I’m a neurosurgeon — my mother’s stew recipe prevents dementia

Here’s some meals for thought.

Dr. Jonathan J. Rasouli, a board-certified spinal neurosurgeon at Northwell Health in New York, says his mother’s dinner recipe is filled with substances which can be nice for mind well being — and consuming it’s a sensible step for stopping dementia and issues like reminiscence loss, fatigue and mind fog.

Rasouli beforehand shared the straightforward three-ingredient dinner he eats frequently to assist forestall Alzheimer’s.

But nothing beats mother’s cooking, and he’s shared one in all his personal mom’s recipes for Ghormeh sabzi, a Persian herb stew that tastes scrumptious and in addition retains your mind wholesome.

“This dish is one in all my private favorites, and my mother makes it the most effective!” he instructed The Post.

“It combines the brain-boosting advantages of grass-fed beef, turmeric and recent herbs,” he defined.

Turmeric produces curcumin, which research have proven reduces inflammation — and might, in flip, enhance reminiscence and sluggish the event of amyloid plaques, a trademark of Alzheimer’s disease.

His mom’s stew has different brain-healthy substances, too.

“Fenugreek is wealthy in antioxidants, and Persian limes add vitamin C and distinctive phytonutrients that scale back oxidative stress,” Rasouli mentioned. Symptoms of oxidative stress can embody reminiscence loss, mind fog and fatigue.

Finally, he added, “The kidney beans present plant-based protein and fiber to help general mind well being.”

Scroll down for the recipe, straight from the doc’s mother’s personal assortment.

Ghormeh sabzi

Ingredients:

• 1 lb grass-fed stew beef (wealthy in omega-3s, iron, vitamin B12)
• 1 giant diced onion
• 1 bunch recent chopped parsley
• 1 bunch recent chopped cilantro
• 1/2 bunch recent fenugreek 
• 1/2 cup kidney beans (soaked in a single day, for fiber)
• 1 tsp turmeric powder (anti-inflammatory properties)
• 3-4 dried Persian limes (antioxidants and a tangy taste)
• 2 tbsp olive oil
• Salt and pepper to style

Directions:

1. In a big pot, warmth olive oil over medium warmth and sauté the onions till golden. Add the meat and turmeric, and prepare dinner till the meat is browned.
2. Add the chopped parsley, cilantro and fenugreek to the pot. Sauté the herbs with the meat for about 5-7 minutes till aromatic.
3. Stir within the soaked kidney beans and add sufficient water to cowl the substances. Bring to a boil, then decrease the warmth to a simmer.
4. Pierce the dried Persian limes with a fork and add them to the stew. Cover and simmer for 2-3 hours, stirring sometimes, till the meat and beans are tender.
5. Season with salt and pepper to style. Serve with saffron-infused basmati rice for a whole meal.