What to Eat to Prevent Dementia
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If I haven’t mentioned it previously, my mother developed dementia in her early 70s. It was devastating and difficult to see her struggle with managing her emotions and remembering things we take for granted, like finishing a sentence or naming common objects. I’m grateful that she still remembered who I was (I have 3 sisters and 1 brother) when I called her.
June is National Alzheimer’s and Brain Awareness Month. I’m always seeking new ways to maintain my brain health. Whether that’s being social, trying a new sport, or eating blueberries daily. Prevention is KEY, as there is no cure for dementia.
This month, I had the opportunity to partner with one of my favorite food brands- Natural Delights Medjool Dates. I was given samples of their delicious dates and tasked with developing a handful of recipes with brain health in mind (pun always intended)!
Did you know that Natural Delights Medjool Dates are bursting with brain benefits? They contain Potassium, Magnesium, Vitamin B6, Copper, and Manganese, which all support your nervous system and brain health! Dates are also rich in antioxidants like flavonoids and carotenoids, which help protect brain cells from oxidative stress linked to cognitive decline.
Kale Blueberry Salad with Natural Delights Medjool Dates in Lemon Ginger Vinaigrette
This salad is great brain food! Leafy greens, blueberries, and dates provide antioxidants, vitamins, minerals, and fiber to protect your brain. Walnuts and olive oil offer healthy fats to help reduce inflammation, which helps protect your brain. Plumb out of lemon juice? No problem. Orange juice will do just fine.
Grilled chicken, fish, or shrimp can be added to make this salad a meal. Kale yeah!
Ingredients
Salad:
1 bunch curly kale, cleaned, ripped, and “massaged” ½ cup chopped walnuts
1 tsp. olive oil
2 cups blueberries
½ cup pitted, chopped Natural Delights Medjool dates
Dressing:
2 Tbsp. olive oil 1 tsp. ginger paste
¼ cup lemon juice 1 tsp. honey
1 Tbsp. sesame oil
Directions
Wash & dry kale and rip into small pieces. Place kale in a Ziplock bag with 1 tsp. olive oil. Massage the kale until it’s shiny. Place kale in a medium-sized bowl.
Wash the blueberries and add them to the kale.
Add dates and chopped walnuts.
In a small bowl, combine olive oil, lemon juice, sesame oil, ginger, and honey for dressing. Whisk together.
Drizzle dressing over salad (and toss) before serving.
Makes 8 servings. Nutrition information per serving: 200 calories, 13 grams fat, 3 grams protein, 17 grams carbohydrate, 3.3 grams fiber, 0 mg cholesterol, 150 mg sodium.