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Recipe: The Copper Connection

Copper-rich beans are good for the brain, and tasty too.

Pinto beans don't just make a delicious seven-layer dip—they may be good for your brain, too. According to USDA research, store-bought pinto beans are a good source of dietary copper, with a cup providing almost 20 percent of your daily needs. The nutrient is known to be important for transporting oxygen in blood, and findings from the Washington University School of Medicine in St. Louis suggest copper might also play a role in learning and memory. Scientists found that copper is partly responsible for controlling the strength of connections between neurons. These findings bolster previous research showing that copper deficiency can impair brain development and function, and may also be associated with the development of Alzheimer's disease.



More Heavy Metal
Other copper-rich foods:

Food: Oysters (raw)
Copper Amount: 1.85 mg/100g
% Daily Recommended Intake: 92%

Food: Sunflower Seeds (dried)
Copper Amount: 1.75 mg/100g
% Daily Recommended Intake: 88%

Food: Mushrooms (cooked)
Copper Amount: 0.5 mg/100g
% Daily Recommended Intake: 25%

Food: Potatoes (baked)
Copper Amount: 0.32 mg/100g
% Daily Recommended Intake: 16%

Food: Raisins
Copper Amount: 0.25 mg/100g
% Daily Recommended Intake: 13%



Vegetarian Pinto Bean Chili
6 Servings
Prep Time: 2.5 hours


Ingredients
1lb dried pinto beans
1 can crushed tomatoes
1 onion chopped
2 garlic cloves, minced
4 tsp. chili powder
4 oz green chilies, chopped
2 tsp. dried oregano
2 bay leaves
2 tsp. salt
1 tsp. black pepper
½ tsp. cayenne pepper
4 oz. cubed cheddar cheese (optional)


Directions
Wash beans. Soak them overnight under 3 inches of water. Drain beans and place in large pot. Add crushed tomatoes, onion, garlic, chili powder, chilies, herbs, salt, and pepper. Add enough water to cover beans. Bring to a boil; cover, reduce heat, and simmer two hours or until beans are tender. Remove bay leaves and add cheese. Serve with rice.

Special Thanks to Psychology Today

Vanilla Silver Dollar Pancakes

This thick batter cooked on a griddle and served with fresh fruit makes a lovely breakfast or dessert. The batter makes 12 - 3" pancakes but it is a good idea to double the recipe as people often can’t get enough when you start to cook them.

Ingredients:
• 1 Cup flour
• 1 TB. baking powder
• ½ tsp. salt
• 2 TB. sugar (could use VANILLA SUGAR)
• 1 egg
• 1 tsp. PURE VANILLA EXTRACT
• 1 Cup milk
• 2 TB. butter, melted
• sweetened yogurt or whipped cream for topping, optional


Preheat an electric griddle to 350°, or use your favorite pancake pan. Sift together the flour, baking powder and salt into a large bowl. Mix in the sugar. In a jug or bowl with a pour spout, beat the egg, VANILLA EXTRACT and milk. Pour in the melted butter. Make a well in the flour and add the milk mixture gradually to form a batter. You can do this by hand or with an electric mixer. Drop 2 TB. of the batter onto a hot griddle and cook 3-4 minutes on each side. You can flip the pancakes when they start to bubble and seem set. Layer on parchment paper if you are not serving immediately. To serve, layer up with fruit and powdered sugar. Don’t forget—a dollop of yogurt or whipped cream will make them even more yummy.
Prep time 10 minutes
Cook time 6-8 minutes per batch
Yield: 12 pancakes

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