Try this turmeric recipe, which will keep blood flowing to your brain. It’s from chef Jim Perko and the Cleveland Clinic’s Lifestyle Medicine Program.
Yield: 8 servings
1 cauliflower, cut into small florets
4 tablespoons extra virgin olive oil
½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon turmeric
1 tablespoon garam masala*
Pinch cayenne pepper
1½ cups vegetable stock
3 tablespoons tomato paste
½ cup toasted, ground almonds
*An Indian spice blend that typically contains black pepper, cinnamon, red chili, cumin, cardamom, cloves and nutmeg. Available at well-stocked grocery stores or from online spice vendors.
1. In a frying pan, Lightly brown cauliflower in olive oil, stirring frequently (15-20 minutes). Remove cauliflower from pan.
2. Add spices to the hot pan. Lightly toast (about 30 seconds). Add vegetable stock to prevent spices from burning. Add tomato paste and mix well.
3. Return cauliflower to pan. Sauté 2 minutes. Add ground almonds, mix well, and serve.
Nutrition Facts Per Serving: (1/2 cup): Calories 132, Protein 3.4g, Total Carbohydrate 8.6g, Fiber 3g, Cholesterol 0mg, Total Fat 10.1g, Sodium 221mg
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*Note: The photo displayed is representational only and does not show this exact recipe.