Fall Reset Brain Health
Include Sardines, WILD SalmonMackerel, Halibut, Eggs. Cranberries, Turmeric
Avocados, Broccoli, Pumpkin Seeds, Extra Virgin Olive Oil, Walnuts, …
https://www.health.harvard.edu/healthbeat/foods-linked-to-better-brainpower
Golden Turmeric Milk
Directions
In a small saucepan, add coconut oil, black pepper, ground turmeric and cinnamon stick. Heat gently until ghee is melted and cook slowly for 5 minutes being careful not to burn. Add milk, ground ginger and sweetener of choice. Whisk to combine and warm until hot to the touch but not boiling - about 4 minutes - whisking frequently.
Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
*Gaia Herbs Golden Milk can be found in most health food grocery stores.
Ingredients
1 Tbsp coconut oil or ghee
1 1/2 tsp ground turmeric *
1 pinch ground black pepper
1 1/2 cups coconut milk or homemade almond milk or A2 Cows milk or water
1/4 tsp ground ginger (see notes for fresh*)
1 whole cinnamon stick (or 1/4 tsp ground cinnamon)
pinch of cardamom
Sweetener of choice (i.e. maple syrup or stevia to taste)
Halibut Poached on Broccoli Rabe And Spinach and Avocado Tomato Salsa
This is a technique recipe.
Make the salsa
One avocado
One tomato
Lemon Zest
Cilantro
We will saute the broccoli raab or broccoli and then wilt the spinach
Broccoli Raab
Spinach
Poach the halibut.
Halibut
Extra Virgin Olive Oil
Raw Cranberry Sauce
Directions
In a food processor, lend orange and apple and cranberries and pulse until a nice consistency. Taste and add more sweetener to your desired sweetness.
This will keep for 2-3 days, so make it ahead!
Note: cinnamon is a nice spice to add carefully to this dish!
Ingredients
1 organic orange with skins on seeds removed
1 organic apple with skin
3 cups organic fresh cranberries
5 drops of stevia
Turmeric Soup with Greens
Directions
In a saucepan, melt coconut oil over medium-low heat. Add the minced garlic and cook for a minute then stir in one can of diced tomatoes, the shredded kale and cook for a minute, just to start the kale wilting.
Transfer to a bowl and return the pot to heat. Add 2 cups of the vegetable broth to the pan along with the turmeric powder. Whisk well then bring to a boil, reduce to a simmer, and add the kale and cook for about 4 minutes. Divide the seaweed into two bowls and ladle broth over seaweed. Top with chili flakes before serving.
Ingredients
2 teaspoons coconut oil
4 cloves garlic, minced
1 can diced organic tomatoes
2 cups shredded kale
3 cups dashi or vegetable broth
2 teaspoons Frontier Co-op Organic Turmeric Twist Spice Blend
Frontier Crushed Red Chili Peppers
One small 2 ounces reconstituted seaweed