Brain Foods

Have you ever thought of getting something out of a kitchen cupboard and, by the time it took to turn around, open the cupboard and look at the contents, forgotten what you were looking for? It happened to me the other day. It scared me, and I don’t frighten easily. Two people I knew and loved have died of Alzheimer’s disease, and so have others I knew or knew of.

Recently, I read that half the people over 65 in this country have some cognitive diminishment, but that people who follow a Mediterranean diet rarely lose any brainpower. Researching what foods especially benefit brain function led me to a diet heavy on fresh vegetables, fruits, nuts, legumes and olive oil. The class of vegetables most lauded is the cruciferous, a.k.a kohl vegetables: cabbage, kale, broccoli, and cauliflower. The leafy greens—spinach, romaine, deep green or red leafy lettuce, and mustard greens. Coconut also enhances brain function.

India has the lowest incidence of Alzheimer’s of any country. They’re heavy on spices, especially turmeric. Whatever else they’re seasoning their lentils, vegetables or meats with, there’s always turmeric. That, it seems is no coincidence.

So, combining spices, including turmeric and the cruciferous vegetables, I invented this one. You can vary the vegetable. Cabbage is about the thriftiest vegetable you cab buy. You could use the same spicing with kale, broccoli or cauliflower, but steam  broccoli and cauliflower florets just 5 minutes.Kale needs up to 20 minutes.

 Cabbage & Lima Beans with Turmeric
            4 servings
 1 Tablespoon olive oil
1 small head green cabbage, coarsely chopped
¼ teaspoon caraway seeds
1/3 teaspoon turmeric
1 jalapeño, minced or ¼ teaspoon red pepper
1 cup cooked green lima beans
2 teaspoons sesame oil

In a wide deep skillet, heat the olive oil. Add the cabbage, caraway, and turmeric. Stir. Add the jalapeno. Stir-fry 5 minutes. Add a little water. Cover, reduce heat. Cook 15 minutes. Add the lima beans and sesame oil. Heat to steaming. Serve with rice and a salad.

Green Beans with Coconut: 3/4 lb. fresh green beans cut in 1-inch lengths or 1 10-ounce package frozen cut green beans, ½ teaspoon turmeric, and salt to taste plus 1 cup water. Place all these in a saucepan. Bring to a boil. Cover and cook until tender-crisp, about 15 minutes. Drain. Add ½ cup shredded coconut. Stir. Let rest 5 minutes to heat coconut and blend flavors.