DR. NATHAN'S HEALTH BLOG

What you can do to prevent Alzheimer’s

Alzheimer’s doesn’t have to be your brain’s destiny, says neuroscientist and author of “Still Alice,” Lisa Genova. She shares the latest science investigating the disease — and some promising research on what each of us can do to build an Alzheimer’s-resistant brain.

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Sleep in your superpower

Sleep is your life-support system and Mother Nature’s best effort yet at immortality, says sleep scientist Matt Walker. In this deep dive into the science of slumber, Walker shares the wonderfully good things that happen when you get sleep — and the alarmingly bad things that happen when you don’t, for both your brain and body. Learn more about sleep’s impact on your learning, memory, immune system and even your genetic code — as well as some helpful tips for getting some shut-eye.

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live to 100

How To Live To Be 100+

To find the path to long life and health, Dan Buettner and team study the world’s “Blue Zones,” communities whose elders live with vim and vigor to record-setting age. In his talk, he shares the 9 common diet and lifestyle habits that keep them spry past age 100.

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Avocado Cream Mousse

Refrigeration Time: Overnight Prep: 60 mins Servings: 12 Avocado Mousse Ingredients 6 ripe avocados 1 cup lemon juice, freshly squeezed 1/3 cups of honey Directions Remove skin and seed from avocados, and place the green flesh into a food processor, removing all brown spots as you go. Add lemon juice and honey, and blend until smooth and creamy. Chocolate Cashew Cream Ingredients 2 tablespoons raw cacao powder 1 cup raw cashews 2 tablespoons honey 1⅓ cups water Directions Place cacao powder, cashew nuts, honey and water into blender, and blend until a smooth and creamy consistency. Crumble & Assembly Ingredients 1 cup raisins/sultanas 1 cup pecans 1 teaspoon tahini ¼ cup unsweetened shredded coconut 500g blueberries 6–8 strawberries, sliced or 2–3 kiwi fruit, sliced Directions To make crumble, combine raisins/sultanas, pecans, tahini and coconut in food processor, and mix until well combined. To assemble, place a layer of blueberries across

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Baked Lentil Marinara Spaghetti Squash

Ready In: 1 hour 35 mins Prep: 25 mins Cook: 1 hour 10 mins Servings: 6–10 Ingredients 1 lg. approx. 6–7 cups Spaghetti Squash, Cooked 1 cup Dried Lentils 1 tsp. Dried Oregano 1/2 tsp. Sea Salt 1 tsp. Italian Seasoning 1–2 Garlic Cloves, Minced 1/4 tsp. Black Pepper 1/8 tsp. Crushed Red Pepper (Optional) 1 14.5-oz. can Organic Diced Tomatoes 1 tsp. Dried Parsley (Or Fresh If You Prefer) 1 tsp. Paprika 1/2 cup Organic Tomato Paste (Canned) 1/2 cup Purple Onion, Finely Chopped Fresh Parsley For Garnish Nutritional Yeast Directions Preheat oven to 400°F. Slice spaghetti squash in half lengthwise, remove seeds and add to baking sheet, with the skin down and flesh facing up. Roast in the oven for 45–50 minutes or until you can use a fork to pull the flesh apart and it resembles noodles. While the squash is cooking, add lentils and 2 cups water

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Wendy Baziliian’s Carrot-Walnut Pate

Ingredients 1/3 cup walnuts, soaked overnight in the fridge and drained 1/2 cup diced celery 1/2 cup thinly sliced green onion 1 cup shredded carrot 1 whole lemon, juiced 1 clove garlic, crushed salt and pepper to taste Directions Place all of the ingredients in a food processor and pulse for approximately 2 minutes, stopping the machine every 15 seconds or so to scrape down the sides of the bowl. Adjust the taste to your liking with a little salt and pepper. (Recipe from https://healinglifestyles.com/)

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Indian-Spiced Cauliflower Soup

Ready in: 53 minutes Prep: 20 minutes Cook: 33 minutes Servings: 6 Ingredients 1 cup Celery Salt and Pepper, to taste. 1/2 tsp. Ground Cardamom 1/4 tsp. Cayenne Pepper 3 lbs. Cauliflower, Core Removed (Cut Into Bite-Size Pieces) 1/2 tsp. Ground Ginger 1 cup Yellow Onion, Chopped 1 tsp. Ground Cumin 1 tsp. Curry Powder 3 cups Vegetable Stock 4 cups Baby Spinach Packed (Optional) 1/2 tsp. Garlic Salt Directions In a large pot, heat the oil over medium-high heat until shimmering. Sauté the onion and celery, stirring frequently, until they start to soften, about 5–8 minutes. Add the cauliflower and vegetable stock, stirring to combine. Cover the pot and reduce the heat to medium. Cook for 20–25 minutes, stirring frequently, until the cauliflower is tender. Add the curry powder, cumin, garlic salt, cardamom, ginger and cayenne, and remove the pot from the heat. Allow the soup to cool slightly

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Breakfast Sushi

Ready in: 10 minutes Prep: 10 minutes Servings: 1 Ingredients 1 Medium-size banana 1/4 cup Peanut butter, or nut butter of your choice 1/2 cup Organic Brown Rice Cereal Directions Peel and slice banana in to 1/2-inch slices. Spoon peanut butter and rice cereal into separate bowls. Roll the sides of each banana slice into the peanut butter, evenly coating all sides. Then roll the peanut butter-covered slices into the cereal. (Recipe from sprouts.com)

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