October Newsletter

Support Brain Health: Simple ways to add to your wellness routine

(Family Features) When most people think of wellness, diet and exercise are the first things that come to mind. Brain health is another essential element of your overall wellness because it affects your quality of life in many ways.

Brain health is the foundation of your ability to live a productive and successful life by communicating and solving problems. It’s the driving force behind your daily function.

Give your brain extra support with these tips:

Stimulate Your Mind
Like any muscle, your brain needs exercise. Your workout equipment for your brain can include activities like puzzles, reading, learning an instrument, taking up a new hobby or learning a new language.

Focus on Brain-Supporting Foods
What you eat doesn’t just affect your physical health; it affects your brain health, too. One example is the Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet, which is the result of more than 20 years of data collected by researchers at Rush University Medical Center and Harvard School of Public Health.

It follows the Mediterranean style of eating whole foods with minimal processing and includes an emphasis on plant-based foods, including leafy greens, whole grains and heart-healthy legumes along with some fish and smaller amounts of poultry. The MIND diet aims to build on these principles and emphasizes antioxidant-rich berries, dark leafy greens and fatty fish like salmon, mackerel, herring or sardines.

A dish like Kale and Quinoa Bowl with Salmon reflects the MIND diet guidelines and is a delicious and smart way to support your brain with good nutrition.

“Fueling your brain starts with your plate,” said Melissa Halas, MA, RDN. “This tasty kale, quinoa and salmon recipe by Alton Brown has smart ingredients that match the MIND diet. Plus, the results are delicious. It’s so important to support your brain with the right nutrients.”

Sleep Well
While you catch up on your rest, your body is hard at work rejuvenating all your systems, and your brain is no exception. Getting plenty of sleep each night gives your brain time to repair itself so you wake feeling sharp and focused.

Add a Supplement to Your Daily Routine
Most people fall short of reaching recommended nutrient levels with their diets alone. Supplements can help fill the gap. An option like Neuriva Plus can help support the key indicators of brain health: reasoning (think and understand things in a logical way), focus (zoom in and filter out distractions), accuracy (react with greater speed and precision), memory (record and recall stored information), learning (retain new information) and concentration (concentrating on tasks for longer periods).*

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Available in capsules and gummies, the Neuriva brain health supplements include naturally sourced ingredients like Neurofactor™ (coffee cherry extract) and plant-sourced phosphatidylserine (PS), as well as B vitamins to support brain health.

“I recently turned 60 and over the past couple of decades, I’ve been very focused on taking care of my health from the inside out – first with my food, and now taking action to support my brain health,” said Alton Brown, award-winning chef and food geek. “Neuriva fits perfectly into my holistic regimen, which for me, is just simple life practices, like exercising, eating a balanced diet and getting a good night’s sleep.”  

Manage Stress
Keeping your stress in check is good for your mental well-being, but it also affects your physical and cognitive health. Practicing yoga, meditation or listening to music are some ways to reduce stress while improving your cognitive function and performance.

Connect with Others
Personal interaction also sharpens your brain, as it encourages you to practice communication and other cognitive skills. You can protect and improve your brain health by creating and nurturing connections with friends and family.

Keep Moving
Your brain needs plenty of oxygen for good function. Physical activity burns calories and builds muscle while increasing oxygen flow and stimulating nerve cell growth.

For more ideas to support brain health and wellness, visit Neuriva.com and download the Neuriva Brain Gym app.

Kale and Quinoa Bowl with Salmon

Recipe courtesy of Alton Brown on behalf of Neuriva
Servings: 4

Kale and Quinoa Bowl:

• 1 bunch lacinato or "dinosaur" kale, stems removed and cut into ribbons (about 4 ounces, stemmed)
• 1 bunch (1 1/2 ounces) flat leaf parsley, stems removed and roughly chopped
• 2 shallots, thinly sliced
• 5 tablespoons extra-virgin olive oil, divided
• 1 lemon, zest and juice only
• 2 large garlic cloves, minced
• 1/2 cup plain, low-fat yogurt
• 4 ounces firm feta cheese, divided
• 1cup (3 1/2 ounces) walnuts, toasted and lightly crushed, divided
• 1 teaspoon kosher salt
• 2 cups cooked white quinoa
• 1/2 cup dried cherries
• freshly ground black pepper

Salmon:

• 2 skin-on salmon fillets (around 1-inch thick and 5 ounces each)
• 1/2 teaspoon kosher salt
• 2 tablespoons light olive oil

1. To make kale and quinoa bowls: In large bowl, toss kale, parsley and shallots with 2 tablespoons olive oil; set aside 10 minutes.
2. In bowl of food processor, puree remaining olive oil, lemon juice and zest, garlic, yogurt, 2 ounces feta, 1/3 of the walnuts and salt.
3. Pour dressing over greens then fold in quinoa, remaining walnuts, cherries and remaining feta.
4. Cover and refrigerate at least 1 hour before serving with several grinds of black pepper.
5. To make salmon: Wrap fillets in paper towels then heat large cast-iron skillet over medium-high heat 5 minutes.
6. When skillet is hot, season fillets with salt. Add oil to skillet and carefully tilt to evenly cover bottom. When oil shimmers, slide fillets in, skin-side down, pressing each fillet firmly down with spatula.
7. Reduce heat to medium-low and cook 3 minutes then cover and cook 2 minutes.
8. Carefully flip fillets, cover and cook 1 minute, or until fillets reach desired doneness or internal temperature of at least 130 F** on thermometer inserted into centers.
   **The United States Department of Agriculture recommends a minimum internal temperature of 145 degrees Fahrenheit.
9. To serve, separate kale and quinoa mixture into four bowls. Slice each fillet in half and place on top of kale and quinoa.

Content courtesy of Neuriva

Photo courtesy of Getty Images (woman eating at laptop)
Photo courtesy of Getty Images (woman doing a puzzle)
Photo courtesy of Lynne Calamia (Kale and Quinoa Bowl with Salmon)

 

SOURCE:
Neuriva [tab]

Top Tips to Get Ready to Run

(Family Features) You’ve made the decision to get in shape, and whether your goal is a full marathon or simply a few laps around the neighborhood, there are a few steps to consider taking before you strap on those shoes and head toward the finish line.

Here are a few tips to help get you ready for the big race:

Seek Quality Sneakers – Feet come in a variety of widths and sizes, so visit a specialty running store to find perfect-fitting sneakers. These may come with a hefty price tag, but there are no shortcuts for comfort and support while running long distances.

Make a Schedule – Try to aim for at least 10 hours of training per week, including three days where you run and two or three days of other physical activity such as cycling or strength training. To avoid exhaustion, be sure to include at least 1-2 “rest” days per week.

Stick with Water – Avoid sports drinks that are loaded with preservatives and sugars. You can’t go wrong with the hydrating power of water. As a rule, try to consume at least 6-8 ounces of water for every 20 minutes you run. Proper hydration after the run is also vital.

Go Online – Many websites have training guides for various skill levels or different types of races. If you have a smartphone, look for apps that can take you through day-by-day workouts to get you marathon-ready.

Nutrition – Filling your body with the proper amount of fuel can help ensure finish-line success. Load up on quality carbohydrates, such as beans, peas, whole-wheat pastas, whole-grain cereals, apples, brown rice and root vegetables. Protein also plays an important role in a runner’s nutrition, so fill up on lean meats, fish, eggs, low-fat dairy, peanut butter and soy protein sources, as well.

By following these general rules, you’ll be able to focus on achieving your goal and enjoy the thrill of finishing the race. Find more tips for a healthier lifestyle at eLivingToday.com.

Photo courtesy of Getty Images

SOURCE:
eLivingToday.com [tab]

Fall for Comforting, Grape-Inspired Recipes

(Family Features) As days get shorter and cooler weather sets in, the cravings for hearty, comforting meals often follow. Traditional fall fare, including roasted meats and veggies, can be enhanced with a delicious and compatible fall fruit: fresh grapes. Grapes work well with a variety of ingredients to make mealtimes more enjoyable.

In Smoked Paprika Lamb Chops with Fresh Grape Sauce, grapes provide a delightful sweet-tart accent to the savory meat. Juicy grapes also help balance the spicy kick of Hot Honey Roasted Broccoli with Grapes and Almonds. In addition to their delicious taste, fresh texture and vibrant color, grapes of all colors – red, green and black – are a heart-healthy food, too.

Find more flavorful fall recipe ideas at grapesfromcalifornia.com.

Smoked Paprika Lamb Chops with Fresh Grape Sauce

Servings: 4

• 1          teaspoon smoked paprika
• 1          teaspoon kosher salt, plus additional, to taste, divided
• 1/2       teaspoon freshly ground black pepper, plus additional, to taste, divided
• 4          boneless sirloin leg lamb chops (3/4-inch thick each, about 1 1/2 pounds total)
• 1          tablespoon olive oil
• 3/4       cup dry riesling wine
• 2          shallots, minced
• 1/2       cup reduced-sodium chicken broth
• 1          teaspoon chopped fresh thyme
• 1 1/2    cups seedless Grapes from California, rinsed
• 1          tablespoon unsalted butter

1. In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside.
2. In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm. 
3. In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.

Nutritional information per serving: 359 calories; 31 g protein; 14 g carbohydrates; 17 g fat (42% calories from fat); 105 mg cholesterol; 565 mg sodium; .9 g fiber.

Hot Honey Roasted Broccoli with Grapes and Almonds

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 6

• 1          tablespoon honey
• 1          teaspoon apple cider vinegar
• 1/4       teaspoon crushed red pepper flakes
• 1          pound fresh, trimmed broccoli spears
• 1          tablespoon extra-virgin olive oil
• 1/4       teaspoon fine sea salt
• 3/4       cup black Grapes from California
• 1/4       cup sliced natural almonds

1. Heat oven to 450 F with rack in center.
2. In cup, combine honey, vinegar and crushed red pepper flakes; microwave 10 seconds until mixture is warm enough to stir to blend; repeat if necessary. Set aside and keep warm.
3. In shallow, 9-by-13-inch baking dish or rimmed baking sheet, toss broccoli spears with oil then spread in single layer in center of pan. Roast 7-8 minutes until broccoli begins to brown on edges. Remove from oven. 
4. Drizzle hot honey over broccoli and sprinkle with salt. Scatter grapes and almonds on top of broccoli and roast 4-5 minutes until broccoli is crisp-tender, almonds are toasted and grapes are warmed through.
5. Transfer broccoli and grape mixture to platter or individual plates and serve warm or at room temperature.

Nutritional information per serving: 110 calories; 3 g protein; 18 g carbohydrates; 4.5 g fat (37% calories from fat); 7 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 125 mg sodium; 3 g fiber.

SOURCE:
California Table Grape Commission