Meals to sharpen your mind and memory. These days, Midlifers are more energetic, more engaged and more open to new experiences than ever before — the tired old prejudices about middle age are long gone.

Not everyone is coasting to retirement, looking forward to a quiet life. There are, for instance, more UK small business start- ups among the over- 5. As long as you look after yourself, there’s no reason why you can’t jet off around the world, take up an extreme sport or learn a new language. True, the passing years can dull the senses a little, and your memory might take a bit of a hit. BEETROOT & BLUEBERRY SALAD SERVES 4.

Sea salt flakes and freshly ground black pepper. Handful of watercress, thicker stems removed.

Handful of salad leaves, such as rocket, lamb’s lettuce or mixed baby leaves 1 tbsp hazelnuts, lightly crushed. Edible flowers, to serve (optional)Beetroot and Blueberry Salad. FOR THE DRESSING1 tbsp walnut oil or extra virgin olive oil. Sea salt flakes and freshly ground black pepper.

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Preheat the oven to 1. Scrub the beetroot and cut each into eight or 1.

Put some of the leaves and stems to one side. Place the chopped beetroot in a small baking tin, drizzle with the olive oil and season well. Bake for about 2. Set aside to cool. Place all the dressing ingredients in a small jar, seal with the lid and shake well until combined.

Arrange the baked beetroot, watercress, salad leaves and tender reserved beetroot stems and leaves on a plate. Add the nuts, blueberries and cheese, then drizzle with the dressing and top with edible flowers, such as pansies. Other days, I put my keys in the fridge . By making small adjustments to your diet now, it’s possible to improve your . Drain. Meanwhile, place the fennel in a bowl and coat with the extra virgin olive oil, ground spices, salt and pepper.

You don’t have to crack a few eggs to make this snack! When you need to crank out real golden eggs (and your magical goose is on the fritz), reach for the Golden.

Leave to marinate while you prepare the rest of the dish. Tip the drained lentils or pouch of lentils into a bowl and dress with the lemon juice, salt and pepper. Chill for 1. 5 minutes. Spray the halloumi with a little olive oil, then dust with the chilli flakes and sesame seeds. Heat a frying pan, add the marinated fennel and cook for about 5 minutes on each side until it softens and colours at the edges. Set aside. Wipe the pan to remove any liquid, then dry- fry the halloumi for a few minutes on each side until the sesame seeds are toasted and the cheese is beginning to brown. To assemble the dish, toss the lettuce leaves in the dressing and place in a serving bowl.

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Sprinkle the chilled lentils over the lettuce, top with the fennel, halloumi, pear slices and red onion rings. Drizzle with a little more dressing and serve. MIDLIFE SALAD DRESSING Makes approx 1. Sea salt flakes and freshly ground black pepper.

Place all the ingredients in a jar, seal with the lid and shake well to emulsify. The dressing keeps well in the fridge for up to two weeks.

Halloumi and Fennel Salad. BALINESE CHICKEN BROTH SERVES 2- 3. Large handful of coriander, with roots if possible. Midlife Curry Paste (see below)1 boneless, skinless chicken breast, thinly sliced. Rinse the coriander, finely slice the roots (if using), and set aside.

Remove the leaves from the stalks and reserve a few, then roughly chop the remainder. Place a saucepan over a medium heat and add the coconut oil, curry paste and coriander roots and fry for a few minutes. Add the chicken and stock, and stir. Bring to a simmer and cook for about 2. Season. Meanwhile, cook the egg in simmering water for 1. Peel and quarter the egg.

Add the vegetables, chopped coriander leaves and lime juice to the soup and simmer for 2- 3 minutes more. The vegetables should be al dente. Serve the soup immediately, with the boiled egg and reserved coriander leaves scattered over the top. MIDLIFE CURRY PASTEMakes approx 1. Tip these and remaining ingredients into a blender and pulse to a coarse paste.

Store in the fridge for up to two weeks. Balinese Chicken Broth. Brain health benefits from a varied diet, with lots of fruit and vegetables, . This is one reason why plant foods have such a starring role in The Midlife Kitchen. We also love their contrasting tastes, textures and colours.

Vitamin C can help increase mental agility and protect against age- related brain degeneration. So greens, such as kale, spinach, watercress and broccoli (also a great source of vitamin K, which is known to enhance cognitive function), plus tomatoes and peppers, regularly find their way on to the Midlife menu. Berries are packed with vitamin C too, and also contain protective antioxidant compounds called anthocyanins which are thought to be effective in improving short- term memory. We always keep blueberries in the freezer — they’re cheap and refreshing (with the surprising advantage that there’s more vitamin C in a frozen blueberry than in a fresh one).

CHOCOLATE AND CHERRY PORRIDGESERVES 2. Raw cacao nibs, to serve (optional)Place the oats, milk, cocoa powder and date syrup in a saucepan and then cook over a low heat for around five minutes, stirring frequently, until thickened to your liking. Stir in the chocolate and cherries and cook for a further three minutes, so the chocolate has melted and the cherries have softened. Serve the porridge topped with the raw cacao nibs, if you prefer.

Chocolate and Cherry Porridge. The B complex of vitamins will also help support your brain and nervous system — they’re found in dairy, chicken, fish, eggs, whole grains, pulses and green vegetables.

We know, too, that Omega- 3 fats are important for brain function — so nuts, seeds and olive oil top our shopping list, along with plenty of oily fish. You also need zinc (people with depression often have low levels) which is in meat, fish, seafood, nuts, seeds and seaweed. Our Midlife curry paste — a vibrant yellow ingredient in the Balinese chicken broth — relies on masses of fresh turmeric and ginger root for its kick and colour. Delicious. It’s just a bonus that studies show ginger extract enhances both the attention and cognitive processing capabilities of healthy, middle- aged women. Commonplace ingredients can be just as useful as the more exotic.

We’re keen on oats as they contain slow- release carbohydrates, making them . Try our chocolate and cherry porridge for a new take on breakfast oats. Meanwhile, the humble egg contains choline, an important nutrient for memory and learning (our black bean chilli with soft- baked eggs is a brilliant choice for brunch).

Dark chocolate makes an appearance too — it’s thought to boost mood (no surprises there). Again, there’s no need to dwell too much on the small print of the health benefits — better by far just to enjoy the rich taste. Tsx Euro R Grill Installed. And our five- minute chocolate mousse is so good you won’t even notice that it’s healthy yoghurt — not the usual heavy double cream — that makes it so deliciously decadent. Eating these familiar, fresh ingredients in delicious combinations really feels to us like a no- brainer — a simple and powerful way to help guard against age- related disease.

Give them a go, and see what you think. BLACK BEAN CHILLI WITH SOFT- BAKED EGGS SERVES 2. Handful of coriander (leaves and stalks), separated and finely chopped.

Sea salt flakes and freshly ground black pepper. TO SERVEHandful of parsley, chopped. Heat the olive oil in a medium frying pan, add the onion and then fry gently for several minutes. Add the garlic, celery, red pepper, chilli, paprika and coriander and then cook for a further 1. Add the black beans, bay leaf and stock.

Stir, bring to a simmer and cook for 3. Remove the pan from the heat and mash the beans a little with a fork (aim for the consistency of a thick dhal). Season and stir, then make two wells in the mixture. Crack an egg into each hollow, cover the pan with a lid and cook over a medium heat for a further 3- 4 minutes, or until the eggs are cooked to your liking.

Scatter with the parsley and serve with warm tortillas. Black- bean Chilli with Soft- baked Eggs. INDIAN SPICED FISH SERVES 2.

Sea salt and ground black pepper.

Ways to Get Clear and Soft Skin Using a Raw Egg. Edit Article. Four Methods: Preparing a Hydrating, Anti- Acne Egg Face Mask. Mixing up a Brightening and Tightening Egg White Face Mask. Creating an Anti- Aging Egg Mask. Whipping up an Egg Yolk Face Mask.

Community Q& AIf you're struggling with acne, dark spots, or rough, dehydrated patches on your face, getting clear, soft skin may seem like mission impossible. However, you don't need to go any further than your kitchen to get one of the most effective ingredients in clearing and smoothing the skin - - raw egg. Whether you use the entire egg, just the white, or the yolk alone, you can mix it with other natural ingredients to create face masks that hydrate, brighten, tighten, and nourish the skin for a smooth, clear appearance. Best of all, they're easy and inexpensive to make!