Chef Beau MacMillan, executive chef of Sanctuary on Camelback Mountain and its signature restaurant teamed up with Dr. Marwan Sabbagh, a geriatric neurologist and dementia specialist, to create The Alzheimer's Prevention Cookbook: Recipes to Boost Brain Health-the first Alzheimer's prevention cookbook by a major publisher and the best line of defense to date against this devastating disease.
This full-color cookbook and health guide delivers a dietary plan that empowers readers to think-and cook-in a way that can reduce the risk of Alzheimer's, dementia, and memory loss.
Featuring an overview of brain science and the latest evidence-based research, the book shares more than 100 brain-boosting recipes rich in the B-complex vitamins, antioxidants, anti-inflammatories, and omega-3s.
Much of the dietary plan depends on everyday fruits, vegetables, spices, and proteins, such as pomegranates, leafy greens, cinnamon and turmeric, and fish and chicken. Plus some of the healthiest and most delicious dietary tricks from around the world are captured in simple recipes that bring disease-prevention science right to the table. Featured recipes include:
· Spicy Butternut Squash Purée with Chinese Five-Spice and Honey
· Turkey on 9-Grain Bread with Black Bean Salsa and Tarragon Yogurt
· Carrot-Ginger Soup
· Sweet Potato and Quinoa Dumplings
· Braised Short Ribs with Root Vegetables and Kale
· Grilled Salmon with Molasses-Lime Glaze
· Breakfast Fried Rice with Scrambled Eggs
· Green Tea Infused with Apples and Cinnamon
Eating just three fish meals each week can reduce the risk of Alzheimer's disease by 40 to 60 percent and a single teaspoon of cinnamon provides more than the recommended daily dose of antioxidants.
Half a teaspoon of cloves contains double the antioxidants needed in a day.
Thanks to the magical talents of Chef MacMillan, the recipes in The Alzheimer's Prevention Cookbook transform these and other protective ingredients into culinary friends as trusted as salt and pepper.
So whether you are taking care of an aging parent, a houseful of children, or yourself-The Alzheimer's Prevention Cookbook serves up a simple philosophy to remember: feed your head first and good health will follow.
You can find "The Alzheimer's Prevention Cookbook: Recipes to Boost Brain Health" by Dr. Marwan Sabbagh and Beau MacMillan at your favorite book store - including Changing Hands Bookstore, changinghands.com .
Here are the two recipes Chef MacMillan featured on the show:
Kale, Blueberry, and Pomegranate Salad
Makes 4 servings
3 bunches kale, stemmed and chopped
1 cup fresh blueberries
2 medium carrots, peeled and shredded
1/2 cup pomegranate seeds
1/3 cup pumpkin seeds, toasted
1/3 cup sliced almonds, toasted
1 tablespoon chopped fresh mint leaves
1/2 cup Soy-Sesame Vinaigrette (page 210)
Salt and freshly ground black pepper
Combine the kale, blueberries, carrots, pomegranate seeds, pumpkin seeds, almonds, and mint in a medium bowl and toss well. Drizzle with the vinaigrette and toss again. Season to taste with salt and pepper and serve right away.
2 tablespoons peeled, chopped fresh ginger
2 tablespoons chopped garlic
Pinch of red pepper flakes
1/4 cup toasted sesame oil
1/4 cup peanut oil
1 cup rice vinegar
1/2 cup mirin
1/2 cup soy sauce
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons water
Combine the ginger, garlic, red pepper flakes, sesame oil, and peanut oil in a blender and puree until creamy. Pour the mixture into a medium sauté pan and cook, stirring, over low heat until aromatic and golden in color, about 6 minutes.
Add the vinegar, mirin, soy sauce, and sugar to the sauté pan. In a small bowl, combine the cornstarch and water, and then stir the cornstarch slurry into the contents of the pan. Set the pan over low heat and bring the mixture to a boil to thicken, stirring to dissolve the sugar, about 2 minutes.
Transfer the dressing to a bowl and let cool. Cover and refrigerate for up to 1 week.
Braised Mussels with Garlic and Chorizo
Makes 4 servings
2 tablespoons extra-virgin olive oil
3 ounces firm Spanish chorizo, chopped
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 tablespoon smoked paprika
1 teaspoon ground cumin
3 pounds fresh mussels, scrubbed and debearded
1/ 2 cup white wine
1/ 2 cup Brain-Boosting Broth (page 130) or water
1 cup cherry tomatoes (4 ounces), halved
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro leaves
1 lime, cut into wedges, for serving
In a Dutch oven over medium-high heat, warm the oil and chorizo. Cook, stirring occasionally, until the chorizo renders some of its fat, about 2 minutes. Stir in the garlic, shallot, paprika, and cumin, followed by the mussels. Pour in the wine, bring to a simmer, and cook, stirring occasionally, until the liquid is reduced by about half, about 3 minutes. Add the broth and continue to cook, covered, until the mussels open,
about 3 minutes. Add the tomatoes and season to taste with salt and pepper. Discard any mussels that have not opened.
Spoon the mussels and liquid into four individual bowls, sprinkle with cilantro, and serve right away with lime wedges.
Makes 2 quarts
8 quarts water
3 carrots, coarsely chopped
2 white onions, coarsely chopped
2 celery stalks, coarsely chopped
2 bulbs fennel, coarsely chopped
1 parsnip, coarsely chopped
12 cloves garlic, chopped
1/ 4 cup fresh ginger, peeled and chopped
Stems from 1/ 2 bunch fresh flat-leaf parsley
1 bunch green onions, green and white parts
1 stalk fresh lemongrass, cut in half lengthwise
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 bay leaf
Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours.
Strain the broth through a fine-mesh sieve. Use immediately, refrigerate for up to 5 days, or freeze for up to 1 month.
Reprinted with permission from The Alzheimer's Prevention Cookbook: Recipes to Boost Brain Health by Dr. Marwan Sabbagh and Beau MacMillan, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Caren Alpert.