Brain Foods

In summer I posted two book reviews about the brain (Keep Sharp by Sanjay Gupta and Dr. Amen’s Change Your Brain, Change Your Life. I promised you information from these two books about food for the brain. But I also came across some other good sources, so during September I will post these additional sources and their information and perhaps see what overlaps, so you can choose the best of the best foods for your brain, especially the parts that involve memory and mental health.


The first additional source is an ebook about Alzheimer’s from The Science of Prevention called the Top 10 Brain Health Foods (

  1. Wild Caught Salmon: Salmon is rich in healthy fats called omega-3 fatty acids. These include fats like docosahexaenoic acid (DHA) that help protect your brain by reducing inflammation. Omega-3 fatty acids have also been associated with decreased risk of depression and cognitive impairment….. Salmon also contains selenium, antioxidants, and potassium, making this fatty fish even better for brain health.” (Highlights are mine.)
  2. *Blueberries: These little berries contain antioxidants (flavonoids) that help to reduce age-related degenerative issues in the brain. (They also taste good!)
  3. Leafy Green Vegetables: These nutrient-dense veggies contain brain-healthy nutrients by reducing inflammation in the bowel lining. Inflammation does not allow the brain to work at its optimum level, so adding cabbage, kale, broccoli, Brussels sprouts are good veggies choices. These same foods are good to protect against cancer and heart disease and help with detoxification.)
  4. Avocado: The folate in avocados help make neurotransmitters that lead to cellular detoxification. Also, high levels of lutein (a dietary carotenoid: photoprotective agents preventing the harmful photodynamic reaction, and as accessory light-harvesting pigments, extending the spectral range over which light drives photosynthesis.) Also, good monounsaturated fat that facilitates healthy blood flow to the brain and the rest of the body.)
  5. Fermented Foods: Foods such as kimchi, kefir, and sauerkraut contain enzymes and probiotics involved with digestion and gut health. With their high levels of probiotic bacteria they may help with mood and cognition while restoring good bacteria in the gut as well as benefit mental health and possibly improved immune function.
  6. Prebiotic Foods:Foods such as hickory root, Jerusalem artichokes, garlic and onions are fiber rich and act as food for good gut bacteria. This “brain fuel” also helps reduce inflammation.
  7. Nuts: The brain-boosting power of nuts comes from the brain-healthy fats and protein in nuts. Nuts also boost and protect the brain. Some nuts, like almonds lower blood sugar and reduce inflammation in type 2 diabetes (a key risk factor for Alzheimer’s).Note: This is only an excerpt, so go to the website for Bibliography and additional info.*P.S. When I reviewed the Paleo Harvest cookbook by Nicole Bond, I posted her blueberry muffin recipe. I hope to repost that soon.

Coconut Plantains

Earlier this week I posted an article on plantains. Here is the link to that posting:

In that posting I promised my simple recipe for Coconut Plantains, so here it is for you to try. This is a cooking-by-the-strings-of your-apron recipe that has wiggle room for you to add or subtract ingredients you like or do not like.


Utensils: Cutting board and knife, fry pan, serving bowls
Prep. Time: 10 minutes
Cooking Time: 6-7 minutes
Categories: Vegan, Gluten Free


2 very ripe plantains, as above, peeled and sliced 1/4-1/2 inch thick
1 T. coconut oil or other oil of your choice
1 T. coconut brown sugar
1/4 cup coconut milk or no sugar added juice, such as apple or pear
almond or vanilla extract (optional)
coconut yogurt (or other yogurt of your choice if not a vegan)
almond slivers or other nut of your choice


1. Peel and slice plantains into 1/4-1/2 inch circles.

2. In a medium-sized fry pan, place coconut oil and allow to melt. Add sliced plantains and cook for 2-3 until they start to brown.

3. Sprinkle on coconut sugar and stir into plantains, gently. Cook 2 more minutes.

4. Add juice and cook another 2 minutes, adding almond extract if you wish.

5. Allow to cool a couple of minutes. Place in serving bowls and top with coconut yogurt. Top with almond slivers and serve warm or chilled. Enjoy!

P.S. Trader Joe’s sells baked plantain chips with no sugar. Tasty snack or use for dipping.

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