1. Fish Oil

Whether you take supplements or eat wild salmon (or both), getting fish oil in your diet makes you smarter. Research shows that omega-3 fatty acids in fish oil are essential for brain function.

2. Vitamin B

The B vitamins improve memory and mood. Studies have shown that people who lack B vitamins in their bodies have greater mental decline. To get your Bs, eat turkey, beans, lentils, and bananas.

3. Breakfast

Dubbed “the most important meal of the day”, breakfast is brain food. Those who have a well-balanced breakfast show improved memory, creativity, focus, and overall performance.

4. Matcha

Matcha is a stone-ground, powered form of green tea, and it is an excellent food for increased mental alertness.

5. Antioxidants

These substances combat free-radicals in your body. To improve memory and problem solving, eat red kidney beans, blueberries, cranberries, and artichokes.

6. Ginkgo Biloba

Scientists have found that ginkgo biloba increases the blood flow to the brain to increase short-term memory, improve focus, and reduce dementia.

7. Avocado

This vegetable has monosaturated fat (the good kind), which increases blood flow. The brain needs blood to think. What’s more, avacados help lower blood pressure.

8. Meat and Fish

You find creatine in lean meat and fish. The body needs this substance for memory and intelligence. You can also buy creatine supplements at your local health food store.

9. Vitamin E

The E vitamin is necessary for brain health because it works as an antioxidant. Research has shown that Vitamin E delays the onset of Alzheimer’s disease. Eat leafy green vegetables, kiwi, and nuts to up your intake of this vital nutrient.

10. Ginseng

This root improves mental stimulation, memory, and brain function. One recent report indicates that ginseng protects the brain from toxins.

Ingredients

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 tablespoons fresh lemon juice
2 cups lemon yogurt
Pan spray or butter (for greasing loaf pans)

Directions

Preheat the oven to 325 degrees F. Grease two loaf pans with either pan spray or butter.

In a bowl, sift together the flour, baking soda, baking powder and salt. In a large bowl, lightly beat the eggs together. Add the oil and sugar; mix well. Add the yogurt, lemon juice and dry ingredients, mixing well.

Pour into the prepared pans. Bake for one hour. Cool on a wire rack.

Ingredints

-2 white onions
-4 whole cloves
-Bouquet garni
-6 pounds chicken carcasses
-2 large carrots, peeled and coarsely chopped
-3 celery stalks, coarsely chopped
-10 cloves garlic
-1 tablespoon whole black peppercorns

Directions

Coarsely chop 1 of the onions. Stud the other whole onion with the 4 cloves.

Combine all of the ingredients in a stockpot and add water just to cover (about 3 3/4 quart). Bring to a boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low. Simmer uncovered for 1-1 1/2 hours, reducing the liquid only slightly. Continue to skim off any foam that floats to the top during simmering.

Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve.

Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.

Ingredients

-6 medium-sized artichokes
-1/3 cup olive oil
-1 white onion, coarsely chopped
-3 celery stalks, coarsely chopped
-1 large russet potato, peeled, coarsely chopped
-6 cups chicken stock
-1/3 cup (2 ounces) hazelnuts (filberts)
-1 tablespoon salt
-1 teaspoon ground white pepper
-2 cups heavy cream
-1/3 cup Armagnac

Companion recipe: Chicken Stock

Directions

Cut off the top 1/2 of each artichoke. Trim off the stem evenly with the bottom. Snap or cut off all the tough outer leaves until the pale green tender leaves are reached. Carefully spread the tender leaves open and, using a small spoon, remove the prickly choke, leaving the inner leaves intact. Cut each artichoke lengthwise into eighths and set aside.

Preheat an oven to 400 degrees F.

Warm the olive oil in a large saucepan over medium-high heat. Add the onion and celery and sauté until golden brown,

8-10 minutes. Add the artichokes, potato and chicken stock and bring to a boil. Reduce heat to medium and cover. Simmer until it is slightly thickened and the flavors have blended, about 45 minutes.

While the soup is cooking, toast and skin the hazelnuts. Spread the nuts in a single layer on a baking sheet and toast in the oven for 5 minutes. Spread the warm nuts on a kitchen towel, cover with another kitchen towel and rub gently against the nuts to remove as much of the skins as possible. Let cool, then chop coarsely and set aside.

Working in batches, transfer the soup to a blender or to a food processor fitted with a metal blade. Blend or process on high speed until smooth and creamy, about 1 minute. Strain the pureed soup through a fine-mesh sieve back into the saucepan to remove any fibers. Add the salt, white pepper, cream and Armagnac. Bring to a simmer over medium heat, stirring to mix well.

Ladle the soup into warmed bowls and sprinkle with the chopped hazelnuts. Serve immediately.

Ingredients

-1 recipe basic egg pasta dough or 1 lb purchased fresh or dried fettuccine
For Sauce:
-1 tablespoon unsalted butter
-2 tablespoons minced shallots
-2 cups heavy cream
-1/4 cup dry Italian white wine
-6 oz medium shrimp, peeled, deveined, halved lengthwise
-1/4 pound sea scallops, sliced crosswise 1/4 inch thick
-1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin julienne strips
-1/2 cup oil-cured black olives, pitted and cut in halves
-1/2 cup freshly grated Parmesan cheese
-Salt and ground white pepper
-Freshly grated nutmeg

Directions

FOR PASTA: Cover and let pasta dough rest for 1 hour as directed. Then, roll out the dough to about 1/16-inch thick. Cut dough into 1/4 inch wide noodles. Separate the pasta strands and toss gently to prevent sticking. Set aside to dry for at least 30 minutes.

FOR SAUCE: Melt butter in a large skillet over medium heat. Add the shallots and sauté until almost translucent, about 3 minutes. Pour in the cream and bring to a boil. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 6 minutes. Add the wine and simmer for 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, gently stirring to prevent the pasta from sticking together, about 3 minutes for fresh pasta and 8 minutes for dried or according to package directions.

While the pasta is cooking, add the shrimp, scallops and sun-dried tomatoes to the sauce and simmer for 1 minute. Add the olives and Parmesan cheese. Raise the heat to high and bring to a boil.

Drain the pasta briefly in a colander and immediately add it to the sauce. Toss well and cook briefly until the pasta is very hot.

Season to taste with salt, white pepper and nutmeg. Transfer to warmed individual plates and serve immediately.

Ingredients

10 limes, fresh pulp and juice
30 leaves of fresh mint
3⁄4 cup sugar
1 cup white rum
club soda, chilled

Directions

Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
Garnish with fresh mint and lime slices.

Aloe vera is an amazing plant. It’s so good to use in smoothies, for internal lubrication, skin health, strong nails and shiny hair.
It is also really good for sunburn or insect bites to relieve the pain.

Ingredients

-8 leaf aloe vera

-800 milliliters water

-2 grains lemon-sugar as desired

Directions

We take the leaves and remove the skin.With a spoon take the gel and allow into electric cankerous .Throw a little water and mix as gel digest.In a jerri take pure water and gel .Add lemon and sugar and temptation together .And allow into the refrigerator for 1 hour and we serve .