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Best Brain Boosting Foods

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We all know food nourishes the body, but there are also some foods that nourish the mind. Everyday, your brain requires up to 20% of the energy supplied by food. That means, the more you eat the more your brain can function. But , of course, there are certain types of food that can make your brain work better.

1. Coffee – The caffeine contained in coffee has been found to enhance short term memory and prevent problems caused by ageing. So, in the morning, don’t be afraid to reach for that cup of coffee. Just be sure not to overdo it as caffeine may mess with your sleeping patterns and this can wreak havoc on your noggin.

2. Blueberries – This delicious fruit is capable of a whole lot when it comes to your brain. For one, it can improve long term memory. The antioxidants found in blueberries are also said to prevent damage from free radicals.

3. Mixed nuts – Reach for that bag of mixed nuts next time you feel the need for  a brain boost. Nuts like walnuts, peanuts and almonds have enough brain building power to last you a lifetime. You get anything from memory enhancers, insomnia fighters and omega-3 fatty acids in one handful of mixed nuts.

4. Salmon and Mackerel – Speaking of Omega-3, salmon and mackerel pack a whole lot of those as well. These fatty acids are the basic building blocks of brain tissue so they are great for increasing your brain’s thinking capacity. Plus, salmon has been found to fight off Alzheimer’s and other age-related brain disorders.

So next time you feel sluggish and need to work on a term paper or business report, put down that energy drink and those sugary delights and grab a cup of coffee and some nuts. You need all the brain power you can get.

Raspberry and Blueberry Champagne Jellies

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These deliciously decadent Red and Black berry desserts will leave your guests astonished at your culinary capabilities, but they’re incredibly simple to create.

Champagne Jellies

Taking only fifteen minutes to prepare, you’d need to leave these for three to four hours at least to chill and set, so prepare in plenty of time.

To Serve 6
5 Leaves Gelatine
100ml Elderflower Cordial
500ml Champagne or Sparkling Wine
75g Raspberries
75g Blueberries

1. Using a pair of Scissors, cut the Gelatine into small pieces, and soak in a bowl along with four tablespoons of Cold Water for ten minutes. Place the bowl over a pan of gently simmering water, and heat until dissolved, stirring all the time.
2. In a large Jug, blend the Elderflower Cordial with the Champagne, then quickly stir in the Gelatine.
3. Pour into six decorative glasses that you’ll be using to serve from, before adding some of the Raspberries and Blueberries to each one. Chill for at least three to four hours, or overnight if possible to make sure they are fully set.

Photo Courtesy of: adactio

Blueberry Ripple Ice Cream

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Blueberry Ice CreamThis dish is creamy and rich that it’ll leave you wanting more. It’s also incredible easy and fast to make, but it takes four hours to freeze – so you’ll need to make sure you give yourself enough time to leave it to chill and firm up properly.

You can easily adjust the quantities of berries and how much they are crushed in order to change the texture and tastes that are in the Ice Cream.

250g Blueberries

125g Caster Sugar

1 Whole Egg

2 Egg Yolks

300g Full Fat Greek Yogurt

300g 0% Fat Greek Yogurt

Juice of 1 Lemon

1.       In a pan, place the Blueberries with 25g of the Sugar and bring to the boil, then simmer for five minutes.

2.       Remove from the heat, and allow to cool completely. Keep two or three tablespoons of the mixture for decoration once it’s been frozen.

3.       Whisk the Whole Egg, the Egg Yolks, the 100g of Sugar and half the full fat yogurt together, then place in a pan over a gentle heat. Cook for three to four minutes, stirring continuously, until the mixture thickens a little.

4.       Take the pan off of the heat and beat in the remaining yogurt (both Full Fat and 0% Fat) and lemon juice.

5.       Add the Blueberries to the Yogurt mixture, and give a gentle stir.

6.       Pour the mixture into a 1 litre non-stick loaf tin (or a Silicone one) and freeze for at least four hours – making sure it’s firm when you take it out.

7.       Before serving, allow it to stand at room temperature for forty-five minutes before turning out and decorating with the reserved Blueberries and their juices.

Photo Courtesy of GordonRamsaySubmissions

Blueberries For Breakfast, 2 Ways

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Have I finally reached my limit on breakfast food related posts, dear readers? I hope not, because today I want to post about what we’ve been having for breakfast around here for the past month: fresh blueberries.

On their own, blueberries are awesome, of course- not only are they considered one of the top “superfoods” nutritionally, they’ve got a flavor all their own, sweet and berry-esque and juicy and delicious. However, lately we’ve been having them in 2 amazing ways- which I share with you today:

Blueberry Smoothies

Hooray for breakfast smoothies! Take 1 cup fresh or frozen blueberries, 1 cup milk (or soy milk, if you roll that way), 1/4 cup plain yogurt, and 3 tablespoons sugar, and whizz in a blender. Add ice if it’s a hot day. Pour into 2 large glasses, and dot with extra fresh blueberries.

Blueberry French Toast

I realize that French Toast, when prepared correctly, is perfect on its own (with some maple syrup, of course). But if you have some fresh blueberries around, try tossing in a few tablespoons per toast. Do it just before frying, so the blueberries are still a little crunchy and juicy. Heaven.