nutrition Archives - Cubex
I have been having rather a lot of small gatherings recently, and for these, I love making a large, filling, full of flavour salad, with ample crunch. It converts a simple side salad into a main, complementing any meal or feast. The fact that it is always eaten up so quickly is as much to do with the yummy dressing (and lots of it!) as it is to do with the contrasts of textures. The best part of a salad like this is that you can add whichever leaves you happen to have or love.
We regularly share brain boosting recipes and yoga tips for revitalising a weary brain, but what is the connection between diet, exercise and hearing loss?
The old saying “you are what you eat” does have some merit, but do you also hear what you eat? According to some studies, there does appear to be a connection between the quality of your food and hearing loss. Exercise matters too, specifically in relation to cognitive ability and how the brain processes sound.
‘Tis the season for soups! Roasting vegetables makes a world of difference, and so here’s an incredibly simple and wonderfully hearty roasted carrot soup, with a swirl of beetroot juice. I’ve added ginger and turmeric, both optional in this recipe, but so good to include in your daily diet, especially at this time of year. I try to add them to everything, from juices to soups and curries. The anti-inflammatory properties of ginger and turmeric make them a great remedy for muscle and arthritic pain, for digestion and for colds.
2 cloves garlic
½ teaspoon Himalayan salt
1 teaspoon grated ginger
¼ teaspoon turmeric
½ cup fresh beetroot juice
Preheat the oven on 150C. Chop the carrots into small pieces and slice the onions, cover with some melted coconut oil, just enough to grease them. Then place carrots, onions and the peeled garlic cloves in the oven for around 20-30 minutes. Once cooked, place in a nutribullet or high speed blender, add water, salt and grated ginger and blend. Boil in a pan, adding more salt if required as well as the turmeric. Pour a swirl of beetroot juice when serving.
Brain Energy Tip
Turmeric is a member of the ginger family and can be used whole but is most commonly sold as a ground spice which resembles a fine mustard powder.
This antioxidant and powerful anti-inflammatory is used regularly to season food in India where researchers found that the risk of developing Alzheimer’s is 25 percent lower than in the U.S. In lab studies, mice that were fed curcumin (the active ingredient in turmeric) developed fewer amyloid plaques, associated with Alzheimer’s, than rats that weren’t.
More recent research published in Stem Cell Research and Therapy suggests it may boost your brain proliferation or its power to repair itself!
We all know the ginger root for its capacity to reduce nausea and pain reducing properties. However, recent research continues to demonstrate it’s brain boosting properties and potential to protect against cognitive disease. Ginger also has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.
Carrots are known to be the go to food for good eye sight. However, they provide great benefits for the brain too. According to a study published in 2010 in the journal Nutrition the high levels of luteolin found in carrots could reduce age-related memory impairment and inflammation in the brain.
Turkey is such a great source of nutrition and it is a shame that it is mostly considered as being popular only during Christmas. This Turkey and Coconut Soup from The Detox Kitchen may just be the solution to changing this mindset.
The soup is not only delicious but you’ll soon be reaping the benefits from the ginger which is a very powerful anti-inflammatory and the turkey which contains the amino acid tryptophan, which is converted to serotonin in the brain and plays an important role in strengthening the immune system. Turkey is also a rich source of lean protein, iron, zinc, potassium and phosphorus and of vitamin B6 and niacin, which are essential for the body’s energy production.
1 tsp coconut oil
1 small onion, sliced
1 clove garlic, peeled and finely chopped
1 thumb sized piece of ginger, peeled and finely chopped
2 sticks celery, diced
1 lemon grass, kept whole and bashed with a rolling pin
100ml vegetable stock
200ml coconut milk
200g cooked turkey, roughly chopped
Pinch of salt
Pinch of pepper
1 handful spinach, roughly chopped
1 handful coriander, finely chopped
Juice of 1 lime
The Detox Kitchen creates delicious meals that are free from toxin, wheat, refined sugar and dairy using sustainable high quality ingredients which locally sourced. Their aim is provide tempting, pleasurable food that is full of flavour whilst being highly nutritious, well balanced and energising. Your breakfast, lunch, dinner and healthy snacks are freshly prepped by their chefs and delivered to your door while you’re asleep.
The Detox Kitchen’s Asian vegetable and cep mushroom broth with quinoa and courgetti.
2 tsp rapeseed oil
2 spring onions, sliced
1 thumb sized piece of ginger, peeled and cut julienne
1 clove garlic, peeled and finely chopped
1 carrot, peeled and cut julienne
60g cep mushrooms, sliced
500ml vegetable stock
1 courgetti, cut into thin strips with a julienne peeler
2 tbsp tamari
Juice of 2 limes, extra lime to garnish
Micro coriander to garnish