GrownUps accepts no responsibility for decisions made by Members or any other persons as a result of using or relying on any information on the GrownUps website. GrownUps does not give any health advice or make any recommendation of any product or service.

Brain Food: Sweetcorn mushroom & quinoa pilaf with macadamia mayonnaise

saladAuthor Delia McCabe has a master’s degree in psychology. However, after researching and discovering that what you eat affects your brain function directly, she changed her opinion of the ‘talking cure,’ and instead focused her attention on what the brain needs to be fed to get it working at its best.

She has found time and time again that the right diet can have a dramatic influence on one’s memory, mood, ability to focus and stress levels.

With a worldwide aging population, and cases of dementia as well as severe depression and anxiety alarmingly on the rise, the need to look after your brain optimally has never been more important.

It has now been proven beyond a doubt that it is possible to improve focus and memory, reduce stress and anxiety, and think more clearly simply by enjoying a diet rich in the right nutrients.

In Feed Your Brain, Delia simply and clearly explains the science behind how the brain works and showing how vitamins, minerals, fats, oils, carbohydrates, and proteins affect brain function.

The second part of the book features delicious, quick and easy recipes that can form the basis of your new diet while also providing you with inspiration to come up with your own ideas in the kitchen. The recipes feature healthy and tasty ingredients, but there are indulgent treats as well!

Here’s a recipe from Feed Your Brain to get you started.

Sweetcorn mushroom & quinoa pilaf with macadamia mayonnaise

For the pilaf


  • 2 cups sliced mushrooms
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp dried Italian herbs
  • 1 cup quinoa, cooked and cooled to room temperature
  • 2 cups steamed sweetcorn (fresh or frozen)
  • 1/2 cup coriander, finely chopped
  • 1/2 bunch flat leaf parsley, finely chopped


Place the mushrooms, onion, garlic and dried herbs in a pan and lightly simmer for about 15 minutes, until the mushrooms dry out.

Set the mixture aside and allow it to return to room temperature.

Place the sweetcorn, quinoa, coriander, parsley and mushroom mixture into a bowl and gently toss to combine. Serve with: macadamia mayonnaise

Macadamia mayonnaise


  • 3/4 cup macadamia nuts
  • juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tsp herb salt
  • 1/3 cup cold water


Add the nuts, lemon juice, oil and herb salt to blender and combine until smooth. If the mixture gets stuck, slowly add cold water a little at a time until it starts moving again.


Feed Your Brain: 7 Steps to a Lighter, Brighter You!

Author: Delia McCabe Publisher: Exile Publishing