Alzheimer's recipe-walnut pumpkin pie

Caregivers, and healthcare professionals,here is some great information

Here is a great dementia resource for caregivers and healthcare professionals,

Follow alzheimersideas on twitter
The Dementia Caregiver's Little Book of Hope [Kindle Edition]

Your residents will love the Amazon Kindle Fire

Here is information on being the best caregiver you can be

Here is a way for nurses administrators, social workers and other health care  professionals to get an easyceu or two

• Walnuts.org

Brain-healthy pumpkin pie gets a new twist with a crunchy, neuroprotective walnut streusel topping. Try this easy recipe that starts with a store-bought pie crust! 

INGREDIENTS

Videos and Articles Related to this Recipe:

• Learn how walnuts appear to have a beneficial effect in reducing risk, delaying onset, slowing progression, or preventing Alzheimer's.


• Pumpkin is rich in magnesium. Learn about Magnesium's Importance to Brain Health

TOTAL TIME	1 HR, 10 MINS
COOK TIME	50 MINS
ACTIVE TIME	20 MINS
SERVES	10 PEOPLE
NUTRITION	285 CALORIES
FAT	13g
SATURATED FAT	4g
MONOUNSATURATED FAT	4g
POLYUNSATURATED FAT	5g
CHOLESTEROL	47mg
SODIUM	133mg
CARBOHYDRATES	40g
DIETARY FIBER	2g
PROTEIN	5g

DIETARY CONSIDERATIONS

Kid-Friendly, Low Sodium, Vegetarian

• Pastry dough for 1 pie crust
• 1 (15-ounce) can pumpkin
• 3/4 cup brown sugar
• 1 cup evaporated milk (skim or low-fat)
• 2 teaspoons cinnamon (slightly heaping)
• 1/2 teaspoon each: ground nutmeg, ground ginger and cloves (slightly heaping)
• 2 eggs

For The Streusel:

• 1/2 cup chopped walnuts
• 1/3 cup brown sugar
• 1/4 cup flour
• 3 tablespoons butter, melted
• 3/4 teaspoon cinnamon

DIRECTIONS

1. Preheat oven to 375°F. Line a 9-inch pie dish with pastry dough; turn under excess dough to fit dish and flute decoratively.
2. Whisk together pumpkin, brown sugar, milk, spices and eggs until smooth and pour into pastry.
3. Stir together streusel ingredients in a medium bowl with a fork and carefully sprinkle over pie.
4. Bake for 45 to 50 minutes, tenting with foil if crust browns too quickly. Let cool completely before serving.
5. For an extra ginger kick, top pie with a ginger whipped cream. Whip heavy cream with a little powdered sugar to lightly sweeten, then stir in finely chopped crystallized ginger to taste.

SOURCE:

• Walnuts.org

Recipe for brain health

Caregivers, and healthcare professionals,here is some great information

Here is a great dementia resource for caregivers and healthcare professionals,

Follow alzheimersideas on twitter
The Dementia Caregiver's Little Book of Hope [Kindle Edition]

Your residents will love the Amazon Kindle Fire

Here is information on being the best caregiver you can be

Here is a way for nurses administrators, social workers and other health care  professionals to get an easyceu or two

Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource.

ry this delicious Taste-of-India Alzheimer's-fighting side-dish. The chickpea base is rich in dementia-resistant arginine. While high-iron chickpeas and spinach guard against stroke and vascular dementia, India's curry spice is rich in neuroprotective turmeric. This offers the brain an added preventative to fight off Alzheimer's. Serve over brown rice.

---

For information on the health benefits of these ingredients, check out:

1. (Arginine-Rich Chickpeas): Arginine Deprivation - The Alzheimer's Trigger?
2. J147, a Derivative of Turmeric, Outperforms Aricept (Donepezil) in Memory Tests
3. Coconut Oil & Dementia (Videos & Articles)
4. See what a teaspoon-a-day of the spice turmeric did for 3 people suffering from Alzheimer's.

• Cook Time: 15 minutes
• Serves: 6

INGREDIENTS

• 1 cup onion, coarsely chopped
• 1½ Tbsp fresh ginger, chopped or grated
• 1 tsp coconut oil
• 1½ tsp curry powder
• 1 x 19-oz can chickpeas, rinsed.
• 1 x 14-oz can no-sodium-added diced tomatoes with liquid
• 1 x 10-oz bag fresh spinach, stems removed
• ½ cup water
• ¼ tsp salt (optional)

DIRECTIONS

1. Combine onion and ginger in food processor and pulse until minced.
2. Heat oil in large skillet over medium high heat.
3. Add onion mixture and curry. Sauté 3 minutes.
4. Add chickpeas and tomatoes; simmer for 2 minutes.
5. Stir in spinach, water, and salt. Cook another minute until spinach wilts.

TIP

• If you don’t have a food processor, chop onion and ginger into small pieces.

VARIATION

• Try with other beans, such as navy beans, black-eyed peas, or lentils instead of chickpeas. These beans should be cooked before using in this recipe.

SOURCE:
Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource.

Chickpea Spinach Curry

Caregivers, and healthcare professionals,here is some great information

Here is a great dementia resource for caregivers and healthcare professionals,

Your residents will love the Amazon Kindle Fire

Here is information on being the best caregiver you can be

Here is a way for nurses administrators, social workers and other health care  professionals to get an easyceu or two

Follow alzheimersideas on twitter

The Dementia Caregiver's Little Book of Hope [Kindle Edition

BRAIN-HEALTHY RECIPE: 

Try this delicious Taste-of-India Alzheimer's-fighting side-dish. The chickpea base is rich in dementia-resistant arginine. While high-iron chickpeas and spinach guard against stroke and vascular dementia, India's curry spice is rich in neuroprotective turmeric. This offers the brain an added preventative to fight off Alzheimer's. Serve over brown rice. 

---

For information on the health benefits of these ingredients, check out:

1. (Arginine-Rich Chickpeas): Arginine Deprivation - The Alzheimer's Trigger?
2. J147, a Derivative of Turmeric, Outperforms Aricept (Donepezil) in Memory Tests
3. Coconut Oil & Dementia (Videos & Articles)
4. See what a teaspoon-a-day of the spice turmeric did for 3 people suffering from Alzheimer's.

• Cook Time: 15 minutes
• Serves: 6

INGREDIENTS

• 1 cup onion, coarsely chopped
• 1½ Tbsp fresh ginger, chopped or grated
• 1 tsp coconut oil
• 1½ tsp curry powder
• 1 x 19-oz can chickpeas, rinsed.
• 1 x 14-oz can no-sodium-added diced tomatoes with liquid
• 1 x 10-oz bag fresh spinach, stems removed
• ½ cup water
• ¼ tsp salt (optional)

DIRECTIONS

1. Combine onion and ginger in food processor and pulse until minced.
2. Heat oil in large skillet over medium high heat.
3. Add onion mixture and curry. Sauté 3 minutes.
4. Add chickpeas and tomatoes; simmer for 2 minutes.
5. Stir in spinach, water, and salt. Cook another minute until spinach wilts.

TIP

• If you don’t have a food processor, chop onion and ginger into small pieces.

VARIATION

• Try with other beans, such as navy beans, black-eyed peas, or lentils instead of chickpeas. These beans should be cooked before using in this recipe.

SOURCE:
Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource.