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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!

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