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The
Alzheimers
Prevention
Cookbook
Recipes to Boost Brain Health
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Contents
Acknowledgments v i
Introduction: Preventing Alzheimers Disease with Nutrition
21
28
11
33
49
63
7 T
he
Drinks 9 1
Breakfasts 1 03
10
115
11
Soups
12
13
Main Dishes 1 6 1
14
15
129
1 41
Resources 2 1 6
Notes 2 1 8
Index 2 24
Measurement Conversion Charts 2 3 2
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6 ice cubes
2 teaspoons honey
2 teaspoons flaxseed oil
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To make the fried rice, in a large wok or large skillet over high heat, fry the lop chong until rendered,
less than a minute. Transfer the lop chong to a paper
towellined plate and discard the fat.
Set the wok over high heat and heat until very
hot. Add the oil to the wok. Add the garlic, ginger,
chopped green onion, red onion, cilantro, bok choy,
cabbage, and snap peas. Cook, stirring, for 1 minute,
or until the vegetables have softened and you can
smell the ginger.
Add the rice and continue to cook, stirring,
until everything is coated, 2 to 4 minutes. Add the
soy sauce and mirin and toss well. Remove the wok
from the heat.
To cook the eggs, heat a small nonstick skillet
over medium heat. Spray the pan with nonstick
cooking spray, and then pour in the beaten eggs.
Cook, gently stirring the eggs for 1 to 2 minutes,
until scrambled but still moist.
Transfer fried rice to a serving bowl and top
with the scrambled eggs. Sprinkle with the sesame
seeds, toasted cashews, and green onion and serve
right away.
Breakfasts
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HEAL
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ONCOOKBOOK