Cooking for the Cure- Alzheimer’s Fundraiser Recipes

Cooking for the Cure- Alzheimer’s Fundraiser Recipes



We had an amazing turn out for the Cooking for the Cure Alzheimer’s Fundraiser!  Thank you Susan Warren for organizing this event- and thank you to all of the attendees who showed their support. For those who couldn’t make it, there will be another event in the fall and we look forward to having you. Below are the recipes for the dishes we served. They’re not only super healthy- but delicious too.  For more delicious foods and learning about a healthy diet, check out our Gluten Free workshop on Thursday, June 9th (11:30 AM -1:30 PM).



carrot ginger soup

Spiced Carrot Ginger Soup


1 tablespoon olive oil

1 medium onion, chopped coarsely

1 tablespoon curry powder

1 teaspoon of ground turmeric

1 tablespoon fresh ginger, chopped

1 1/2 pounds carrots, peeled and chopped into 2 inch sections

1 teaspoon salt

6 cups chicken or vegetable broth

1/4 cup coconut milk


Heat oil in soup pot over medium high heat. Add onion and sauté until soft, about 4-5 minutes.

Add curry powder, ginger and turmeric-  sauté about one minute.

Add carrots and salt and cook, stirring, about 5 minutes.

Add broth and bring to a boil. Cover and simmer on low until carrots are very soft, about

Remove from heat and puree using an immersion blender, or in batches in a regular blender.

Put pureed soup into a bowl and stir in coconut milk.

Serve immediately.

Za’atar-Spiced Beet Dip with Goat Cheese

beet dip 2


6 medium beets (1 1/2 pounds), trimmed

2 small garlic cloves, minced

1 small red chile, seeded and minced

1 cup plain Greek yogurt

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons pure maple syrup

1 tablespoon za’atar (found in Lebanese markets)


2 tablespoons goat cheese, crumbled

2 scallions, thinly sliced


Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter goat cheese and scallions on top and serve with bread.

Herbed Cottage Cheese Spread

yummy carrots

Servings: 2-2/3 cups


1 pound 4% small-curd, cream-style cottage cheese

2/3 cup sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon finely minced garlic

1 tablespoon finely minced shallots

1 tablespoon finely minced green onions or chives

1 tablespoon finely minced parsley, plus more for garnish


Combine the cottage cheese and sour cream in a medium bowl and blend well. Add the remaining ingredients. Mix thoroughly and adjust seasonings. Cover and chill well before serving. Serve with toasted garlic bread or crackers and garnish with fresh parsley if desired.

Adapted from The Chez Francois Cookbook by Jacques E. Haeringer

Smoked Salmon & Avocado Crostini

salmon crostini

1 baguette, sliced
olive oil
vanilla salt*
freshly ground black pepper

1 ripe avocado, pitted
3 tablespoons grapefruit juice
1/2 teaspoon grapefruit zest
1/4 teaspoon vanilla salt
dash black pepper

handful of radishes, sliced thinly
6 ounces smoked salmon
1/4 cup chopped chives

*Vanilla Salt:
1 vanilla bean, split in half
1 cup kosher salt

For the vanilla salt: Place salt and vanilla bean in airtight container for at least a week.

Heat oven to 375.  Place the baguette slices on a baking sheet (I used a Silpat to line mine).  Pour olive oil in a bowl, and brush the oil on each slice.  Sprinkle a bit of salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.

Mash the avocado, grapefruit juice, grapefruit zest, salt, and pepper together in a bowl.  Spread on each toasted baguette slice.  Then top with one or two slices of radish, smoked salmon, then a sprinkling of chives.


Sweet Potato Salmon Cakes

salmon cakes


2 cups of salmon

2 tablespoons butter

½ red onion, chopped

1 sweet potato

½ cup breadcrumbs

2 tablespoons lemon juice

1/3 cup chopped scallions

¼ cup chopped parsley

1 egg

Salt and Pepper to taste


Sauté the fish in butter and onion until done.

Cook sweet potato (bake in skin if possible)

Cool the fish and sweet potato then crumble them into ½ inch chunks.

Combine in a large bowl with lemon juice, scallions, parsley and egg. Mix with a fork until uniformly wet and lumpy.

Heat olive oil and when hot enough add the salmon cakes.

White Bean and Red Lentil Burgers

white bean burger


1/3 cup red lentils

2/3 cup water

3 cups white beans

½ red onion, chopped

3 cloves garlic, minced

1 jalapeno, minced

½ cup breadcrumbs

1 ½ teaspoon smoked paprika

½  teaspoon salt

1 teaspoon ground cumin

1 tablespoon olive oil

Grated zest of ½ lime

Combine the lentils and water in a saucepan and bring to a boil. Reduce to simmer until the lentils are soft and mushy and the water is mostly gone, about 10 minutes. Drain away any extra water and let the lentils cool.

Mash the white beans in a large bowl and then add the lentils and the rest of the ingredients. If the mixture is too wet to hold its shape, add some more breadcrumbs. Shape that mix into patties and put them on an oiled baking sheet. Chill in fridge, covered, for at least 30 minutes or up to 4 hours.

Preheat oven to 400 when you’re ready to cook burgers. Coat the patties lightly with olive oil and bake them for about 30 minutes, flipping them over halfway.

Serve on buns with all the fixings.

Thug Kitchen

Chocolate and Raspberry Pot de Crème

pot de creme


6 oz 70% dark chocolate, chopped into bite-sized pieces

2 eggs

1 tsp vanilla extract

1 cup of coconut milk, scalded

Fresh raspberries for garnish


Blend chopped dark chocolate, eggs, and vanilla in a high speed blender until smooth.

In a small saucepan heat coconut milk until almost boiling, you will see steam rising from the milk, but it should not be bubbling yet.

Slowly pour the scalded coconut milk into the blender and blend until smooth. 

Place 4 fresh raspberries in the bottom of four 8 oz souffle dishes.

Pour chocolate cream mixture into the souffle dishes over the raspberries.

Cover each dish and chill in the refrigerator for two hours.

Garnish with shaved dark chocolate and a fresh raspberry

*Primal Palate

Date, Cocoa and Pumpkin Seed Energy Balls

date balls


2 ½ oz. unsalted pumpkin seeds

1 cup puffed brown rice

1 ¾ oz. whole almonds or pumpkin seeds

3 oz. Medjool dates

½ teaspoon ground tumeric

½ teaspoon ground cinnamon

1 tablespoon cocoa powder

1 teaspoon vanilla

½ tablespoon  honey

1 orange

Blitz 1½ oz. pumpkin seeds into a fine dust in a food processor, then put onto a plate. Place the remaining pumpkin seeds and the puffed rice in the processor with the dates (pitted), then blitz until finely chopped. Add the turmeric, cinnamon, cocoa and a pinch of sea salt. Blitz for another 1-2 minutes, stopping to scrape down the sides a couple of times, and adding an extra squeeze of orange juice to bind, only if needed- it takes a while for the mixture to come together.

With wet hands divide into 24 and roll into balls, dropping them into the pumpkin seed dust as you go. Shake to coat. They’ll keep for up to 2 weeks in an airtight container.

Everyday Super Food by Jamie Oliver


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