on the prepared tray and drizzle with 2 tsp of the dressing. Add the leaves and arrange the avocado, carrot, spring onions and radishes alongside. Flake the salmon into the bowl (leaving the skin behind), drizzle with the rest of the dressing and serve with lime wedges. Add the spring onions, ginger and curry paste and cook for 1 minute more, stirring. Pour in half the milk and, using a whisk, beat everything together to form a thick batter. 2 Tip the blueberries into a separate bowl, keeping some aside for garnishing later, and lightly crush with the back of a spoon before adding to the batter and mixing well. Spoon a sixth of the batter in a loose heap on one side of the pan and allow to spread gently. In a separate bowl, combine the Parmesan, polenta, thyme and paprika with some fine sea salt and a good grinding of black pepper. 3 Dip the chicken strips, one at a time, into the egg then coat in the Parmesan crumb.