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And you know what they say our biggest first line of defense is?
She is also a trained plant-based culinary artist.
Ayesha Sherzai, MD is a neurologist and co-director of the Alzheimer’s Prevention Program at Loma Linda University, where she leads the Lifestyle Program for the Prevention of Neurological Diseases. She completed a dual training in Preventative Medicine and Neurology at Loma Linda University, and a fellowship in Vascular Neurology and Epidemiology at Columbia University. She is also a trained plant-based culinary artist.
One standout: a vegan quesadilla made with pinto beans and cashew queso.
Literally every single ingredient used in the recipe is linked to benefitting the brain.
Of course what would a quesadilla be without cheese?
In this recipe, cashew nuts, nutritional yeast, and spices are used to make a creamy queso.
The nuts provide the meal with protein and unsaturated fats, both of which are key for feeling satiated.
Cashew nuts are also full of omega-3 fatty acids,which are crucial for brain health.
These short-chain fatty acids help promote neuroplasticity and neurogenesis (aka creating new neurons in the brain).
Everything the Sherzais cook is full of brain-boosting herbs, and this recipe is no exception.
In it, cumin and black pepper are used generously, linked to helping reduce inflammation.
Ayesha Sherzai, MD is a neurologist and co-director of the Alzheimer’s Prevention Program at Loma Linda University, where she leads the Lifestyle Program for the Prevention of Neurological Diseases. She completed a dual training in Preventative Medicine and Neurology at Loma Linda University, and a fellowship in Vascular Neurology and Epidemiology at Columbia University. She is also a trained plant-based culinary artist.
Scroll down to get the recipe.
Heat a nonstick pan over medium heat.
Add the cumin and the black pepper and stir.
Add a half cup of the chipotle cashew queso and stir.
When warm, fold in the spinach and red cabbage.
Turn off the heat.
To make a quesadilla, place a tortilla on a nonstick pan over medium heat.
Warm on one side for 15 seconds and flip to the other side.
Spread three to four spoonfuls of the filling over half the tortilla (about a half-inch of filling).
Flip it over in the pan so that both sides are crispy.
Remove from the pan.
Make five more quesadillas, or until you are out of filling.
Cut each quesadilla into wedges and serve warm with more queso, guacamole, or salsa.
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