Foods To Boost Brain Power — Recipes (Access Hollywood Live)

We all know the right food make a body healthy and strong. But, the right foods are also key to protecting your mind and keeping your memory sharp.

Alzheimer’s disease already affects over 5 million Americans, a number that is rising day by day. By the age of 85, half of us all will be suffering with Alzheimer’s. Dr. Neal Barnard, author of “Power Foods for the Brain,” stopped by Access Hollywood Live to share his recipes to feed the brain.

Sweet Potato Burrito

(Serves 4)

Ingredients:

• 2 cups peeled and diced sweet potatoes
• 1 cup frozen corn kernels
• 1 15-ounce can low-sodium black beans, drained and rinsed
• 1 teaspoon very thinly sliced green onion
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• Sea salt and freshly ground black pepper
• 4 8-inch whole-wheat tortillas, warmed
• 1 cup prepared salsa
• 2 cups shredded lettuce

Place the sweet potatoes in a medium saucepan and add water to come an inch up the sides. Place over medium-high heat and bring to a boil; cook for 5 minutes, or until the sweet potatoes are tender. Add the corn and cook 1 more minute. Drain and transfer to a large bowl. Add the black beans, green onion, lime juice, and chili powder; season with salt and pepper to taste. Divide the filling among the tortillas, top with the salsa and lettuce, roll them up, and serve.

(Per serving (1 burrito): 298 calories, 13 g protein, 62 g carbohydrate, 8 g sugar, 2 g total fat, 7% calories from fat, 15 g fiber, 891 mg sodium)

Stuffed Peppers with Squash, Black Beans, and Rice

(Serves 2 as a main dish or 4 as a side)

If you have leftover rice and cooked black beans on hand, this recipe can be made in just a few minutes. Or you can slice up the red peppers, add some shredded lettuce, and make a salad out of it!

Ingredients:

• 1/2 cup cooked brown rice
• 1 cup cooked black beans
• 2 Mexican gray squash or zucchini, diced
• 6 green onions, sliced
• 2 teaspoons pepitas (green pumpkin seeds)
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons apple cider vinegar
• Juice of 1 lime
• 1/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 red bell peppers, cut in half, cored, and seeded.
• Optional: Salsa

Combine the rice, beans, squash, green onions, pepitas, garlic, oregano, vinegar, lime, salt, and pepper in a large bowl. Fill the pepper halves with the squash, rice, and bean mixture. Top with salsa, if using, and serve.

(Per serving: 187 calories, 16 g protein, 54 g carbohydrate, 13 g sugar, 3 g total fat, 14% calories from fat, 16 g fiber, 317 mg sodium)