There are a whole host of diseases from auto-immune to arthritis that are increasingly being linked to inflammation. And there is more and more in the news about the cognitive benefits of turmeric on Alzheimer patients and the anti-inflamatory effects of ginger and cinnamon.
Here’s a beverage I drink with those spices. It’s quite good.
Feeding Peggy and Judy brain healthy food is my mission. They are getting old . . .er and need all the encouragement they can get from me to eat healthy. I have a lot of recipes and let them pick which ones they want me to make for them.
I suspect they choose chocolate so they could have it all to themselves.* They insist chocolate is not healthy for me . . . just for them . . .
I tweaked the original recipe to make it even MORE tasty.
Espresso Brownie Cake
Brain Healthy Ingredients:
Cinnamon – contains large amounts of highly potent polyphenol antioxidants.
Different groups of researchers have shown that cinnamon may prevent the formation of both the plaques and the tangles found in the Alzheimer’s brain.
Dark chocolate & Cocoa – rich in flavonoids compounds that have been linked to improved cognitive performance in older adults. Studies have shown that cocoa flavanols improve performance in healthy adults during sustained mental effort and may also protect against stroke.
Coffee – contains anti-inflammatory polyphenols. Many controlled trials in humans show that coffee improves various aspects of brain function. This includes memory, mood, vigilance, energy levels, reaction times and general cognitive function
A single cup of coffee contains:
Riboflavin (Vitamin B2): 11% of the RDA.
Pantothenic Acid (Vitamin B5): 6% of the RDA.
Manganese and Potassium: 3% of the RDA.
Magnesium and Niacin (B3): 2% of the RDA.
1 cup flour
1 cup sugar
1/2 cup butter (I didn’t have enough butter so I added coconut butter)
1/2 cup strong coffee (I didn’t have espresso coffee so I made it twice)
3 tablespoons unsweetened organic cocoa powder
1/4 cup buttermilk (I didn’t have buttermilk, so I made sour milk adding a tsp of white vinegar to the milk.)
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup chopped dark chocolate (I didn’t have enough dark chocolate so I added semi-sweet)
Heat oven to 400. Spray an 8 or 9 inch square pan with non-stick cooking spray and set aside.
Combine flour and sugar in a mixing bowl
Heat butter, espresso, and cocoa in a saucepan and bring to a boil.
Pour cocoa mixture over flour and sugar and mix.
Add buttermilk, egg, baking soda, vanilla, and cinnamon and mix to combine.
Stir in chocolate pieces.
Pour batter into prepared pan and bake for 20-25 minutes. Remove from oven and cool. Garnish with powdered sugar before serving if desired.
P.S. Peggy and Judy said the cake was good but after eating several pieces decided it needed more chocolate chips. So they poured chocolate chips over the cake.
P.P.S. Peggy and Judy said the cake was good but after eating several pieces with the extra chocolate chips decided it needed ice cream. I’m afraid there wasn’t enough brain healthy cinnamon or coffee in the cake because they went to the store to buy ice-cream and haven’t been seen since.
*P.P.P.S. I found crumbs on the floor (it’s humiliating what I have to endure) and thought it delicious. You can eat it on a plate with a fork but I recommend using just your tongue.