The mind will not probe deeply
Without spiritual or physical nourishment
To fuel profundity
The daily prompt, profound, has me thinking deeply about foods that fuel the brain. I ran off a shopping list of excellent food sources that increase brain power, concentration, and cognitive abilities, as well as improve mood, memory, and stress. Perhaps these superfoods will fuel creativity for your next project or novel.
I’m sure I’ve missed a few but here are my favorite brain foods for the vegan and non-vegan.
- Avocados: A great source of monounsaturated fats, omega 3, and omega 6 fatty acids, which increases blood flow to the brain. Contains antioxidant, potassium, and Vitamin K which protect cells from free radical damage, and the risk of stroke.
- Beans/Legumes: Great sources of complex carbohydrates, folate (B vitamins) and omega fatty acids. Provides a steady supply of glucose for the brain, optimal brain functioning
- Nuts, Seeds Chia, Flaxseeds: Rich in omega-3 fatty acids. Vitamin E might help to prevent cognitive decline
- Berries: (Acai, Blueberries, Blackberry, cranberries and Goji berries) Anthocyanins, a protective compound in berries improves memory. Vitamin C increases mental agility and protect against age-related brain degeneration including dementia and Alzheimer’s.
- Quinoa/ Whole Grains: Supplies energy in the form of glucose to the brain – better concentration and focus
- Beets, Broccoli, Red Cabbage, Red Peppers, Spinach, and Tomatoes: Lycopene, a powerful antioxidant in tomatoes protects against free radical damage to body and brain cells, and may delay or prevent dementia, particularly Alzheimer’s disease. These vegetables contain vitamin C which increases mental agility and protects against age-related brain degeneration including dementia and Alzheimer’s
- Dark Chocolate: Contains antioxidants and flavonols which improve cognitive abilities, memory, and improves mood.
- Rosemary, Sage: Contains antioxidants which improve blood flow to the brain, enhances mood, memory, and concentration. Rosemary detoxifies, contains anti-cancer agents, and boosts energy
Of course, I love avocados. I eat it a variety of ways: In salads, sandwiches, smoothies, but one dish I can’t get enough of is guacamole.
2 Ripe Avocados, peeled and pitted
2 Tablespoons scallions, finely chopped (or regular onion)
1/4 Cup fresh cilantro, coarsely chopped
2 Limes, squeezed and juice reserved
1 Small tomato, finely chopped
1 Medium clove of garlic, crushed
1/4 Teaspoon ground cumin (more to taste)
Salt, black pepper and cayenne to taste
*For Variation: Add green chilies or hot sauce.
- Combine the scallions, cilantro, garlic salt, black pepper, cayenne, and cumin in a mixing bowl. Pour lime juice over the mixture. Use a fork, or a muddler. Muddle the ingredients until well combined and slightly crushed. Set this aside for about 5 minutes.
- After 5 minutes, add in the chopped avocado and stir with a fork, mashing avocados until smooth. Smooth to your liking.
- Stir in the diced tomato. Taste and adjust ingredients until it suits your preference.
Photo 1: Courtesy of Creative Explosion
Photo 2: Courtesy of www.imusausa.com