How to eat for brain health? Fill your plate with colorful fruits and vegetables. This Moroccan Adzuki Bean Salad by Elissa Goodman does just that and more with a unique blend of herbs and spices that your brain will also love.
Serves 4
Ingredients:
1 T smoked paprika
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/4 tsp. ground harissa
2 cups cooked adzuki beans
1 bunch rainbow carrots, peeled
2 cups purple cauliflower (florets only)
1/2 cup toasted almonds (slivered and blanched)
4 fl. oz. citrus vinaigrette
2 cups baby kale
Sprinkle of cilantro
Sprinkle of mint
Salt and pepper to taste
Directions:
Preheat the oven to 400.
Toss the peeled carrots and cauliflower florets with olive oil, salt and pepper and toast for 25-30 mins until just tender. Slice carrots into rounds.
Toast the spices in a pan over medium heat until fragrant. Season the beans with the spice mix, olive oil salt and pepper.
Place beans, carrots, cauliflower, kale, mint and cilantro in a mixing bowl and toss with the lemon vinaigrette. Season with salt to taste. Place in serving bowl and top with toasted almonds. Enjoy!