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

Try this vitamin-rich recipe to help your memory last


| July/ August 1999



07-99-066-meal1


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.





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