CARROTS // stop memory loss
Middle-aged people who ate the lowest amount of root vegetables showed more than three times as much cognitive decline as those who ate the most, according to a Netherlands study.
Researchers concluded that the beta-carotene in the vegetables – ESPECIALLY IN CARROTS–protected the central nervous system against aging.
An 18-year Harvard study determined that when men consumed 50mg supplements of beta-carotene every other day, cognitive decay was delayed for the equivalent of 1 to 1.5 years compared to those who took a placebo.
Today’s recipe is another gem I stumbled upon while stuck in an airport for hours on end; I have never been so thankful for crappy weather and a delayed flight.
Since this is Miss Martha Stewart’s recipe and not mine I feel I can toot it’s horn a little bit. I must say this is one of the most simple and easy recipes I have made to date but not only that, the presentation is outstanding. I felt like something so easy to make looked like a lot of thought and effort was taken. Not only that but the flavors are such a great match. This side dish will be a great hit at a dinner party where you’re definitely looking to impress.
On a random side note: Barbles and I were laughing earlier about, what if you were the person in the 18 -year study that was getting the placebo… for 18-years!! What a mind f*ck! ha. I would love to hear yalls take on that! Anywho, here is the recipe!
CARROTS + SESAME
2 large carrots
2 tsp toasted sesame oil
1-2 tsp of lemon juice
sesame seeds sprinkled
- Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
- Place the ribbons of carrot in a bowl and toss with remaining ingredients.
- Optional: chill in the fridge before serving.
143 DAYS IMMUNE SYSTEM HEALTHY