Following a balanced diet improves general well-being and boosts your metabolism. Eating plenty of whole foods, such as berries and vegetables, lean protein, legumes, and whole grains, and staying hydrated are key ways to stay energized and healthy overall.
Nutrition-packed recipe for people with Parkinson’s
First course – Thai fishcakes with zingy salsa
Ingredients
150-200g white fish
4 spring onions, chopped
1 inch fresh root ginger, grated
1 tsp Thai green curry paste
1 egg, beaten
2 tbsp chopped coriander
1 tbsp oatmeal flour
Juice and zest of a lime
Black pepper
1 tsp coconut oil
Method
- Finely chop the fish and place in a large bowl with the spring onions, ginger, curry paste, fish sauce, egg and coriander.
- Mix well and then stir in the flour, lime juice and zest and season with black pepper. The mixture may be a bit wet at this stage. You can add a bit more flour if you like.
- Divide into four generous portions. Put a little flour on your hands and form each portion into a ball. Flatten slightly and fry in the coconut oil for five to eight minutes until golden brown and cooked through.
- Serve with a green salad or my zingy salsa.
For the salsa
½ cucumber, finely chopped
½ red onion, finely chopped
2 medium tomatoes, chopped
1 red pepper, finely chopped
½ fresh chilli, finely chopped
2 tbsp fresh coriander, chopped
1 tbsp chives, chopped
Juice of 1 lime
1 tbsp olive oil
Freshly ground black pepper
Method
- For the salsa, place all the ingredients in a bowl and mix well together. Season to taste.
- To serve, pile the salsa high on your plates alongside the fishcakes.
Dessert – Cinnamon nectarines with vanilla scented yoghurt
Ingredients (serves 2)
1-2 tsp agave syrup
2 nectarines, halved with stone removed
½-1 tsp ground cinnamon
½ vanilla pod
2 tbsp Greek yoghurt
Method
- Preheat your oven to 180C/350F/Gas 4.
- Drizzle a little agave syrup over each nectarine half and sprinkle with cinnamon. Cover with tinfoil and bake for 15-20 minutes until soft.
- Slice the vanilla pod lengthways and, with the tip of a sharp knife, scrape out the seeds and stir into the Greek yoghurt.
- Serve the nectarines hot or cold with a drizzle of agave syrup and a dollop of the vanilla scented Greek yoghurt.
Recipes are taken from Jane McClenaghan’s book, ‘The Vital Nutrition Cookbook’.