Being in college and studying hard can be exhausting. If you’re not taking care of yourself, you might not do so well academically. Making sure that you eat well every day and get in all the necessary nutrients is absolutely essential. On top of that, you should exercise regularly and get plenty of sleep. Of course, drinking enough water to stay hydrated is another must-do. Before we dig into the superfoods that will boost your brain, let’s see why eating healthy is so important.
Why Should I Eat Healthy in College? I know that college life can be exhausting by itself – so why add eating healthy to the list? Let’s just say that without keeping your health in check, you will not be able to achieve anything. If you are constantly lacking energy and devoid of any power, your body will cease to support your brain. You will most likely burn out and fail academically. I know that this is not what you want, so this is why you should start eating healthy whenever you can. What Are the Best Foods to Boost Your Studying Skills? No matter if you’re impatient to prepare for a college test or simply curious to see how they will help you – but these are the best energy boosters you’ll ever find.
Blueberries Blueberries are awesome! Here, I said it. They act as antioxidants in your body and have inflammatory benefits. Not only can they help with stress, but they’ll also be great at preventing memory loss and brain aging. It’s been proved by research that blueberries help neurons in the brain connect faster, so you’ll think more quickly after having consumed them for a while. You could add blueberries to your breakfast meal; pair them with some oatmeal, cereal, and banana, and you’re golden.
Turmeric Turmeric has amazing benefits for both your mind and body, so add it to your ingredient list asap. Turmeric is actually the main ingredient in making curry powder and has many reasons to be consumed. Not only is it a powerful antioxidant and anti-inflammatory but it also benefits memory and prevents Alzheimer’s disease, eases depression by boosting serotonin and dopamine release, and aids the growth of new brain cells. The active ingredient in turmeric is curcumin, which has been proved to pass the blood-brain barrier and reach the brain. Try it before exams and you’ll ace them.
Broccoli Broccoli looks funny but it’s one of the best veggies to consume. It’s high in vitamin K and is fat-soluble, which means it can easily reach your brain. Nutrition experts at research paper writing by Studyclerk recommend eating broccoli at least once per day. They argue that broccoli can also promote better memory and help reduce stress. Indeed, much research for students has been done and broccoli seems to be the number one vegetable studies recommend, since it is a powerful antioxidant and helps with inflammation. You could pair broccoli with chickpeas and cheese or have it in your omelet. Dark chocolate and/or coffee Both dark chocolate and coffee are energy boosters, so pick your favorite. You could afford to consume both at the same time but do not exaggerate. Dark chocolate is a great antioxidant and includes caffeine. It helps your memory stay intact and can be a real mood booster. Coffee increases alertness by blocking adenosine from reaching your brain, improves your mood, and sharpens concentration. Nuts Not only can nuts improve your heart health, but they can also boost your concentration. Nuts are high in healthy fats, vitamin E and antioxidants, which makes them extremely powerful brain boosters. They keep your memory sharp and slow down mental decline.
How Can I Start Eating Healthy? The best moment to start eating healthy is now, so don’t wait for the ‘perfect chance.’ If you don’t start now, you might never. Here’s a short guide containing tips and tricks for college students. No matter what you do, make sure you have a nutritious breakfast. This is your first meal of the day so it should be an energy booster. Your energy is the result of your food choices, so if you have a pop tart for breakfast, you’ll feel like a sugar-loaded biscuit all day. Instead, eat something healthy like oatmeal and honey or Greek yogurt and cereal. Replace the bad habits with the good ones. If you really really want to eat fast foods , choose the least damaging ones. Try to avoid eating too many French fries or ice-cream (even though they’re so delicious… I know!). Include foods high in calcium in your diet. This can be anything from low-fat yogurt to green veggies or cottage cheese. If you want to lose weight , make sure you do it responsibly . Avoid fast foods and start eating better meals but don’t deprive yourself of any food at all. Having a balanced diet is essential when you’re trying to lose weight sensibly (also exercise helps a lot!). Stop drinking and start juicing. Alcohol is high in calories and has no nutritional value whatsoever, so try to stay away from it. Eat healthy snacks. Try hummus and carrots, for example, but stay away from buttered popcorn and Coke. Make sure you enjoy your food. This is probably the best piece of advice I’ll give you. Enjoy your food! Yes, don’t just eat to eat. Spend time cooking if you can. Add seasoning to taste and make meals prepping your new hobby.
Wrapping Up Eat well to live well! Make sure you’re getting all the necessary nutrients and stay away from bad habits. Have cheat days but don’t over exaggerate. Be mindful and stay healthy!
Recipe for Thattapayaru Kara Kuzhambu. Cowpea / Black Eyed Pea cooked in a spicy tamarind gravy. Served with rice. An everyday recipe perfect for lunch. Recipe with step by step pictures and video. This recipe is in collaboration with Idhayam Oil. தட்டப்பயறு குழம்பு.
I love tamarind based curries for lunch. Hot hot white rice with curry is all kinds of everyday happiness for me. This one is made with thattapayaru. A very prominent lentil in the Kongunad region along with green mung. Black eyed pea – Thattapayaru is also called as karamani in several parts of Tamilnadu. Its available in two varieties. Brown and white and both varieties work well in this recipe. I have added potatoes along. Veggies like brinjal, drumstick, yellow pumpkin also called as arasanikkai is also used. Here is how to make Thattapayaru Kara Kuzhambu.
Here is the video of Thattapayaru kara kuzhambu
Here is the step by step pics of how to make Thattapayaru kara kuzhambu. First, we shall boil the black eyed pea. Clean and wash the pea in water and add it to a cooker. I have used half a cup of pea today. Add in two cups of water. To the cooker, add in the turmeric, Idhayam sesame oil and salt. Cook for 10 minutes on medium flame. Ignore the number of whistles in the cooker. After 10 minutes, wait for the pressure to settle.
Open the cooker and add in the diced potatoes and pressure cook for five more minutes. After the said time, remove from heat and set aside to cool. Let the pressure settle on its own.
Now we shall make a paste for the kuzhambu. Take a heavy pan and add in little sesame oil. Add in the rice, garlic and chana dal. Roast them on a low flame till golden. Add in the rest of the spices and curry leaves. Roast for a few seconds until fragrant. Add in the fresh shredded coconut and roast for a few seconds more. Remove from heat and set aside to cool.
Add little water and grind to a smooth paste. Set aside.
Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
The prep work is done. Now lets make the gravy. Heat Idhayam sesame oil in a pan and add in the mustard seeds and garlic cloves. Add in the curry leaves. Let the mustard seeds crackle. Note: A little fenugreek (1/8 teaspoon) can be added at this stage.
Add in the Indian shallots / small onions and sauté on a medium flame till the shallots are nice and golden.
Add in the tomatoes and the salt. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
The tomatoes should be well cooked and mushy. Add in the kuzhambu milagai powder. Sauté for a minute. Kuzhambu milagai powder is similar to sambar powder. If you cannot get kuzhambu powder, you can substitute sambar powder. Here is where you can buy kuzhambu milagai powder online.
Add in the tamarind extract and jaggery. The jaggery nicely rounds the flavour of the kuzhambu. I always add a little jaggery whenever I make tamarind based gravies.
Add in the ground masala paste and water. Mix well.
Cover and let the curry simmer for 10 minutes.
Add in the cooked pea and potatoes.
Cover the pan with a lid and simmer for five minutes more.
Thattapayaru kara kuzhambu is ready. Thats all folks. Do try it at home today. I am sure this will become a regular at home. The curry can be stored in the refrigerator and will stay good for 3-4 days. I like to serve this kuzhambu with rice. It can be served with idlies for breakfast too.
For the Masala Paste
1 teaspoon Idhayam Sesame Oil 1 teaspoon plain white rice 5 - 6 cloves garlic 1 teaspoon chana dal 1/4 teaspoon black pepper 1/2 teaspoon coriander seeds 3 dry red chillies 1/2 teaspoon cumin seeds 1 sprig curry leaves 1/3 cup fresh shredded coconut 3/4 cup water
Cooking Thatta Payaru / Black Eyed Pea
2 cups cup water 1/2 cup black eyed pea (white or brown) 1/4 teaspoon turmeric powder 1/4 teaspoon Idhayam sesame oil 1/2 teaspoon salt 1 cup potatoes, cubed
Other Ingredients
2 tablespoon Idhayam Sesame Oil 1/4 teaspoon mustard seeds 1 pod garlic cloves 1 sprig curry leaves 1/2 cup Indian shallots 2 tomatoes, diced 3/4 teaspoon salt 2 teaspoon kuzhambu milagai powder (or) sambar powder 1 small gooseberry sized tamarind 3/4 cup hot water for soaking tamarind 1 cup water
Clean and wash the pea in water and add it to a cooker. Add in two cups of water. To the cooker, add in the turmeric, Idhayam sesame oil and salt. Cook for 10 minutes on medium flame. Ignore the number of whistles in the cooker. After 10 minutes, wait for the pressure to settle. Open the cooker and add in the diced potatoes and pressure cook for five more minutes. After the said time, remove from heat and set aside to cool. Let the pressure settle on its own.
Take a heavy pan and add in little sesame oil. Add in the rice, garlic and chana dal. Roast them on a low flame till golden. Add in the rest of the spices and curry leaves. Roast for a few seconds until fragrant. Add in the fresh shredded coconut and roast for a few seconds more. Remove from heat and set aside to cool. Add little water and grind to a smooth paste. Set aside.
Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Heat Idhayam sesame oil in a pan and add in the mustard seeds and garlic cloves. Add in the curry leaves. Let the mustard seeds crackle. Add in the Indian shallots / small onions and sauté on a medium flame till the shallots are nice and golden. Add in the tomatoes and the salt. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Add in the kuzhambu milagai powder. Sauté for a minute. Add in the tamarind extract and jaggery. Add in the ground masala paste and water. Mix well. Cover and let the curry simmer for 10 minutes. Add in the cooked pea and potatoes. Cover the pan with a lid and simmer for five minutes more.
Serve with rice
Notes
Along with potatoes, brinjals, yellow pumpkin, drumstick can be used too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
