In The How Not to Age Cookbook, featuring recipes by former chef and vegan cookbook author Robin Robertson, Dr. Michael Greger (founder of NutritionFacts.org) presents dietary choices that he says will help you feel younger and perhaps even live longer.
Diet, insists Gregor, can lower the risk of age-related killers like heart disease, cancer and dementia, as well as other common ailments like arthritis, osteoporosis and more.
Here’s one idea for breakfast.
Bulgur with Peaches and Goji Berries
Bulgur is a nutty-tasting, quick-cooking grain that makes a hot and hearty breakfast cereal. If peaches are not in season, you can substitute your favorite berries or other fruit. And, if you aren’t in the mood for bulgur, swap in a different whole grain, such as quinoa. Topping with a sprinkling of wheat germ is great, too.
Makes 4 servings
Ingredients
- 1 cup medium bulgur
- 2 ripe peaches, chopped
- 2 tablespoons dried goji berries
- 2 tablespoons Date Syrup 2.0 (optional; see below)
Instructions
- Bring two cups of water to a boil in a saucepan. Stir in the bulgur. Lower the heat to low and simmer, covered, until the bulgur is tender and the liquid has been absorbed, about 15 minutes.
- Remove the saucepan from the heat and stir in the peaches. Cover for 12 to 15 minutes.
- To serve, spoon into bowls and top with some goji berries and a spoonful of Date Syrup 2.0 (if using).
Date Syrup 2.0
Makes about 1½ cups
- 1 cup pitted dates
- 1¼ cups boiling water, plus more as needed
- 1 teaspoon fresh lemon juice
Instructions
- In a heatproof bowl, combine the dates and water, then set aside for one hour to allow the dates to soften.
- Transfer the dates and the soaking water to a high-powered blender. Add the lemon juice and process until smooth. If the mixture is too thick, add more water, a tablespoon at a time, until it reaches the desired consistency.
- Transfer to a glass jar or other container with a tight-fitting lid. Store the syrup in the refrigerator for two to three weeks or portion and freeze it for up to three months.
Photos courtesy Flatiron Books
