For Brain
Wilted Kale and Broccoli Salad
Ingredients:
- 1 bunch kale
- 2 medium heads of broccoli
- 3 tbs pumpkin seeds
- 1 ripe avocado
- ½ red onion
- 2 tbs fresh lemon juice
- 1 tbs turmeric
- ½ tbs rosemary
- Salt and pepper to taste
Instructions:
Total Time: 22 minutes (Prep Time: 15 minutes & Cook Time: 7 minutes); Servings 4 people
1. Thinly slice red onion and set aside for 15 minutes.
2. Roughly chop kale into ½ to 1 inch pieces. Add salt, pepper, and lemon juice and massage until reduced in volume, soft and tender. Mash avocado and mix into 2.
3. Cut broccoli into bite-sized pieces and steam in a steamer, covered, for 4 to 5 minutes.
4. Lightly toast pumpkin seeds in a skillet over medium-low heat for about 2 minutes.
5. Combine 1, 2, 3 and 4. Add turmeric and rosemary. Mix well.
The Benefits of the Ingredients
| Broccoli | Has powerful antioxidant and anti-inflammatory properties, including high levels of vitamin K and choline which will help keep one’s memory sharp. |
| Kale | Loaded with vitamin K. |
| Pumpkin Seeds | Rich in many micronutrients including iron, copper, magnesium and zinc which are important for brain function. |
| Avocado | Contains both vitamin K and folate, which help prevent blood clots in the brain as well as help improve cognitive function, especially both memory and concentration. |
| Red Onion | Contains organic sulfur compounds which act as a natural blood thinner and prevent blood platelets from aggregating. (Cooking Tip: To get the full benefits, leave it for 15 to 20 min after cutting into slices.) Also contains flavonoids (phytonutrients) with antioxidant properties. |
| Turmeric | Contains curcumin, a powerful antioxidant and anti-inflammatory compound. Curcumin has been shown to cross the blood-brain barrier. |
| Rosemary | Contains carnosic acid which helps protect the brain from neurodegeneration by protecting the brain against chemical free radicals. Also contains high levels of antioxidants and anti-inflammatory properties. |