Food for the Holidays - Murray State University · 16g fat (6g saturated fat) 29 mg cholesterol 303...

Food for the Holidays

A Cookbook for people living with Parkinson’s Disease from a

Speech-Language Pathologist’s Perspective

Created by Murray State University Speech-Language Pathology Graduate Clinicians

2018 Disclaimer: This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other healthcare providers with any questions you may have related to your medical condition.

INTRODUCTION

This cookbook was made in a collaborative effort by Murray State University students in their second year Master’s program in Speech-Language Pathology. During an elective course on Parkinson’s Disease, these students decided to create a cookbook as a way to reach out to the Murray-Calloway County community, help raise awareness, and spread education about Parkinson’s Disease.

Speech-Language Pathologists play an important role in the lives of individuals with Parkinson’s Disease, particularly in the areas of communication, voice, speech, and swallowing. In this cookbook, readers can find information about the effects of Parkinson’s disease, ways to maximize communication efforts, and details concerning diet considerations for these individuals. Recipes were compiled to fit individuals at any stage in the disease. These recipes include healthy and mouth-watering snacks, appetizers, entrees, desserts, and beverages.

Research has shown that people with Parkinson’s Disease can have trouble during meal time with:

■ Swallowing ■ Chewing ■ Utilizing utensils ■ Dry mouth ■ Fatigue

Speech-Language Pathologists are trained in the assessment and treatment of swallowing disorders, feeding, and diet modifications to improve swallowing difficulties for people with Parkinson’s Disease as well as other disorders. It is our aim that this cookbook will be a helpful guide to cooking and eating with Parkinson’s Disease, as well as a fun addition to your family’s holiday traditions!

Disclaimer: This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other healthcare providers with any questions you may have related to your medical condition.

1

The National Dysphagia Diet

Level Name Consistency Examples

Regular Level 7

Typical Swallow All foods allowed Any food, including mixed consistencies

Level 6 Dysphagia- Advanced

(Soft foods requiring more chewing ability)

Thin sliced meats Casseroles with small chunks of

meat Well-moistened cereals and breads

Canned and cooked fruits (skins peeled off)

Cooked, tender vegetables

Level 5 Dysphagia- Altered Consistency

Cohesive Moist

Semisolid foods (requires some chewing)

Ground meat in sauces Cooked eggs Casseroles Soft fruits

Cooked vegetables Cobblers

Moist cakes

Level 4 Dysphagia- Pureed

Homogenous Very Cohesive Pudding-like

(requires very little chewing ability)

Yogurt Pureed meat

Hummus Pregelled grains

Mashed/pureed potatoes

Level 3 Liquidized Moderately think Honey thickened liquids

Level 2 Mildly Thick Mildly Thick Nectar thickened liquids (Smoothies)

Level 1 Slightly Thick

Level 0 Thin Thin Thin liquids (regular water, juices, carbonated beverages)

NDD, the National Dysphagia Diet, (published in 2002 by the American Dietetic Association) is used to

classify foods according to texture properties best suited for each level of diet modification. This is a classification of food textures and should not replace professional or medical advice given by your

doctor.

2

TABLE OF CONTENTS *Colors follow National Dysphagia Diet as outlined*

APPETIZERS ------------------------------------------------------------------4 Irish Vegetable Soup 5 Traditional Soft Brown Soda Bread 6 Homemade Guacamole 7 Layered Hummus Dip 8 Caramel Apple and Brie Skewers 9 Slow Cooker Broccoli and Cheese Soup 10

ENTREES --------------------------------------------------------------------11 Pulled Wild Boar or Venison Stewed in Dark Ale 12 Colourful Broccoli, Shiitake Mushrooms, and Cashew Nut Stir-Fry 13 Chicory with Ham and Cheese Sauce 14 Sweet Potato Mash with Fennel and Carrot 15 Shepherd’s Pie 16 Greek-Inspired Courgette and Aubergine Vegetarian Moussaka 17-18 Porcini Enriched Poultry Broth with Chicken and Mushrooms 19 Salmon Fillet Marinated in Lime Juice with Aniseed and Cabbage Salads 20 Vegetarian Chili 21 Anti-inflammatory, Antioxidant Chicken Curry Salad 22

DESSERTS ------------------------------------------------------------------23 Winter Trifle

24 Rich Chocolate Fondue with Strawberries and Pineapple 25 Crustless Sweet Potato Pie 26 Spiced Rum Fruitcake 27 Apple Mini Fruit Pizzas 28 Chocolate and Orange Date Cake 29

SMOOTHIES + TEAS -------------------------------------------------------30 Anti-Anxiety Smoothie 31 Flax Seed Smoothie 32 Tropical Fruit Almond Milk Smoothie 33 Ginger Turmeric Tea 34 Chocolate Peanut Butter Shake 35

LIBATIONS ------------------------------------------------------------------36 Paloma Fizz Cocktail 37 Raspberry Frost Sodas 38

INFORMATION----------------------------------------------------------------39

Facts 40 Kitchen Safety 41

3

Snack Ideas 42

Appetizers

“One cannot think well, love well, sleep well,

if one has not dined well.” - Virginia Woolf

Communication Corner: Be as informed as possible on what types of speech difficulties to expect as a person with Parkinson’s Disease so you can prepare for what’s ahead.

4

Appetizers Irish Vegetable Soup (Level 4: Pureed-Blended)

Ingredients ● 2 medium carrots ● 2 celery sticks ● 4 cloves garlic ● 1 large onion ● 1 large potato ● ½ cup butter ● 1 cup butternut squash ● Seasonings ● 30 oz chicken stock (vegetable stock

can be used instead) ● Parsley and cream to finish

Method ● Prepare your cooking area and chop all of the vegetables (carrots, celery, onion, potato,

butternut squash) ● Melt the butter in a large saucepan and then add in 3 cloves of garlic and the whole

chopped onion. ● After three minutes add the rest of the vegetables and sauté on a low heat until the they

begin to soften. ● Add the last clove of garlic. ● Next, add two thirds of the chicken stock and bring the vegetables to a boil. Reduce the

heat, put a lid on the pot and leave the mixture to soften further for 20 minutes. ● Use a stick blender or food processor to puree the soup, making it smooth. ● Add salt and pepper to season, and the remainder of the stock, if the soup is too thick. ● To finish off the soup add 1 heaped spoonful of Creme Fraiche (sour cream) and a small

handful of chopped parsley. ● If you have made too much and you feel you can’t manage it all don’t worry, this soup will

last for up to a week in the freezer! Benefits:

● This soup is not only delicious, but can easily be adapted to suit any modified diet consistency.

● Vegetables are the source of many necessary vitamins and minerals. ● Carrots are full of antioxidants, which are important for individuals with Parkinson’s. ● Celery is loaded with essential minerals and vitamins such as folate, potassium,

vitamin B6, vitamin C and vitamin K. ● Garlic is known to boost the function of the immune system. ● When prepared in a healthy manner and consumed in the right portion size, potatoes

can be a great source of nutrients such as fiber. ● Butternut squash provides significant amounts of potassium, important for bone

health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

(Recipe by irelandways.com)

5

Appetizers Traditional Soft Brown Soda Bread

(Level 5: Mechanical Altered-Moderate Chewing) Ingredients

● 2 cups of wholemeal flour ● 1 cup plain white flour ● 1 teaspoon of baking soda ● 1 teaspoon of salt ● 1 egg ● 12 oz buttermilk ● Optional topping: 1 tablespoon of

rolled oats Method

● Preheat the oven to 400°F ● Mix the flour, baking soda and salt

together in a large bowl. ● Combine the egg with the buttermilk, carefully mix into the flour. It should have the same

texture as soft dough. ● Pour the ingredients into a buttered loaf tin. Sprinkle the porridge oats over the top. ● Bake for 45-50 minutes. You can know when it is fully cooked by simply tapping the

bottom of the loaf. It should sound hollow. Simply delicious! Benefits:

● Wheat bread is high in fiber. ● Whole grains are particularly high in B vitamins, including niacin, thiamin, and folate. ● Oats help prevent constipation and are a source of magnesium, which is important for

maintaining energy levels.

(Recipe by irelandways.com)

6

Appetizers Homemade Guacamole

(Level 5: Mechanical Altered-Moderate Chewing) Ingredients

● 3 ripe avocados ● ¼ cup finely diced medium onion ● 1 tbsp lime or lemon juice ● 1 large plum or roma tomato ● ½ tsp salt ● 1 clove of minced garlic ● ½ tsp ground cumin ● 2 tbsp cilantro, if desired ● Optional: Add in some chopped jalapeño or

cayenne pepper for some heat! Method

● Dice a medium onion, dice a large tomato, and mince garlic.

● Cut avocados down the middle and remove seeds. Scoop out the avocado pulp into a bowl and mash with a fork. Then, mix in the tomato, onion, and garlic,

● Add in the lemon or lime juice (freshly squeezed or store bought). ● Next, mix in the salt, cumin, cilantro, and jalapeño/cayenne pepper. ● Tip: You can use the guacamole as a dip with tortilla chips, pita chips, or crackers. You

can also put it on top of a salad or just eat it straight out of the bowl! Benefits:

● Avocado is high in fiber, good fats, potassium, B vitamins, magnesium, vitamin C, and antioxidants, which are all important in your everyday diet.

● Lemon aids in digestion. ● Cumin promotes digestion and is a rich source of iron and antioxidants.

(Recipe by Adrienne Wagster)

7

Appetizers

Layered Hummus Dip (Level 4: Pureed-Blended)

Ingredients

● 1 carton (10 oz) hummus ● 1/4 cup finely chopped red onion ● 1/2 cup greek olives, chopped ● 2 medium tomatoes, seeded and chopped ● 1 large english cucumber, chopped ● 1 cup crumbled feta cheese ● Baked pita chips

Directions

● Spread hummus into a shallow 10-in. round dish

● Layer with onion, olives, tomatoes, cucumber and cheese

● Refrigerate until serving ● Serve with preferred chips

Nutrition Facts

1 serving (calculated without chips): ● 88 calories ● 5g fat (2g saturated fat) ● 5mg cholesterol ● 275mg sodium ● 6g carbohydrate (1g sugars, 2g fiber) ● 4g protein

(Created by Taste of Home)

8

Appetizers Caramel Apple and Brie Skewers

(Regular - No alterations)

Ingredients

● 2 medium apples, cubed ● 1 log (6 ounces) brie cheese, cubed ● 1/2 cup hot caramel ice cream topping ● 1/2 cup finely chopped macadamia nuts ● 2 tablespoons dried cranberries

Directions

● On each of six appetizer skewers, alternately thread apple and cheese cubes; place on a serving plate.

● Drizzle with caramel topping; sprinkle with macadamia nuts and cranberries.

Nutrition Facts

1 skewer: ● 272 calories ● 16g fat (6g saturated fat) ● 29 mg cholesterol ● 303 mg sodium ● 27g carbohydrate (7g sugars, 2g fiber) ● 7g protein

Tips for Safer Swallowing

● Skip the skewers and cut your apples into smaller pieces. ● Cut the skin of the apples off. ● Smash the apples with a potato masher to soften the texture.

(Recipe by Taste of Home)

9

Slow Cooker Broccoli and Cheese Soup (Level 5: Mechanical Altered-Moderate Chewing)

Yield: 6 servings Prep time: 15 minutes

The most easy and healthy recipe for Broccoli and Cheese Soup you'll find! Made with lots of fresh veggies, cheddar, and your crock pot does all the work

Ingredients: ● 5 cups (about 16 oz) chopped broccoli florets ● 1 cup grated carrots, you can grate yourself or use

bagged, pre-cut julienne carrots ● 1 medium yellow onion, finely diced ● 3 cloves garlic, minced ● 2 ounces reduced fat cream cheese (do not use fat

free) ● 1 teaspoon dried oregano ● ¼ teaspoon freshly grated nutmeg ● 2 ½ cups reduced sodium chicken broth (or vegetable

broth) ● 1 can (12 ounces) 2% evaporated milk ● ½ teaspoon kosher salt ● ¼ teaspoon black pepper ● 8 ounces (1 block) cheddar cheese, grated*

Instructions

1. Place the broccoli, carrots, onion, and garlic in the bottom of 5 or 6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.

2. Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it's hot and prone to splatter!)

3. Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.

(Recipe by Well Plated)

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Entrees

“People who love to eat are always the best people.”

- Julia Child

Communication Corner: Pretend you are on a cooking show!!! While preparing food, pretend you have an audience like a chef on the Food Network! They will be relying on your step-by-step instruction! Remember, try to be as loud as possible!

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Entrees

Pulled Wild Boar or Venison Stewed in Dark Ale with Plums, Mashed Potatoes, Parsnip and Broccoli

(Regular Diet- No Alterations)

Ingredients ● 800g (about 2 lbs) of stewing venison or

boar (in large chunks) ● 2 tbsp sunflower oil ● 1 tbsp crushed juniper berries ● 1 tsp rosemary leaves ● 1 tbsp chopped thyme leaves ● 2 tbsp of flour ● 5 bay leaves ● 1 bottle brown ale ● 1 tbsp of red wine vinegar ● 12 prunes ● Parsnips (as much as you like) ● Broccoli (as much as you like)

Preparation Start your preparations for this stew a day before serving it.

● Mix juniper berries, rosemary, thyme leaves and flour with some black pepper and salt.

● Toss your meat through this mix and press until well coated. ● Heat the oil in a large pan at a high temperature. ● Fry the meat on all sides to brown. ● Add bay leaves, ale, vinegar and some water to cover the meat. ● Cook on a very low fire until your meat falls apart. ● Take the meat out and refrigerate; pull into strips. ● Reduce the liquid left in the pan on a high heat until 250ml (approx.) is left. ● Put the pulled meat in the sauce, add the prunes. ● Fry the parsnip in sunflower oil. ● Heat the broccoli in your microwave. ● Put the parsnip in the middle of a plate and arrange the meat over it. ● Arrange broccoli around the meat.

Tips for leftovers ● With the leftover meat you can fill a pasty or garnish a soup.

A suggestion for extra ingredients ● Add some walnuts, cumin seed, small onions, celery or chopped fine herbs, to the sauce.

(Created by Parkinson’s Life)

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Entrees

Colorful Broccoli, Shiitake Mushrooms, and Cashew Nut Stir-Fry

(Regular Diet - No Alterations) Prep: 10 mins Cook: 20 mins Serves: 4 Ingredients

● 2 eggs ● 300g (½ lbs) broccoli florets ● 240g (½ lbs) thin Chinese egg noodles

(boiled) ● 200g (⅓ lbs) baby corn cobs ● 100g (¼ lbs) shiitake mushrooms ● 100g (¼ lbs) cashew nuts (coarsely

chopped) ● 4 tbsp oil ● 2 tbsp water ● 2 tbsp ginger syrup ● 2 tbsp lemon juice ● 2 tbsp sunflower oil ● 1 tbsp sesame oil ● 2 cloves of garlic (thinly sliced) ● 1 red onion, sliced into rings

Method

● 1. Remove the stalks from the shiitakes and cut the tops into quarters. ● 2. Blanch the baby corn for two minutes and then the broccoli for one minute. ● 3. Fry both the onion and garlic in a wok. ● 4. Add the shiitake mushrooms and fry for one minute on a high heat. ● 5. Add the baby corn and broccoli. ● 6. Add the water, ginger syrup and lemon juice. Heat for a further two minutes. ● 7. Add the nuts. ● 8. Fry the egg noodles in a mixture of sunflower and sesame oil. ● 9. Beat the eggs and stir into the noodles.

Culinary tip

● Instead of water, use a splash of Thai chilli or soy sauce for different flavours. Variation tip

● For a non-vegetarian option, use Norwegian prawns or pre-cooked strips of chicken. Nutritional information

● Rich in fiber, which means it’s suitable for people suffering from constipation ● This dish contains 5–10g of protein per person ● This dish is soft and easy to digest

(Recipe by Parkinson’s Life)

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Entrees

Chicory with Ham and Cheese Sauce (Level 6 - Advanced-Maximum Chewing)

Ingredients ● 4 cups chopped potatoes ● 1 ½ cups gruyere cheese (grated) ● ½ cup parmesan cheese (grated) ● 24 oz semi-skimmed milk ● 8 chicory heads (ground) ● 8 slices cooked ham ● ½ cup butter ● ⅓ cup flour ● 1/2 lemon ● 1 tsp white sugar ● salt and pepper ● nutmeg

Preparation 1. Clean the chicory, remove the outer leaves and the hard core. 2. Cut the chicory into fine rings. 3. Peel and cut the potatoes for the purée. 4. Roll up the slices of ham and cut them finely.

Method 1. Stew the chicory in a bit of butter with sugar, salt, pepper and nutmeg until cooked. Leave to drain and reserve the cooking liquid. 2. Boil the potatoes, mash and season with salt, pepper and nutmeg. 3. Prepare a béchamel sauce with a roux made from the rest of the butter and flour. Deglaze the roux with the cold milk and stir firmly with a whisk to prevent clotting.

Tips ● You can also prepare the sauce with a white sauce binder. ● Season with the preserved cooking liquid of the chicory, pepper, salt and nutmeg.

Finishing ● 1. Add ¾ of the cheese to the béchamel sauce and the juice of half a lemon. ● 2. Lightly butter a casserole dish. ● 3. First put the puree in, then the chicory, on top the ham and finally the cheese sauce. ● 4. Sprinkle the remainder of the grated cheese over the top and gratinate under the grill. ● 5. Garnish with slices of lemon.

Chewing and swallowing ● Level 6: use as prepared. ● Level 5: mash, crush or grind the chicory and ham, moisten with the chicory cooking liquid

until the required consistency. ● Level 4 and 3: do not gratinate the dish. Mix and sieve the ingredients separately to the

required consistency with the chicory cooking liquid.


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Entrees Sweet Potato Mash with Fennel and Carrot

(Level 5 - Mechanical Soft-Moderate Chewing) Ingredients

● 800g (about 1.7 lbs) sweet potatoes

● 200g (7 oz) carrots ● 200g (7 oz) fennel ● 100g (3.5 oz) onion ● 200ml (6.7 oz)organic milk ● 30g (1.05 oz) extra virgin olive oil

Preparation

● Peel the sweet potatoes and cut them into big parts. Cut out the heart of the fennel and remove the fennel fronds (put these aside for later as they can be used as a garnish). Chop the fennel, carrots and onions into very small cubes.

● Tip: Make sure these cubes are very small because they will be stewed separately and added to the mash at the end. This helps each ingredient retain as much of its natural flavour as possible!

Method

● 1. Boil the sweet potatoes in slightly salted water. Cook them until you easily can poke through them with a fork. Drain the water and allow the sweet potatoes to transpire for a few minutes. Collect the sweet potato cooking water and set aside.

● 2. Mash the sweet potatoes and add the olive oil. Continue this until you have an even puree. Add the milk and stir until you end up with a smooth sweet potato mash. If you want to avoid dairy, replace it with the sweet potato cooking water.

● 3. Season with salt and pepper. ● 4. Braise the onion, carrot and fennel cubes in olive oil on a medium heat. Soften with the

sweet potato cooking water. Add them to the mash. Stir and put on a low heat for a few minutes until warmed through.

● 5. Stir and serve.


15

Entrees Shepherd’s Pie

(Level 5 - Mechanical Soft-Moderate Chewing) Cook time: 45 minutes Ingredients

● 1 lb freshly ground beef (80-20% beef to fat) ● 1 onion, chopped ● ½ lb mushrooms, sliced ● ½ tsp garlic powder ● 1 (12 oz) can cream of mushroom soup ● 1 small can red peppers diced and drained ● ½ cup fresh frozen green beans ● 4 cups mashed potatoes ● Salt and pepper ● ½ cup grated cheddar cheese

Method

1. Saute ground beef with diced onions and sliced mushrooms 2. Do not drain meat, onions, or mushrooms 3. Add the garlic powder to the undiluted cream of mushroom soup and stir well 4. Add soup mixture to the meat, mushrooms, and onions in pan, and add the chopped red

peppers, stirring until thoroughly mixed-juices will hold it together 5. Preheat oven to 375 degrees F 6. Into individual crocks or bowls, spread the frozen green beans on bottom of each crock

(green peas may be substituted). You can use individual oven proof bowls or container or aluminum meatloaf pans

7. Fill crocks with meat mixture 8. Top each crock with 1 cup of mashed potatoes, in a big dollop or piped through a pastry

bag to make them pretty 9. Bake until potatoes are crisp and slightly browned, about 20 to 25 minutes 10.Layer shredded cheese on top, return to oven for 5 more minutes


16

Entrees

Greek-Inspired Courgette and Aubergine Vegetarian Moussaka *Vegetarian Option*

(Level 5-Mechanical Soft-Moderate Chewing) Ingredients

● 1kg (2.2 lbs) firm potatoes ● 30g (1.05 oz) soy butter ● 40g (1.4 oz) wheat flour ● 700ml unsweetened soy milk ● 500g (1.1 lbs) tofu (or seitan) ● 8 fresh tomatoes (or 1 tin of tomatoes) ● 3 garlic cloves ● 1 aubergine ● 1 courgette ● 1 sweet pepper ● 1 onion ● 1 tsp oregano ● nutmeg ● salt and pepper ● olive oil

Preparation

1. 1. Preheat the oven to 350°F. 2. 2. Boil the potatoes until ‘al dente’ and cut into slices. 3. 3. Slice the aubergine, courgette and sweet pepper. Dice the tomato.

Method

1. For the white sauce: melt the soy butter and mix with the flour. Stir well with a wooden ladle until the roux is dry.

2. Pour the soy milk into the sauce little by little, while stirring with a whisk until it becomes a smooth, firm sauce. NB – you could also bind the soy milk with a white sauce binding agent.

3. Season with salt, pepper and nutmeg and boil for a few more minutes while stirring. 4. For the tomato sauce, fry the onions in heated olive oil until glazed. 5. Add the tofu or seitan and stew for another five minutes on a low heat. 6. Add oregano, garlic and tomato, bring to the boil while stirring, leave to simmer for 10

minutes. 7. Place the aubergine, courgettes and the sweet pepper onto a greased oven dish and put

into the oven. NB – you could also fry the vegetables on both sides in a pan with olive oil. Continued on next page >

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Finishing 1. Put a layer of vegetables into a lightly greased deep oven dish. Next, add a layer of

potatoes and a layer of tomato sauce. 2. Finish with the white sauce. 3. Put the moussaka into the oven for another 15 minutes.

Chewing and swallowing

Level 6: make sure the vegetables are well-cooked and crush or cut the vegetables separately. Cut finely. Level 5: crush the vegetables and the potatoes separately, add vegetable stock if required. Level 4 and 3: mix and sieve the vegetables and potatoes separately until fine. Add vegetable stock until the required consistency is reached.


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Entrees Porcini Enriched Poultry Broth

with Ravioli Filled with Chicken and/or Mushrooms (Level 5-Mechanical Soft-Moderate Chewing)

Ingredients ● 2 chopped of sunflower oil ● 1kg (2.2 lbs) chicken wings ● 200g (7 oz)mixed small vegetables ● 2 celery ribs with leaves ● 2 medium carrots ● 2 onions ● 1 leek ● 100g dried porcini mushrooms ● 2 cloves ● 4 bay leaves ● 6 peppercorns (whole) ● 12 Chinese ravioli leaves ● 250g (8.8 oz) mushrooms ● 1 tbsp flour ● 1 tbsp chives or sage ● 1 egg yolk mixed with 1 tsp oil

Preparation Start your preparations for this broth a day before serving.

1. Heat the sunflower oil in a pan. 2. Add the chicken and vegetables and sauté until brown. 3. Add 1 litre of cold water and the porcini. 4. Slowly bring to a boil. 5. Simmer for at least four hours. 6. Take out the chicken, vegetables and porcini. 7. Remove meat from the bones. 8. Rinse and chop the porcini. 9. Refrigerate the broth for eight hours overnight, skim fat from the surface. 10. Chop the mushrooms and fry in oil. 11. On a low heat, add porcini, chicken meat, flour and 2 tbsp water. 12. Cook for five minutes, refrigerate and chop fine in your KitchenAid. 13. Mix in the herbs. 14. Brush egg yolk with oil onto each pastry leaf. 15. Place a teaspoonful of the mushroom mix on the corner of each leaf and fold into a

triangle. 16. Poach for five minutes in broth.

A tip for leftovers ● Broth can easily be deep frozen and served at any time. ● Any extra ravioli can be kept in the fridge.

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Entrees Salmon Fillet Marinated in Lime Juice with Aniseed and Cabbage Salads

(Regular-No alterations)

Ingredients

500g (1.1 lbs) salmon fillet 100ml (3.3. oz) lime juice 2 tbsp raisins 2 tbsp white wine or cider vinegar 2 tbsp red wine or raspberry vinegar 200g (7.05 oz) white cabbage 200g 97.05 oz) red cabbage 2 tbsp sunflower oil 1 tbsp fresh tarragon (chopped) 1 tbsp aniseed 1/3 tsp cayenne pepper Salt Sunflower oil

Preparation

Start your preparations for this dish at least four hours before serving. Start your preparations for the salads a day before serving.

● Cut the salmon into equal slices, each 2cm thick (approx.). ● Sprinkle salt, aniseed and hot pepper on both sides slices and leave in the fridge to

rest for 30 minutes. Dressing

● Place the marinated slices into the lime juice for 90 minutes on each side. ● Mix the lime juice with the sunflower oil and the tarragon into the dressing.

Salads

● Put two tablespoons of raisins in vinegar, leave for two hours. ● Add to the sliced cabbages. ● Add salt and freshly ground black pepper, oil and tarragon. ● Place the salads in two parallel lines in the middle of a plate. ● Place the salmon slices on top and sprinkle with the dressing.

Tips for leftovers

– Leftover salmon in lime juice can be made into salmon tartare, soup or salad. – Any extra cabbage together with (leftover) mashed potatoes can be made into a nutritious soup. – You can change the taste of the cabbage salad, which remains fresh up to five days, by combining with boiled chicken.


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Entrees Vegetarian Chili

(Level 5-Mechanical Altered-Moderate Chewing)

Ingredients:

● 1 each Onion, chopped ● 4 cloves Garlic, minced ● 1 tbsp (15 mL) Vegetable oil ● 1 can (540 mL) Bean medley, canned, rinsed ● 1 can (796 mL) Diced canned tomatoes, with juices ● 1 cup (250 mL) Corn, frozen ● 1 each Lime, juiced ● 2 tbsp (30 mL) Chili powder ● 1 each Jalapeño pepper, seeded, diced (optional) ● 2 tsp (10 mL) Paprika powder ● 1 tsp (5 mL) Salt ● 2 cups (500 mL) Tomato juice ● 1 ½ cups (375 mL) Textured vegetable protein ● 4 pieces Green onion, chopped

Method:

1. In a large pot, sauté the onions and garlic in vegetable oil until translucent. 2. Add beans, tomatoes, corn, lime juice, chili powder, jalapeño, paprika, salt and

tomato juice. Mix thoroughly. 3. Cover pot and bring to a boil. Stir and reduce heat to a simmer. 4. Simmer while covered for about 20 minutes 5. Stir in textured vegetable protein and allow to cook for 3 – 5 more minutes. Season

to taste. An additional ½ cup (125 mL) of water can be added if chili is too thick. 6. Stir in green onion. Season to taste.

(Recipe by Live Well With Parkinson’s)

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Entrees Anti-inflammatory, Antioxidant-rich Curry Chicken Salad

(Regular-No Alterations) Curry, onions, citrus fruit, apples, and raisins are all foods rich in anti-inflammatory properties and antioxidants. Curry, onion, and coconut are also considered superfoods. Research shows that eating curry regularly may help reduce the risks of developing dementia, Alzheimer’s disease, and cancer. Many foods, like mint and curry, have both antioxidants and anti-inflammatory properties. Sticking to a diet low in grains, like a Paleo Diet, may also help control inflammation. Ingredients

● 1 small white onion, sliced ● 4 boneless, skinless chicken breasts ● 2 tsp. curry powder, divided ● 1/2 clove garlic, finely diced ● 1/4 cup orange juice (freshly squeeze one orange) ● 1 15-ounce can mandarin oranges, drained ● 4 green onions, chopped ● 1/2 cup diced apple (Granny Smith) ● 1/2 cup golden raisins ● 2 tbsp. sweetened, flaked coconut, divided (fresh) ● 1/2 bunch mint leaves, finely chopped ● 1/4 cup light mayonnaise

Directions 1. Preheat oven to 400°F. 2. Arrange onion slices on the bottom of a medium glass baking dish. 3. Place chicken in baking dish and sprinkle with curry and diced garlic 4. Drizzle orange juice on chicken. 5. Bake for 20 minutes or until cooked through. 6. When cool, cut into bite-sized pieces. 7. In a medium bowl, mix chicken, mandarin oranges, green onions, apples, and 1

tablespoon of coconut. 8. Stir in mayonnaise 9. Pour into serving bowl and top with remaining coconut and chopped mint.

(Recipe by: Parkinsons News Today) 22

DESSERTS

Source: Shutterstock

“There is no better way to bring people together than with desserts.”

- Gail Simmons Communication Corner: Parkinson’s may cause the body to move slower, as well as the mind. When communicating with someone who has Parkinson’s, remember to be positive and reassuring. Give ample time for the person to respond. For social situations, come up with and agree upon some cues that you can give the person with Parkinson’s so that they can participate in conversation. Examples include ‘fillers’ e.g., “John and I were talking about this the other day and he had the most interesting point, John ...” Using fillers and other cues allows the person with Parkinson’s enough time to process the conversation and plan their contribution.

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Desserts Winter Trifle:

Chestnut Purée and Cottage Cheese, Apple, Chopped Amarena Cherries and Oatmeal Cookies

(Level 5- Advanced-Maximum Chewing)

Ingredients ● 300g (10 oz) Sweet chestnut purée ● 250g (8.8 oz) cottage cheese ● 1 teaspoon vanilla sugar ● 1 apple (finely diced) ● 200g (7.05 oz) amarena cherries (finely chopped) ● 120g (4.23oz) crumbled oat cookies ● Amaretto liqueur ● Homemade custard

Preparation

1. Poach the diced apple for two minutes in hot water with some sugar. 2. Mix together the chestnut purée, cottage cheese and vanilla sugar. 3. Build your trifle in layers in a large glass bowl or in a separate glass for each guest.

Taste tip

● Use alternative fruits. ● Replace the cottage cheese by a soy product. ● Add a scoop of sherbet ice.

A tip for leftovers

● This dessert can be kept in the fridge for at least five days.


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Desserts Rich Chocolate Fondue

with Strawberries and Pineapple (Level 5-Advanced-Maximum Chewing)

Prep: 10 mins Cook: 10 mins Serves: 4 Ingredients

● 300g (10 oz) pure chocolate (70% cocoa) ● 250g (8.8 oz) washed strawberries ● 250g (8.8 oz) fresh pineapple, diced and dried ● 100ml (3.3 oz) whipped cream ● 4 slices of cake

Method

1. Warm the chocolate with the cream in a bowl, using the bain-marie method, while stirring into a smooth sauce.

2. Place a fondue hot plate on the table and light the candle below. Put the pan with chocolate sauce on top of the plate.

3. Skewer a piece of fruit on a fork and dip into the chocolate sauce. Culinary tips

● Do not use fruit that is too moist as this will change the composition of the chocolate, causing lumps.

● This dish also works well with dried tropical fruits or nuts. Nutritional information

● Rich in fiber, which means it’s suitable for people suffering from constipation ● This dish contains 5-10g of protein per serving. ● This dish is soft and easy to digest.


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Desserts Crustless Sweet Potato Pie

(Level 4-Puree-Blended) Serves: 8 Ingredients (Topping)

● ¼ cup packed brown sugar ● ¼ cup oats ● 1 tablespoon butter ● ½ teaspoon cinnamon

(Pie) ● 1 lb cooked, peeled sweet potatoes ● 1 can (12 oz) fat free evaporated milk ● 2 eggs ● 1 teaspoon vanilla ● ½ cup packed brown sugar ● ½ cup whole wheat pastry flour (or all-purpose flour) ● 1 teaspoon cinnamon ● 1 teaspoon pumpkin pie spice ● ¾ teaspoon baking powder ● Pam baking spray

Method

1. Preheat oven to 350 degrees 2. Prepare topping: In a small bowl, combine brown sugar, oats, and cinnamon. Add butter

and mix until combined. Set aside. 3. Put cooked sweet potatoes in a food processor and process until smooth. Add

evaporated milk, eggs, and vanilla. Process again until combined. 4. In a medium bowl, whisk together brown sugar, flour, cinnamon, pumpkin pie spice, and

baking powder. Add sweet potato mixture and fold until combined. 5. Spray 9-inch round pie plate with Pam baking spray. Pour sweet potato mixture into

prepared pie dish. Sprinkle with topping. 6. Bake for 50-55 minutes, or until set. Remove from oven and let cool for 10 minutes. 7. Let sit in refrigerator to chill for at least 4 hours before serving.

Culinary Tips

● Potatoes can be cooked by baking in oven at 425 F for 45 minutes. Boiling or microwaving to cook potatoes will also work!

● To make it easier to remove potato skins, run cooked potatoes under cold water and then remove skins before placing in the food processor.

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Desserts Spiced Rum Fruitcake

(Level 5-Advanced-Maximum Chewing) Ingredients

● 3/4 cup all-purpose flour ● 1/2 teaspoon baking powder ● 1/4 teaspoon salt ● 2 cups chopped walnuts ● 1 package (8 ounces) pitted dates, chopped ● 1 cup maraschino cherries, halved ● 1/2 cup dried mangoes, chopped ● 3 large eggs ● 3/4 cup packed brown sugar ● 1 cup spiced rum, divided

Directions

1. Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside.

2. In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan.

3. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Nutrition Facts

1 slice: ● 256 calories ● 11g fat (1g saturated fat) ● 35mg cholesterol ● 96 mg sodium ● 35g carbohydrate (25g sugars, 3g fiber) ● 4g protein.

(Recipe by Taste of Home)

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Dessert Apple Mini Fruit Pizzas

(Level 5-Mechanically Altered-Moderate Chewing)

Round apple slices make a sweet, crisp, no-bake crust for these easy fruit pizzas topped with almond butter, chocolate chips and crunchy pistachios. This fun snack or healthy dessert cuts carbs from a classic cookie-crust fruit pizza. Click the hearts to save your favorite recipes. Ingredients 8 servings

● 1 apple, sliced crosswise into 8 slices ( ¼ inch thick), seeds removed

● 8 tablespoons almond butter ● 8 tablespoons mini chocolate chips ● 4 teaspoons chopped salted roasted

pistachios ● 4 teaspoons honey

Nutrition information

● Serving size: 1 mini fruit pizza ● Per serving:

○ 180 calories; ○ 13 g fat(3 g sat) ○ 3 g fiber ○ 16 g carbohydrates ○ 4 g protein ○ 11 mcg folate ○ 0 cholesterol ○ 12 g sugars ○ 9 g added sugars ○ 16 IU vitamin A ○ 1 mg vitamin C ○ 62 mg calcium ○ 1 mg iron ○ 43 mg sodium ○ 198 mg potassium

(Recipe by Eating Well.com - Hillary Meyer)

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Dessert Chocolate and Orange Date Cake

(Level 5-Mechanically Altered-Moderate Chewing) Ingredients

● 1¾ cup (425 mL) Dried dates, pitted and chopped ● ⅓ cup (75 mL) Maple syrup ● 1 each Orange zest ● ¾ cup (175 mL) Water ● ½ cup (125 mL) Butter, room temperature ● ½ cup (125 mL) Sugar ● 1½ cup (375 mL) Tapioca flour ● ½ cup (125 mL) Cocoa powder ● ¼ tsp (1 mL) Baking soda ● Pinch Salt ● 3 tbsp (45 mL) Almond milk

Method

1. Preheat oven to 350˚F (180˚C). Line 8 in. (2L) square pan with parchment paper and set aside.

2. In a saucepan combine the dates, maple syrup, orange zest and water. 3. Simmer until mixture thickens to a jam consistency, approximately 15 minutes. 4. In a large mixing bowl, cream together butter and sugar and set aside. 5. In a separate bowl combine the tapioca flour, cocoa powder, baking soda and salt. Stir to

combine.


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SMOOTHIES + TEA

“Every time you eat is an opportunity to

nourish your body.” - Unknown

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Smoothies + Tea Anti-Anxiety Smoothie

Level 2: Liquid Smoothies are an effective, easy way to boost your daily intake of nutrients. This magnesium-rich smoothie recipe could help you to relieve stress and anxiety. Ground flax seeds are among the most renowned sources of magnesium. They are also rich in anti-inflammatory Omega 3 fatty acids and antioxidants known as lignans that are essential in enhancing hormonal balance. Hormonal balance plays a role in regulating mood and anxiety. Almond milk can also be rich in magnesium, calcium, and vitamin D. It is tasty and creamy just like dairy milk but is low in calories. Pumpkin seeds are also known as pepitas. They are exceptionally rich in magnesium which plays a significant role in multiple enzymatic reactions, such as synthesis of proteins and fatty acids. Pumpkin seeds are an excellent source of tryptophan, which is essential for treating insomnia and nervousness because it is converted into serotonin, a relaxing “feel good hormone”. To get a better idea, let’s look at the best way possible for preparing this kind of smoothie using the provided ingredients.

(Recipe provided by: ParkinsonsLife.eu)

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Smoothies + Tea Flax seeds, Almond Milk, and Pumpkin

Seeds Smoothie Level 2: Liquid

Ingredients

● 25g (.88 oz)of pumpkin seeds ● 200 ml (6.7 oz) of almond milk ● 2 tablespoons of ground golden flaxseed ● 1 piece of orange

Preparation ● Peel the piece of orange to remove the outer

cover. ● Add the pumpkin seeds, flaxseed, and the

peeled piece of orange into a blender. Mix them appropriately and then add the almond milk, then blend again for a short period, ideally 30 seconds.

● Wait for a few minutes for the mixture to settle. ● Serve in your glass and enjoy your drink.

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Smoothies + Tea Tropical Fruit Almond Milk Smoothie

Level 2: Slightly thick Ingredients

● 250g (8.8 oz) tropical fruit mix (fresh or frozen) ● 500ml (16 oz) almond milk ● 50g almonds ● 4 tbsp oats ● 1 tbsp honey ● 1 orange ● a handful of mint leaves

Preparation ● 1. Rinse and peel the fruit. Remove any seeds or

stones. If using frozen fruit, allow it to partially defrost.

● 2. Squeeze and sieve the orange juice. ● 3. Mix together well.

Method ● 1. Put the fruit or the defrosted fruit mix into the

blender and pour in the almond milk. ● 2. Add the honey, almonds and oats. ● 3. Blend everything until it until it reaches a smooth, creamy consistency.

Finishing ● 1. Just before serving, add the freshly squeezed orange juice and mix together well. ● 2. Pour equal amounts into four sundae glasses and garnish each with a mint leaf.

Chewing and swallowing ● Adjust the amount of almond milk to create the required consistency level.

Nutritional information Nutrition per 100 grams

● Energy………………………………………………………………… 83 kcal/345 kJ ● Proteins…………………………………………………………….….2.0 g ● Total fat…………………………………………………………….…4.7 g ● Saturated fat……………………………………………………… 0.4 g ● Monounsaturated fat………………………………………. 1.0 g ● Polyunsaturated fat……………………………………..….. 0.4 g ● Cholesterol …………………………………………...………..…..0 mg ● Carbohydrates……………………………………………………7.8 g ● Sugars ………………………………………………………………...5.9 g ● Fibres……………………………………………………………………1.6 g

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Smoothies + Tea Ginger Turmeric Tea

Level 0:Thin Ingredients

● 8 oz boiling water ● 1 tsp. fresh turmeric root, grated (1/3

tsp. if using dried) ● 1 tsp. fresh ginger root, grated (1/3 tsp.

if using dried) ● 1 tsp. coconut oil ● Honey to taste, optional ● Fresh lemon wedge, optional

Directions

1. Combine all ingredients. 2. Drink daily or as desired.

Benefits

● Both ginger and turmeric have anti-inflammatory properties. ● Tumeric can relieve joint pain. ● Ginger is beneficial for combatting nausea and keeps the digestive and respiratory

systems in good health!

(Recipe by Parkinson’s News Today)

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Smoothies + Tea

Chocolate Peanut Butter Shake

Level 1: Slightly thick

Makes one serving; 1090 calories per serving.

Ingredients ● 1/2 cup heavy whipping cream

● 3 tablespoons creamy peanut butter

● 3 tablespoons chocolate syrup

● 1 1/2 cups chocolate ice cream Directions

1. Pour all ingredients into a blender.

2. Mix well.

3. Serve!

(Source Unknown) 35

LIBATIONS

“People who wonder whether the glass is half empty or half full miss the point. The

glass is refillable." - Unknown

Communication Corner: Caregivers can play a critical role in helping a person with Parkinson's disease deal with communication difficulties. It will require some patience, but there are ways to make it easier for a person to get their point across despite Parkinson's disease. Sitting face-to-face. This will allow you to maximize verbal and non-verbal communication to enhance your understanding of what the person is trying to say.

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LIBATIONS Paloma Fizz Cocktail

Level 0: Thin For the Rosemary Simple Syrup:

● 1/4 cup sugar ● 1/4 cup water ● 1 sprig fresh rosemary, coarsely chopped

For the Drink: ● 1/4 cup pink grapefruit juice ● 2 tablespoons rosemary simple syrup ● 2/3 cup seltzer water or grapefruit soda ● Rosemary sprig for garnish ● Grapefruit slice for garnish ● Crushed ice ● Optional: Tequila

Steps: ● To make Rosemary Simple Syrup: Add 1/4 cup of water and 1/4 cup sugar to a pot. Add

rosemary. Bring to a simmer and cook until all sugar is dissolved, about 3 minutes. Strain into a small resealable container. Let cool completely.

● To make the drink: Pour grapefruit juice and simple syrup in a Tom Collins glass (a tall, thin glass). Stir to mix. Fill glass with ice and top off with seltzer water. Add a shot of your favorite tequila if desired.

● Garnish with a sprig of rosemary and a slice of grapefruit. Benefits:

● Grapefruits contain high levels of Vitamin A (which protects against infections) and Vitamin C (which helps heal small injuries, keeps skin healthy, and aids in iron absorption).

● Grapefruit, because of its water and fiber content, helps to prevent constipation and promote regularity for a healthy digestive tract.

● Grapefruit consists of 91 percent water. This makes it one of the most hydrating fruits available. Grapefruit is also full of electrolytes and a great snack to have available to prevent dehydration.

● Grapefruit has also offers improvements in blood pressure and lipid levels.

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LIBATIONS Raspberry Frost Sodas

Level 0: Thin Ingredients

● 1 bottle (64 ounces) cranberry juice cocktail, chilled ● 2 containers (1/2 gallon each) raspberry sherbet ● 3 bottles (1 liter each) ginger ale, chilled

Steps ● Pour 1/4 cup cranberry juice in each of 24 short, wide

glasses. ● Place 1 scoop (about 1/2 cup) sherbet in each glass.

Fill with ginger ale. Benefits:

● Cranberries are good for gut and digestive health. Cranberries have vitamin C and fiber, and are only 45 calories per cup.

● One cup of whole cranberries has 8,983 total antioxidant capacity. ● Ginger ale aids with stomach aches.

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Information

The following is valuable information that can be beneficial to people with Parkinson’s disease and their loved ones. Although this is information is

provided, it is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other

healthcare providers with any questions you may have related to your medical condition.

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How does Parkinson’s affect the voice? One of the secondary motor symptoms that people with Parkinson’s Disease (PD) may experience is a change in speech, or speech difficulty. Not everyone with PD experiences the same symptoms, and not all patients will have changes in their speech. However, for those who are affected, it can be a significant problem, causing difficulties in communication and possibly leading to reduced social interactions. There are several ways PD may affect speech: • The voice may get softer, breathy, or hoarse, causing others difficulty hearing what is said. • Speech may be slurred. • Speech may be mumbled or expressed rapidly. • The tone of the voice may become monotone, lacking the normal ups and downs. • The person may have difficulty finding the right words, causing speech to be slower. • The person may have difficulty participating in fast-paced conversations.

Communication Facts

● Because Parkinson’s disease weakens muscle control, communication can become difficult as these muscles deteriorate. As Parkinson's progresses, patients can develop slurred speech and chronic hoarseness.

● Writing or typing may become challenging, as tremors and muscle stiffness become a factor.

● Caregivers can play a critical role in helping a person with Parkinson's disease deal with communication difficulties. It will require some patience, but there are ways to make it easier for a person to get their point across despite Parkinson's disease.

○ Sitting face-to-face. This will allow you to maximize verbal and non-verbal communication to enhance your understanding of what the person is trying to say.

○ Keeping questions basic. "The caregiver should not ask questions that require elaborate responses," notes Linda Pituch, a patient services manager for the Parkinson's Disease Foundation. "Ask questions that can be answered in simple ways, with very little elaboration."

○ Encouraging your loved one to speak slowly and carefully. "Teaching the person to talk slowly is very important," Pituch says. Keep in mind that the person may also need extra time to process information and respond appropriately.

● Parkinson's disease interferes with the entire speech process. It weakens muscles in the mouth, lips, tongue, and diaphragm. Even facial expressions and nonverbal communication may become limited by progressive facial-muscle stiffening. Speech therapy can help a person with Parkinson's disease maintain and even regain communication skills lost to muscle weakness. Due to the effects of the disease, the person may no longer be able to speak in the same way, but a speech pathologist or therapist can teach specific strategies that make communication easier.

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Kitchen Safety Tips

➔➔ Enjoy your time!

◆ Take your time and don't try to rush the process. However, you can save time by collecting all of the required ingredients and materials before you begin cooking. Set aside ingredients in the order they will be used.

➔➔ Be mindful! ◆ Set timers as a reminder to check on food while cooking.

➔➔ Use the best tools! ◆ Use plastic bowls, cups, plates, etc. to avoid the possibility of injury due to broken

glass. ➔➔ Ensure accessibility!

◆ Store cookware in easily accessible places. Keep them at eye-level to prevent bending over, which may lead to falling.

➔➔ Take it easy! ◆ Keep a chair near by to sit or rest on if you become fatigued from standing for a

long period of time.

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Parkinson's Facts Related to Diet The following information is not intended to replace medical advice. Please follow carefully

and as instructed by your personal medical and/or healthcare professional.

- Some people who take levodopa (Sinemet) notice that their medication is less effective when taken with a high-protein meal (a meal including foods like meat, fish and eggs). To address this difficulty, your doctor may recommend taking levodopa 30 minutes before, or 60 minutes after, you eat. Ask your physician what combination is best.

- Iron also can prevent your body from taking up levodopa medications. Consult your physician for recommendations.

- Constipation. If you have less than one bowel movement per day, try to: ○ Drink more fluids. ○ Consume more fiber, from fruits, vegetables, beans, whole grains, nuts and

seeds. Aim for 30-40 grams of fiber per day. Choose foods that have five or more grams of fiber per serving.

- Daytime sleepiness. Studies show that taking caffeine in two to four cups of coffee a day can improve daytime sleepiness.

- Orthostatic Hypotension. This is sustained low blood pressure and dizziness on standing. Consult your physician regarding this issue. There are several ways to potentially reduce this symptom:

○ Avoid large meals, as they divert blood to the digestive system. ○ Increase the amount of salt in your diet. ○ Reduce alcohol consumption. ○ Drink one and a half to two quarts a day of fluids (six to eight 8-ounce

glasses, including water, coffee and other beverages). You can also use a tall cup that has lines to mark your progress and help you keep track throughout the day.

- Bone Health. People with PD often have low blood levels of vitamin D, which is essential for strong bones and may also play a role in warding off depression and cognitive change. Make sure your doctor tests your vitamin D.

- Taste. If your food tastes bland, you’ve probably lost some of your sense of smell — a common PD symptom. To make food more appealing, so that you feel like eating more, try seasoning it with herbs, spices and other flavors. Consult your physician to determine the seasonings that are best for you.

- Malnourishment and weight loss. If you or your loved one with PD has experienced significant weight loss, ask your doctor for a referral to a nutritionist. This member of your health care team can offer different strategies for maintaining a healthy weight depending on your age and PD symptoms.

****Medical Disclaimer: This content is not intended to be a substitute for professional medical advice,

diagnosis, or treatment. Always seek the advice of your physician or other healthcare providers with any questions you may have related to your medical condition.****

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Snack Ideas

Antioxidants are great for people with Parkinson’s because they offset alleviate stress and cellular damage. Listed below are some nutritional snack options to

curb your hunger! Consult your physician to ask about these snack options! ● Veggies:

○ Artichokes ○ Okra ○ Kale ○ Bell

Peppers ○ Potatoes

● Fruits: ○ Berries ○ Pears ○ Apples ○ Grapes

● Other: ○ Grains ○ Eggs ○ Legumes ○ Nuts ○ Dark

Chocolate ○ Red wine ○ Coffee and

Tea

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Thank You! From all of us in the Masters Program for Speech-Language Pathology at Murray State University, thank you for using this cookbook to help improve the lives of individuals with Parkinson’s Disease and their families. We want to encourage you to share this cookbook with as many people as possible! We would also like to thank the following organizations for the work that they do for the global Parkinson’s community:

● Jan Flynn and the Parkinson’s Support Group of the Murray-Calloway County Hospital

● Brittany Triplett and the Rock Steady Boxing Group of Murray-Calloway County

● The Michael J. Foxx Foundation ● Parkinson’s Life (parkinsonslife.eu) ● Parkinsons News Today ● Well Plated ● Eating Well.com ● Taste of Home

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Meet the Authors!

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Food for the Holidays - Murray State University · 16g fat (6g saturated fat) 29 mg cholesterol 303...

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