Raisins are among the top food sources of boron, a brain-boosting mineral. “Among its other benefits, boron improves mental alertness, short-term memory and focus, and even affects eye-hand coordination and dexterity,” says Forrest Nielsen, retired research nutritionist at the Grand Forks Human Nutrition Research Center in North Dakota. You probably won’t learn to juggle four balls at once just by eating a handful of raisins, but this fruit (and a lot of practice) will set you on the right path. If you like raisins, Lula’s for Lunch…and More! Catering can put them in any dish you want!!
Other foods rich in boron: chickpeas, almonds, walnuts, avocados.
As you smell a fresh pine tree, cookies baking, bayberry or orange, do flashes of past Christmas holidays come flooding through your mind? This very aromatic season is an easy way to describe the phenomenon of scent and memory.
The process of smelling is a thing of beauty. Smell is a chemical sense detected by sensory cells called chemoreceptors in the nose that detect smell and pass on electrical impulses to the brain. The brain then interprets patterns in electrical activity as specific odors and olfactory sensation becomes perception – we recognize this as smell. The only other chemical system that can quickly identify, make sense of and memorize new molecules is the immune system (Sarah Dowdy, How Stuff Works).
Gratefully reprinted with permission from my good friend Pat Faust, Gerontologist – and her blog “My Boomer Brain”
These gemlike spuds are about as big as a Ping-Pong ball, but don’t let their size fool you. Purple potatoes have many times the antioxidant power of their cousins, white and yellow potatoes. Studies have found that the plant pigments that give them their lovely color, called anthocyanins, may improve memory and prevent age-related muddled thinking. Also, their high levels of folate help lower levels of the amino acid homocysteine, which can damage brain cells. Pretty good for such a tiny tater.
Did you know all potatoes originated in the Andes? Yup – that’s where they come from! Lula’s for Lunch…and More! Catering LUVS potatoes and uses them in many different dishes in EVERY color!
Celery Root, that is!! Also called Celeriac, this is a variety of celery that is cultivated for its root, not its stalks. It is NOT the root of the traditional celery stalks you keep in your fridge (you have some on hand at all times for flavoring soups and stews, as well as snacking, right?!?)
Celeriac (pictured above in Lula’s for Lunch…and More! ‘s Creamy Pear and Celeriac Soup) has a knobby, dirty, formidable looking root that you will want to peel. Because it’s starchy, in general you want to pick the smaller of the roots available to you. The end product will be sweeter. The more you cook it the sweeter it becomes. It makes a great, “different” puree when you’re looking for a base for proteins (think parsnip instead of potatoes), and it provides one of those mysterious “what’s IN this?” flavors to sauces, soups and stews. Now GET IN THAT KITCHEN and try something different!
Underneath its spiny exterior, pineapples pack a brain-boosting wallop. Bromelain, an enzyme found only in pineapples, keeps blood platelets from sticking together and forming clots. These clots can break off from artery walls and interrupt blood flow to the brain, setting you up for a memory-damaging stroke. Pineapples are also rich in folate (aka vitamin B9), which can help make you more alert and better able to focus!
Did you know that cucumbers are BRAIN FOOD?!? And the fresher they are (as in you’re growing them right now aren’t you?!? are they coming out of your ears?!?) the more brain boost they pack?
Cucumbers are high in potassium which helps brain cells talk to each other. When they talk to each other they maintain healthy connections and stay lubricated. Potassium also helps you with that sunny disposition, and lack of it contributes to depression
Cukes also contain an anti-inflammatory plant compound called fisetin, which researchers are discovering helps to delay age related nerve cell decline in the brain. You can’t get more brainy than Lula’s for Lunch,,,and More! Catering ‘s Lomi a’la Lula – Salmon and Cucumber in one genius WALLOP!!
OK, let’s get all sciency about blueberries. Because it’s important. Blueberries may just be the #1 Super Food…and we all need to take advantage of THAT! Here are a couple of reasons why:
Our bodies are incapable of producing several essential antioxidants, and you get a dose of all three of these when you eat a handful of blueberries: Vitamin C, Vitamin E, and the mineral Manganese.
Blueberries slow aging, fight disease, and provide the same bacteria blocking action that cranberries do to help prevent urinary tract infections.
Compounds in blueberries help prevent all kinds of dementia.
Blueberries are available year round in the supermarket – no, they’re not as fabulous as going out and picking them yourself in July, but you have NO EXCUSE to not eat them year round and HELP YOU BE A BETTER YOU!
Lula’s for Lunch…and More! Catering utilizes blueberries in salads, barbeque sauces, and of course, desserts, to give you a few ideas…while you’re conjuring up your own please salivate to the picture of our Lemon Shortbread with Blueberry Floris Compote above!
Apparently I’m kind of obsessed with sugar, which is odd since I’m not a real sweets fan. I looked over past blogs to see if I’d given this information before and I haven’t, so I think you’ll appreciate all of the names on labels that really mean sugar. Here’s why it’s important: SUGAR IS PHYSICALLY ADDICTIVE. Just like a narcotic. It affects dopamine receptors and causes the brain to behave as if it’s reacting to a narcotic pleasure loop. And sadly, almost anything “white” has hidden sugar in it. Here are most of the names you will find on the back (or FRONT!) of a food label that mean SUGAR:
*High-fructose corn syrup(we all knew that didn't we?)*Xylitol
*Evaporated Cane Juice
I hate it when my beautiful avocado stuff starts to “turn” and gets dull and brown. Lula’s for Lunch…and More! Catering has to make a pretty large volume upon occasion and sometimes it has to sit in the fridge for a couple of days – and there’s just not enough acid in the recipe to keep it in the “Kermit” family, SO…..I cover the surface with a thin film of WATER. The guac is dense enough (and fatty enough!) that it won’t absorb the water – so when I’m ready to use it I just tilt the container and pour the water off and voila! it’s just as vibrant as when I made it!
I miss my mom. She hasn’t left this earth, but she’s not really here either – she has Alzheimer’s. I would really like to feed my mom this Mother’s Day – she would love the menu (well…most of it, anyway…like these Deconstructed Truffled Deviled Eggs) and that’s saying something – she has never really even liked to eat!
Instead, I’d like to feed you. The good news is that you can mix and match Lula’s selections from our Mother’s Day menu. You can order for as few as 8 people on up. And we deliver the day before with presentation instructions so it’s foolproof and you can take all of the credit if you want! 🙂 Click here to see the goodies from which you can choose!
A Note From Chef Lori
Here’s another offering on our Mother’s Day menu…Raspberry or Strawberry Rhubarb Fool with Cardamom Dust – creamy, sweet, tart, cool…