The MIND Diet
Recent studies have shown that the brain-healthy MIND diet can reduce the risk of Alzheimer’s Disease by up to 53%. Developed by Dr. Martha Clare Morris at Rush University Medical Center, MIND stands for “Mediterranean-DASH Intervention for Neurodegenerative Delay”. The MIND diet takes the Mediterranean diet as well as the DASH diet and creates an eating plan that has a significant impact in preventing Alzheimer’s disease. It emphasizes eating from 10 brain-healthy food groups, and avoiding eating from 5 unhealthy food groups.
Our Discovering Connections group (an early-stage engagement program at the Alzheimer’s Association Houston & Southeast Chapter) created a cookbook consisting of easy to follow recipes that they enjoyed in their personal lives. This activity provided individuals with early-stage Alzheimer’s who experience early memory loss with a greater sense of independence with meal preparation. One of our early stage members, Don, shared about a restaurant that he could walk to from his Dad’s store when he was younger that served special strawberry pie that he loved. To this day, he has yet to find a pie as delicious as that one. The following recipe is inspired by Don’s food memories from the cookbook:
This No Bake Strawberry Pie is simple, quick, and delectable!
- 1 pint strawberries, hulled and roughly chopped
- 1 cup strawberry preserve
Almond Oat Crust
- 3/4 cup raw almonds
- 1 cup oat flour
- 1/4 cup unrefined coconut oil
- 3 tablespoons pure maple syrup
- 1/4 teaspoon salt
- 1/2 cup rolled oats
*Optional* Coconut Cream for topping
- 1 cup of canned coconut cream, cold with water removed (Coconut cream is the cream on top of cold coconut milk)
- 1 tbsp raw honey or almond extract
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F and then grease a 9-inch pie dish with coconut oil. Place the almonds in a food processor and blend until a fine crumb forms then add the coconut oil, maple syrup, salt and oat flour and pulse until the mixture resembles a dough. Add the rolled oats last and blend until finely chopped. At this point the dough should stick together between your fingers.
- Next transfer the mixture to the prepared pie dish. Starting from the middle, use your fingers to firmly and evenly press it down into the dish as you work your way towards the outer edge and up the sides. Try to press it down as firmly as you can as this will help it hold together better.
- Prick the bottom of the crust with a fork 4-5 times and then bake in the oven for 10-12 minutes, until it’s a light golden color. Set aside to cool while you prepare the filling.
- To make the filling, mix the strawberries and strawberry preserve.
- Arrange the strawberries inside of the crust so that the majority of them are facing down. Refrigerate for a few hours until it’s set. Serve chilled *Optional: with coconut cream* and store leftovers for up to 2 days in an airtight container.
Other Recipes to Try
- Key Lime Pie with Coconut Pecan Crust
- Impossibly Easy Sweet Potato with Coconut
- Healthy Pumpkin Pie
- Swedish Apple Pie
- Clean Eating Pecan Pie
Check out our Pinterest for other delicious MIND Diet Desserts!