11 recipes ideal for stroke survivors and that will also nourish the brain

May 7 2017 - 9:54pm

The physical challenges a stroke patient goes through may include: difficulty swallowing, lack of appetite, memory loss and or arm and hand movement. Besides having to deal with such difficult challenges, carers and stroke patients must be mindful of dietary requirements. So, choosing a diet that will be ideal for stroke survivors and that will also nourish the brain, is very important in the recovery process. Therefore, oods that need to be consumed post stroke must be the one’s who improve and benefit the body and brain, since the brain is the part of the body affected in a stroke, causing all the post stroke symptoms.

recipes ideal for stroke survivors and that will also nourish the brain

The National Stroke association advises that after suffering from a stroke, the patient must increase the consumption of fruits and vegetables, grains, lean protein and limit processed sodium consumption, which is found in high amounts in processed foods.

The ingestion of neuro protective foods, rich in phytochemicals, must be the main focus in the diet of a patient going through the post stroke recovery process.The most important phytochemicals ideal for stroke survivors and that will also nourish the brain are: flavonoids, antioxidants, carotenoids and sulfides.

Bellow are the recipes with some of the foods that are reported to be ideal for stroke survivors and that will also nourish the brain. The recipes are divided by their phytochemical category.


Foods rich in flavonoids are ideal for stroke survivors and that will also nourish the brain are: Romaine lettuce, blueberries, celery, Tomatoes, peaches, apples, garbanzo beans, pears, strawberries, watermelon.

1) tomato soup


2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic chicken or vegetable stock
2 cups of chopped fresh plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil


Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.

Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.

Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).

Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.

Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

2) garbanzo bean dip


200g of cooked garbanzo beans, drained and rinsed
1⁄2 cup low-fat sour cream
2 Tablespoons lemon juice
1 Tablespoon oil
1⁄2 teaspoon cumin
1 teaspoon hot sauce
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 Tablespoons or more cilantro, chopped


For a smooth dip, place all ingredients in a blender and blend until smooth. OR for a chunky dip, mash beans well with a fork or potato masher then stir in remaining ingredients.

Add additional liquid as needed for desired consistency.
Refrigerate leftovers within 2 hours.

3) Romaine lettuce, blueberry and strawberry salad


3 T. white wine vinegar
3 T. water
1 T. honey
2 tsp. extra-virgin olive oil
1/8 tsp. salt
1/8 tsp. pepper

About 6 cups torn green leaf or romaine lettuce
2 cups sliced strawberries
2 cups blueberries
1/4 cups sliced almonds


Combine all dressing ingredients in a small bowl; whisk until well combined. {Or, place in a jar and shake until well mixed.}
Combine strawberries, blueberries, and greens. Add dressing and toss to coat. Sprinkle with sliced almonds. Serve immediately.
Note ~ Once this salad is dressed, the strawberries begin to break down fairly quickly from the vinegar. I recommend tossing the salad with the dressing right before serving. If you need to prepare the salad in advance, combine the greens, blueberries, and almonds but keep the strawberries in a separate bowl. Add the strawberries and dressing at the time of serving.

4) Apple, peach, orange and pear juice


1 peach, 1 pear, 1 apple 1 navel orange


Remove the pit from the peach and core the pear and apple. Cut the fruit into sections and juice.


Antioxidant foods are proven to have neuro –regenerative capabilities, and these are: beets, brocolli, cranberries, kidney beans, dark chocolate, mangoes, kale, black and green tea.

1) beetroot, broccoli, kale salad with lime tahini dressing ( serves 2)


2 Tbsp sesame oil
5 cups broccoli crowns
1 cup corn kernels
1 medium beet, peeled &grated
2 cups kale, washed, chopped
2 Tbsp fresh dill
1⁄4 cup tahini
juice from 2 limes
1 tsp of olive oil
1/3 cup water


In a skillet, add sesame oil and sauté broccoli crowns for five minutes on high, until they’re soft.

In a small food processor or blender, combine dressing ingredients and blend.
Add kale and broccoli to a large bowl.

Add the remaining ingredients and pour dressing over top. Enjoy immediately

2) Dark chocolate cranberry date bar


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