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Iman Benet: What I Eat for Better Focus

Iman Benet: What I Eat for Better Focus

When I moved to Peru in my early 20's in an attempt to escape the madness of the United States post the catastrophe that was 2020 - what I found was an opportunity to really look at my habitual eating patterns and reimagine a life and a way of eating that was fully in alignment with the relationship I wanted to have with my body. I couldn't see how much American eating culture had warped my perspective of what “Good food” was until I had a chance to step outside of the mold and reevaluate my relationship with myself, my body, and what I was eating.

 

Peru is known for its ceviche which is a traditional fish-based dish. While there is definitely a place for this tangy spicy delicacy - When I brought it back to the states I wanted to adapt it in a way that was not only plant-friendly and nutrient-dense, but also still tasted amazing and gave my body everything it needed for me to thrive.

 

My use of Lion's Mane mushroom in this recipe is intentional. Lion's mane, also known as "Bearded Tooth" Mushroom, Yambushitake, Shishigashira, and Pom Pom mushroom, is packed with all kinds of nutrients and includes benefits such as:

 

  • IMMUNE SUPPORT
  • COGNITIVE & NEUROLOGICAL SUPPORT
  • ANTIOXIDANT RICHNESS

 

Lion’s Mane is said to have been used as a tea for thousands of years by Buddhist monks to enhance brain power, heighten their ability to focus during meditation, and to generate “Qi” (vital energy or life force).

 

Fast forward to today, and one of Lion’s mane’s most extensively studied features is its impact on nerve and brain health and cognitive function.

 

Research on isolated cells, animals, and humans has demonstrated a number of neurological effects: in mice, prevention of recognition memory impairment in an Alzheimer’s model, and in another study, significant improvement in recognition memory. In cells, its ability to stimulate the production of a substance known as Nerve Growth Factor (NGF), a specialized protein required for the development of sensory neurons. Finally, a trial performed on Japanese men and women diagnosed with mild cognitive impairment found that supplementation significantly increased scores on the cognitive function scale, although this improvement did not last after subjects ceased supplementation

 

Lion’s mane has been found to be a source of antioxidants, compounds that play a vital, health-protecting role in human life. Antioxidants have been shown to help protect against various metabolic diseases, heart disease, brain disorders, and age-related syndromes, as they help the body combat cellular damage caused by free radicals (reactive chemicals containing oxygen).

 

Lion’s mane has also been the subject of extensive studies to investigate a number of its reported health-promoting properties, including antibiotic, anti-cancer, cardio-protective, liver-protective, and neuroprotective actions, as well as its ability to support depression, anxiety, and cognitive function.

 

Sunchokes, on the other hand, are a root recently introduced to me by the Farmfluence team and are phenomenal for Gut Health, as they’re packed with inulin,* a non-digestible dietary fiber with strong prebiotic properties. Inulin contains fructans, which feed 'good' bacteria in the gut and can also help to inhibit the growth of harmful bacteria.

 

Researchers are finding evidence that irritation in the gastrointestinal system may send signals to the central nervous system (CNS) that trigger mood changes. Meaning, your gut is communicating with your brain more often than you might think.

 

When we eat to heal our gut, our brain thanks us for it by providing us with more clarity and energy to take on our day.

 

For me, eating well and approaching food as medicine made living well so much easier.

 

This recipe has now become one of my go-to’s for lunch when I’m looking for something fresh and filling that will help me power through my mid-day brain fog and refocus on what’s important. 

 

 

[[ recipeID=recipe-9l1z96lvk, title=Sunchokes and Lion's Mane Ceviche ]]

Disclaimer: 

The health research presented in this article is for informational use only. It is not a replacement for professional health advice and should not be construed as a recommendation of specific products. The perspectives on this website are not intended to diagnose, treat, cure, or prevent any disease. This information does not provide dosage or format recommendations or possible drug interactions, and accordingly, should be used with the advice of a qualified health care practitioner.

 

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Peruvian Raw Vegan Ceviche

ALL MY ADD/ADHD BABES TO THE FRONT! Here’s What I Eat For Clarity + Better focus 🧘🏾‍♀️🍄


Plant Based Ceviche ft. Lions Mane Mushroom and Fresh Sunchokes


GUT HEALTH IS BRAIN HEALTH BABY🤌🏽 Don’t you ever forget it.

Servings: 4

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins

Ingredients

Instructions

Ingredients

Leche De Tigre

  • ½ Large Red Onion
  • 3 Cloves Garlic
  • ½ Red Bell Pepper, Diced
  • 1 oz Cilantro, minced
  • 5-10 Limes, 1/2 cup juiced
  • 1 tbsp Salt
  • 1 tbsp Honey
  • 2 tbsp Nori Seasoning

Ceviche

  • ½ 6-8 Fresh Raw Sunchokes
  • 1 cup Lion's Mane Mushroom, shredded and diced (option to sub for whatever mushrooms you have available to you)
  • ½ Cucumber, chopped small
  • 4-6 Artichoke Hearts, jarred or cooked, chopped
  • ½ Large Red Onion, sliced thin
  • ½ Aji Limo, or other spicy pepper
  • ½ Red Bell Pepper, diced
  • ½ cup Cilantro leaves, chopped

Chips

  • 10-12 Corn Tortillas, sliced into triangles
  • ¼ tsp Smoked Paprika
  • ¼ tsp Sea Salt
  • ¼ tsp Pepper
  • ¼ cup Olive Oil (or Avocado Oil)

Instructions

Leche De Tigre

  1. Place all the chopped red onion, bell pepper, garlic, serrano pepper and cilantro into a bowl. Juice the limes over the top. Add the salt pepper honey and nori seasoning. Use a pestle or pulse briefly in a blender to crush the vegetables and release the juice in the veggies.Place into the refrigerator for 30 minutes. Move on to prep the vegetables for the ceviche while the marinade rests.

Vegetable Ceviche

  1. Clean mushrooms and cucumber well. Then slice them and the artichokes into very thin slices. Place into a bowl. Slice the red onions into fine julienne and dice up the chile. Set them both aside. Add the cilantro and chile to the vegetables in the bowl and mix to combine. Add the leche de tigre to the vegetables and mix well. Taste and add more salt if desired. Add the red onions. Toss to combine.

Spiced Chips

  1. Mix spices and olive oil over sliced tortillas on a shallow baking sheet, heat in a 375 degree oven for 10-12 minutes or until crispy. Be careful not to let them burn.

To Serve

  1. Divide up the ceviche into a large bowl and if you're feeling extra Peruvian, serve with sweet potato and your tortilla chips.

Notes

Photo by Amina El Kabbany