From turmeric-laced barley to yellow beet salsa and grilled pineapple, these delectable golden recipes have one thing in common—they all contain stellar food for thought.
Want to sharpen your thinking? Eating certain foods, especially those high in antioxidants, can improve your brain health and reduce the risk of cognitive impairment.
It’s suggested that eating a rainbow of fruits and vegetables is linked to greater cognitive and mental health. Coupled with steady exercise and daily rest, it’s a match that adds up to overall well-being.
What do you think about carving out a little time to cook up some of these bright and healthy recipes that are sure to power up your thinking? From turmeric-laced barley to yellow beet salsa and grilled pineapple, these delectable golden recipes have one thing in common—they all contain stellar food for thought.
Recipes
Grilled Honeyed Pineapple and Macadamias
Frozen Smart Bark
Roasted Yellow Pepper Bisque with Cashew Gremolata
Spiced Indian Barley Stir-Fry with Chickpeas and Spinach
Honey Glazed Chicken with Golden Beet Salsa
Scalloped Rutabagas with Maple Walnut Dressing
Colour me yellow
| Get it | Try it |
| turmeric | not just for savoury dishes: add to your favourite muffin, scone, or biscotti, but be sure to marry it with a little black pepper |
| yellow peppers | delicious all by themselves in a light vinaigrette, or add to a rainbow-coloured stir-fry |
| cashews | great for just snacking, or soak overnight, then whirl at top speed to make a whipped topping |
| mustard seeds | pickle a peck of onions with a generous scoop of mustard seeds |
| yellow beets | not only for dinner, but think breakfast smoothie: roast and purée in high-speed blender with juice, a little cashew milk, and some lemon for zing; yummy with fresh fruit and hemp hearts |
| rutabaga | cut in half and roast as you would hasselback potatoes; sprinkle with an orange and garlic gremolata |
| walnuts | delicious in a vegan mushroom and walnut paté |
| smoked mackerel | at their peak season in July, serve flaked on any salad, fold into a paté, or sprinkle over risotto or pasta |
| chickpeas | perfect in many recipes from hummus to minestrone soup, baked for snacking, or folded into a curry |
| yellow pears | not just for eating all by themselves: sauté slices in a little coconut oil and serve with yogurt and a sprinkling of toasted almonds |
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
Nancy Hillis
Michelle von Hahn
Alexa Everett
Laura Bolt