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Ashwagandha - Brain Boosting Ingredients | BrainMD
If we are what we eat, we’re made up of much more than the meal we cooked for dinner. It’s important to pay attention to your ingredients. Here at BrainMD, we offer supplements with ingredients that improve brain health and the functioning of many of our other organs. In this blog series, we’re taking a closer look at our ingredients’ origins, uses, and recipes, so you can incorporate the best ones into your diet. Ashwagandha is one ingredient we recommend, and it’s found in our supplement, Focus & Energy, which boosts mental focus, energy, and endurance without the jitters of a caffeine crash.* It helps us cope with life's everyday mental and physical challenges while promoting healthy memory and attention.* Ashwagandha & Ayurvedic Medicine Ashwagandha has been used in an ancient style of medicine called Ayurveda. Originating in India, it’s both the world’s oldest medical system and still very much part of India’s traditional health care system. The holistic method behind this type of treatment is meant to blend mind, body, and environment for a completely balanced state of health and wellbeing. This plant is an adaptogen, meaning it helps the body adapt to stress. The Ashwagandha plant is known scientifically as Withania somnifera and also as Indian ginseng and winter cherry. The word ashwagandha means “smell of the stallion” for the plant’s natural odor, while somnifera means “sleep-inducing.” The roots, leaves, and stems of the plant all have traditionally been used for health benefits, but root preparations have been most widely employed (and most intensively researched). Ashwagandha Active Ingredient The main active substances in the root are a variety of steroidal lactones (also called “withanolides”), alkaloids and saponins. Common Uses The body uses this adaptogenic herb in a number of ways to support its homeostasis and cope with existing challenges, most typically related to stress.¹ Homeostasis is the collective of processes that the body uses to maintain a positive balance of all the conditions necessary for continued life. Other well studied adaptogenic herbs include rhodiola, Asian (Panax) ginseng, holy basil, camellia sinensis (tea), turmeric, phellodendron, and magnolia. Ashwagandha has such versatile benefits, it is sometimes called “Queen of Ayurveda”. Ashwagandha Brain Benefits In actual human clinical trials, Ashwagandha root concentrates have shown protection against stress and lowered the stress hormone cortisol; reduced anxiety; improved memory,² mental focus, fatigue, and sleep quality; lowered food cravings; improved antioxidant defenses; improved thyroid, circulatory, bone marrow, and joint function; speeded muscle recovery and strengthening; and promoted healthy sex drive. The roots and leaves can be used in teas and can be used in powder form for recipes. Always consult with your doctor before introducing this ingredient to your diet, especially if you may be pregnant or take other medications for mental health. Ashwagandha Recipes Ashwagandha has a bitter taste and doesn’t always mix well with the food we eat. Dietitians have recently theorized that bitterness has an important place in our nutritional diets, despite most popular foods favoring salty and sugary flavors. The most common way of eating ashwagandha is in its powdered form. When considering adding ashwagandha powder to your diet, learn about how bitter tastes are complemented by sweet and salty flavors. This will help you get creative for introducing this ingredient to your diet, but the best go-to pairing is with chocolate. Here are some recipes that incorporate ashwagandha: Chocolate Pudding & Ashwagandha ½ cup Unsweetened Almond Milk. 1 heaping scoop Chocolate OMNI Protein Powder. 3 tbsp (15g) Unsweetened Cocoa Powder. 1 medium-size (100g) Ripe Banana, Frozen. Make it easier by peeling bananas and putting them in plastic bags in the freezer. 1 handful Spinach Good for some extra greens. ½ a teaspoon of ashwagandha powder. Chocolate Shake & Ashwagandha 1 heaping scoop Chocolate OMNI Protein Powder. ½ cup Frozen Raspberries. ½ cup Frozen Strawberries. 1 cup Unsweetened Almond Milk. ½ a teaspoon of ashwagandha powder. Remember, you can also get a clinically proven daily dose of Ashwagandha root concentrate by taking our Focus & Energy supplement, which is in capsules with no bitter taste. This supplement is very popular and provides the additional adaptogens Green Tea Extract (high in EGCG, gently decaffeinated), standardized rhodiola and Asian Ginseng, and the essential nutrient choline, to keep you mentally sharp all through the day.* At BrainMD, we’re dedicated to providing the highest quality supplements to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD. *These statements have not been evaluated by the FDA. This content is for informational purposes only. It is not meant to substitute for medical or healthcare advice from a physician, nor is it intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before beginning a new health regimen. References: 1. Speers, A. B., Cabey, K. A., Soumyanath, A., & Wright, K. M. (2021). Effects of Withania somnifera (Ashwagandha) on stress and the stress-related neuropsychiatric disorders anxiety, depression, and insomnia. Current Neuropharmacology, 19(9), 1468–1495. https://doi.org/10.2174/1570159X19666210712151556 2. Xing, D., Yoo, C., Gonzalez, D., Jenkins, V., Nottingham, K., Dickerson, B., Leonard, M., Ko, J., Faries, M., Kephart, W., Purpura, M., Jäger, R., Sowinski, R., Rasmussen, C. J., & Kreider, R. B. (2022). Effects of acute Ashwagandha ingestion on cognitive function. International Journal of Environmental Research and Public Health, 19(19), 11852. https://doi.org/10.3390/ijerph191911852
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5 Science Backed Benefits of Ceylon Cinnamon + Recipes!
Did you know that cinnamon – the aromatic spice we love in apple pie, fresh-baked cinnamon rolls, and Chai lattes – is loaded with health-promoting properties? It’s true! And it turns out that the type of cinnamon you choose matters when it comes to health. Ceylon cinnamon stands out as a foodie favorite to delicately flavor baked goods, savories, and beverages, while being the preferred cinnamon to take medicinally. Among cinnamon’s many health benefits, research shows that it may help to regulate healthy blood sugar levels, protect against neurodegenerative health issues, and support heart health, to name a few. Here’s the scoop on Ceylon cinnamon and a few healthy recipes to help you get more of it in your diet! About Cinnamon Cinnamon has a fascinating history that dates back to ancient Egypt when it was used for embalming. The Hebrews used cinnamon in religious ceremonies, while the Romans burned it at funerals believing it to have a sacred fragrance. In the latter part of the Middle Ages, cinnamon became a much-enjoyed culinary spice. It was believed to be an appetite stimulator, digestive, aphrodisiac, and remedy for sore throats and coughs. During the Age of Exploration, cinnamon became a coveted and highly valued spice, more valuable than gold from some accounts. The Portuguese, Dutch, and English all fought to control the Ceylon spice trade from what is modern-day Sri Lanka. Today, cinnamon is ubiquitous throughout the world and enjoyed in sweets, baked goods, and savory dishes across multiple cultures. Cinnamon is harvested from the bark of several varieties of the evergreen cinnamon tree. These varieties are broken down into two types: Ceylon cinnamon and cassia cinnamon. Ceylon cinnamon, also known as the “true’ cinnamon, originated from Sri Lanka. It has a subtle and delicate flavor and aroma, which has a floral and fruity quality to it and is beloved by epicureans. Some say it has a clove-like taste as well. It’s more expensive and is commonly used in Europe and Mexico, but less so here in the U.S. Cassia cinnamon is the primary cinnamon used by Americans and is simply known as “cinnamon.” Plentiful and less expensive than Ceylon cinnamon, cassia cinnamon comes from China (Chinese cinnamon), Indonesia (Koritnje or Padang cinnamon), and Vietnam (Saigon or Vietnamese cinnamon). Cassia cinnamon has a strong, distinctive, woody and bitter flavor. It’s the cinnamon you find at grocery stores in both powder and stick forms. Cassia cinnamon offers a wallop of spicy cinnamon flavor, while Ceylon’s flavor is pronounced, but less obvious. All cinnamon types are rich in cinnamaldehyde, the naturally occurring flavonoid that gives cinnamon its flavor and odor and has many medicinal properties. It’s more concentrated in cassia cinnamon than Ceylon. Why Ceylon Cinnamon? Ceylon cinnamon is preferred for its milder fruity notes and as the safest cinnamon choice when it comes to health. It turns out that all cinnamon types contain a relatively common plant compound called coumarin. Coumarin can be harmful in high doses – potentially causing damage to the liver and other ill effects. Cassia cinnamon contains higher levels of coumarin. It isn’t advisable to consume large quantities of it over prolonged periods of time. It’s possible to exceed the upper limit for coumarin if you consume a lot of cassia cinnamon. As little as 1-2 teaspoons of cassia cinnamon could bring someone over the daily limit, and it could be potentially dangerous if that continues over time. However, Ceylon cinnamon only contains negligible levels of coumarin (about 250 times less than cassia cinnamon) making it the safer, better choice if you consume a lot of cinnamon or wish to take cinnamon supplements to support health. 5 Science-backed Health Benefits of Cinnamon In traditional medicine, the bark of cinnamon (regardless of type) has been used as an herbal remedy for common colds, cardiovascular health issues, digestive health, and gynecological problems, according to research from the Journal of Traditional Complementary Medicine. Although human clinical trials with cinnamon are limited, an abundance of pre-clinical and emerging research suggests that it supports health in a number of meaningful ways, including the following: 1. Antimicrobial Support In one review, 30 different in vitro studies demonstrated Ceylon cinnamon’s antimicrobial action against a wide variety of bacteria. The review also noted several animal studies that demonstrated Ceylon cinnamon’s antifungal and anti-parasitic properties, as well as its antimicrobial action against anaerobic bacteria. Separate animal research has additionally suggested antiviral properties of cinnamon in fighting off respiratory infections. It appears traditional medicine was on to something! 2. Blood Sugar Regulation Some research suggests that cinnamon may both help decrease the amount of sugar that enters your bloodstream after a meal, as well as help to reduce insulin resistance, which helps your body to maintain healthy blood sugar levels. A number of studies involving individuals with established blood sugar regulation problems saw improvements with regular consumption of cinnamon at varying amounts from 1 to 6 grams daily. One small recent human study involving 41 patients showed evidence that cinnamon causes positive changes in the blood glucose levels of healthy individuals who consumed 3-6 grams of cinnamon daily. More human studies are needed. 3. Antioxidant and Anti-inflammatory Benefits Antioxidant compounds in cinnamon have been shown to confer anti-inflammatory action and protect against oxidative stress. A 2020 meta-analysis focused on cinnamon supplementation and biomarkers of inflammation and oxidative stress. After evaluating 12 studies, it concluded that cinnamon may be an aid in reducing inflammation and oxidative stress levels in humans. Thus, cinnamon may help reduce the symptoms of chronic conditions linked to inflammation. 4. Neuroprotective Benefits Emerging research suggests that cinnamon might help to protect the brain from neurodegenerative problems. One in vitro study found that an extract of Ceylon cinnamon inhibited both tau buildup and tangles, which are hallmarks of one of the most serious neurodegenerative health issues. Human studies are now needed to further explore how cinnamon may help protect the brain. 5. Heart Health Benefits Cinnamon supplementation and consumption have protective effects on the cardiovascular system. Cinnamon’s anti-inflammatory and antioxidant effects are heart protective. Additionally, research shows that cinnamon may help to increase high-density lipoprotein HDL, the good cholesterol, as well as support healthy blood pressure levels. Give Ceylon Cinnamon a Try While more human studies are being conducted on cinnamon, the existing evidence is compelling. Ceylon cinnamon appears to be a safe, healthful, and flavorful addition to your culinary creations or to take as a supplement. You can find Ceylon cinnamon spice and supplements online and at many health retailers. Try Ceylon cinnamon out in your favorite baked goods using gluten-free flour and alternative sweeteners like coconut sugar, stevia, or monk fruit. Add it to your morning smoothie to give it a flavorful twist. Or try it in savory dish. Here are several recipes to get you started! [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Ceylon Date Smoothie INGREDIENTS 2 ripe bananas (optionally frozen) ¼ cup pitted dates (softened) 1 tablespoon peanut butter 3 teaspoon Ceylon cinnamon Pinch sea salt 2 cups unsweetened soy milk (or plant milk of preference) 1 cup ice (optional) (You can add cacao, honey or maple syrup, and/or protein powder if you’d like to make it more dessert-like and increase protein content) DIRECTIONS Place the bananas, dates, peanut butter, cinnamon, and salt in your blender and add milk. Blend until smooth. For a cooler shake, blend in ice. Divide the smoothie between 2 glasses and enjoy! [/wc_box] [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Ceylon Cinnamon Granola (Sugar-Free, Gluten-Free, and Vegan!) INGREDIENTS 2 ½ cups gluten-free rolled oats 1 ½ cups raw almonds 1 cup sunflower seeds ½ cup chia seeds 2 tablespoons Ceylon cinnamon ¾ teaspoon pink Himalayan or sea salt ½ cup coconut oil, melted 2 teaspoons pure vanilla extract 20–30 drops of liquid stevia DIRECTIONS Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, combine the dry ingredients and mix. Pour melted coconut oil over the dry ingredients. Add in vanilla and stevia drops, mix. Transfer mixture to sheet pan, spread out with a spatula. Bake for 15 minutes and mix, then bake another 10 minutes. Remove from oven and cool. You can stir in raisins or other dried food if you’d like. Store in a mason jar or other airtight container. Enjoy! [/wc_box] [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Ceylon Cinnamon Chicken INGREDIENTS 4 skinless, boneless natural chicken breast halves 1 ½ teaspoon Ceylon cinnamon 2 tablespoons Italian-style seasoning 1 teaspoon garlic powder 2 teaspoons sea salt 1 teaspoon ground black pepper DIRECTIONS Preheat oven to 350 degrees F. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, sea salt, and pepper. Bake at 350 degrees F for about 30 minutes (or until chicken is cooked through and juices run clear). [/wc_box] At BrainMD, we’re dedicated to providing the highest quality supplements to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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Chill Out with These Healthy Summer Drink & Smoothie Recipes!
There’s no better way to enjoy delicious summer fruits and veggies, hydrate your body, and stay cool on hot days than to make healthy and refreshing summer drinks and smoothies. Fresh fruits and veggies are loaded with vitamins, minerals, antioxidants, and phytonutrients to nourish your brain and body. Including protein powder, plant milk, and plain yogurt (all with no sugar added), plus nuts/seeds provide protein for brain focus and healthy fats that can satiate your hunger for hours. Remember, your brain is 80% water and proper hydration is one of the keys to optimal brain performance. So take advantage of the summer cornucopia of mouth-watering fruits and flavorful veggies and expand your repertoire of cooling, hydrating, and tasty beverages with the following recipes. Aah! Healthy, Refreshing Summer Drink Recipes Strawberry-Lime Electrolyte Delight Forget sugar-filled commercial sports drinks and make your own healthier version with this recipe. Particularly after a workout, electrolytes lost through sweat need to be replaced. Electrolytes – such as sodium, potassium, calcium, and bicarbonate – help to promote rapid fluid absorption and maintenance of body fluids. The coconut water and lime in this recipe provide your body with loads of potassium. Unrefined salt options, like Himalayan pink salt, provides sodium plus additional electrolytes like calcium and potassium, as well as essential trace minerals. Using a small amount of maple syrup, which is lower on the glycemic index than table sugar, also provides minerals and balances drinks with a touch of sweetness. INGREDIENTS ¼ cup lime juice ½ cup purified water ⅛ tsp Himalayan pink salt 4 medium strawberries (organic is best) 1 tsp 100% real maple syrup INSTRUCTIONS Combine coconut water, lime juice, water, salt, strawberries, and one tsp of maple syrup in a blender set on a high speed until strawberries are fully incorporated. Taste and add more maple syrup if desired. Serve over ice and enjoy! Makes 3 servings. Healthy Hibiscus Cooler Tea, and especially hibiscus tea, is loaded with antioxidants and anti-inflammatory properties. It helps to support healthy blood pressure and can help balance cholesterol levels, as well as optimal liver function – and it’s delicious! INGREDIENTS 3 bags of hibiscus tea (or 1 tbsp loose hibiscus tea) 3 cups water 2 small limes (4 tbsp lime juice) Mountain Valley sparkling water (or other sparkling water or club soda) A few sprigs of fresh mint leaves Simple Maple Sweetener: 2 tbsp 100% real maple syrup 2 tbsp water INSTRUCTIONS Steep the tea in hot water for 3 minutes, then remove the bags (or strain off the loose tea). Set the tea aside to cool for about 15 minutes. To make the simple maple sweetener, combine equal parts syrup and water in a small saucepan. Stir and warm on low heat (but do not boil). Set aside. Fill four medium glasses with ice. Fill each halfway with hibiscus tea and then top each with about a tbsp of lime juice and 1 tsp of the simple maple sweetener. Stir and combine. Fill the rest of each glass with sparkling water, stirring gently to combine. Adjust taste with less sweetener or more lime juice as you wish. Top with a sprig of mint, serve, and enjoy! Makes 4 servings. No-Sugar Ginger Lemonade INGREDIENTS 2 lemons 2 tbsp grated ginger 4 cups water 2-3 drops of liquid stevia (or 1tsp of powdered stevia) – or more to taste A sliced lemon for serving INSTRUCTIONS Juice the lemons and pour into a pitcher. Add the grated ginger and sweetener. Pour water on top and stir. Taste. Add more sweetener if needed. (NOTE: This lemonade is far more tart than conventional lemonade.) Pour over ice and serve! Makes 4 servings. Ooh! Healthy Smoothies Recipes for Summer Super Clean Berries & Greens Smoothie This one delivers a phenomenal amount of antioxidants with its greens and high berry content, as well as healthy protein, and fats. Also low in sugar, it’s a great smoothie to have in the morning to fuel your day or refuel your body post-workout. INGREDIENTS 1 cup of fresh seasonal berries (strawberries, blueberries, blackberries, and raspberries) 2 cups spinach 2 scoops of unsweetened vanilla plant-based protein powder 2 tbsp coconut butter or avocado 2 tbsp chia seeds or flaxseed meal 3 cups of cold purified water 1 cup ice 5-10 drops liquid stevia (or comparable healthy sugar alternative) INSTRUCTIONS Combine ingredients in a high-powered blender until smooth, adding liquid ingredients and fruit/veggies first, followed by dry ingredients, and ice (if desired) last. Divide into two glasses, serve, and enjoy! Tropical Mango-Coconut Delight Smoothie When you really want a cold treat on a hot summer’s day, this one may hit the spot. The mango and date provide just the right amount of sweetness, tempered with healthy protein and fat. You also get probiotic-rich Greek yogurt for digestive health. INGREDIENTS ½ pound of fresh mango chunks (frozen works too) ½ cup of plain, high-protein Greek yogurt ½ cup of full-fat coconut milk 2 scoops of unsweetened vanilla plant-based protein powder 2 cups of unsweetened oat milk (or your preferred unsweetened plant milk) 1 tbsp of flaxseed meal 1 tsp of chia seeds 1 large pitted Medjool date ¼ tsp of cinnamon INSTRUCTIONS Combine ingredients in a high-powered blender until smooth, adding liquid ingredients and yogurt first, followed by dry ingredients, and ice (if desired) last. Divide into two glasses, serve and enjoy! Healthy Peanut Butter-Cacao Smoothie This one perfectly satisfies sweet-tooth cravings while delivering energizing fuel for your brain and body. INGREDIENTS 1 large banana (frozen is best) 1 ½ cup of almond milk (or your favorite plant milk) 2 tbsp of organic peanut butter 2 scoops of unsweetened chocolate plant-based protein powder 1 tbsp cacao nibs (plus extra for topping) 1 tsp Maca 2 Medjool dates 1 tbsp of flaxseed meal INSTRUCTIONS Combine ingredients in a high-powered blender until smooth, adding liquid ingredients and fruit first, followed by dry ingredients, and ice (if desired) last. Divide into two glasses, add cacao topping, serve, and enjoy! Final Tip Feel free to add healthy ingredients or make substitutions. Follow your creative impulses with your smoothie making. These beverages truly can boost your health and enhance your well-being. Enjoy one today! At BrainMD, we’re dedicated to providing the highest quality supplements to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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Some of the Best Fermented Foods for Gut Health (Recipes Included!)
The use of fermentation to preserve foods stretches back as far as human history itself. Indeed, evidence of fermented food and beverage preparation dates back to 10,000 B.C.! Preservation through fermentation served the critical purpose of allowing people to have vegetables and other foods throughout the winter, when food sourcing was difficult and fresh produce was scarce. Today, Epicureans value fermentation for the unique flavor it brings to foods and beverages, embellishing them with greater complexity. Combining simple sugars with microorganisms (such as yeast or bacteria), the process of fermentation naturally alters foods by converting carbohydrates to alcohol or acids. The alcohol or acid acts as a preservative while providing a tangy flavor. Through the natural fermentation process, cabbage turns to sauerkraut, dairy becomes yogurt or cheese, and tea becomes kombucha. These fermented foods are rich in beneficial bacteria (probiotics) and important nutrients, which make them great for gut and overall health. Consuming fermented foods can help support a diverse and healthy intestinal microbiome – which isn’t only important for digestive health but also immune health, mental health, keeping inflammation in check, and protecting against neurodegenerative health issues. Here are some delicious, fermented foods and beverages that can help support your gut health and enhance your meals, plus recipes for you to make some of them at home! 5 Surprisingly Delicious Fermented Foods and Beverages These simple and delicious fermented foods and beverages are widely available at most health retailers. 1. Fermented Veggies (Sauerkraut, Kimchi, and Pickles) Sauerkraut, kimchi (both made from cabbage), and traditional pickles (pickled cucumber), preserved via natural lacto-fermentation, are delicious and loaded with probiotics. Sauerkraut and kimchi are lovely condiments, which can be added to rice, soups, stews, sandwiches, eggs, or virtually anything you can think of. Research shows they also have anti-inflammatory properties and are good sources of vitamin C, iron, antioxidants, and fiber. Pickles are another great condiment or snack to be enjoyed anytime. Be sure you don’t get the conventional pasteurized versions of these fermented foods as the heating process destroys all the bacteria – good and bad. Look for labels that say “raw,” “naturally fermented,” “unpasteurized” or “contains live or active cultures.” Consume them by their expiration date and keep them refrigerated since they’re unpasteurized. 2. Yogurt & Kefir Unsweetened yogurt with the label “contains live and active cultures” is loaded with probiotic cultures. It’s delicious with added fruit, and in smoothies, salad dressings and dips, chicken dishes, and even baked goods. Try a low-fat Greek yogurt as it’s usually higher in protein. If you’re vegan, enjoy yogurt made from coconut milk. For a tangier, yogurt-like beverage, try kefir. There are low-fat dairy and vegan, coconut-milk based varieties. Be sure to choose unsweetened and look for “contains live & active cultures” on the label. Kefir is even higher in probiotics than yogurt! 3. Tempeh Textured and nutty-tasting, tempeh is a traditional Indonesian food made from fermented soybeans. It’s a fantastic meat substitute and tastes wonderful in stir-fry recipes. It’s also a great source of protein (more than tofu) and is rich in B vitamins, fiber, iron, manganese, phosphorus, magnesium, and calcium. It’s incredibly versatile. Try layering it in sandwiches, crumbling it up to use in place of grand meat, or searing it like a steak. 4. Kombucha Kombucha tea has been enjoyed traditionally for nearly 2,000 years. It’s made by combining tea, natural sugars, yeast, and bacteria. Usually enjoyed cold, the result is a naturally effervescent, refreshing tea that’s rich in probiotics and B vitamins. Some animal studies have found that kombucha may be beneficial for maintaining healthy blood sugar levels and keeping bad cholesterol in check. 5. Miso A traditional Japanese condiment, miso is a paste made from fermenting soybeans with a domesticated fungal starter, salt, and sometimes a grain such as brown rice or barley. Though well-known here in America for its use in the eponymous soup, it also can be enjoyed in other ways. It’s distinct savory flavor and aroma lends well to stir-fries. It can offer a probiotic boost to smoothies or a savory enhancement to sauces, spreads, rice, roasted veggies, stews, meats, and soups. Miso is both probiotic-rich and nutritious. It contains a decent amount of protein, vitamins, and minerals. Be warned that it’s high in sodium for those who need to watch their salt intake. A little goes a long way! Fermented Food Recipes If you want to experiment with fermentation at home, here are a couple of basic, easy fermented food recipes to get you started. [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Vegan Miso Kimchi INGREDIENTS 1 head Napa cabbage (approx. 1 pound), cored and leaves separated 1 cup filtered water 1 small daikon radish (approx. 4 ounces), thinly sliced into rounds 8 scallions, greens chopped, whites set aside sea salt 8 garlic cloves 1 peeled knob of ginger (about 2 inches) ½ cup Korean chili powder 2 tablespoons miso paste (red or white) 1 tablespoon coconut sugar DIRECTIONS Toss cabbage leaves, daikon, and scallion greens in a large bowl with 2 tablespoons of sea salt. Cover and set aside until cabbage is wilted (approximately 1 to 12 hours). The cabbage will generally release about ¼ to ½ cup of liquid. While the cabbage is set aside, in a food processor or blender, combine scallion whites, garlic, ginger, chili powder, miso paste, and coconut sugar in a food processor or blender. Process/blend until a paste is formed (about 30 seconds). Scrape down the sides, if necessary. Add chili paste in with your wilted cabbage, turning the cabbage to coat. Mix in 1 cup of filtered water. Taste and add additional salt, if needed. Pack kimchi into mason jars. Press down firmly and pack tightly. Try using a chopstick to release any large air bubbles trapped in the bottom of the jar. Cover the kimchi with its liquid. Seal the jars tightly. Allow them to sit at a cooler room temperature (68-70° Fahrenheit) for 24 hours and then refrigerate. Give them at least 1 week to ferment before eating. The sour taste of the kimchi increases as it ages. It’s recommended that you consume it within one month. [/wc_box] [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Maple Kombucha Tea Kombucha is basically sweet tea that undergoes fermentation with the addition of a SCOBY (symbiotic culture of bacteria and yeast) and starter tea from a previous batch of kombucha. A SCOBY is also known as a kombucha “mother” or kombucha culture. While you can get a “mother” from perhaps a friend who brews kombucha, your best bet is to buy a SCOBY from a reputable online retailer. You’ll also need a small amount of starter tea. Retailers usually provide some with the SCOBY. If the retailer doesn’t provide enough starter tea, you can buy some plain, unflavored, raw store-bought kombucha. INGREDIENTS 1 kombucha SCOBY and ¼ cup of kombucha starter tea 1 gallon of purified water 1¼ cup of pure maple syrup 5-7 tea bags of black tea (or if you prefer, try green, white, or oolong tea) DIRECTIONS Bring a gallon of water to a boil for 10 minutes to remove all impurities. Remove pot from heat and pour in pure maple syrup so that it blends into the water. Next add your tea bags, allowing them to steep in the sweetened water until mixture cools down to room temperature (or leave them overnight). Remove tea bags and strain out any remnants of herbs. Pour mixture into a one-gallon jar, adding your SCOBY and ¼ cup of starter (or store bought) kombucha tea. Cover the top of the jar with a clean cloth (such as a tea towel or coffee filter) and secure it tightly with a rubber band. (Be careful not to let the liquid touch the cloth as it could attract fruit flies!) Set the kombucha in a room temperature cabinet for 3-4 weeks. After the first week, you should see a new SCOBY (also called the “daughter”) starting to form on top of the brew. That’s a sign of success! After 3-4 weeks, remove both the mother and the daughter and store them in the fridge with a little bit of their own kombucha to use in the future. Chill your kombucha and enjoy. You can use one of the stored kombucha cultures for your next batch, and you can gift your second one to a friend or neighbor! [/wc_box] At BrainMD, we’re dedicated to providing the highest purity nutrients to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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Here Are Some of the Best Bone Broth Benefits + Recipe
When actor and entrepreneur Gwyneth Paltrow, on a popular health podcast last year, revealed that she drinks bone broth for lunch, it garnered loads of media attention. Because people were shocked by her lack of calorie consumption, Paltrow later clarified that she was consuming bone broth for its anti-inflammatory effects after being ill (and that she normally eats plenty of food). The media fuss served to put a well-deserved spotlight on the health benefits of bone broth –which, indeed, has been shown to have anti-inflammatory properties, according to research from 2021. Yet, bone broth is valued for multiple health-enhancing benefits. Let’s take a closer look at what they are and, better yet, how you can make this nutritious broth at home! About Bone Broth Bone broth has been consumed traditionally as a comforting health tonic for centuries. In fact, anthropologists have reported that it’s likely our Neanderthal ancestors boiled bones for sustenance too. In recent years, it has become a health trend with the popularity of the Paleo diet. Quite simply, bone broth is a protein- and nutrient-rich broth made from simmering animal bones and connective tissue for 12 hours or more. It can be made from using the bones from nearly any animal including beef, pork, beef, veal, chicken, turkey, lamb, bison, buffalo, venison, or even fish. Bone broth isn’t much different than a homemade stock, but it’s vastly different from a box of shelf-stable stock you get from the market when it comes to nutritional value. The content of the bones is the source of bone broth’s health benefits. The long simmering time along with the addition of an acid component (such as vinegar, tomato paste, or wine) helps to extract the nutrients as well as loosen and dissolve the tough pieces. The bones and cartilage yield protein collagen, which becomes gelatinous when cooked and offers up several key amino acids. Essential fatty acids, vitamins, and minerals (such as calcium, magnesium, zinc, iron, and selenium) from the bones and bone marrow also leach into the broth. In addition to being a treasure trove of nutrition for health enthusiasts, bone broth makes a wonderful base for common culinary creations such as soups, stews, sauces, and gravies! 5 of the Best Bone Broth Benefits The readily absorbed nutrients found in bone broth may help support health in the following ways: 1. Sleep and Brain Function Glycine, a key amino acid found in bone broth, has been associated with improved subjective sleep (fall asleep faster and sleep deeper) and cognitive function in research. Thus, it’s possible that drinking glycine-rich bone broth may offer similar benefits, though you would have to drink several cups to equal the glycine supplement dosage used in the research. 2. Healthy Skin, Bones, and Joints Gelatinous bone broth contains collagen and amino acids, which, when broken down during digestion, supply your body with the main building blocks of collagen: glycine, proline, and hydroxyproline. Bone broth may help to support collagen building in the body, which is needed for healthy connective tissue in your joints, bones, and collagen synthesis in the skin. Yet, the number of amino acids from bone broth doesn’t equal dosage levels used in studies. Additional supplementation may be needed. 3. Digestion The nutrients in bone broth gelatin are easily absorbed in the digestive tract. Additionally, its anti-inflammatory properties can go a long way toward relieving gut health issues and helping to support a healthy gut lining. 4. Immune Support Bone broth is rich in anti-inflammatory amino acids, which can be useful in quelling inflammatory responses in the body. Thus, drinking bone broth may help improve degenerative health issues associated with serious inflammation (i.e., heart health problems, blood sugar issues, joint health problems, and abnormal cell growth). 5. Healthy Weight and Muscle Building Although low in calories, bone broth does satisfy hunger because it’s rich in protein and other nutrients. Protein is also necessary for building muscle. Bone broth is also incredibly hydrating. You can essentially stave off hunger, hydrate, and fortify your body with muscle-building amino acids with a cup of bone broth! Basic Bone Broth Recipe Making bone broth is super simple, but it does require time. Here’s a basic bone broth recipe to get you started. Of course, you can embellish as you wish once you get the hang of it. You may want to consult some other recipes online for inspiration. [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] INGREDIENTS 1 gallon of water 2 tbsp apple cider vinegar 2–4 pounds of animal bones of choice Salt and pepper (to taste) DIRECTIONS Place ingredients in a large pot or slow cooker. Bring to a boil. Reduce heat to simmer and cook for 12–24 hours. Keep in mind that the longer it cooks, the more nutritious and tastier it will be! Let broth cool and then strain it into a large container. Discard the solid pieces. NOTES You can use a variety of bones to boost nutritional value. Vinegar is a key ingredient. It helps to pull nutrients out of the bones and into the broth. Feel free to add veggies, herbs, or spices to your broth in the last couple of hours to enhance the taste. Popular additions include onion, celery, carrot, garlic, parsley, and thyme. [/wc_box] At BrainMD, we’re dedicated to providing the highest purity nutrients to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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6 Mocktail Recipes to Help Make Your Season Bright!
If you’re planning a holiday dinner, gathering, or party this season, consider enhancing your celebration with healthy, holiday mocktails. Yes, mocktails. Growing in popularity as more and more people cut down their alcohol consumption – about 1 in 3 adults according to recent data – mocktails (also called “zero proof” blended drinks) are in! Holiday mocktails bring all the excitement of spirit-infused libations but without the unwanted effects of alcohol. Spices, juices, plant milks, sparkling waters, natural sweeteners, and colorful garnishes are the raw materials for healthy and memorable holiday mocktail making. Here are six recipes to consider for your next gathering. 6 Easy Mocktail Recipes to Help Make Your Season Bright! Warming Mulled Wine Mocktail The deep red color of pomegranate juice offers the delightful color of wine, while the earthy spices deliver wintry warmth. Best of all, it's super easy to make. INGREDIENTS 6 cups unsweetened pomegranate juice ½ cup freshly squeezed orange juice 1 large orange, sliced 3 tablespoons pure maple syrup (or coconut sugar if preferred) 8 whole cloves 3 cinnamon sticks INSTRUCTIONS Combine all the ingredients in a large pot and bring to an easy boil on medium heat. Reduce heat to low. Simmer for about 20 to 30 minutes (simmer for up to an hour if you have the time). Strain liquid and taste. If desired, add more maple syrup (or coconut sugar) by the tablespoon. Serve in mugs and garnish with cinnamon sticks and fresh oranges. Makes about 4-5 one cup servings. You can easily double the recipe, if needed. 10-minute prep time. 30-minute cook time. Refreshing Grapefruit Paloma Mocktail Winter marks the peak season for grapefruit. This holiday paloma mocktail will offer your guests the bold and refreshing flavor (and health benefits!) of fresh grapefruit juice. INGREDIENTS 2 ounces freshly squeezed grapefruit juice 1 ounce freshly squeezed lime juice 1½ - 2 tablespoons pure maple syrup Sparkling water Ice (preferably crushed) Sliced limes and grapefruit for garnish INSTRUCTIONS Add the grapefruit juice, lime juice, and maple syrup to a festive glass and stir until well combined. Add crushed ice or ice cubes leaving a little room at top for a splash of sparkling water. Top off the glass with sparkling water, stir until mixed. Serve with a slice of lime and fresh grapefruit garnish. Makes one serving. 5-minute prep time. Vegan, Zero-Proof Eggnog Vegans and teetotalers alike can enjoy this version of the holiday favorite. It takes a little time, but the results are so seasonably festive, it’s worth it! INGREDIENTS 3 cups plant milk (see below for a homemade almond-cashew milk recipe) 1 14-ounce can full-fat coconut milk 4-6 tablespoons pure maple syrup (feel free to substitute up to half with coconut sugar, if that’s your preference) 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 teaspoon pure vanilla extract ⅛ teaspoon ground cardamom Cinnamon, nutmeg, and coconut whipped cream for garnish (see below for coconut whipped cream recipe) INSTRUCTIONS Blend 3 cups plant milk (or homemade cashew-almond milk), coconut milk, pure maple syrup, cinnamon, ground nutmeg, vanilla extract, and cardamom on high until creamy and smooth (about 1-2 minutes). Taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness. For serving, enjoy cold over crushed ice or hot by heating over medium heat until warm. Pour in festive glasses if chilled or mug if warmed, top with coconut whipped cream and a pinch of cinnamon and/or nutmeg. Makes 11 ½ cup servings. 10-minute prep time. Chai Holiday Punch Mocktail Perfect for a larger group, the chai tea and apple cider punctuated with the juices of cranberry and orange make this warm drink one to remember! INGREDIENTS 3 cups purified water 3 tablespoons chai tea leaves (roughly 4 black chai teabags) 8 cups apple cider or juice 2 cups unsweetened cranberry juice ½ cup freshly squeezed orange juice 4 sticks cinnamon 3 cloves 1 teaspoon cinnamon Star anise (garnish) INSTRUCTIONS Boil water in a medium-size saucepan. Remove from heat. Add tea bags. Cover and let steep for 5 minutes. Discard tea bags. In a 6- to 8-quart pot, combine apple cider, cranberry juice, orange juice, cinnamon sticks, cloves, and steeped chai tea. Bring to a boil and then reduce heat. Cover and simmer for 20 minutes. Strain cinnamon sticks and cloves. Serve warm and garnish with star anise. Makes 9 servings. 5-minute prep time. 30-minute cooking time. Spicy Hot Chocolate Vegan Mocktail Rich and creamy with a dash of spice, this mocktail delights the senses while providing cozy comfort. It’s also dairy free and refined sugar free! INGREDIENTS 5 ½ cups unsweetened almond milk 2 ½ cups full-fat canned coconut milk (coconut water discarded) 4 ounces bittersweet (70% cacao) chocolate (stevia or coconut sugar sweetened), chopped 4 ounces baking dark chocolate or semi-sweet (60% cacao) chocolate (stevia or coconut sugar sweetened), chopped ½ tablespoon cinnamon 2 cinnamon sticks ½ teaspoon nutmeg ¾ to 1 teaspoon chili powder 1 teaspoon pure vanilla extract ⅓ to ½ cup maple syrup ⅓ cup chocolate liquor (also known as cocoa mass or cocoa liquor, it’s an alcohol-free base for making chocolate.) 3 tablespoons unsweetened cocoa powder Monk-fruit sweetened marshmallows INSTRUCTIONS Place all ingredients into a slow cooker. Whisk to blend cocoa powder. Cook on high setting for 1 hour. Stir often. After 1 hour, remove cinnamon sticks with a straining spoon, stir well, and then cook on low for another 1 or 2 hours, or until chocolate is completely melted. Stir in chocolate liquor then turn slow cooker down to warm. Serve marshmallows on top. Makes 6-8 servings. 5-minute prep time. 2-hour cook time. Blueberry Mojito Mocktail This super healthy and celebratory mocktail is perfect for a fancy New Year’s Eve toast or festive party. Loaded with antioxidants, this mocktail is good for your brain and body too! INGREDIENTS ⅓ cup unsweetened organic blueberry juice ½ cup sparkling water or club soda 1 tablespoon fresh lime juice 1 tablespoon pure maple syrup Frozen blueberries for garnish and 8-10 leaves of mint to garnish INSTRUCTIONS Add mint leaves to a glass. Muddle to release flavor. Add lime juice, maple syrup, blueberry juice, and sparkling water to glass and stir until ingredients are well combined. Add ice and garnish with a handful of frozen blueberries and an additional mint leaf. Makes one serving. 5-minute prep time. [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Homemade Cashew-Almond Milk Soak ¾ cup of plain raw cashews and ¾ cup of raw almonds overnight in cool water or cover with hot water and soak for 1 hour. Drain, rinse well, and blend in a high-speed blender with 4 cups of filtered water. Strain through a nut-milk bag (you can buy them online). [/wc_box] [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Coconut Whipped Cream Dairy free and sugar free, this recipe takes about 10 minutes, yielding about a cup of whipped cream. INGREDIENTS 8 ounces full-fat coconut milk (taking only the cream and leave the water) ½ teaspoon liquid stevia 1 tablespoon sugar-free confectioners’ sugar (monk fruit-sweetened works beautifully) ½ teaspoon pure vanilla extract INSTRUCTIONS Place coconut cream into a stand mixer (hand mixer is okay too). Add all ingredients and beat on high speed until its consistency thickens (usually about 10-15 minutes). Refrigerate. [/wc_box] The Gift of Health These healthy holiday mocktails show that indulgence and health really can coexist. Enjoy! At BrainMD, we’re dedicated to providing the highest purity nutrients to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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Delicious Fall Vegetable Dishes + Recipes!
Surveys indicate that Americans love fall more than any other season. It’s easy to understand why! Autumn’s glorious changing colors of nature and cooler, cozy weather are calming to the spirit. They also inspire us to cook hearty dishes that provide warmth, comfort, and nourishment amidst the shorter days and longer nights. Fall’s bounty of vegetables is gorgeous too. Brimming with color, flavor and, brain healthy nutrients, they offer an opportunity to celebrate the season with delicious vegetable dishes that provide your brain and body with vital nutrients, helping you to feel your best. Enjoy the following fall vegetable recipes. Try one for a weeknight dinner and save some for lunch the following day – or include them in a holiday meal. 5 Delicious & Healthy Fall Vegetable Recipes Starting at the Roots Root vegetables are warming, nourishing, substantial, and soothing. They benefit your heart, circulation, microbiome, as well as help tonify your liver and gallbladder. They are loaded with nutrients such as healthy complex carbohydrates, fiber, folate, vitamins A, B and C, minerals like manganese and potassium, and antioxidants such as beta-carotene, chlorogenic acid and anthocyanins, and have anti-inflammatory properties. Roasted Root Veggies and Kale This wonderful mélange of root vegetables can both compliment a meal as a side dish or serve as a stand-alone. INGREDIENTS 3 to 4 pounds root vegetables of your choosing: turnips, parsnips, rutabagas, carrots, beets (golden), celery root, and potatoes, peeled and cut into chunks 1 head garlic, separated and peeled cloves 6 tbsp extra virgin olive oil (separate) 1 tsp Himalayan pink salt or sea salt ½ cup chopped onion 1 tbsp tomato paste 1 can whole peeled tomatoes (28 ounces) 2 cups chopped kale (or Swiss chard) 1 tsp of Italian spices or oregano Black pepper (to taste) Red chili flakes or tabasco sauce (to taste) INSTRUCTIONS Roast the veggies: Preheat oven to 450°F. In a large roasting pan, mix together the root veggies, garlic, and 3 tbsp olive oil. Sprinkle with salt. Roast for 45 min (turning the vegetables over in the pan after 20 min or so). Make the tomato base: While the vegetables are roasting, in a Dutch oven (that can hold 4-5 quarts), heat 3 tbsp. Olive oil on medium heat. Add in onions and sauté until edges are slightly brown. Stir in tomato paste. Cook for a minute or two. Pull apart the canned tomatoes into large pieces as you add them to the pot. Pour in the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting. When the vegetables are roasted and browned: Add the veggies to the tomato base. Add in kale. Stir well. Simmer until greens wilt (about 5 min). Season with salt and pepper to taste. Top with Tobasco sauce or chili flakes to taste. Plant-Based Turnip Gratin Swap out a heavy, cheesy dish for this healthier, plant-based one featuring turnips. INGREDIENTS 2 tbsp olive oil 3 medium onions, thinly sliced Himalayan or sea salt 5 garlic cloves, thinly sliced 2 cups full-fat coconut milk 1 ¼ cups vegetable stock ¾ cup nutritional yeast ½ tsp dried thyme 1 tbsp arrowroot flour 4-5 smaller turnips with greens 8 oz day-old bread, cut into ½-inch pieces 1 cup grated vegan mozzarella cheese (plus more for topping) black pepper INSTRUCTIONS Heat 1 tbsp of olive oil in a large skillet over medium-low heat. Add the onions and season with 1 tsp of salt. Cover and cook, stirring occasionally until the onions are soft and caramelized (45-60 min). (If the onions stick or begin to brown, add water, 1 tbsp at a time.) When you’re done, transfer the onions to a bowl to cool. While the onions are cooking, make the cream sauce: Heat a drizzle of olive oil in a medium-sized saucepan. Add in the garlic, coconut milk, vegetable stock, nutritional yeast, and thyme. Bring to a simmer over medium heat. Then add in the arrowroot flour and reduce heat to low. Let simmer for 30 minutes. Set aside. Prep the turnips: Remove the greens from the turnips. Wash and chop the greens. Peel and cut the turnip roots into ½ inch pieces. Bring a large pot of well-salted water to a boil to cook the turnips and greens. Prepare a large bowl of ice water and keep it close by. Blanch the turnip roots by adding them to the pot of water and cooking them for about 2 minutes. Using a slotted spoon remove them from the water and immediately plunge them in the ice water. Drain on a paper towel lined dish. Then cook the turnip greens in the boiling water for about 1 minute only (or until vibrant green and tender). Then plunge them into the ice water and then drain. Squeeze out excess water. Add the turnips and greens to the bowl of caramelized onions. Add the bread, cream mixture, vegan cheese, and season with salt and black pepper. Preheat the oven to 375° F. Grease baking dish with a drizzle of olive oil. Transfer the turnips and onions into the baking dish. Spread the ingredients out into an even, compact layer and top with more vegan cheese. Bake uncovered, until well browned (about 50-60 minutes). Let cool for 5-10 minutes and serve! The Salads of Autumn You can get inventive with salads featuring fall’s bounty. They make for unique flavors and pleasing colors. With heavy holiday meals, a salad can provide light, refreshing contrast. Of course, they offer high nutrition too as greens are loaded with vitamins and minerals, nuts offer healthy fats and fiber, and fall veggies are rich with all the above. Kale-Nut Vinaigrette Kale is perfectly paired with this sweet, nutty vinaigrette. INGREDIENTS 1½ cups pecans 2 finely grated garlic cloves ½ cup of extra-virgin olive oil 1 tbsp maple syrup ½ cup of apple cider vinegar Himalayan or sea salt; freshly ground pepper 2 large bunches of Tuscan Kale with leaves thinly sliced (ribs and stems removed) 1 bunch of trimmed, thinly sliced radishes INSTRUCTIONS Preheat oven to 350° F. Toast pecans on a rimmed baking sheet, tossing halfway through, until lightly darkened and aromatic (about 8–10 minutes). Let cool. Transfer a handful of pecans to a cutting board and chop coarsely; set aside. Pulse garlic, oil, maple syrup, and remaining pecans in a food processor until nuts are in small pieces. Move to a large bowl and stir in vinegar. Season with salt and pepper to taste. Add kale and radishes to salad bowl with dressing. Toss and taste to determine if more salt and pepper are needed. Top with reserved chopped pecans and voila, your salad is ready to go! The Autumn Harvest Salad The crowing feature of this salad is the sweet potato, which offers visual appeal and a boost of nutrition. Sweet potatoes are filled with vitamins, minerals, antioxidants like beta carotene and anthocyanins, and both soluble and insoluble fiber. INGREDIENTS ½ diced sweet potato 1 tbsp coconut oil, melted ¼ tsp ground cinnamon ¼ tsp sea salt ¼ tsp ground black pepper ½ tbsp apple cider vinegar ½ tbsp pure maple syrup ½ tbsp extra-virgin olive oil ¼ tbsp Dijon mustard 2 cups chopped romaine lettuce ½ cup canned black beans ½ cup cooked quinoa ¼ cup dried cranberries ¼ cup chopped raw almonds INSTRUCTIONS Prepare Sweet Potato: Preheat oven to 425°F. Line a baking sheet with parchment paper. In a bowl, combine diced sweet potatoes with coconut oil, cinnamon and half of the salt and pepper. Spread the sweet potatoes across the pan evenly. Bake until potatoes are tender, stirring them halfway through (about 20-30 min). Prepare dressing: In a medium-sized bowl, whisk together the vinegar, maple syrup, olive oil, Dijon mustard, and the remaining half of the salt and pepper. In a large salad bowl, combine together lettuce, beans, quinoa and toss. Add dressing and toss again until it is evenly mixed. Top with sweet potatoes, cranberry, and almonds. Squash It! What would fall be without the color and flavor of squash such as acorn squash, butternut squash, spaghetti squash, and sugar pumpkin? While they can be a little intimidating, as they require some work, they’re worth the effort! In some areas of the world, squash is considered a superfood. High in alpha-carotene and beta-carotene, which convert to vitamin A, vitamin C, fiber, and antioxidant and anti-inflammatory compounds – these gourds deliver the goods! Baked Honeynut Squash Honeynut squash is a new hybrid of butternut squash and has the unique benefit of being a smaller size, similar to a russet potato. Also, its skin is thin and edible, and doesn’t need to be peeled. One honeynut squash serves one or two people. INGREDIENTS 2 medium honeynut squash, halved lengthwise and seeded 4 tsp of coconut oil (or olive or avocado oil) ¼ tsp salt ¼ tsp ground pepper ¼ tsp ground cinnamon 4 tsp of pure maple syrup INSTRUCTIONS Preheat oven to 425° F. Slice and open the squash lengthwise. Use a spoon to scoop out the seeds and the first shallow layer of flesh. Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon coconut oil in each cavity. Sprinkle with salt, pepper, and cinnamon. Drizzle with maple syrup. Roast until tender (about 25-30 min). More Veggies to Explore These recipes offer up just a few ideas. Other stars of the fall lineup of vegetables include Brussels sprouts, broccoli, cauliflower, beets, mushrooms, cabbage, chard, and collard greens, to name a few. Enjoy them at their best! At BrainMD, we’re dedicated to providing the highest purity nutrients to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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Here Are Some of the Best Ways to Eat Healthy on a Budget
If you frequent trendy vegan restaurants or shop at high-end health retailers, you know that eating healthy can get expensive, fast! But it doesn’t have to. With a little planning and forethought, you can enjoy healthy eating without breaking the bank. Indeed, research from the Harvard School of Public Health found that healthy eating costs just $1.48 more a day than consuming less healthy foods. That said, healthy eating on a budget does require effort. You’ll need to be both creative and willing to do without some conveniences. Here are tricks and tips gleaned from health- and budget-conscious experts to help you save money without skimping on your enjoyment of food – plus some delicious, nutritious, and affordable recipes! 6 Top Tips for Affordable, Healthy Eating + Recipes! 1. Start Eating Meals at Home Eating home-cooked meals is one of the best ways to affordably enjoy healthy food. That means switching from eating out to eating in, packing a lunch, and bypassing the prepared foods section of the market. It’s all about planning. Decide what you’d like to eat during the week and make a well-thought-out list of food items to buy at the grocery store. People who shop in grocery stores typically spend less than buying online, research suggests (although there are some online deals to be had). Use ingredients that are called for in several recipes to ensure you’ll use what you buy. Keep in mind that your leftovers from dinner can make a great lunch the following day. Find recipes online. Ask friends for ideas. Choose dishes that can last for a few days like a healthy turkey chili or a killer-tasting hummus. Beware of over-shopping. A study in the American Journal of Agricultural Economics found that a typical American household wastes about 32% of the food it buys! Buy perishables for a few days at time to reduce the likelihood of food going bad. Also, remember to shop after you’ve eaten. You’ll be less likely to over-shop on unnecessary food items. 2. Go Big on Whole Grains and Beans Whole grains such as brown rice, quinoa, and oats – and all types of beans such as pinto, black, lentils, white, soybeans, and garbanzo beans – deliver nutrition and value in spades. They’re loaded with fiber and nutrients and are very versatile when it comes to recipes. They’re filling, delicious, and inexpensive. Use them in salads, casseroles, chilis, soups, dips, and your favorite recipes. Save even more by buying them in bulk. Choosing to consume more whole grains and beans (as well as tempeh and tofu) in place of some meat-based meals is generally more economical and healthier too. 3. Choose Frozen and Canned You don’t always need to go fresh with your fruits and vegetables; frozen and canned options are money-saving, healthy choices too. Frozen fruits and vegetables are often picked at peak ripeness, and some comparative research to fresh produce shows they’re just as nutritious (and sometimes more) in nearly every instance. They’re typically available in resealable packaging, allowing you to use what you need and store what’s left. Just be sure you choose plain frozen vegetables (without salt, sauce, or butter) and plain frozen fruit (without added sugar or syrup). Frozen fruit and frozen spinach are great to have on hand to use for smoothies. Frozen vegetables are wonderful for casseroles, soups, and quiche. When choosing canned fruits and vegetables, again, be sure it has no added sugars, syrups, or sauces. 4. Take Advantage of Coupons, Sales and Membership Rewards You can cut your grocery bill by using coupons, taking advantage of specials, and through rewards memberships. Coupons are excellent if you have a planned out shopping list as they’re typically for specific items. There are some apps you can download that will give you access to grocery store coupons online and in-store in your area, too. Shop at grocery stores that have frequent sales and specials on select items. Pay attention. Since meat, poultry, and fish are among the most costly items – get them when they’re on special and freeze what you aren’t ready to use. You will often find fruit and vegetables in season on special. (Avoid buying foods that are out of season. They usually don’t taste good and will cost you more!) Don’t forget, you can get savings anytime at most every store by buying their generic offerings rather than brand names. Of course, buying in bulk will usually save you money as well. Enroll in rewards programs at any grocery store you frequent. Big box membership discount stores offer excellent food savings if you have a big family. 5. Don’t Always Go Organic To avoid the higher cost of organic produce, be choosey about what organic items you buy. The Environmental Working Group (EWG) tests levels of pesticides on produce each year and rates the worst (the Dirty Dozen) and the best (the Clean Fifteen). You could buy conventional for the clean fifteen and only buy organic for the dirty dozen only. Alternatively, shop at a local farmer’s market, which often offers seasonal produce grown without pesticides (albeit not certified organic) at good prices – especially if you go at the end of a market and negotiate. Although it isn’t an instant solution, consider growing some of your own produce such as carrots, zucchini, lemons, avocado, and tomatoes. You can’t beat the price or quality. 6. Switch From Processed to Whole Foods Snack foods or fast foods are usually high in sugar, refined carbs, unhealthy fats, and salt. They may provide short-term comfort, but come at a high cost to your health and pocketbook. Start choosing whole foods instead. Load up with whole fruits and vegetables, whole grains, nuts, lean poultry, low fat dairy, and fish, etc. Spend an hour on a Sunday prepping healthy meals for the week. Choose to make a healthy salad or sandwich from home for lunch instead of going through the drive-thru, eating out, or getting a prepared foods item. Instead of grabbing something from the vending machine, choose a satisfying and low-cost, nutritious snack (such as apples and almond butter or hummus and veggies). Healthy, Affordable Recipes [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Simple Homemade Hummus Make this at the start of the week. Use it in sandwiches and for snacks. It’s better than anything you could buy at the store and much less expensive! INGREDIENTS 1 ½ cups cooked chickpeas (about a 15-ounce can) ½ cup tahini ¼ cup lemon juice 1 medium-to-large clove garlic, roughly chopped 1 tablespoon extra-virgin olive oil ½ teaspoon Real Salt 2 to 4 tablespoons ice water ½ teaspoon ground cumin sprinkle of ground paprika and a sprig of parsley to garnish INSTRUCTIONS In a high-speed blender (or food processor), add in the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency. Enjoy a heaping spoonful on a plate, topped with garnishes and served with warm sliced pita and veggies. Transfer the remainder to a sealed storage container and refrigerate. Will last up to a week! [/wc_box] [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Tana Amen’s Healthy Turkey Chili Cook this up on a Sunday and enjoy throughout the week or store a portion of it in the freezer to enjoy later. INGREDIENTS 1 lb lean ground turkey (free-range, hormone-free, antibiotic-free) 1 tablespoon refined coconut oil 1 cup chopped onion 3 cloves garlic chopped 1 jalapeño pepper (optional – it’s very spicy!) 1 teaspoon chili powder 1 small can Ortega chilis 1 tablespoon fresh oregano 1 teaspoon cumin seed 1-2 teaspoons Real Salt 3 cups diced tomatoes, fresh or organic canned (no salt added variety) 2 cups chicken or vegetable broth 1 cup bell peppers chopped 2 cups celery chopped ½ cup zucchini chopped 2 cups kidney beans cooked and drained (use canned if you don’t have time to cook beans) 1 cup black beans or chickpea beans cooked INSTRUCTIONS In a large saucepan or pot, brown turkey meat in refined coconut oil over medium heat. Crumble turkey and break apart as much as possible. Add onion and stir for about 2 minutes. Meat should be lightly browned. Add garlic, jalapeño (if using), chili powder, Ortega chilies, oregano, cumin seed, salt, and tomatoes. Mix thoroughly until spices are well blended with meat (about 3 minutes). Add broth and bring to a boil, then reduce heat to low, and simmer for 5 minutes. Dish out 2 cups of chili mixture. Put about 1 cup of chili at a time into the blender. Add ½ cup bell pepper, 1 cup celery, and ¼ cup zucchini, and purée. Repeat with other cup of chili and the rest of pepper, celery, and zucchini. Pour each mixture back into the remaining chili pot. Adding the puréed vegetables not only makes the chili tasty, but is a great way to add fiber and vitamins without overcooking. Add the beans. Stir thoroughly and heat through on medium-low, about 5 minutes. Serve hot. [/wc_box] [wc_box color="inverse" text_align="left" margin_top="" margin_bottom="" class=""] Tana Amen’s Chicken Rainbow Quinoa Salad INGREDIENTS 1 cup red quinoa 2 cups water ¼ cup olive oil 2 tablespoons fresh lemon juice zest from 1 lemon salt and pepper to taste ½ cup pomegranate seeds or ¼ cup dried cranberries 4 green onions chopped 1 yellow pepper thinly sliced 1 cup baby spinach 1 cup garbanzo beans rinsed and drained (always soak overnight and cook thoroughly; only use canned beans in a pinch) ½ cup fresh basil chopped 3 cups chicken breast baked or grilled chopped, hormone-free, antibiotic free, free-range INSTRUCTIONS Rinse quinoa well. Combine quinoa with 2 cups water in a medium pot and bring it to a boil over high heat. Reduce heat, cover, and simmer for 20 to 30 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let cool. In a small bowl, mix olive oil, lemon juice, lemon zest, salt, and pepper. Set aside. In a large bowl, mix quinoa, pomegranate seeds, green onions, yellow pepper, baby spinach, and garbanzo beans. Stir in basil and toss with prepared dressing. Top with chicken. Serve chilled or at room temperature. [/wc_box] Enjoy these affordable, healthy recipes! At BrainMD, we’re dedicated to providing the highest purity nutrients to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD. These statements have not been evaluated by the FDA. This content is for informational purposes only. It is not meant to substitute for medical or healthcare advice from a physician, nor is it intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before beginning a new health regimen.
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These Warm Beverages Are Some of the Best Coffee Alternatives
Americans love coffee! Surveys show that roughly 62% of Americans drink coffee every day, and 7 out of 10 drink coffee every week. Unfortunately, coffee doesn’t always love us back. Its high caffeine content can cause jitters and stoke feelings of anxiousness. Coffee can disrupt sleep, especially when it’s consumed late in the day. It also can cause digestive issues and headaches. From a brain health perspective, coffee is problematic because it restricts blood flow to the brain. One study showed that among healthy coffee drinkers, cerebral blood flow was reduced by 27%. If you consider that your brain uses 20% of the blood flow in your body, any reduction in blood flow isn’t good for brain function. For those willing to give java a rest, there’s great news. A new world of healthy and delicious warm beverages awaits you. Here are some of the best fall drinks to warm your body and spirit! Warm Beverages for Cold Months: 5 Healthy Coffee Alternatives! 1. Tea Welcome to the land of tea! Unlike coffee, which comes from a bean, tea is derived from plants, most commonly Camellia sinensis. Historically, tea consumption far outdates coffee drinking by thousands of years. Tea is the original warm beverage. Here’s a rundown of the different types of tea you can enjoy exploring. Black Tea Black teas are the most common in the world. During the production process of black tea, the tea leaves are allowed to fully oxidize before they’re heat-processed and dried. Through the process of oxidation, the leaves turn a rich, dark brown to black color that black tea leaves are known for. With roughly half the caffeine content as coffee, black tea doesn’t hit the body quite so hard but still provides some of the alertness and cognitive boosting benefits. Get adventurous and enjoy trying different kinds of black tea or try a loose-leaf brand for the most robust flavor. Enjoy traditional English black teas such as Earl Grey or English Breakfast. Or try a Darjeeling, Assam, or Ceylon tea, which are grown in different regions of India, all with their own distinct flavors. They’re delicious black, but many people enjoy them with milk or a sweetener. For a healthy choice, try an unsweetened plant-based milk or creamer and a dash of stevia or maple syrup. Green Tea and Matcha Tea Green tea primarily comes from Chinese and Japanese cultures. It’s derived from the same plant as black tea, however it is minimally oxidized and processed employing more traditional methods such as sun-drying or pan-firing, or modern methods such as oven-drying or steaming. The result is a lighter tea with superfood health benefits. Green tea is loaded with antioxidants, including a catechin called epigallocatechin-3-gallate (EGCG), the amino acid l-theanine, and a small amount of caffeine. EGCG has extraordinary anti-inflammatory benefits. The reduced caffeine combined with the l-theanine provides a mild lift that’s also calming. Green tea consumption is associated with numerous health benefits including heart health, antioxidant protection, relaxation and cognition, blood sugar stability, improved memory, healthy weight, and more. Start your day with a cup of plain green tea for a relaxed, focused energy. Matcha tea is a potent green tea powder made by steaming, drying, and grinding the leaves of the Camellia sinensis plant. Since you get the whole leaf in the powder, it’s highly concentrated, providing more of the same benefits found in brewed green tea. It has an earthy, bitter flavor that lends well to making lattes with plant milks. White Tea Also derived from Camellia sinensis, white tea is a very delicate tea variety because it is minimally processed. It’s harvested just before the tea leaves fully open, when the young buds are covered in fine white hairs, which gives the tea its name. Handpicked and meticulously air dried to limit oxidation, the tea has a mellow, slightly fruity taste. It’s the freshest tea and has the lowest caffeine content of the teas made from Camelia sinensis. Yerba Mate Yerba mate, or simply “mate,” is the most popular tea in South America and is derived from the holly plant, ilex paraguariensis. It’s rich in vitamins and minerals, amino acids, antioxidants, fatty acids, and naturally occurring caffeine. Some say it induces mental clarity, sustains energy levels, reduces fatigue, aids in weight control, and fights bad breath. Quite different than black and green teas, yerba mate has a distinct taste best described as earthy, bitter, grassy, and strong. It takes a little getting used to before it hooks you. It’s best served plain. Herbal Tea Don’t forget the myriad caffeine-free herbal teas, many of which offer a host of health benefits. For example, peppermint tea is known to calm the stomach. Chamomile tea is prized for its relaxing effects. Ginger tea is wonderful for reducing nausea or as an after-dinner digestive. Or if you want a flavorful, caffeine-free alternative to black and green teas, try Rooibos tea, which comes from Africa and is also loaded with health-promoting compounds. 2. Golden Turmeric Milk Golden milk is a delightful, rich, invigorating alternative to coffee. Using your favorite unsweetened plant milk as a base, golden milk incorporates spices such as turmeric (which gives the beverage its distinctive color), ginger, cinnamon, and pepper. Some recipes will call for the additions of vanilla, cardamom, and a natural sweetener such as honey, maple syrup, agave, monk fruit, or stevia. Turmeric is known for its powerful anti-inflammatory properties. The black pepper helps to optimize absorption, as does fat (you can add a teaspoon of coconut oil, if you prefer). You can prepare golden milk in about 5 minutes. Here’s how: Combine 1 cup plant milk of choice with 1/2 teaspoon of ground turmeric, 1/4 teaspoon of cinnamon, 1/8 teaspoon of ground ginger, and a pinch of black pepper in a saucepan. (Add natural sweetener of choice to taste.) Warm the mixture on medium heat. Once heated, pour the drink into a cup or mug and enjoy! 3. Healthy Hot Cocoa or Fresh Brewed Cacao There’s nothing like a sweet warm treat on a cool crisp morning (or evening). Make yourself a cup of brain healthy hot cocoa. Cocoa, made from the superfood cacao, is loaded with antioxidants and nutrients, such as iron, zinc, selenium, and magnesium. Consuming moderate amounts of cocoa may help boost your attention, working memory, and general cognition – as well as support immune health, cardiovascular health, nerve, and muscle function, and more. The trick is to choose a high-quality, organic, unsweetened cocoa powder, which is available at many health food and specialty stores, and even some supermarkets. Warm up 8 oz of your favorite unsweetened plant milk in a saucepan, maybe even frothing it before you heat it. Stir in a heaping teaspoon of cocoa powder and liquid chocolate stevia to taste. Top it with a sprig of cinnamon if you’d like. You can vary how you make it by using unsweetened coconut milk, adding vanilla, or using a different sweetener such as monk fruit or a small amount of maple syrup for those who don’t have blood sugar issues. If you really crave a beverage like coffee, fresh brewed cacao may be for you. Surprisingly, roasting, grinding, and brewing cacao beans is believed to date back to 1,500 B.C. in Mexico. Less processed than cocoa, cacao has twice the amount of healthy phytonutrients and compounds that are believed to support energy, immune health, healthy weight, focus, and relaxation. Cacao is rich in theobromine, which is in the same class of stimulants as caffeine. Yet, theobromine provides a lasting, more relaxed energy without the crash that caffeine has. It has a full, chocolatey aroma, and formidable flavor that perfectly replaces coffee. You can purchase brewing cacao online or at specialty stores. To brew at home, simply use a heaping tablespoon of cacao for one cup and steep in boiling water for 6-10 minutes using a steeping device. If using a French press, put in the same amount per cup and steep for 10 minutes. Plunge, pour, and enjoy! 4. Chicory Root If you want a coffee-like flavor without a stimulant, chicory root may be a great option. Chicory root can be roasted, ground, and brewed into a delicious hot beverage. It’s naturally rich in the prebiotic soluble fiber inulin, which may aid in digestion and support gut health. You can find pre-ground and roasted chicory root at most stores and online. Simply brew it as you would coffee – in a filter coffee maker, French press, or espresso machine. 5. Spiced Apple Cider Who doesn’t love a hot spiced apple cider on a cold fall day? This hot drink is fun to make with your family and friends. Unfiltered apple juice is loaded with vitamin C, and the spices used contain potent antioxidants and vitamins. Here’s how to make it fresh: Ingredients 4 cups freshly made apple juice (or unfiltered bottled apple juice) 4 whole cloves 3 cinnamon sticks 3 whole cardamom pods 2 Chinese star anise 1-inch piece of fresh ginger ½ teaspoon fresh lemon zest ½ orange, thinly sliced Directions Pour juice in a medium-sized saucepan. Add cloves, cinnamon sticks, cardamom, anise, ginger, and zest of lemon. Cover and heat on low-medium heat for 20 minutes. Add orange slices during the last 5 minutes. Remove from heat and strain to remove spices and fruits. Serve and enjoy! Healthy, Warm Beverages Ultimately, putting down the coffee provides an opportunity to discover new, warm, brain healthy, and delicious beverages to enjoy this fall and winter. These ideas and recipes should help you get started! At BrainMD, we’re dedicated to providing the highest purity nutrients to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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This Is How to Make Healthy Summer Smoothies
If you don’t drink smoothies, now might be the perfect time to start. With the abundance of fruits and vegetables now available, it’s the ideal season to enjoy healthy summer smoothies, custom designed to support your brain and body health. With a good blender and a few basic ingredients, you can create a delicious, highly nutritious liquid meal for breakfast, post-workout, or on the go. What’s more, kids love them too. Benefits of Smoothies Smoothie making has been going on for nearly 100 years. And while some store-bought smoothies may be no better than a milk shake, you can make your own healthy smoothies. In fact, if you do it right, a well-crafted smoothie can: Increase Fiber Intake Some research indicates that smoothies made with whole fruit offer a lot of fiber and score lower on the glycemic index, which means there’s no big blood sugar spike. Help You Get 5 A Day One smoothie can provide as much as 3 servings of fruits and vegetables, depending on what you include. Deliver Hydration and High-Quality Nutrition Power packed with vitamins, antioxidants, protein, and healthy fats, smoothies provide your brain with the hydration and nutrients it needs to work optimally. Help Manage Food Cravings When your body is fed real and balanced nourishment, it helps to curb food cravings. Boost Immune Function Especially if your smoothie contains greens or immune boosters such as ginger, green tea, vitamin-C rich fruits, or cruciferous veggies, a smoothie can boost your immune function. That sounds pretty good, doesn’t it? Well, let’s look at the components of a high-quality smoothie! Some of the Best Ingredients to Make Healthy Summer Smoothies Whole Fruit Choose whole fruit over fruit juice. Frozen bananas and berries are essentials. The banana provides a natural creamy thickener as well as sweetness. Berries deliver big on vitamins and antioxidants, while providing a refreshing, fruity taste with tempered sweetness. Frozen berries might be ideal for hot, summer days, but fresh berries work too. Apples and oranges are always a great addition. For a tropical twist, try mango, pineapple, or papaya. They’re loaded with digestive enzymes as well. Melons, cherries, and peaches are great in summer when they’re at peak ripeness. Keep in mind that if you have blood sugar issues, you may need to avoid ultra-sweet fruits. Use specific fruits to provide sweetness, thickness, flavor, and texture. Pitted Medjool dates are a go-to for natural sweetness. Avocado can provide a thickening creaminess, as well as an alternative to banana with the added benefit of healthy fat. Dried coconut, acai berries, goji berries, tart cherries, and pomegranate offer up some exciting flavors and antioxidant power. Experiment and have fun! Veggies Vegetables may not sound very appealing in a smoothie, but they can help balance the flavor, while providing a power punch of nutrients. Greens are wonderful in smoothies – especially kale, spinach, Swiss chard, and greens powders and superfoods. When combined with fruit, protein powders and/or plant milks are hardly noticeable. Other refreshing veggies to consider are celery and cucumber. These can be especially nice in a lighter smoothie. They have cooling properties too, perfect for summer. To add bulk and nutrients, consider adding broccoli, cauliflower, or zucchini. Colored veggies like carrots, beets, sweet potato, pumpkin, and butternut squash will give your summer smoothies a boost of beta carotene and other healthy antioxidants. Some are known to boost blood flow as well, which is excellent for brain function! Plant Milk, High-Protein Yogurt, and Protein Powder The addition of a plant milk and/or protein powder to a smoothie helps to make it creamy and delicious. Ample protein is essential to help your body repair cells and make new ones – especially post work-out. Protein also gets your brain working first thing in the morning. Plant milk is generally preferred as it doesn’t have the saturated fat found in regular milk. Soy, hemp, oat, almond – choose your preference. Get plain, unsweetened plant milk or one that’s mildly sweetened without refined sugar. For yogurt, Greek is high in protein. As with plant milk, get plain and unsweetened. The best protein powders – whether they’re made from whey, soy, pea protein, rice protein, or another vegetarian source – are the ones with few ingredients and no added sugar. BrainMD’s OMNI Protein Vanilla and Chocolate powders are ideal. They’re plant-based and support mental focus, muscle energy, exercise, and stress recovery. Healthy Fats You can boost the nutrition factor of your summer smoothies even more by including nuts, nut butters, seeds, and healthy oils. Almond butter and cashew butter deliver healthy fats, rich creaminess, and a moderate serving of protein. However, they’re calorie dense, so don’t overdo it. A moderate amount of coconut oil is rich in medium-chain triglycerides, believed to be important to brain health. Flaxseed oil provides a boost of brain healthy omega-3 fatty acids. Of course, adding hemp seeds and chia seeds gives a boost of omega-3s as well, with a bit of protein too. Something Extra Spices and health boosters can make a good smoothie fantastic. Some popular go-to spices that are flavorful and good for your health include cinnamon, unsweetened cocoa, vanilla, allspice, nutmeg, mint, curcumin, cardamon, and ginger. You also can boost the health factor of your smoothie with a number of additions such as cacao nibs, dried coconut, coconut water, fresh coconut cream, dried fruit, green tea, matcha green tea powder, maca, bee pollen, aloe vera, mushroom powder, collagen, and more. Getting Started To help jump-start your creativity, here are three fruit smoothie recipes. These are particularly great morning smoothie recipes, but you can make them anytime. Once you get the hang of these, try your own! Summer Morning Starter Ingredients: ½ ripe organic banana ½ cup of frozen organic blueberries 4 medium/large organic strawberries 2 Medjool dates (pits removed) 2 scoops of protein powder (no sugar added) ¼ cup of plain high protein Greek yogurt ½ cup of unsweetened oat milk (or plant milk of choice) 2 tsp chia seeds 1 tsp of ground flax 1 tsp of flaxseed oil ½ cup of ice Peachy Keen Chia Chiller by Tana Amen Ingredients: 1 fresh peach or 1 cup frozen peach slices 2 tablespoons chia seeds ½ cup light coconut milk 2 cups spinach or chard leaves 2 scoops vanilla protein powder 1 cup ice, approximately 24-30 ounces cold water (or replace half with unsweetened almond milk) Super-Focus Smoothie by Tana Amen Ingredients: 24 ounces iced green tea 1 large green apple, cored and quartered 2 scoops vanilla protein powder (plant based, sugar free) 2 cups spinach 1 tsp of cinnamon ½ tsp of nutmeg 2 tbsp of flax or hemp seeds 1 cup ice, approximately Preparation for all three summer smoothies: Blend all ingredients in a high-powered blender until smooth. Divide evenly between two glasses. Serve cold. Enjoy! At BrainMD, we’re dedicated to providing the highest purity nutrients to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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How to Cook and Bake With Monk Fruit + Recipe!
Do you love the sweetness of sugar but need to be mindful of your blood sugar levels or need to reduce your sugar/carb intake? Well, here’s an incredible alternative sweetener to solve your dilemma: monk fruit. What Is Monk Fruit? A member of the gourd family (which includes squashes and melons), monk fruit is indeed a fruit. It grows in southern China and northern Thailand and has been used traditionally for centuries in Eastern medicine as a remedy for colds and as a digestive aid. Some 13th century Buddhist monks were the first to cultivate the fruit, which is the reason for its name. Today, monk fruit is grown mainly to extract its juice for use as a sweetener in both liquid and powder forms. In 2010, it was approved by the FDA here in the U.S. Remarkably, monk fruit is about 150-200 times sweeter than table sugar, but it isn’t absorbed in the upper GI tract. Thus, it has no calories and doesn’t raise blood glucose levels like sugar, according to research. What’s more, unlike other non-nutritive sweeteners that can cause gas, bloating, and digestive issues, monk fruit sweeteners have no known side effects and have a much milder aftertaste, if any at all. You can use monk fruit sweetener just like you would sugar, adding it to beverages, sauces, dressings, smoothies, and cereals, and in your favorite desserts and baked goods. It’s compatible with a host of diets such as ketogenic, vegan, candida, paleo, low carb, low sugar, and non-GMO. While nothing can fully duplicate sugar, monk fruit comes mighty close. Here’s what you need to know about this impressive natural sweetener! About Monk Fruit Sweeteners In its pure form, monk fruit has an intense sweetness with a mild licorice-like aftertaste. For those reasons, you’ll rarely find a sweetener with monk fruit only. Most brands blend it with other natural sweeteners such as erythritol to balance monk fruit’s sweetness and round out its taste to more closely resemble that of sugar. Erythritol is the favored sweetener to use with monk fruit because it doesn’t cause digestive issues the way other sugar alcohols do such as xylitol or sorbitol. Both monk fruit and erythritol have anti-inflammatory properties too, whereas artificial sweeteners can be highly inflammatory and disrupt gut microflora. Baking With Monk Fruit Sweetener Bakers rejoice! Monk fruit sweeteners are stable at high temperatures, which makes them ideal for cookies, muffins, cakes, and bread. Yet, learning how to substitute monk fruit for sugar in baked goods is a trial-and-error process. Sugar has its own unique qualities that factor into the volume and texture of your baked goods. When you swap sugar for monk fruit sweetener, your recipes may turn out slightly different in taste and texture. Here are some helpful tips: Most monk fruit brands offer a standard dry granulated blend and a liquid monk fruit syrup. Additionally, some brands formulate sweeteners specifically for baking and may even offer a blend that duplicates the taste and feel of brown sugar. Give them a try. They work beautifully! Sugar can be swapped out with most basic monk fruit/erythritol granulated blends at either a 1:1 ratio or a 2:1 ratio, depending on the brand. Follow the instructions of the brand you buy. As a general rule, you can avoid a granular texture and overdoing it on the sweetness by starting moderately with the 2:1 ratio. Then you can taste it and add more sweetener, if needed, prior to baking. If you dissolve the monk fruit in the wet ingredients, it also helps to avoid crystallization. Match liquid and dry uses of sweeteners. If your recipe calls for maple syrup or honey, opt for a monk fruit syrup. If it calls for white sugar, use the basic dry monk fruit sweetener. If you like to experiment using different types of flours or blends of flours, monk fruit sweetener works exceptionally well with almond, spelt, arrowroot, tapioca, flaxseed, and spelt flours. For a really dry flour like coconut flour, make sure you include plenty of wet ingredients! Desserts Powdered monk fruit and monk fruit syrups provide even more options when it comes to desserts. Powdered monk fruit sweetener has the perfect texture for making sugar-free glazes and frostings, as well as adding visual appeal as a topping on baked goods such a ginger cookies or fudge brownies. Truly, it will be hard to tell the difference from powdered sugar! Monk fruit syrup is ideal for raw desserts, mousses, and puddings. You can even find maple-flavored monk fruit sweetener. It tastes remarkably more like conventional sugary maple syrup than real maple syrup. It’s ideal for waffles and pancakes and should please the kiddos. Beverages, Dressings, Cereals, and Sauces Look for monk fruit sweetener packets to carry with you. When you’re on the go, you can sweeten your hot drinks or iced beverages with it. Start with half a packet and add more as needed. To offer balance to salad dressings, you can include either the liquid or powder to add a note of sweetness. They work really well in marinara and other sauces, as well. Don’t forget to try them on your morning cereal. If you like making overnight oats with chia seeds and plant-based milk, monk fruit sweetener is perfect! Safe Sweetness Without the excess calories or blood sugar spikes of regular sugar, monk fruit sweetener appears to offer a measured way (pun intended) to enjoy a little bit of life’s sweetness. That said, experts suggest enjoying it moderately. Vegan Soft n’ Chewy Oatmeal Raisin Cookies INGREDIENTS 6 tablespoons ground flaxseed meal, divided 1/2 cup water 1 cup oat flour 1/2 cup almond flour 1/2 cup rolled oats 1/4 cup unsweetened shredded coconut 1/4 cup regular monk fruit sweetener (white sugar substitute) 1/4 cup golden monk fruit sweetener (a brown sugar substitute) 1/2 teaspoon baking soda 1 tablespoon ground cinnamon 1 teaspoon of allspice 1/2 cup raisins 1/4 cup chopped walnuts 1/4 cup unsweetened plant milk of your choice 1/4 cup virgin coconut oil (or avocado oil) 1 teaspoon pure vanilla extract INSTRUCTIONS Preheat the oven to 350 degrees. In a medium bowl, mix 2 tablespoons ground flaxseed with 1/2 cup water. Set aside. In a separate medium bowl, whisk together the remaining 4 tablespoons ground flaxseed meal, oat flour, almond flour, rolled oats, monk fruit sweeteners, baking soda, cinnamon, and allspice. Stir in the raisins and chopped walnuts. To the flaxseed and water mixture, add the plant-based milk, coconut oil, and vanilla extract. Whisk to combine. Combine and mix the wet ingredients to the dry ingredients. Use a cookie scoop or tablespoon to drop onto a greased baking sheet. Flatten slightly. Bake in the preheated oven for 12 minutes. Allow to cool for five minutes on the tray before transferring to a baking rack to cool completely. Enjoy! At BrainMD, we’re dedicated to providing the highest purity nutrients to improve your physical health and overall well-being. For more information about our full list of brain healthy supplements, please visit us at BrainMD.
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4 Healthy Swaps For Your Favorite Winter Treats
On those cold winter days when you crave a cup of hot chocolate or a sweet treat but you don't want all the sugar, we've got four healthy alternative recipes for you to try! Swap out those sugary desserts for these delicious, guilt-free treat alternatives! These healthy treat recipes are simple with minimal ingredients needed to make healthy swaps during the winter, or any time of the year. 4 Healthy-Alternative Recipes of Your Favorite Winter Treats Hot Chocolate Using Cacao Powder Recipe 14 ounces non-dairy milk 1 tbsp raw, organic cacao powder 1 tbsp sweetener (maple syrup, coconut sugar, honey, agave) Instructions: Warm up your non-dairy milk in a pot on the stove. Add your cacao powder to the milk and whisk until blended. Add sweetener while stirring constantly. Stir until completely combined. Pour into a mug and add cinnamon, marshmallows, or peppermint stick. Enjoy! Almond Butter Stuffed Date Recipe 8 Medjool Dates 4-6 Tbsp Almond Butter Topping of your choice (sea salt, dark chocolate chunks, coconut) Instructions: Cut medjool dates lengthwise and remove the pit. Take a spoon of almond butter and stuff inside the date. Top with whatever you’d like and try these delicious candy substitutes. Baked Apple Dessert Recipe 4 large apples (Honeycrisp, Tart Green, your choice) 4 Tbsp of butter alternative (pressed avocado oil, ghee, coconut butter) 1/2 cup of coconut sugar or other brown sugar alternative 3/4 tsp cinnamon Instructions: Preheat oven to 375 F. Wash and core apples leaving the base to hold the filling. Combine butter alternative, coconut sugar, and cinnamon and press into each core. Fill a 2 qt baking dish with 3/4 cup of water. Place apples in upright and bake for 1 hour. Banana Nice Cream Recipe 4 ripe bananas Splash of non-dairy milk Optional: Make it chocolate with a tbsp of cocoa Peel and slice bananas. Spread out and freeze until solid. Instructions: Add frozen bananas to blender or food processor. Blend until smooth, adding non-dairy milk as needed. Serve and enjoy!
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