(Feature Impact) A healthy brain goes beyond reading exercises and completing puzzles – it extends to the kitchen, too. Emerging nutritional science is clear that what people eat doesn’t just fuel the body; it shapes memory, mood and cognitive health.

Among the foods you can include in your diet to give your brain a boost are peanuts and peanut butter, staples valued not only for their convenience but also for their cognitive benefits. In fact, a study published in the “Journal of the Prevention of Alzheimer’s Disease” found adults 60-80 years old who did not eat peanuts and peanut butter regularly were 30-50% more likely to perform poorly on tests measuring learning, memory, language, processing motor speed and attentiveness compared to those who did consumer peanuts and peanut butter.

It’s not just the older generation that can benefit. According to research published in “Clinical Nutrition,” a study of college students ages 18-33 showed consumption of peanuts and peanut butter was associated with improved memory function and decreased anxiety, depression and stress.

Consider this key information from the Georgia Peanut Commission before your next meal planning session.

Nutrients that Give the Brain a Boost

Despite their small stature, peanuts pack a nutrition punch. Their unique blend of various vitamins, minerals and bioactive compounds includes:

• Niacin, which can slow cognitive decline and reduce the risk for Alzheimer’s disease, according to the “Journal of Neurology, Neurosurgery and Psychiatry”
• Vitamin E, found to promote healthy brain aging and delay cognitive decline
• Resveratrol, believed to be beneficial in fighting against Alzheimer’s disease and other nerve degenerating diseases, per the “Journal of Biological Chemistry”
• P-coumaric acid, an antioxidant that appears to target the neurotransmitters in the brain that regulate mood, stress and anxiety

Peace of MIND

Peanuts are included in the MIND diet, a combination of the Mediterranean and DASH diets, which specifically includes foods shown to benefit the brain.

Adding peanuts to your menu can be a breeze. Look no further than a powerful main course like Crunchy and Creamy Cold Green Pea and Peanut Salad, a perfect accompaniment at potlucks and cookouts as an easy side or light main course. Make breakfast-on-the-go part of your daily commute with Flourless Blueberry Muffins that require just five ingredients, including creamy peanut butter, or add a pinch of protein to snack time with Protein Balls that can be refrigerated until hunger strikes.

Brain Food for Thought

Supporting your brain starts with the right nutrition, and evidence makes clear peanuts and peanut butter should be top-of-mind as you head to the grocery store. For help getting started, find more recipes and nutritional information by visiting GAPeanuts.com.

Flourless Blueberry Muffins

Recipe courtesy of The Peanut Institute
Servings: 12

• 2          bananas
  
• 1          cup creamy peanut butter
  
• 2          eggs
  
• 1/2       teaspoon baking powder
  
• 1          cup blueberries

1. Preheat oven to 350 F. Grease muffin pan.
2. In blender or food processor, combine bananas, peanut butter, eggs and baking powder; blend until smooth. Fold in blueberries by hand.
3. Pour mixture into muffin tin. Bake 12-15 minutes.
4. Store in airtight container up to 3 days.

Nutritional information per serving: 155 calories, 10 g carbohydrates, 31 mg cholesterol, 2 g saturated fat, 9 g unsaturated fat, 2 g fiber, 6 g protein, 98 mg sodium, 5 g sugar.

Crunchy and Creamy Cold Green Pea and Peanut Salad

Recipe courtesy of The Peanut Institute
Servings: 8

Dressing:

• 1/3       cup sour cream
  
• 1 1/2    tablespoons mayonnaise
  
• 2          teaspoons apple cider vinegar
  
• 2          teaspoons sugar

Salad:

• 1          package (20 ounces) green peas, frozen
  
• 1          cup celery, chopped
  
• 1/3       cup red onions, chopped
  
• 1          cup dry roasted peanuts
  
• 6          slices thick cut bacon, cooked and crumbled
  
• 1          pinch salt, or to taste
  
• 1          pinch freshly ground black pepper, or to taste

1. To make dressing: In small mixing bowl, whisk sour cream, mayonnaise, apple cider vinegar and sugar.
2. To make salad: In large mixing bowl, combine frozen green peas, celery and onion. Pour dressing over salad and toss to combine. Refrigerate at least 2 hours.
3. Before serving, stir in roasted peanuts and crumbled bacon. Season with salt and freshly ground black pepper.

Nutritional information per serving: 230 calories, 17 g carbohydrates, 12 mg cholesterol, 3 g saturated fat, 9 g unsaturated fat, 5 g fiber, 11 g protein, 249 mg sodium, 6 g sugar, 1 g added sugar.

Protein Balls

Recipe courtesy of The Peanut Institute
Servings: 24

• 1          cup chunky peanut butter
  
• 1          tablespoon vanilla
  
• 1/4       cup honey
  
• 2          cups quick oats
  
• 2          tablespoons ground flaxseed
  
• 1/2       cup shredded coconut
  
• 1/2       cup dried, chopped cranberries
  
• 1/8       teaspoon iodized salt
  
• 1/4       cup water

1. Using stand mixer, combine peanut butter, vanilla, honey, quick oats, flaxseed, coconut, cranberries, salt and water; mix until well combined.
2. Form dough into 1-ounce portions and refrigerate 30 minutes before serving.

Nutritional information per serving: 130 calories, 7 g fat, 14 g carbohydrates, 3 g protein, 2 g fiber, 60 mg sodium.

SOURCE:

Georgia Peanut Commission

STM Daily News’ Food and Drink section highlights the stories, trends, flavors, and events shaping today’s food culture. From recipes to restaurant news, it keeps readers connected to what’s fresh and worth tasting.

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Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

Pair Summer Favorites with a Simple
Potato Salad

(Family Features) Ideal for
neighborhood cookouts, quick family dinners and anything in between, potato
salad is a tried-and-true summer favorite. This version from Cookin’ Savvy
comes together in a snap so you can spend more time enjoying the sun and less
time in the kitchen. Pair this easy potato salad with more warm-weather recipe
inspiration found at Culinary.net.

Watch video to see how to make this recipe!

[youtube https://www.youtube.com/watch?v=rhUIPGWfbrw?si=UJ2zY8g_aHMcWTsV&controls=0]

Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 3 pounds
  potatoes
• 4 boiled
  eggs, coarsely chopped
• 2 dill
  pickles
• 1 tablespoon
  garlic powder
• 1 tablespoon
  onion powder
• 1 package
  (2 1/2 ounces) real bacon pieces
• 2 cups
  mayonnaise
• 2 tablespoons
  mustard
• salt, to taste
• pepper, to taste
• smoked paprika, for garnish

1. Coarsely chop potatoes. In Dutch
   oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles.
2. Add garlic powder, onion powder,
   bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste.
   Mix well.
3. Transfer to large bowl and
   refrigerate 1-2 hours. Garnish with smoked paprika.

SOURCE:

Culinary.net

Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

(Feature Impact) Once temperatures climb, summer entertaining tends to look a little different. Heavy comfort foods give way to lighter fare, tables move outdoors and hosts are on the hunt for dishes that feel effortless without sacrificing flavor. It’s a season for skewers, salads and small bites that are easily shared on a patio among friends and loved ones.

Fresh ingredients, simple preparation and naturally hydrating foods can be the staples of your next summer soiree, especially when your goal is to spend less time in the kitchen and more time at the table with guests. Crisp, juicy, colorful Grapes from California are a natural fit as their sweetness can brighten savory dishes while balancing salty, smoky flavors off the grill.

With little preparation, grapes are a perfect snack while waiting for the main course; no peeling, slicing or complicated prep required. A quick rinse is all it takes to serve fresh grapes as an easy addition to snack trays or last-minute appetizers.

Tasty fuels healthy and healthy makes happy, which is why grapes, a natural source of antioxidants and other polyphenols and a good source of vitamin K, make for a delicious accompaniment to usual summer fare. Serve them on their own for a hydrating snack thanks to their high water content, or take advantage of their combination of flavor, convenience and nutrition as a key ingredient that elevates summer recipes.

For example, Italian Sausage and California Grape Skewers can be the main attraction at barbecues and weekend gatherings, offering elegant presentation without spending hours in the kitchen. Paired with a California Grape Fennel and Citrus Salad, it’s a light, easy meal that can both impress and refresh.

While guests wait for the main course, California Grape, Walnut and Endive Bites combine a sweet crunch with savory blue cheese. Top with a drizzle of honey – or hot honey for a bit of heat – to complement lively conversation and the familiar relaxation of summer gatherings.

In many ways, warm-weather entertaining is less about elaborate meals and more about fresh, approachable foods – like grapes – that help set the tone for a relaxing atmosphere, offering both a practical and elevated solution to make hosting a (summer) breeze.

To discover more ways to both elevate and simplify gatherings throughout the season, visit GrapesFromCalifornia.com.

Italian Sausage and California Grape Skewers

Servings: 6

• 1          tablespoon extra-virgin olive oil
  
• 1          tablespoon balsamic vinegar
  
• 1/2       teaspoon dried Italian herb seasoning
  
• 4          precooked chicken Italian sausages
  
• 6          skewers (10 inches)
  
• 30        green, black and red Grapes from California
  
• 24        squares (1 inch each) red onion
  
• snipped fresh basil (optional)

1. In small bowl, combine olive oil, balsamic vinegar and Italian herb seasoning; set aside. Cut each sausage into six slices. Thread on skewers, alternating with grapes and onion.
2. Preheat grill to medium-low heat.
3. Place oiled piece of foil on grill and top with skewers. Grill 5 minutes, or until grapes are softened and sausage and vegetables are lightly browned, turning and basting with balsamic vinegar mixture occasionally.
4. Transfer to platter and garnish with snipped fresh basil, if desired.

Note: If using bamboo skewers, soak at least 1 hour in water to avoid burning.

Nutritional information per serving: 170 calories; 9 g protein; 11 g carbohydrates; 10 g fat (53% calories from fat); 2.5 g saturated fat (13% calories from saturated fat); 55 mg cholesterol; 470 mg sodium; 2 g fiber.

California Grape, Walnut and Endive Bites

Servings: 6

• 12        large red and green Belgian endive leaves
  
• 1/3       cup blue cheese
  
• 12        black, green and red Grapes from California, quartered
  
• 1/4       cup coarsely chopped walnuts, toasted
  
• 1          tablespoon honey or hot honey

1. Place endive leaves on large platter and scatter equal amounts of cheese on each. Place four grape wedges on each and sprinkle with equal amounts of walnuts. Drizzle lightly with honey or hot honey.

Nutritional information per serving: 90 calories; 3 g protein; 8 g carbohydrates; 5 g fat (50% calories from fat); 1.5 g saturated fat (15% calories from saturated fat); 5 mg cholesterol; 105 mg sodium; 3 g fiber.

California Grape Fennel and Citrus Salad

Servings: 4

• 2          tablespoons extra-virgin olive oil
• 1 1/2    tablespoons lemon juice
• 1          teaspoon honey
• sea salt, to taste
• 3          cups halved Grapes from California
• 3          fresh mandarin oranges, peeled and sectioned
• 1/2       cup very thin slivers fennel (anise)
• 4          cups baby arugula
• 1/3       cup roasted, salted pistachio kernels

1. In large bowl, stir olive oil, lemon juice, honey and salt. Add grapes, oranges and fennel; toss to coat. Place arugula in four bowls and top with fruit. Sprinkle with pistachios and serve.

Nutritional information per serving: 240 calories; 4 g protein; 33 g carbohydrates; 12 g fat (45% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 60 mg sodium; 4 g fiber.

SOURCE:

California Table Grape Commission

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

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