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Here’s some food for thought.
Dr. Jonathan J. Rasouli, a board-certified spinal neurosurgeon at Northwell Health in New York, says his mom’s dinner recipe is full of ingredients that are great for brain health — and eating it’s a smart step for preventing dementia and things like memory loss, fatigue and brain fog.
Rasouli previously shared the easy three-ingredient dinner he eats regularly to help prevent Alzheimer’s.
But nothing beats mom’s cooking, and he’s shared one of his own mother’s recipes for Ghormeh sabzi, a Persian herb stew that tastes delicious and also keeps your brain healthy.
“This dish is one of my personal favorites, and my mom makes it the best!” he told The Post.
“It combines the brain-boosting benefits of grass-fed beef, turmeric and fresh herbs,” he explained.
Turmeric produces curcumin, which studies have shown reduces inflammation — and can, in turn, improve memory and slow the development of amyloid plaques, a hallmark of Alzheimer’s disease.
His mother’s stew has other brain-healthy ingredients, too.
“Fenugreek is rich in antioxidants, and Persian limes add vitamin C and unique phytonutrients that reduce oxidative stress,” Rasouli said. Symptoms of oxidative stress can include memory loss, brain fog and fatigue.
Finally, he added, “The kidney beans provide plant-based protein and fiber to support overall brain health.”
Scroll down for the recipe, straight from the doc’s mom’s own collection.
Ghormeh sabzi
Ingredients:
1 lb grass-fed stew beef (rich in omega-3s, iron, vitamin B12)
1 large diced onion
1 bunch fresh chopped parsley
1 bunch fresh chopped cilantro
1/2 bunch fresh fenugreek
1/2 cup kidney beans (soaked overnight, for fiber)
1 tsp turmeric powder (anti-inflammatory properties)
3-4 dried Persian limes (antioxidants and a tangy flavor)
2 tbsp olive oil
Salt and pepper to taste
Directions:
In a large pot, heat olive oil over medium heat and sauté the onions until golden. Add the beef and turmeric, and cook until the meat is browned.
Add the chopped parsley, cilantro and fenugreek to the pot. Sauté the herbs with the beef for about 5-7 minutes until fragrant.
Stir in the soaked kidney beans and add enough water to cover the ingredients. Bring to a boil, then lower the heat to a simmer.
Pierce the dried Persian limes with a fork and add them to the stew. Cover and simmer for 2-3 hours, stirring occasionally, until the meat and beans are tender.
Season with salt and pepper to taste. Serve with saffron-infused basmati rice for a complete meal.
