For more information on eating well with Parkinson’s, please visit the EPDA website.
Nutrition-packed summer recipe for people with Parkinson’s
Recipes & Nutrition
Author: Jane McClenaghanPublished: 10 July 2019
Prep: Cook: Serves:
Jane McClenaghan, a nutritional therapist and author based in Belfast, Northern Ireland, runs cookery classes and diet clinics which help people living with Parkinson’s.
This two-course meal, from her book ‘The Vital Nutrution Cookbook’, is packed full of anti-inflammatory ingredients like cinnamon and ginger, a helping of fish for omega-3 and baked nectarines to offer an easy-to-swallow treat for dessert
First course – Thai fishcakes with zingy salsa
150-200g white fish
4 spring onions, chopped
1 inch fresh root ginger, grated
1 tsp Thai green curry paste
1 egg, beaten
2 tbsp chopped coriander
1 tbsp flour
Juice and zest of a lime
1 tsp coconut oil
- Finely chop the fish and place in a large bowl with the spring onions, ginger, curry paste, fish sauce, egg and coriander.
- Mix well and then stir in the flour, lime juice and zest and season with black pepper. The mixture may be a bit wet at this stage. You can add a bit more flour if you like.
- Divide into four generous portions. Put a little flour on your hands and form each portion into a ball. Flatten slightly and fry in the coconut oil for five to eight minutes until golden brown and cooked through.
- Serve with a green salad or my zingy salsa.
For the salsa
½ cucumber, finely chopped
½ red onion, finely chopped
2 medium tomatoes, chopped
1 red pepper, finely chopped
½ fresh chilli, finely chopped
2 tbsp fresh coriander, chopped
1 tbsp chives, chopped
Juice of 1 lime
1 tbsp olive oil
Freshly ground black pepper
- For the salsa, place all the ingredients in a bowl and mix well together. Season to taste.
- To serve, pile the salsa high on your plates alongside the fishcakes.
Dessert – Cinnamon nectarines with vanilla scented yoghurt
Ingredients (serves 2)
1-2 tsp agave syrup
2 nectarines, halved with stone removed
½-1 tsp ground cinnamon
½ vanilla pod
2 tbsp Greek yoghurt
- Preheat your oven to 180C/350F/Gas 4.
- Drizzle a little agave syrup over each nectarine half and sprinkle with cinnamon. Cover with tinfoil and bake for 15-20 minutes until soft.
- Slice the vanilla pod lengthways and, with the tip of a sharp knife, scrape out the seeds and stir into the Greek yoghurt.
- Serve the nectarines hot or cold with a drizzle of agave syrup and a dollop of the vanilla scented Greek yoghurt.
Recipes are taken from Jane McClenaghan’s book, ‘The Vital Nutrition Cookbook’.
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