(Family Features) When it comes to staying healthy, there is a natural emphasis on physical fitness. However, it’s important to know that nurturing and maintaining brain health is also important for leading a fulfilling life.
The brain is the command center of the human body and as such, influences every aspect of life. Maintaining brain health requires providing it with nourishment, rest and healthy stimulation.
Consuming healthy, whole foods, including vegetables and fruits, such as grapes, can help establish a strong foundation for brain health. For example, grapes may help protect against metabolic decline in the brain associated with natural aging; in a human study of elderly subjects with mild cognitive decline, UCLA researchers found consuming 2 1/4 cups of grapes every day preserved healthy metabolic activity in regions of the brain associated with early-stage Alzheimer’s disease, where metabolic decline takes hold.
Adding grapes to your favorite healthy recipes, or enjoying them as a simple snack, helps support a healthy brain.
To find more information about the connection between grapes and health, or discover nutritious recipes, visit GrapesfromCalifornia.com.
Warm-Spiced Chickpeas and Couscous with Grapes and Arugula
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt, plus additional, to taste, divided
1/8 teaspoon ground allspice
1 cup Israeli pearl couscous
3/4 teaspoon ground turmeric
1 1/2 cups water
1 can (15 ounces) no-salt-added chickpeas (garbanzo beans), drained
1 cup red Grapes from California, halved
2 tablespoons chopped fresh cilantro or parsley
freshly ground black pepper, to taste
4 cups lightly packed baby arugula
lemon wedges
In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.
Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.
Source: California Table Grape Commission
