Want to boost your brain? Studies show that eating foods like fatty salmon, leafy greens, berries, caffeinated drinks, and walnuts can help to slow your cognitive decline and even improve test scores. The following recipes make these brain-beneficial ingredients the star of the show in everything from smoothies to […]
Click here to view original web page at www.cookinglight.com
Want to boost your brain? Studies show that eating foods like fatty salmon, leafy greens, berries, caffeinated drinks, and walnuts can help to slow your cognitive decline and even improve test scores. The following recipes make these brain-beneficial ingredients the star of the show in everything from smoothies to baked goods.
Aim to eat salmon (or other fatty fish) twice a week to maximize your heart-protective and brain-boosting benefits. Salmon is particularly rich in the omega-3 fatty acid DHA, which can slow plaque buildup in your arteries.
Classic salmon dip boasts one of our favorite sources of Omega-3 fats—but globs of mayo don’t make this easy appetizer the healthiest option. Our mayo-free version is just as satisfying and indulgent, thanks to Greek yogurt and Neufchâtel cream cheese, which contains 1/3 less fat than regular cream cheese.
A fruit-forward cocktail with a probiotic boost is something we all can stand behind. Blueberries are rich in disease-fighting antioxidants—namely anthocyanin—that have been linked to a range of cognitive-function benefits. We recommend using either original (unflavored) kombucha, which has a more tea-centric flavor, or a fruity summer flavor, such as Kevita Master Brew Blueberry Basil. Adding the kombucha last helps preserve the carbonation, making this summer cocktail extra crisp and refreshing.
If you like crisp salmon skin, this cooking method is for you. Just be sure when you place the salmon, skin side down in the pan that you don’t touch it for the full 6 minutes while it cooks—that’s the key for the crispiest browned skin around. After turning the fish, cook it to your preferred degree of doneness. The barely warmed vegetables are still crunchy and flavorful. Serve with lemon wedges, if you like.
