Memory (plus a recipe)


Memory – if we lose our memories, we lose a large portion of ourselves. We lose many of the things that make life worth living for many of us – like our independence. We can’t remember stories. We float on a strange ocean – an everlasting present. Is it early or late winter? Is it fall or spring? Maybe we have an impression, but we’re not sure.


Over the past decade my sister and I have experienced our mother’s increasing heart-related memory loss. A couple of years ago, my sister started taking our mother to a naturopath, in addition to following traditional medical advice. I’d love to report total rejuvenation. I can’t. On the other hand, I can report that, instead of continuing the expected downward slide, our mother has not only stabilized, but especially over the past year, has improved, one tiny bit after another. On top of that, she’s gone from 7 heart medications to one. (Lots of supplements, on the other hand!!)


I don’t have any medical training. Neither does my sister. So nothing I say is to be taken as medical advice. Plus, each person is different.


So what do I have for you? I’m going to start with a recipe that is supposed to be good for memory. My mother also gets supplements, a green smoothie, etc. But this is a start.


If you go online, on lots of sites you will hear big praise for coconut oil. Here’s what it says on Mercola, one of my favorite health sites: Coconut oil is one of the healthiest fats you can eat, as it contains about 66 percent medium-chain triglycerides (MCTs).


The central ingredient of the recipe is a 100% MCT oil, made from coconut oil and/or palm kernel oil. If you don’t have access to this oil, or find it too expensive, use 1.5 times as much coconut oil to get the same amount of MCTs. (If you have access to a Costco, they have an organic, virgin, cold-pressed coconut oil that is amazingly inexpensive.)


Here’s the recipe. Take daily – though you may need to work your way up gradually, from one TBSP to the full 4 TBSP. Perhaps it’s best to add a TBSP a week to make sure you don’t get, for instance, stomach cramps. (I didn’t start slowly, and had no problems.) Anyway, here’s the ultra simple recipe:


– 2 TBSP MCT oil (100% medium-chain triglycerides).
Recommended brand: Alpha Supreme, because it is 100% MCTs from coconut and/or palm kernel oil. Plus this brand has a 60/40 balance of caprylic and capric acid (which is supposed to be extra good). Most other brands don’t give the exact breakdown.
– or, if you use coconut oil, take 3 TBSP to get the same amount of MCTs;
– 1 TBSP camelina oil;
– 1 TBSP macadamia nut oil.


How do you manage to swallow all that oil?


I make a delicious chocolate chia pudding (no cooking). Very easy. Here’s the recipe:


– 2 TBSP chia seeds
– 2/3 cup water or milk


Stir every couple of minutes for about 10 minutes. You can also go away for a much longer time (I usually do), and stir when you come back. The mixture will have clumped, most likely, but you can stir or use a whisk, and it unclumps. The goal: something like a pudding. If it’s too thick, add a bit of liquid. If it’s not thick enough, add a bit of chia seeds.


But so far, the pudding has no flavor.


To make chia pudding delicious, add flavor. Because I need something to absorb lots of oil, I add 1 TBSP cocoa powder (or even more).


How to add the oil and cocoa?


First, when the pudding has set, I add the oils.


Then I add the TBSP of cocoa powder, and stir.


Sweeten to taste, with honey, stevia – the sweetener of your choice. (I’m unusual – I like my chocolate chia pudding unsweetened. But then I also like 85% chocolate – in other words, chocolate that isn’t sweet.)


I have another pudding recipe – with avocado as the base. It’s heavier – more like chocolate mousse. I’ll give it another time.

For now, enjoy. Comments welcome.


Is this doing me any good? I don’t know. But I enjoy this daily dessert treat.