Mother Earth Living

A Memory Boosting Menu: Sage-Scallion Quiche with Rosemary-Brazil Nut Crust

Try this vitamin-rich recipe to help your memory last
By Debbie Whittaker
July/ August 1999
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Serves 4 to 6

Sage and rosemary contain antioxidants as well as compounds that prevent the breakdown of acetylcholine, believed to play a large role in Alzheimers disease. Eggs contain lecithin, choline, amino acids, and vitamin B12, all of which nourish the neurotransmitters that stimulate memory. The small but significant increase in choline levels they provide when eaten at a daily meal lasts only about half a day, making egg dishes an excellent choice for breakfast (and yes, eaten in moderation, eggs won’t harm a healthy person’s cholesterol level). Two eggs supply about half of the RDA for B12.

Brazil nuts contain selenium, which supports the body’s enzyme system in preventing free-radical production.

• 1/2 teaspoon balsamic vinegar
• 1 tablespoon plus 1 teaspoon olive oil
• 1/2 teaspoon dried rosemary leaves
• 4 slices stale, high-quality whole grain bread
• 4 raw Brazil nuts, chopped fine
• 2 bunches scallions, chopped into
• 1/8-inch pieces
• 10 leaves dried or 1/2 teaspoon powdered sage
• 4 large eggs
• 1 1/3 cups rice milk
• 1/2 teaspoon salt

1. Preheat the oven to slightly less than 350°F. Oil a 9-inch pie plate and set aside.

2. Warm the vinegar and 1 teaspoon of the olive oil on the stovetop or in the microwave, then add the rosemary and steep. Remove the crusts from the bread and discard. Using a bread knife, shave the bread into very small irregular shreds, larger than crumbs but smaller than cubes. The bread should be stale, neither dry nor damp. Put the bread into a medium-size mixing bowl and add the Brazil nuts. Drizzle the rosemary dressing over the bread and nuts and toss.

3. Press the bread mixture into the bottom of the pie plate firmly, but not too hard. Don’t worry if it doesn’t hold together well—it’s going to float up to form a top crust anyway.

4. Add the remaining oil to a medium-size skillet and sauté the scallions and sage over medium-low heat until the scallions are translucent, about 15 minutes. Remove from the heat.

5. Clean out the mixing bowl and crack the eggs into it. Whisk the eggs slightly, then whisk in the milk and salt until well blended.

6. Sprinkle the scallion mixture over the crust and press down slightly. Pour in the eggs. Bake in the top half of the oven until the top is golden, about 50 to 60 minutes. Because ovens and altitude vary, check the quiche after 40 minutes. It’s done when the top is golden.

The brain responds rapidly to nutritional changes, studies show.

Debbie Whittaker, a frequent contributor to Herbs for Health, demonstrates her healthy cooking style as the “Herb Gourmet” in ­Denver, Colorado.

Click here for the original article, A Memory Boosting Menu.








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