The Exam Room by the Physicians Committee
Health & Fitness:Nutrition
Put on your thinking caps because this show is all about your brain!
Dr. Neal Barnard joins “The Weight Loss Champion” Chuck Carroll on this episode of The Exam Room™ Podcast to go over the foods you should be eating to keep your brain in tip top condition! You’ll also hear them talk about:
- Why a family history of Alzheimer’s disease doesn’t mean you’re destined to get it
- Foods that increase the risk of a developing the disease
- How small changes to your lifestyle can have a dramatic effect on your brain health
- Why the types of pots and pans we use are as important as the food being cooked in them
Chuck is also joined by dietician Maggie Neola who shares promising new research showing that mushrooms can keep your memory sharp as you grow older. And you don’t even need to eat a whole lot of them to get the benefits!
Plus, the master plant-based chef behind The Exam Room Burger, Lauren Kretzer, returns to share a delicious brain boosting mushroom recipe! This is another exclusive that you’re sure to love.
Farro with Miso Mushrooms, Kale and Walnuts
(Vegan, Oil Free)
By Lauren Kretzer
Serves 4
-- Ingredients --
- 2 ½ cups vegetable stock (divided)
- ½ tsp salt
- 1 bay leaf
- 1 cup uncooked pearled farro
- 5 cups sliced cremini mushrooms
- 6 cups chopped kale
- 3 cloves garlic, minced
- 1 Tbsp tamari
- 1 tsp white miso
- 1 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped toasted walnuts
- 1/8 tsp ground black pepper
-- Instructions --
1.) In a medium pot, add 2 cups vegetable stock, salt, bay leaf, and farro. Bring to a boil, then immediately reduce heat to low and simmer, covered, for 20-25 minutes, or until farro is tender and liquid is absorbed. Remove from heat and fluff with a fork.
2.) While farro is cooking, in a large saucepan, heat ¼ cup of vegetable stock over medium high heat. Add mushrooms and cook, stirring occasionally, for 5 minutes, or until tender. Add kale, garlic, tamari, miso, nutritional yeast, and remaining ¼ cup of vegetable stock – stir to combine. Reduce heat to medium and cook an additional 3-4 minutes, or until kale is wilted and tender.
3.) Add cooked farro to mushroom and kale mixture. Add in lemon juice, toasted walnuts, and black pepper; stir until combined. Serve hot, or at room temperature.
Follow Us
Chuck Carroll
Twitter: @ChuckCarrollWLC
IG: @ChuckCarrollWLC
Dr. Neal Barnard
Twitter: @DrNealBarnard
Physicians Committee
Twitter: @PCRM
IG: @PhysiciansCommittee
Lauren Kretzer
IG: @ChefLaurenKretzer
http://www.laurenkretzer.com/
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