Recently Gina Noe taught a class on how to feed your brain at the Madison County Extension Office. I attended this much-needed class to find out how I really could help my brain and memory.
One of the items she talked about was nutrition for the brain. Blueberries were high on the list of nutritious brain food. I have enclosed two recipes that were given out by Kentucky Proud.
Blueberry Cream Cheese Pound Cake
1 (8 oz) package of cream cheese
1/2 cup oil
1 (18 oz) package yellow butter cake mix
1 (5oz) package instant vanilla pudding mix
2 large egg whites
2 large eggs
2 tsp. vanilla extracts
2 cups fresh blueberries
Preheat oven to 325 degrees. Lightly spray Bundt pan with nonstick cooking spray and dust with flour. Combine the cream cheese and oil in a medium bowl; beat with mixer at high speed until smooth and creamy. Add cake mix, pudding mix, egg whites, eggs and vanilla extract. Beat at medium speed until blended. Fold in berries. Spoon batter into prepared pan. Bake for 60 minutes or until wooden tooth pick inserted in center comes out clean. Cool cake in pan for 20 minutes. Remove from pan and cool completely.
What makes blueberries so special? It’s not just one nutrient in blueberries that packs a punch, but a mix of several. Behind blueberries’ antioxidant activity are pigments that turn vegetables and fruits red or blue. Antioxidants fight damage by free radicals, oxygen-containing molecules that attack our cells. They boost the power of vitamin C and strengthen our tissues and blood vessels. After I attended Ms. Noe’s class, of course I had to go and buy some berries. One thing I did find out about them is that after one eats a pint at one sitting, one’s lower body pipes get a good cleaning out, if you get my drift!