A Recipe to Boost Brain Health

Omega-3 fatty acids can increase blood flow to the brain. They also help build membranes around each cell in the body. Eating omega-3 rich fatty fish like salmon, sardines, and mackerel may boost healthy brain function. 
 

Nuts and seeds are loaded with the antioxidant vitamin E, which can protect our cells from oxidative stress. The longer a person lives, the greater the possibility of exposure to free radicals that lead to oxidative stress. This is where vitamin E comes in into play. When looking at nuts and seeds, those with the highest amount of vitamin E are sunflower seeds, hazelnuts, and almonds.
 

Olive oil also has many health benefits, and one of these is supporting healthy cognitive function. Here’s a delicious brain-boosting recipe that includes olive oil, sunflower seeds, and omega-3 fatty acids. With 3 tablespoons of Olive Your Heart® omega-3 olive oil in lemon flavor, this recipe delivers 4,440 mg of omega-3s.
 

 

Fiesta Quinoa Salad

Quinoa is a perfect “grain” because it is a complete protein and is easily digestible. In actuality, quinoa is a seed, but it’s used as a grain. Quinoa is also gluten-free and is easy to prepare. Use it in place of rice or couscous for a little variety in your diet. It doesn’t matter if you use white, red, or black quinoa – all are equally nutritious. I personally like to double this recipe and have it on hand for the entire week. It pairs well with salmon and shrimp.
 

INGREDIENTS:

1 ½ tbsp. lemon juice 
3 tbsp. of Olive Your Heart®, lemon flavor
3 tbsp. cilantro, minced
Sea Salt, to taste
Freshly ground pepper, to taste
1 c. fresh or frozen corn
½ c. quinoa, rinsed well (before cooking)
½ tsp. toasted cumin seeds or cumin powder (the powder is easier)
1 c. cooked black beans, rinsed
1 med. tomato, diced
3 tbsp. red onion, minced
1 tbsp. dry roasted sunflower seeds (for an extra kick, use spicy sunflower seeds)
 

DIRECTIONS:

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.
 

In a small saucepan, bring 1 1/2 cups of water to boil, and add organic frozen corn (most corn is genetically modified, so always purchase organic). Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of the cooking liquid. If you’re using canned corn, just rinse and set aside.
 

Bring cooking liquid to a boil and add Quinoa (well rinsed beforehand is a must). Add cumin. Cover, reducing heat, and let simmer until liquid is absorbed (10 – 15 minutes). Remove pan from heat and leave undisturbed for five minutes. Fluff quinoa with a fork, and allow to cool slightly. In a bowl, combine cooled quinoa, corn, black beans, tomato, and onion. Pour dressing over, and toss gently to mix. Sprinkle sunflower seeds over the top. Refrigerate salad until ready to serve.