Harness the power of antioxidants



Diets high in antioxidants have been shown to slow progression of Parkinson’s. Peppers, tomatoes, olives and garlic are packed with antioxidants and come together beautifully in this Panzanella recipe.

Panzanella Salad

1 stale ciabatta loaf, sliced

500g plum or cherry tomatoes

3 garlic gloves, crushed

175ml good olive oil

2 tbsp balsamic vinegar

2 red peppers

2 yellow peppers

1 red chilli

20g large capers

125g black olives

Large handful of basil

Sea salt and pepper

Place the bread in a large bowl.

Skin (optional) and half the tomatoes. Hold the tomatoes over a sieve and scoop out the seeds, allowing the juice to drip through. Set the halved tomatoes aside. Season the tomato juice, add the garlic, olive oil and balsamic vinegar. Pour this dressing over the bread and toss until it is all absorbed.

Grill the peppers and chilli until charred. Cut the peppers into strips and the chilli very finely.

Place some of the bread in a large bowl, add peppers, chilli, tomatoes, basil and capers. Continue to layer until all the ingredients are used up.

Allow to rest at room temperature for an hour.

Find out more about Helen Money's nutritional advice


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