Wellness Recipe: Butternut Squash Chickpea Curry
Awarding-winning neurologists Dean Sherzai, MD and Ayesha Sherzai, MD have spent decades studying neuro-degenerative disease as Co-Directors of the Alzheimer's Prevention Program at Loma Linda University Hospital. Together, they created a targeted nutrition program with one goal in mind: to prevent Alzheimer's disease, dementia, and cognitive decline
in their patients. The results have been astounding. It starts by implementing their "Neuro Nine" foods into your diet every single day. In just thirty days, and with the help of clear guidelines and 75+ easy and delicious meals you'll find in this book, The 30-Day Alzheimer's Solution, you can boost the power of your brain, protect it from illness, and jumpstart total body health, including weight loss and improved sensory ability and mobility.
This delicious curry recipe, inspired by The 30-Day Alzheimer's Solution (page 125), is a nutrient-rich dish packed with ingredients that support brain health and cognitive function. Turmeric, with its active compound curcumin, reduces inflammation and may help prevent Alzheimer’s by breaking down harmful plaques in the brain. Chickpeas provide
choline, essential for memory and learning, while cashews offer brain-boosting minerals like magnesium and zinc. Spinach, rich in folate and vitamin K, protects neurons and enhances memory, while ginger and garlic improve blood flow and combat oxidative stress. Butternut squash provides antioxidants and sustained energy, and lime juice offers vitamin C for brain protection. Finally, mint and cilantro contribute antioxidants and mood-enhancing compounds, making this dish a flavorful and powerful
choice for cognitive well-being. Ingredients
- 1 teaspoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- 3–4 garlic cloves, crushed
- 2 tablespoons finely grated fresh ginger
- 1 teaspoon ground turmeric
- 2 tablespoons yellow or red curry paste
- 2 cups cubed butternut squash
- Two 15-ounce cans chickpeas, drained and rinsed
- 2 cups
low-sodium vegetable broth
- 1 tablespoon liquid aminos
- ½ cup raw cashews, soaked in boiling water for 30 minutes or in room temperature water overnight
- ¾ cup water
- 3 cups spinach
- Juice of 1 large lime
- Salt and freshly ground black pepper, to taste
- ¼ cup each mint leaves and cilantro, chopped
- Red pepper flakes, to taste
Instructions - Prepare the Base
Heat a large
saucepan over medium heat. Add the olive oil and onion, and sauté for about 3 minutes until softened. - Add Aromatics
Stir in the garlic, ginger, turmeric, and curry paste. Cook for 2–3 minutes, stirring frequently. - Cook the Squash
Add the butternut squash and stir to coat. Cook for 3 minutes. - Simmer the Mixture
Add the chickpeas, vegetable broth, and liquid aminos. Reduce the heat to medium-low, cover, and simmer
for about 10 minutes or until the squash is tender. - Make the Cashew Cream
While the squash simmers, drain the cashews and blend them with ¾ cup water in a blender until creamy and smooth. Add a little more water if needed to achieve a smooth consistency. - Incorporate Cashew Cream
Stir the cashew cream into the squash mixture and bring to a quick boil. Add splashes of vegetable broth if the mixture gets too thick during
cooking. - Add Spinach
Stir in the spinach and cook for about 2 minutes until wilted. Turn off the heat. - Finish with Lime Juice
Add the lime juice and stir. Adjust salt and pepper to taste. - Serve and Garnish
Top with mint and cilantro leaves. Garnish with lime wedges. Serve with quinoa or brown rice, and optionally add steamed broccoli florets for extra nutrition.
Be sure to utilize all the techniques and recipes from our previous newsletters in the "Cue to Be Well" archive:
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