Best Brain Food Recipes

Many students are enjoying a break from study but there is no reason not to combine a little leisure with improved future prospects. Food that is good for your brain will make you smarter, or at least maximize whatever brain potential you have. So while you have a little time off why not take up cooking and learn to whip up some great brain food recipes. Here are the best recipes for delicious and easy brain food a la holiday fun.

Banana-Berry Smoothie

1 banana
1 cup frozen mixed berries
1 tablespoon vanilla essence
1-2 tablespoon ground flaxseed
1/3 cup of low fat milk
1 cup plain or vanilla yogurt

Throw it all into a blender and mix until smooth.

Pan-Seared Salmon with Fennel and Dill Salsa

1  large tomato, chopped

1 cup finely chopped fennel

2 tablespoons minced red onion

2 tablespoons minced dill

1 tablespoon red-wine vinegar

1/2 teaspoon salt, divided

1 pound salmon fillet

Freshly ground pepper to taste

2 tablespoons extra-virgin olive oil

Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.

Cut salmon into equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick pan over high heat. Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more. Serve immediately with the salsa.

Banana-Bran Muffins

2  large eggs

2/3 cup packed brown sugar

2-3 ripe bananas

1 cup milk

1 cup unprocessed wheat bran

1/4 cup canola oil

1 teaspoon vanilla extract

1 cup whole-wheat flour

3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

Mix whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Scoop the batter into the prepared muffin cups and bake until the tops are golden brown and spring back when touched lightly - 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Home-made Granola

3 cups old-fashioned rolled oats

3/4 cup sliced or slivered almonds

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/2 tablespoon wheat germ

1/2 tablespoon ground cinnamon

1/4 teaspoon salt

2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted

1/2 cup pure maple syrup

1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins)

Preheat oven to 325 degrees and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.

In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon and salt. 

In a small bowl, stir together the oil (or melted butter) and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. The browner the granola gets the crunchier the granola will be. Place on a wire rack to cool. The granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator.