Brain Food: Nutrients to Preserve Brain

The following diet allows for the foods that will give a boost to preservation of the brain in various ways according to Paula Wolfert.

"Thus, the so-called bulletproof coffee (with grass fed butter mixed in), she makes every morning and the squares of dark chocolate she eats after lunch, in the belief they will bolster her brainpower. In between, she eats a carbohydrate-free diet built on salmon, berries and greens, along with extracts of turmeric, cinnamon and eggplant."
https://nyti.ms/2nxXEMO


Nasunin is a potent phytonutrient and antioxidant that is found in skin of eggplants. It may help fight aging and cancer...  nasunin has been found to protect the lipids (fats) in brain cell membranes. 

........we plant the Asian varieties which  have more skin per capital as they are thin.  Grown organically, do not peel.  Best sautéed with Asian spices.

...Coffee with butter  - stems from people in the Himalayas, Ethiopia, Nepal, Vietnam, and Singapore, while yak-butter tea drinks are consumed in Tibet.

I believe similar benefits hold for  coffee mixed with coconut oil.

dark chocolate

lavanols extracted from cocoa help tackle cholesterol levels and blood flow; But effective dose would be 400g of dark chocolate,

chocolates that I like!

https://www.tastefruition.com

https://www.tazachocolate.com

Fish Taco

something I enjoyed in New Mexico and Florida

FISH TACOS

using corn tacos, of course gluten free, but especially a blue corn, organic, open pollinated variety

this post was part of a discussion page on making your own corn tortillas

"Found a source for Maíz in New Mexico and all natural slaked lime.

http://www.bluecorn.net/
Since then I have made tortillas, atole and tamales just as good as any found in mexico. The trick with authentic tortillas is they have to be made from fresh nixtamal and ground with lava stone to get the texture right.
The masa for tamales is just like the masa for tortillas but the nixtamal must be washed, dried, milled and then sifted to give the highest quality tamales.
If you make tortillas this way (authentic Mexican) the tortillas will last two weeks in the refrigerator! All you do is stack them, wrap them in a clean cloth towel and place in a plastic bag.
After a couple of weeks are up you can still cut them up fry them and make Chilaquiles!
It also helps to have a group of Mexican women teach you the process…"

of course, the key is the fish, they used mahi, mahi

 ...and toppings of fresh ingredients from the garden - tomatoes, lettuce, greens, and herbs, scallions, hot and sweet peppers

garlic and peppers hanging in a restaurant in New Mexico!