Best Brain Foods

COFFEE

Fresh-brewed joe is the ultimate brain fuel. Caffeine has been shown to retard the aging process and enhance short-term memory performance. In one study, British researchers found that just one cup of coffee helps improve attention and problem-solving skills.

BLUEBERRIES

Antioxidants in blueberries help protect the brain from free-radical damage and cut your risk of Alzheimer’s and Parkinson’s diseases. They can also improve cognitive processing (translation: thinking). Wild blueberries, if you can find them, have even more brain-boosting antioxidants than the cultivated variety, so book that vacation in Maine now. The berries will ripen in July.

SALMON OR MACKEREL

If the Internal Revenue Service picks you for some up-close-and-personal auditing, you’ll want to be on your toes when they vet your deductions list. So put salmon or mackerel on the grocery list. The omega-3 fatty acids found in fatty fishes are a primary building block of brain tissue, so they’ll amp up your thinking power. Salmon is also rich in niacin, which can help ward off Alzheimer’s disease and slow the rate of cognitive decline.

HIGH-PROTEIN SALAD WITH VINAIGRETTE

The oil in the dressing will help slow down digestion of protein and carbs in the salad, stabilizing blood-sugar levels and keeping energy levels high. Build your salad on a bed of romaine and spinach for an added boost in riboflavin, and add chicken and a hard-boiled egg for more energizing protein.

LOW-FAT YOGURT OR MIXED NUTS

Scientists in Slovakia gave people 3 grams each of two amino acids—lysine and arginine—or a placebo, and asked them to deliver a speech. Blood measurements of stress hormones revealed that the amino acid-fortified guys were half as anxious during and after the speech as those who took the placebo. Yogurt is one of the best food sources of lysine; nuts pack loads of arginine.

PEPPERMINT TEA

The scent of peppermint helps you focus and boosts performance, according to researchers. Need to reach Chicago before nightfall, and you’re stuck in traffic around Cleveland? One study found that peppermint makes drivers more alert and less anxious.

ARUGULA OR SPINACH SALAD

Leafy greens—arugula, chard, spinach—are rich sources of B vitamins, which are key components on the assembly line that manufactures feel-good hormones such as serotonin, dopamine, and norepinephrine. According to a study published in the Journal of Neuroscience Nursing, a lack of B6 can cause nervousness, irritability, and even depression.

1 TBSP OF GROUND FLAXSEED DAILY

Flax is the best source of alphalinoleic, or ALA—a healthy fat that improves the workings of the cerebral cortex, the area of the brain that processes sensory information, including that of pleasure. To meet your quota, sprinkle it on salads or mix it into a smoothie or shake.

From: Men's Health

Five surprising uses for ketchup

From The Daily Green News

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Shine your copper

Whether you have copper-bottomed cooking pans, architectural detailing, or shiny knick-knacks, forget mucking about with costly and potentially toxic metal polish pastes. Why not use some of those old ketchup packets stashed away in your kitchen drawers?

Here's a very simple recipe from Michael de Jong, TDG's Zen Cleaner and author of the Clean series of simple living books:

Massage ketchup over the copper and watch it dissolve the tarnish away (thanks to the acid). In the event that you have stubborn spots, add a pinch of table salt while you polish.

Get those auto parts gleaming

According to The Cymbal Book by Hugo Pinksterboer, some folks have seen decent results getting their cars to shine by rubbing with ketchup. The book notes that the condiment does a good job cutting tarnish, but not so well in removing dirt. Sounds like you may need a multi-step process, with some soap and water as well.

Give it a try and let us know if it works for you.



Fight Skunk Odors

If you've lived in a rural or even suburban part of North America, chances are you may have had a run-in with a skunk one night or evening. Or perhaps your dog has. Although some experts have cautioned that the technique may not actually work well (beyond a masking sensation), many people still swear by tomato juice as a way to remove potent skunk odor. Michael de Jong points out that in the event you don't have any tomato juice on hand you can try using plain ketchup instead.

Get back prettier hair from chlorine damage

According to de Jong, ketchup can also be used to correct limey-hair-highlights-gone-green, which can sometimes occur from exposure to chlorine found in swimming pools (another good reason to check out natural pools as a refreshing alternative).

How? Restore your normal hair color -- or at least the one you paid dearly for -- by applying full strength ketchup to your hair. Smoosh it in, let it linger for about 20 minutes and then wash it out thoroughly.

Soothe wounds

Unused ketchup packets pile up across America by the millions, as hurried diners and service staff often grab huge handfuls, only to end up using a few. Lisa posted over on Seacoast Online that she freezes leftover ketchup and soy sauce packets to use on her children's "small booboos and bumps." She claims, "The kids LOVE them." Apparently even the mere appearance of the packets often makes their hurts go away.

Melon pan, Melon buns or Melon bread

The name "Melon" bread is for the way it is cut, not because it got melons in it.

Make the bread dough using regular recipes for dinner roll.

- 1 packet dry yeast
- 1/4 c. water
- 1/4 tsp. sugar
- 1 + 3/4 c. flour
- 1/2 Tbs. salt
- 1 Tbs. + 1 tsp. + 1/4 tsp. sugar
- 3 Tbs. butter
- 7/8 c. water

Directions:
1. Heat water to 100-110 F and add yeast and sugar. Let stand for around ten minutes.
2. Combine remaining bread ingredients in a bowl and add yeast. You'll probably have to add some more flour.
3. After you've added enough flour so that it isn't terribly sticky kneed it for 10-20 min. on a floured surface. Add more flour as needed.
4. Lightly grease the bowl and place the dough back in it, turning it over once to moisten the top. Cover and let stand in a warm place for 2 hours. Dough should at least double in bulk.

5. Punch dough and kneed lightly for 10 min. Pinch off walnut sized pieces and shape them into balls. Place on a cookie sheet and let rise in a warm place for 15 min.
6. Mix all the ingredients for the cookie topping together. Sometimes it helps later on if you melt the butter.
7. Coat the bread rolls with the cookie topping. If you've melted the butter it'll be a little easier.

8. Sprinkle the top with sugar (optional).
9. Bake at 350-375 F for 12-15 min., or until edges are slightly brown.

Ingredients for the melon paste:

Pastry flour 220g (100%)

Sugar 120g (55%)

Butter 66g (30%)

Egg 62g (28%; about 1 large. add water if not enough)

Japanese Curry

1 lb ground beef
4 medium potatoes, diced
3 carrots, diced
1 onion, diced
2 cloves garlic
4 C water
2 chicken or beef boullion cubes
5 Tbsp vegetable oil
1/4 C flour
4 Tbsp curry powder
1 tsp chili powder (optional)
2 Tsp salt (or to taste)
2 C short grain rice
4 C water

Directions
In a large pot, heat 2 Tbsp of vegetable oil. Saute onion and garlic until softened.

Add the ground beef and cook until it is no longer pink.

Add the carrots and potatoes, stir a few times, and then add the water and boullion.

Bring to a boil, and simmer for 15-20 minutes.

While the meat is cooking, make a roux out of the remaining 3 Tbsp oil and the flour: heat oil in a medium skillet until shimmering. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue.

Add curry powder and chili powder, using the back of the spatula to blend it into the roux. The mixture will be powdery and dry.

Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stiring constantly to form a smooth paste.

By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve.
Add salt.

Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender.

While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes.
Serve curry with rice in shallow bowls. There should be approximately twice as much curry as rice in the bowl.

Notes:
1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly.
2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water.

Japanese Curry Bread (Kare-pan)

Ingredients:
1 teaspoon yeast
1/4 cup water (lukewarm)
3 cups flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons unsalted butter (melted and cooled)
1 cup water
1 cup curry*
1 egg (lightly beaten)
1 tablespoon milk
1 cup bread crumbs

Directions:
1. Mix the yeast and the warm water in a bowl and let sit for 10 minutes.
2. Mix in the flour, sugar, salt, butter and water and form a dough.
3. Knead the dough on a lightly floured surface for about 10 minutes.
4. Place the dough in a greased bowl, cover with plastic wrap and let rise to double its size, about 60-90 minutes.
5. Knock the dough down and knead for 2 minutes.
6. Place the dough back into the bowl and let rise again.
7. Knock the dough down and knead for 2 minutes.
8. Cut the dough into 8 pieces and set aside.
9. Mash the curry to form a paste.
10. Mix the egg and milk in a bowl.
11. Roll out one of the pieces of dough into a 6 inch circle and place a spoonful of the curry in the center.
12. Brush some of the egg wash around the edge of half of the dough and fold it over and pinch the dough closed. Fold the pinch to one side.
13. Repeat 11 & 12 until done.
14. Dip the formed bread into the egg wash and then dip them into the panko bread crumbs to cover.
15. Cover the bread with plastic and let rise while you heat the oil.
16. Heat the oil in a pan.
17. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side.
18. Place the cooked curry bread onto some paper towels to drain while it cools.

Sata Andagi (Okinawan Doughnuts)

Ingredients

Salad oil for deep frying
4 eggs
3/4 cup milk
3/4 teaspoon vanilla
4 cups flour
2 cups sugar
3 1/2 tablespoons baking powder
1/4 teaspoon salt

Directions
1. Sift dry ingredients together (flour, baking powder, and salt).
2. Mix dry ingredients with sugar.
3. Beat eggs and mix with milk and vanilla.
4. Add egg mixture to dry ingredients and mix well.
5. Heat oil in deep pan to 350 degrees.
6. Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily.

The andagi should be golden to light brown when done, about 6 - 8 minutes.