Last month, we looked at some wonderful, anti-inflammatory recipes that work with an Alzheimer’s prevention diet. Significant data points to a plant-heavy, low-inflammatory diet being the best for preventing a wide variety of diseases, including Alzheimer’s and dementia.
This month, in honor of Thanksgiving, we’re looking at four delicious, plant-based holiday recipes. These are sure to be crowd-pleasers, while potentially helping to reduce inflammation in the brain. These recipes feature berries, coffee, cauliflower, beets, and walnuts, all contributing to cognitive health.
Stay tuned for BayView’s blog post this month, where we look at some additional Thanksgiving dishes that feature brain-boosting ingredients!
Desserts
Berries
No Bake Blueberry Pie (Low Sugar): A vibrant blueberry pie recipe that freshens a chilly, dreary day. Even better is that this no-bake pie is low in sugar, using maple syrup as the primary sweetener. Maple syrup allows the blueberry flavor to shine. Lemon juice rounds out the flavor profile and adds to this pie’s light and fresh feel. See the full recipe and ingredients here!
Coffee
Low-Carb Tiramisu: Here is a delicious keto tiramisu dessert that’s sugar-free, gluten-free, and tastes just like the real thing! With almond flour ladyfingers soaked in flavorful coffee and a rich custard layer, this fantastic dessert is an absolute dream for anyone trying to limit sugar and white flour, both known to have inflammatory properties.
Side Dishes
Cauliflower
Roasted Cauliflower Soup: In this hearty and warm cauliflower soup recipe, roasting the cauliflower (bonus points if roasting with olive oil, heralded as a low-inflammatory oil) first adds depth of flavor and prevents the florets from becoming mushy. A little tomato sauce and coconut milk give the broth a silky texture. For some added creaminess, serve with a dollop of sour cream or yogurt.
Beets & Walnuts
Candied Walnut and Beet Salad: This delicious, creamy salad is a perfect Thanksgiving side with two brain-boosting ingredients: walnuts and beets.
Instructions: Place cooled beets in a bowl (or purchase pre-cooked, vacuum-sealed beets for a quick and easy option!). Place a small saute pan over medium heat and add walnuts to toast for about 5 minutes. Once they begin to brown and become fragrant, add maple syrup and coconut sugar and continuously stir to help coat the walnuts in the sugar. Stir and cook for about 3 minutes, then remove from heat and let cool. Once the walnuts are cool, add them to the bowl with the beets, cheese, sherry vinegar, parsley, and coarse salt and mix to combine. Serve immediately! For a list of ingredients and more, visit PaleOMG!
Be on the lookout for our stellar sister community’s next blog post, where we will discover a few more sides and some anti-inflammatory main dishes to round out Thanksgiving dinner.
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