To celebrate the launch of the Upgrade Your Brain Cookery Recipe App we want to give you a taste of all the brain-friendly recipes that are to come.
—
At Food for the Brain, we know that the food you eat impacts your brain health so we want to help you eat the right things to reclaim and upgrade your brain. Also we want to make sure you are eating delicious things, too – our Nutritionist, head chef and recipe developer, Kim Close has been working hard to create delicious AND nutritious recipes!
The Upgrade Your Brain CookApp lets you choose your dietary preferences (e.g dairy-free, gluten-free, plant-based etc), then shows you the best recipes that are both delicious and nutritious. You can then choose recipes that are GL counted for weight loss or maintenance and score for brain fats, B vitamins and antioxidants.
Think of it as a recipe book in your pocket and as an added benefit, you will get NEW recipes each week so that you never get bored or feel uninspired.
Here is just a sample of what recipes you can expect:
Here are some main meal examples:
Grilled Salmon with Quinoa and Spinach Salad
Walnut-Crusted Chicken with Steamed Broccoli
Baked Cod with Tomato and Olive Tapenade
Lentil and Mushroom Stuffed Bell Peppers
Cauliflower Rice Stir-Fry with Shrimp and Mixed Vegetables
Baked Trout with Walnut and Herb Crust
Zucchini/Courgetti Noodles with Pesto and Cherry Tomatoes
Stuffed Aubergines with Ground Turkey and Pine Nuts
Spicy Salmon Burgers with Coleslaw and Sweet Potato Fries
Lemon and Herb Roasted Chicken with Asparagus
Plus many more
You can become one of our ‘angels’ but by pre ordering the app for just £30 a year so that you are the first to get access to it when it launches soon and you will get a FREE additional 3-months of membership as a thank you.
Turkey Chilli with Black Beans and Sweet Corn (serves 4)
Ingredients:
500g minced turkey
400g canned black beans, drained and rinsed
200g canned sweet corn, drained
1 large onion, diced
2 large handfuls of baby spinach, roughly chopped
2 cloves garlic, minced
400g canned diced tomatoes
2 TBSP milled flaxseeds
1 tbsp chilli powder
2 tsp ground cumin
2 tbsp olive oil
Salt and pepper to taste
Fresh coriander, chopped, for garnish
200ml stock – veggie or chicken
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
Add the minced turkey to the pot and saute until browned, breaking it up with a wooden spoon as it cooks.
Stir in the chili powder and cumin and cook for another minute until fragrant.
Add the diced tomatoes, black beans, sweet corn, and water or chicken broth. Season with salt and pepper.
Bring to a simmer for 20-30 minutes, stirring occasionally.
Stir in the milled flaxseed
Serve the chili garnished with fresh cilantro
—–
Zingy Chickpea Chaat Masala Salad (serves 6–8, feel free to halve)
Ingredients:
2 tins chickpeas, drained and rinsed
2 medium ripe avocado, diced
1 medium cucumber, diced
2 medium-sized tomatoes, deseeded and diced
1 medium carrot, finely grated
1 red onion, finely chopped
A handful of fresh coriander/cilantro, chopped
Small handful of fresh mint, chopped
2 tablespoons flaxseed, ground
2 tablespoons chia seeds
60g walnuts, roughly chopped
Juice of 2 lemons
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon black salt (or regular salt, to taste)
1 teaspoon chaat masala (you can also use garum masala)
4 tbsp pomegranate seeds for garnish
Instructions:
In a large bowl, combine the chickpeas, diced avocados, cucumber, tomatoes, carrot, red onion, cilantro, and mint.
Add the ground flaxseed, chia seeds, and chopped walnuts to the bowl. These ingredients are rich in omega-3 fatty acids and will add a nice crunch to your salad.
In a small bowl, whisk together the lemon juice, ground cumin, ground coriander, red chili powder, black salt, and chaat masala. Adjust the seasonings to your taste.
Pour the dressing over the salad and toss gently until everything is well coated with the dressing. The lemon juice not only adds flavour but also helps in keeping the avocados green.
Let the salad sit for about 10-15 minutes before serving, allowing the flavours to meld together.
Serve the salad in bowls, garnished with pomegranate seeds for a burst of colour and additional antioxidants.
Food for the Brain is a non-for-profit educational and research charity that offers a free Cognitive Function Test and assesses your Dementia Risk Index to be able to advise you on how to dementia-proof your diet and lifestyle.
By completing the Cognitive Function Test you are joining our grassroots research initiative to find out what really works for preventing cognitive decline. We share our ongoing research results with you to help you make brain-friendly choices. Please support our research by becoming a Friend of Food for the Brain.
