Maggie's Recipe for Life

Description

Intro; Foreword: Rosemary Stanton; Introduction: Maggie Beer; Introduction: Professor Ralph Martins; Chapter 1: Dementia in Australia -- a growing problem; Chapter 2: Eating for longevity and health; Chapter 3: Micronutrients for a healthy brain; Chapter 4: Macronutrients for a healthy brain; Chapter 5: Keeping the goodness in your food; Chapter 6: Habits for a longer life; Maggie's meal plans; Recipes; Breakfast; Spring; Porridge of oats and seeds with prunes and orange; Citrus, ginger, lime and coconut smoothie; Buckwheat crepes with roasted rhubarb and cinnamon yoghurt Intro Foreword: Rosemary Stanton Introduction: Maggie Beer Introduction: Professor Ralph Martins Chapter 1: Dementia in Australia -- a growing problem Chapter 2: Eating for longevity and health Chapter 3: Micronutrients for a healthy brain Chapter 4: Macronutrients for a healthy brain Chapter 5: Keeping the goodness in your food Chapter 6: Habits for a longer life Maggie's meal plans Recipes Breakfast Spring Porridge of oats and seeds with prunes and orange Citrus, ginger, lime and coconut smoothie Buckwheat crepes with roasted rhubarb and cinnamon yoghurt Homemade braised beans on whole-seed bread with avocadoScrambled eggs, asparagus and hot-smoked salmon Goat's cheese and spinach omelette with pepitas and cherry tomato salsa Buckwheat porridge with banana and hazelnuts Summer Summer bircher muesli with berries, almonds and yoghurt Blueberry, chia and coconut smoothie Strawberry, blueberry and coconut smoothie Mango, lime and ginger smoothie Almond pancakes with peaches and yoghurt Chickpea crepes with caponata and yoghurt Roasted apricots on grilled spelt toast with ricotta Autumn Porridge with pistachio and orange Breakfast baked eggsPomegranate and walnut bircher muesli Kale and fruit smoothie Autumn fruit smoothie Pear and nut muesli Nut and dried pear muesli Poached quince, yoghurt and almond crumble Winter Dried pear and rice porridge Orange almond winter smoothie Old-fashioned oats with banana and sultanas Coconut oil granola with macadamias and raisins Tahini and coconut muesli Lunch Spring Sweet potato fritters with smashed avocado and salmon Tofu with broccolini, smoked almonds and pickled ginger Roasted garlic mushrooms on toast with avocado Spring slaw of red cabbage, beetroot, bok choy and asparagus with walnutsVerjuice carrots, barley and currant salad with Persian feta Salmon ceviche with celeriac, apple, walnut and lime Dukkah-crusted chicken livers with pistou and green beans Summer Grilled peach, labneh, rocket and smoked trout salad Tri-colour roasted beetroot salad with thyme, walnut, goat's cheese and herb salad Nori rolls with dukkah-crusted sweet potato, sprouts and oven-baked tomatoes Sardines and roasted beetroot on sourdough Eggplant, zucchini, caramelised onion and feta tart with brown rice and almond pastrySpring onion, sweet potato and caper fish cakes with tomato and avocado salsa Grilled zucchini salad Sashimi blue-eye trevalla Tomato and beetroot soup with basil Autumn Beetroot, cabbage and vino cotto soup Miso, eggplant and soba noodle salad Soft poached egg, braised lettuce and capers Roasted pumpkin with salad of massaged kale, pomegranate and pepitas Eggplant, tomato and feta salad Mushroom souffle omelette Pumpkin, ginger and coconut soup