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.
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.
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
Fiesta Quinoa Salad
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.
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)
together lemon juice, olive oil, cilantro, and salt and pepper to taste; set
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
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.