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Parkinson's Disease Cookbook
Delicious Recipes for Better Movement
and to Slow Progression
Catherine Blake, BA, BD
"This cookbook helped us improve movement
with delicious recipes that are really working!"
Introduction to the Book: When we hear the words
Parkinson's disease we often don't think of
ways to improve the condition. With
Parkinson's disease, by the time it has been
diagnosed, much of the dopamine-producing
capacity has already been lost, and perhaps
half of the dopamine-producing cells are destroyed.
We are looking at ways to preserve the
remaining dopamine-producing cells in the
substantia nigra portion of the brain.
We also will explore ways to optimize
the performance of the remaining
We want to hold our gains for as
long as we can. Levodopa therapy is
helpful in allaying the movement disorders
that are the signature feature of this disease,
but the levodopa therapy starts to become
less effective over time and does not
protect the brain cells from the loss of
more dopamine cells. Our goal now is to
protect the dopamine-producing cells.
In this cookbook I will explain some of the
reasons why targeted nutrition can help.
I will share recipes that are easy to make
and delicious. With this recipe book and
explanations you will have easy access to
knowing how to create foods that are
beneficial for your health, and you will have
informed choices when ordering out at restaurants.
This is not meant to be an exhaustive explanation
of Parkinson's disease, rather it is a
supportive recipe book for you to
browse through and enjoy.
While you are enjoying the book you will
learn how to improve your chances of
protecting your dopamine-producing cells.
Best of health and Blessings to you in the
kitchen and in all your endeavors.
About the author: Televised nutrition educator
Catherine Blake, BA, BD, has been studying the
role of nutrition and health for 40 years. A
graduate of Skidmore College, she follows
continuing education and earned a certificate
in micro nutrition and is certified in plant-based
nutrition form Cornell. Catherine has edited many
texts on nutrition and health and has published
two cookbooks and three videos of her own.
Her expertise lies in bringing nutritional information
home to the kitchen. Catherine lectures widely and
has taught classes at UH Maui, and in California,
New York, and elsewhere. Catherine earned a
Bachelor of Divinity in 2006. Catherine is a
nutrition educator at Hawaii Pacific Neuroscience
along with her husband, Steve Blake.
To contact Catherine Blake email: revcatblake "at" gmail.com
Sample Recipe: Presto Pesto
Try growing basil in a pot on your windowsill!
1 cup fresh basil, 1/2 cup cashews, 2 cloves garlic,
1 cup water, Pinch of salt and pepper,
Blend and serve. I omit the parmesan
and I add a bit more garlic instead.
I omit the olive oil and use whole nuts in
dressings for the healthy fiber. I find that
the nuts provide enough oils and the water
enough liquid. Otherwise it is just too oily,
and not very healthy. Serve with pasta,
steamed vegetables or salad. Basil is high in
Vitamin K. with calcium and iron.
Protein for whole recipe, 2 grams.