Brain Booster Recipes: Quick guide to preserve cognitive functions through simple and delicious recipes by Nestmann Robert K

Author:Nestmann, Robert K. [Nestmann, Robert K.]
Language: eng
Format: epub
Published: 2020-11-06T16:00:00+00:00

4-6 cloves of garlic

½ cup olive oil

3-4 medium carrots, tops intact

¼ cup raw cashews

2 cups water

Kosher salt and freshly ground black pepper

3 tbsp white miso paste

1 bunch fresh italian parsley

1 lemon

1 ½ cups breadcrumbs

Step 1

Cook the orecchiette according to instructions on the packaging in heavily salted water. Drain and set aside.

Step 2

Chop shallots, 4 garlic cloves, and carrots. Place the shallots and garlic in a saucepan over medium heat and saute in olive oil until fragrant and golden.

Step 3

Add the carrots (set the carrot tops aside), cashews, water, and seasonings to the pot and bring to a boil. Cover and lower the heat to simmer for about 15 minutes.

Step 4

Uncover the pot and spoon in miso paste. Stir to combine and set aside off the heat to cool.

Step 5

In a dry skillet over medium heat, toast the breadcrumbs and set them aside.

Step 6

Make the Gremolata by placing carrot top greens, parsley, zest of 1 lemon and 2 cloves of garlic in a food processor until finely chopped. Add in salt and ⅓ cup of olive oil and pulse until combined but not pureed.

Step 7

Blend the carrot Miso sauce by placing the cooled off mixture from the saucepan into a high-speed blender or food processor. Using a towel to cover the top of the appliance, begin to pulse on the lowest speed setting. As the mixture stops splattering and begins to thicken, increase the speed gradually until the mixture is blended and smooth. This will take about 2 full minutes.

Step 8

Assemble the pasta. Serve an individual portion of pasta and top with a heaping ladle of carrot miso sauce. Sprinkle with toasted breadcrumbs and use a kitchen spoon to drop on the Gremolata over the orange sauce. Serve with roasted brussel sprouts, potatoes, or a simple salad.

Vegetable Lo Mein

When you’re making the shift to a plant-based diet, you’ll eventually reach a point where all you want is a familiar flavor and an easy way to find it. This recipe is perfect for reminiscing on your many nights of Chinese takeout minus the excess grease, sodium, and MSG. With the bite of fresh ginger and the distinct umami of hoisin and rice vinegar, you’ll be back in familiar territory before you know it.

8oz udon noodles

3 tbsp soy sauce

1 tbsp rice vinegar

3 tbsp arrowroot

8oz extra-firm tofu, pressed and cut into 1/4-inch slabs

1 cup vegetable broth

3 tbsp hoisin sauce

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