I’m a Neurosurgeon – My Mom’s Brew Recipe Boosts Brain Health and Prevents Dementia, But She Does It Best

Here’s some food for thought.

Dr. Jonathan J. Rasouli, a board-certified spinal neurosurgeon at Northwell Health in New York, says his mom’s dinner recipe is full of ingredients that are great for brain health—and eating it is a smart move for preventing dementia and things like memory loss, fatigue and brain fog.

Rasouli previously shared the easy three-ingredient dinner she regularly eats to help prevent Alzheimer’s.

But nothing beats mom’s cooking and he has shared one of his mom’s recipes for Ghormeh sabzi, a Persian herb stew that tastes delicious and also keeps your brain healthy.

“This dish is one of my personal favorites and my mom makes it the best!” he told The Post.

“It combines the brain-enhancing benefits of grass-fed beef, turmeric and fresh herbs,” he explained.

Turmeric produces curcumin, which studies have shown reduces inflammation—and in turn can improve memory and slow the development of amyloid plaques, a hallmark of Alzheimer’s disease.

His mother’s stew also has other brain-healthy ingredients.

“Fenugreek is rich in antioxidants and Persian limes add vitamin C and unique phytonutrients that reduce oxidative stress,” said Rasouli. Symptoms of oxidative stress can include memory loss, brain fog, and fatigue.

Finally, he added, “kidney beans provide plant-based protein and fiber to support overall brain health.”

Scroll down for the recipe, straight from the doctor’s mother’s own collection.

Ghormeh sabzi

Ingredients:

• 1 pound grass-fed ground beef (rich in omega-3s, iron, vitamin B12)
• 1 large diced onion
• 1 bunch fresh chopped parsley
• 1 bunch fresh cilantro, chopped
• 1/2 bunch fresh fenugreek
• 1/2 cup beans (soaked overnight, for fiber)
• 1 teaspoon of turmeric powder (anti-inflammatory properties)
• 3-4 dried Persian limes (antioxidants and a sharp flavor)
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. In a large pot, heat the olive oil over medium heat and sauté the onions until golden. Add the meat and turmeric and cook until the meat is brown.
2. Add the chopped parsley, cilantro and fenugreek to the pot. Fry the herbs with the beef for about 5-7 minutes until fragrant.
3. Mix the soaked beans and add enough water to cover the ingredients. Bring to a boil and then reduce the heat to a simmer.
4. Pierce the dried Persian limes with a fork and add them to the stew. Cover and simmer for 2-3 hours, stirring occasionally, until the meat and beans are tender.
5. Season with salt and pepper to taste. Serve with saffron-infused basmati rice for a complete meal.