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Two Brain-Boosting Recipes

Susan Grotenhuis
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Susan Grotenhuis
Kale and White Bean Soup With Barley

10 cups water
3 cups low sodium chicken stock
¾ cup pearl barley, rinsed & drained
1 large onion, chopped
2 garlic cloves
½ tsp red-pepper flakes
1 – 28 oz can cannellini beans
6 oz kale
1 to 2 Tbsp Parmesan cheese
½ tsp lemon zest
Salt & freshly ground black pepper to taste

Directions: Bring 8 cups of water to a boil in a large pot.  Reduce heat, add barley and simmer until just tender, about 1 hour. Add 2 cups of stock to pot & bring to a boil. Reduce heat, add onion, garlic, red pepper flakes. Season with salt & pepper. Simmer until barley is soft, about 20 mins. Add beans, kale and remaining 2 cups of water and 1 cup of stock. Simmer until kale is tender and cooked, about 7 minutes. Divide among 4 bowls and garnish with Parmesan cheese, freshly ground pepper and lemon zest. (Serves 4.)

The following recipes come to you courtesy of Asbury Methodist Village, a continuing care retirement community in Montgomery County, Md., and winner of the ICAA's 2015 Innovator of the Year Award for its Brain Waves fitness program.

Pumpkin Protein Muffins

1 cup canned pumpkin puree
½ cup unsweetened applesauce
½ cup plain lowfat Greek yogurt
1 egg + 1 egg white
1 tsp pure vanilla extract
2 Tbsp oil 
1 ¾ cup old fashioned oats, ground fine
¼ cup protein powder of your choice
½ cup baking Stevia*
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ tsp pumpkin pie or apple pie spice

Since protein powder is sweet, you may choose to reduce the brown sugar to 1/4 cup. Add a little Stevia if your prefer sweeter muffins. Optional add-ins: chopped walnuts or pecans, raisins or dried cranberries.

Directions: Preheat oven to 350°. Line a 12-cup muffin pan with liners. Mix all ingredients together. Blend until oats are fully mixed in and batter is smooth. Divide mixture evenly into muffin cups and place into pre-heated oven. Bake for 15-20 mins or until tops are golden. Place on a rack to cool. 

Susan Grotenhuis

Submitted by Susan Grotenhuis

Susan is a certified brain fitness facilitator and a member of the wellness team at Asbury Methodist Village, a continuing care retirement community in Montgomery County, Md.

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Good piece of information regarding two brain-boosting recipes. This one is good for the all of them and at the same time good for the especially students. I would like to say great thanks for this impressive effort. However, I want to get assignmentgeek but its will really good one. Keep sharing such amazing piece of content mentioned here.

Chester Burgess

Where nutritional information is recommended please try to also offer gluten free choices.  For those with Celiac disease GF choices(NO WHEAT, BARLEY or RYE)are mandatory, not an option as it has been for me for ~50 years and at 95 years old with health considered good at that stage.

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