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Cook Well, Stay Well with Parkinson’s Disease – SuperFoods for People with Parkinson’s, by Kathrynne Holden, M.S., R.D.
Foreword by Gerald McIntosh, M.D.
“(This) book should be, will be, on the shelf of everyone with PD, everyone who entertains someone with PD, everyone who wants to know what a person with PD should eat – and how it should be prepared.”– Abraham Lieberman, M.D., Medical Director of the National Parkinson Foundation
Now YOU can manage PD diet-related concerns!
Cook Well, Stay Well With Parkinson’s Disease is designed for people with Parkinson’s and their families. Written by a registered dietitian who specializes in the nutrition needs unique to Parkinson’s, this book features delicious recipes that are rich in the nutrients most needed by those with PD.
Great Recipes – like Burgers Dijon; Mexican Lime Rice; Mediterranean Fettuccine with Shrimp and Spinach; Tuscan Bean Soup; Ratatouille on a Couch; Cinnamon Applesauce Squares – will tempt the appetites of families and friends, at home, potlucks, and even picnics.
Savory snacks — can help those who have lost weight without meaning to.
Delicious smoothies and soups — for those who have difficulty chewing.
Many recipes are designed around the PD “Super Foods” — those rich in vitamins, minerals, antioxidants, flavonoids, and other substances particularly needed by those with PD. Vegetable oils highest in antioxidants; flax seed, turmeric, yogurt, honey, and other foods with properties that can help fight the nausea, constipation, bloating, and other effects of PD.
Nutty Chicken Salad
This salad is substantial enough for a light main dish. It’s full of heart-protective nuts and seeds, which also increase the fiber. Serve with whole-grain bread or rolls and a glass of fruit juice.
1/4 cup sugar
1/4 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 cup white wine vinegar
1/4 cup sunflower oil
2 teaspoons poppy seeds
1 (10 ounce) can chunk white chicken, drained and broken into chunks
1/2 cup celery, diced 1/4″
3 green onions with 2″ of green tops, sliced
1/4 cup sesame seeds, toasted
1/3 cup walnut halves, toasted
2 cups Romaine lettuce, chopped
In small bowl, whisk together sugar, paprika, mustard, salt, wine vinegar, oil, and poppy seeds. Set aside. In large bowl, mix together chicken, celery, and green onions. Pour dressing over chicken mixture and toss gently to mix. Refrigerate until chilled, about 2 hours. At serving time, mix chicken mixture with sesame seeds, walnuts, and lettuce.
Nutrition information per serving: 390 calories, 20 g carbohydrates, 20 g protein, 20 g fat, 4 g saturated fat, 35 mg cholesterol, 364 mg sodium, 3 g fiber. Good source of vits. B1, folate, biotin, magnesium, phosphorus, zinc, chromium, fiber.