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Purple Brain Foods!

Purple Brain Foods!

Purple Brain Foods!

Thank you to this amazing woman (and her melody-strumming hubby) for a Christmas Eve spread of seafood splendour! We had a fresh and vibrant meal of purple, green and orange.

I’m so fascinated with the colour of foods, and how each colour offers a range of health benefits for the mind, body and spirit. Take the Wild Rice Veg Salad w/ Blackberry & Cashew Cream that I made (see recipe below). This dish is bursting with the colour purple – purple wild rice, purple cabbage, purple kale and blackberries. Research shows that the colour purple is associated with creativity, insight, alertness, improved cognition and better sleep. Purple foods contain the purple-pigmented antioxidants called anthocyanins which support the brain’s plasticity by reducing inflammation. Anthocyanins can have a remarkable ability to restore brain health. By loading up on purple foods you could have significant improvements in memory and focus, better sleep, a clearer mind, a calm and optimistic mood, and an improved creative and productive flow. Yep, feeling better in your brain really could be as simple as eating more purple foods! Indulging also on some rich omega-3 seafoods (also good for brain health) tonight, my mind is feeling great!

What colours did you eat this Christmas Eve? Embrace eating a rainbow for health, and give gratitude to the source of your food. Merry Christmas to all!

Wild Rice Veg Salad w/ Blackberry & Cashew Cream

Serves 2

Ingredients

For the Salad

  • ¼ cup uncooked purple/black rice
  • 2 cups stemmed, chopped purple kale
  • 2 cups shredded red cabbage
  • 2 cups chopped cauliflower

For the Cream

  • ¾ cup raw cashews
  • ¾ cup fresh blackberries
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ¼ cup water, or as needed for blending
  • Pink himalayan crystal salt, to taste

Instructions

  • Cook the rice over the stove or in rice cooker.
  • Steam kale, cabbage and cauliflower over boiling water, allowing the vegetables to cook lightly, yet not lose colour.
  • Blend all ingredients for cream together in a food processor.
  • On a serving plate, arrange rice, topped with vegetables, then drizzle cashew cream over the salad.

 

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