Soup (Provided photo — Yvona Fast)

Halloween sugary snacks are behind us. November has arrived with its short, dark, often gray days. The lack of light can bring on a low mood. And then, there is Election Day.

Stress causes elevated levels of the hormone cortisol. High levels of this hormone lead to food cravings, particularly for carbohydrates and sweets. We eat comfort foods like pasta or pie. Eating is calming. It distracts us from negative, stressful emotions. But we pay the price in excess poundage.

Fight Election Day jitters with soothing foods, not comfort foods. These foods contain antioxidants, minerals, and vitamins that ease anxiety.

Stay hydrated. Drink water. Avoid beverages (like sodas) that contain sugar, refined carbohydrates, and caffeine.

Indulge in a cup of tea. Just sitting quietly, holding a mug of hot tea brings feelings of calm.

Many teas help soothe. Ginger, passion flower and lemon balm are all teas that can help calm your nerves. Chamomile tea is a well-known bedtime soother. Lavender tea contains terpenes, which have a calming effect. Green tea contains theanine, a brain-boosting amino acid that relieves stress and encourages relaxation.

Choose wholesome, nutrient-dense foods rather than processed. For example, vitamin C rich foods like citrus and berries can help lower cortisol levels and blood pressure. Fruits and vegetables like spinach, asparagus and kale; fish like salmon, sardines or tuna; grass-fed, pasture-raised meat; nuts like walnuts, almonds and cashews: whole, complex carbs like oats are all healthy, nutrition-packed choices.

It’s OK to eat chocolate! In moderation, of course. Dark chocolate contains heart-healthy polyphenols and flavonols that lower blood pressure and boost blood flow, lessening anxiety and boosting mood. Some studies indicate that eating chocolate may improve short-term mood.

Prepare wholesome food the day before, so when you’re watching the election results you can reach for a bowl of comforting soup, chowder or chili.

Don’t have time? Come get your wholesome turkey supper with all the trimmings at the First United Methodist Church in Saranac Lake. While the church’s weekly Wednesday night suppers and monthly Breakfast Church are free community meals, the annual Election Day Turkey Supper is a fundraiser. Serving is from 4:45 to 7 p.m.; adult dinners are $15. Eat in or take out — and they even deliver.

The tradition dates back to the 1800s with a Harvest Supper and Bazaar held in October. No one is sure when it became the Election Day Turkey Supper. The community appreciates the food and fellowship, and the church appreciates the support.

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Joy’s Chili

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Canned beans and canned tomatoes make this a quick and easy dish.

Ingredients:

1 onion, sliced

1 or 2 cloves garlic

1 pound ground beef

1 tablespoon flour

2 teaspoons chili powder

28 ounce can diced tomatoes

2 (15 ounce) cans kidney beans

Directions:

Brown the meat, onion and garlic in fat. Stir in 1 Tablespoon flour, add tomatoes and kidney beans, heat thoroughly, and season to taste with chili powder.

Options:

Add other vegetables, such as sliced celery, peppers (sweet or hot, according to your taste) or carrots when cooking the ground beef.

Omit beef for a vegetarian version; use more vegetables and add a can of corn along with the beans.

Cook dry beans the day before and use them instead of canned beans.

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Mama’s Potato Cabbage Soup

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Potato Soup is classic, comforting and delicious!

Ingredients:

2 or 3 slices bacon

1 onion

4 cups cabbage (green or savoy) (about 1/4 medium head), sliced thin

2 potatoes

2 quarts broth (chicken, vegetables or beef)

2 carrots

1 parsnip

2 stalks celery

1 teaspoon dill weed

1 teaspoon paprika

Directions:

In the bottom of soup kettle, cook onion with bacon for 5 minutes. Stir in potatoes and cabbage; cook 5 minutes more. Add the prepared broth (may use canned, but homemade is much better. To make your own chicken broth, combine 1 chicken thigh, salt, water, bay leaves, allspice berries, peppercorns, and cook together). Slice the carrots, celery and parsnip and add. Cook until vegetables and potatoes are tender, 20-30 minutes. Season with dill and paprika.

For a creamed soup, put everything through the blender and add a little heavy cream. For a chunkier brothy soup, in a bowl blend 1/4 cup sour cream and 2 tablespoons flour. Add a little soup liquid to this until the consistency is like a milkshake. Then pour and stir back into the soup. Heat soup; this acts both as a thickener and flavoring.

Serves 4.

Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.