Why I Write a Recipe For Life

July 17, 2008 by  
Filed under ALZHEIMER'S

I suppose it’s a little backwards, but I want to take a moment to explain WHY I take a day each week to give recipes. It might seem a little out of place, given that this is a site dedicated to battling Alzheimer’s disease and not diabetes or weight loss.

However, it really doesn’t take a rocket scientist to know that caregivers are stressed out, run down and in need of help. They are grieving on one hand and trying to balance their many responsibilities on the other. In general, caregivers tend NOT to take care of themselves. They often let their own health needs go unattended as they attempt to care for their loved ones.

People who are stressed tend to operate on the far ends of the eating spectrum. They over eat OR they don’t eat at all. however, if you think of your body like a car it makes little sense. For example, how many of us would prepare for long car ride by NOT putting fuel in the car. One the other hand, if your gas tank holds 15 gallons of gas, you can’t put in 30 gallons.

Our bodies require a certain amount of “fuel” in the form of food. The business of caregiving requires physical and mental energy. Too much food, bad food or too little food are all poor combinations for caregivers.

So, as I provide you with recipes. My sincere hope is that they will be Recipes for LIFE. Recipes that meet the criteria of healthful, inexpensive and simple to prepare and recipes that will nourish your body for the journey that is before you.

Page through the archives and see what interests you. Try the recipes and see if you like them. Here are a few of my favorites:

Blueberry Muffins

Peach Pie

Spinach Salad (with a twist)

Well, I hope you enjoy one of these if you haven’t tried them. They definitely taste great, but they are also simple, inexpensive and GOOD for you!

Recipe For Life

May 29, 2008 by  
Filed under ALZHEIMER'S

Every Thursday I give you a recipe. My self imposed rule is that the recipe must be inexpensive. It must be simple and it must be healthy. I suppose it should go without saying that the recipe must also be delicious.

Summer is coming, albeit v-e-r-y slowly here in Pennsylvania, and fresh fruit and veggies will soon abound. Depending on where you live, peaches, our main ingredient for today, will ripen and be ready to eat between June and August.

Peaches are low in calories and high in vitamins C and A. In addition, peaches can act as a MILD laxative. They are diuretic and tend to aid in detoxification. So, you can eat peaches without worrying about gaining weight. (www.health24.c0m)

This particular recipe has no REFINED sugar, and no ARTIFICIAL sweeteners, so you get wonderful flavors of peaches, apples and a hint of dates. If you make or select a crust that is not made from lard or shortening with trans fats, and throw in a little whole wheat action, this pie can actually qualify as healthy. When I purchase crust, I get it from Whole Foods. They have one that is pretty healthy, but doesn’t taste healthy. Why ruin this wonderful filling with a crust that tastes like cardboard?

Recipe For Life

Peach Pies – Recipe adapted from, The Seventh-day Diet, by Chris Rucker

(This recipe makes 2 – 8 or 9 inch deep dish pies or one 9 x 13 pie)


10 cups thinly sliced peaches, fresh or frozen (don’t use canned)

1 can (12 ounces) frozen apple juice concentrate

1 cup pitted dates (soak in warm water for 10 minutes or till soft)

1/4 cup cornstarch

1 tsp. ground coriander

1/2 tsp. salt

1/2 tsp. almond extract

1 tsp. vanilla extract

4 pie crusts (ready made will work fine)


Preheat oven to 350 degrees farenheit (177 degrees Celsius)

Place sliced peaches in a large bowl

Place in blender the following:

  1. apple juice concentrate
  2. dates (drain soak water)
  3. cornstarch
  4. coriander
  5. almond extract

Blend until smooth. Add this mixture to sliced peaches and mix thoroughly.

From this point you have some options. If you prefer a double crust pie then place pie crust(s) on bottom of your pie pan(s). If you prefer a single crust, then pour peache mixture directly into pan(s) and place crust on top of peaches. Tuck edges of dough just inside baking dish and press to seal. Cut 3-4 small slits in crust to allow steam to escape. Bake for 45-60 minutes.

Note: This pie is healthy enough to eat for breakfast (which we often do!). Of course, you can enjoy it as a dessert as well.

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NOTE: The contents in this blog are for informational purposes only, and should not be construed as medical advice, diagnosis, treatment or a substitute for professional care. Always seek the advice of your physician or other qualified health professional before making changes to any existing treatment or program. Some of the information presented in this blog may already be out of date.