A delicious anti-inflammatory, high-fibre recipe designed to support Parkinson’s healing. Packed with turmeric, ginger, fibre-rich legumes, leafy greens, and omega-3s to nourish the brain and body.
Ingredients (Serves 2–3):
Main Bowl:
- 1/2 cup quinoa, rinsed
- 1/2 cup red lentils, rinsed
- 3 cups low-sodium vegetable broth
- 2 cups chopped kale or baby spinach
- 1 small zucchini, diced
- 1/2 cup grated or thinly sliced carrot
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder (or fresh turmeric, grated)
- 1 tbsp ground flaxseed
- 1 tbsp olive oil or flaxseed oil (cold-pressed, added at the end)
- Juice of 1/2 lemon
- Sea salt and black pepper to taste
Optional Toppings:
- Hemp seeds or pumpkin seeds
- Unsweetened coconut yogurt
- Fresh herbs (parsley, coriander)
Instructions:
- In a medium saucepan, combine rinsed quinoa, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until quinoa and lentils are soft and broth is mostly absorbed.
- Add garlic, ginger, turmeric, carrot, and zucchini. Stir and cook for another 5 minutes.
- Add kale or spinach and cook for an additional 1–2 minutes until wilted.
- Remove from heat. Stir in lemon juice, ground flaxseed, and olive or flaxseed oil.
- Season with salt and pepper to taste.
- Serve in bowls and top with your choice of hemp seeds, herbs, or coconut yogurt.
Tips:
- For extra creaminess and calcium, stir in 1 tbsp of tahini before serving.
- This dish pairs beautifully with calming herbal teas for an evening meal such as chamomile, lemon balm, or passionflower in the evening to support nervous system calm and better sleep.
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