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An item in Science Daily says that a chemical in basil may help prevent Alzheimer’s disease, which I regard as good news in general, and good news for me personally, since I eat basil, especially in the summer months. My late mother had dementia consistent with Alzheimer’s in her old age, and I remember bringing her presents of blueberry preserves and turmeric, in case these might do her some good. Perhaps I should have made pesto for her as well.
While I make no representations concerning effectiveness or dosage, I do offer a recipe for Vegan Pesto with Lemon, which might perhaps benefit your brain, and should surely please your palate. The recipe should be good for two full servings, or more as a side dish.
Ingredients:
One cup of walnuts or other nuts.
Half a package of tofu.
One bunch of fresh basil leaves, a big bunch by preference, rinsed.
One clove of garlic.
Six or so Kalamata olives.
One lemon.
One teaspoon or so miso (lacking that, a splash of soy sauce).
One medium-sized summer squash, Middle Eastern if you can find it, otherwise zucchini or something similar.
One tablespoon or so olive oil.
Pasta (I like to use rotini).
Directions:
Put the walnuts in a food processor with a cup or so of water. Grind. Peel and chop the garlic; air is supposed activate a healthful chemical in garlic.
Add the tofu, basil, olives, and miso to the food processor. Heat a big pot of water to cook the pasta. Cut the lemon in half, and cut off some strips of peel. Squeeze the juice from the lemon, and add that, and also as much peel as you want, to the mixture in the food processor; add the chopped garlic. Purée the mixture, with more water if needed.
Heat the olive oil in a pan, cut the squash into small pieces, and sauté them in the oil, at around the time you begin boiling the pasta. After stirring the pieces of squash, letting them soften and just begin to brown, pour the puréed mixture from the blender into the pan, and heat it, stirring. Drain the pasta when al dente, and add to the squash and pesto in the pan; stir to coat.
Dinner is ready to eat, optionally with a glass of white wine.
While I make no representations concerning effectiveness or dosage, I do offer a recipe for Vegan Pesto with Lemon, which might perhaps benefit your brain, and should surely please your palate. The recipe should be good for two full servings, or more as a side dish.
Ingredients:
One cup of walnuts or other nuts.
Half a package of tofu.
One bunch of fresh basil leaves, a big bunch by preference, rinsed.
One clove of garlic.
Six or so Kalamata olives.
One lemon.
One teaspoon or so miso (lacking that, a splash of soy sauce).
One medium-sized summer squash, Middle Eastern if you can find it, otherwise zucchini or something similar.
One tablespoon or so olive oil.
Pasta (I like to use rotini).
Directions:
Put the walnuts in a food processor with a cup or so of water. Grind. Peel and chop the garlic; air is supposed activate a healthful chemical in garlic.
Add the tofu, basil, olives, and miso to the food processor. Heat a big pot of water to cook the pasta. Cut the lemon in half, and cut off some strips of peel. Squeeze the juice from the lemon, and add that, and also as much peel as you want, to the mixture in the food processor; add the chopped garlic. Purée the mixture, with more water if needed.
Heat the olive oil in a pan, cut the squash into small pieces, and sauté them in the oil, at around the time you begin boiling the pasta. After stirring the pieces of squash, letting them soften and just begin to brown, pour the puréed mixture from the blender into the pan, and heat it, stirring. Drain the pasta when al dente, and add to the squash and pesto in the pan; stir to coat.
Dinner is ready to eat, optionally with a glass of white wine.
