Tips for brain power when studying
When the pressure is on and you’re focused on your work, it’s easy to skip a meal to maintain momentum. It is vital to pause, take a break and eat something nutritious while also refuelling with water. This will help keep your brain powered and help prevent mental fatigue, which can cause you to blank out during the exam. Eating snacks like granola bars, apples, or low fat/carb sandwiches will help keep you going.
Stock up on proteins from lean meat, fish and eggs, fruit, nuts and whole grains are foods that help keep the brain mentally alert. Snacking on nuts and dried fruit as well as keeping hydrated with water will help stop your concentration from wavering. Fruit like bananas, blueberries, and oranges all have natural sugars that will give you a lift when you’re feeling down and out.
Having five to six small meals during the day instead of three large ones will keep you balanced throughout the day. Try to reduce your caffeine intake, a good amount of caffeine is proven to help increase concentration levels; however an over consumption of it can leave you hydrated. When you stressed out and have not prepared any food you may tend to eat sugar snacks such as muffins, chocolates or pastries. High sugar snacks cause you to feel sluggish and decreases concentration levels.
Snack time
Prune, almond and oat muesli snack bars
These snack bars make the perfect on-the-go breakfast or a late-afternoon snack.
Makes 12
Ingredients
250g pitted prunes, finely chopped
50g (⅓ cup) raw almonds, finely chopped
135g rolled oats
50g ground almonds/ almond flour
60ml (¼ cup) Westfalia Plain Avocado Oil
50g (⅓ cup) macadamia nut butter
5ml (1 tsp) vanilla essence
24g (2 tbsp) brown sugar/xylitol
2g (1 tsp) ground cinnamon
1 egg white
pinch salt
Instructions
Preheat the oven to 180˚C. Grease and line the base of a 20cm square baking tin with baking paper. Be sure to cut the baking paper large enough to have it extend past two opposing sides of the tin – this will allow you to easily lift the slab out of the tin once baked. Set aside.
Place all of the ingredients in a large mixing bowl. Stir until thoroughly combined.
Transfer the mixture to the prepared baking tin. Using your fingertips, firmly press the mixture into the base of the tin. Smooth the top using a spoon.
Bake in the preheated oven until golden brown, about 25 – 35 minutes. Remove from oven and allow to completely cool in the tin, about 2 hours. Run a knife along the base of the tin to loosen the slab. Use the two ends of the baking paper to lift the slab out of the tin.
Use a very sharp knife to cut the slab into 12 bars. You can also cut the slab into small squares if you prefer. Store the bars/squares in an airtight container at room temperature for up to one week.
