Power Foods for the Brain: Warm apple cherry compote - FOX 32 News Chicago

Power Foods for the Brain: Warm apple cherry compote

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Neal Barnard, M.D. offers up the following power food for your brain recipe. Also, you can meet Barnard at the following free seminars:

April 22
4 p.m.
Better Health Market - 42875 Grand River, Novi

7 p.m.
Adat Shalom Synagogue - 29901 Middlebelt Rd., Farmington Hills

Brain-boosting facts:

• An apple a day can reduce the risk of stroke by 50 percent.
• Anthocyanins, found in cherries and berries, are shown to boost antioxidant activity in addition to learning and recall.
• Low-fat foods will help your brain in the long run. Saturated and trans fats more than triple your risk of Alzheimer's disease. Fruits and vegetables (combined with exercise) reduce the risk by 60 percent.

This simple dessert can be served in endless variations. Feel free to change up the fruits for fun, and top with a little low-fat granola for a delicious treat.

3 apples, cored and chopped
1 cup fresh or frozen and thawed pitted cherries
1/4 cup apple juice
Pinch of sea salt
2 tablespoons maple syrup
1 1/2 tablespoons cornstarch diluted in 2 tablespoons cold water
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Combine the apples, cherries, apple juice, salt, and maple syrup in a medium saucepan. Cover and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer, covered, for 5 minutes, or until the fruit is soft.

Slowly add the diluted cornstarch, stirring constantly to prevent lumping, until the mixture becomes thick. Stir in the cinnamon and vanilla and turn off the heat. Serve warm (or refrigerate and serve chilled).

Note: Kudzu root starch can be used in place of the cornstarch for an even healthier dessert. Kudzu is known for its alkalizing effects.

Per serving: (1/4 of recipe): 144 calories, .8 g protein, 37 g carbohydrate, 27 g sugar, .4 g total fat, 2% calories from fat, 4 g fiber, 77 mg sodium

Recipe by Christine Waltermyer, C.H.H.C.
Power Foods for the Brain by Neal Barnard, M.D.

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