Give Your Brain a Boost

Bacopa improves our ability to learn and retain new information. How can we learn more faster?  By calming our frazzled nerves. However, that’s not the only way Bacopa enhance’s memory.  

So many studies link this amazing Ayurveda herb in brain function. Enhancing anti-oxidant function in the midbrain is another.  So this botanical literally protects cells in the midbrain, specifically the synapses. This is one of the many reasons we linked this herb with the 3rd Eye Chakra or Pineal Gland with Hi-Memory Formula – phoneme infused to activate this chakra tucked deeply within the midbrain.

Since bacopa has a synapse response, it promotes neuroplasticity.  According to whatisneuroplasticity.com, “neuroplasticity refers to the potential that the brain has to reorganize by creating new neural pathways to adapt, as it needs. Think of the neurological changes being made in the brain as the brain's way of tuning itself to meet your needs.”  And that’s good as it comes to learning new things!

How to get this balm for your memory?  You can find Hi-Memory here.

And while you’re waiting, here is a recipe – if you have an Indian grocery store near you, you may be able to find it there. Please send us an email if you do find, to let us know where and we’ll pass that info along!

 

Mushrooms and Spinach Italian Style

Compliments allrecipes.com

1 tablespoons olive oil

1 small onion, chopped 
                      


1 cloves garlic, chopped 


14 ounces fresh mushrooms, sliced 
                         


10 ounces clean fresh spinach, roughly chopped 
                         


2 tablespoons balsamic vinegar 


1/2 cup white wine 
                             


salt and freshly ground black pepper to taste

chopped fresh parsley, for garnish 


Directions

cooking stats: Prep 20m, cook 10 m, ready in 30 m

Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.

Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.