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’.
Share this story
Telling the stories behind Parkinson’s
We spoke to the founder of The Parkinson’s Story ExchangeREAD MORE
Salmon and smoked mackerel brandade with potatoes and cress dressing
This refreshing omega-3 rich recipe combines fish and vegetablesREAD MORE
Meet EPDA vice-president Susanna Lindvall as she gets involved in #UniteForParkinsons 2018
International Women's Day interview specialREAD MORE