Defy Age Naturally

Rosemary is an herb with a distinctly woody taste and fragrant evergreen needle-like leaves that can deliciously transform our food.

In addition to its food enhancing properties, rosemary is a potent brain protector. Ancient Greeks believed it profoundly improved memory. Greek students used to wear a wreath while sitting examinations for potent brain power.

Recent studies have now confirmed what the Greeks knew long ago. Rosemary contains an ingredient that fights off free radical damage in the brain.

This active ingredient, known as carnosic acid (CA), can protect the brain from stroke and neuro-degeneration that is due to toxins and free radicals are thought to be one of the contributors to stroke and conditions such as Alzheimer’s and dementia.

Researched published in both The Journal of Neurochemistry and Nature Reviews Neuroscience, has revealed that CA activates a signaling pathway that protects brain cells from the free radical damage.

Rosemary is believed to prevent normal brain aging and keep the brain youthful and sharp. This tasty herb is also thought to improve memory.

Vegetarian Rosemary Shepherds Pie

One of my favorite hearty winter dishes is vegetarian shepherd’s pie loaded with rosemary.

I am not the sort of cook that knows exact amounts, I play with recipes and they often come out in different variations….but this one is always a warming treat.

Boil 4 large sweet potatoes, (you can use some regular potatoes as well, but watch the blood sugar levels.) Mash when they are ready.

Cook 1 1/2 cups Lentils and 1 cup Quinoa (enough to fill your casserole dish) in water with some gluten free, dairy free, MSG free stock (bouillon powder). It is imperative to get good organic stock or bouillon powder as there are often nasty ingredients lurking in them. Make sure it doesn’t get dry and start to burn. Continue adding water if needed.

Lightly fry up some onions, garlic, leeks, carrots, broccoli, and whatever other vegetables you might have in your fridge. Add some chili powder or cayenne pepper if you like it spicy, and some dried basil. Salt and pepper to taste.

Add the lentils and quinoa to the vegetables, and fill your casserole dish. Put 3-4 large sprigs of rosemary in the mixture. Cover with the mashed potatoes.

You can add some sheep’s cheese such as Manchego if you are not vegan.

Put in the oven and bake on a medium heat for 25 minutes.

Serve with a large spinach, sprout and tomato salad with lots of olive oil and cider vinegar. (the extra oil and vinegar from the salad goes lovely with the pie. If you are vegan and fancy that creaminess, you can top with avocado.

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This entry was posted on Sunday, March 23rd, 2008 at 11:20 am and is filed under Brain/Mind Fitness, superfoods.

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