Written by Active Minds on Friday the 23rd of June 2017.
Summer is synonymous with food, whether it’s weekend BBQ’s or large family picnics, eating plays an important and tasty role in the season. So, even if a loved one is living with dementia, it’s important that they are still involved in this wonderful summer tradition.
Not only does food provide much needed nutrition to help nourish the brain and body, but eating is an incredibly social event, often encouraging the whole family to get-together and spend time with each other.
However, there are certain aspects you should take into account when cooking a meal for a person living with dementia. They may suffer from dysphagia (difficulty swallowing), struggle to use cutlery or have begun to lose their sense of taste, so food should be easy to swallow and handle, as well as being full of wonderful flavours.
Why not try these 3 tasty and nutritious summer recipes?
Greek Yogurt Parfait
3 cups plain fat-free Greek-style yogurt
1 teaspoon vanilla extract
4 teaspoons honey
28 clementine segments
Combine yogurt and vanilla in a bowl. Spoon 1/3 cup yogurt mixture into each of the 4 small parfait glasses; top each with 1/2 teaspoon honey and 5 clementine sections.
Top parfaits with the remaining yogurt mixture (about 1/3 cup each); top each with 1/2 teaspoon honey and 2 clementine segments. Serve immediately.
Recipe from Health.com
½ small banana, chopped
1 small mango, skin and seed removed, flesh chopped
130g plain yoghurt
125 ml full cream milk
¼ cup of apple juice or pink grapefruit juice
Blend all ingredients together in a blender. Divide into two glasses, serve chilled – couldn’t be easier!
Recipe from Hammond.com
Scrambled Egg with Black Bean, Mushrooms and Avocado
2 teaspoons olive oil
1/4 cup diced onion
1 cup sliced white button mushrooms
1 small clove garlic, finely chopped
2 large eggs
1/4 cup canned black beans, rinsed (or otherwise, cooked black beans)
1/8 teaspoon salt + more to taste
A couple turns freshly ground black pepper
1/2 small avocado, diced
Sauté onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook for another minute. Crack eggs into a small bowl and whisk. Pour over veggies. Add black beans, salt and pepper. Stir constantly until eggs are cooked. Add salt and pepper to taste. Scoop on plate and top with diced avocado.
Recipe from Kitchentreaty.com