SPICE BLENDS ARE ON TREND FOR HEALTHY VARIETY
H
erbs and spices are a power- house addition to senior living dining. They add a personal touch, the excitement of new
flavor, and hearken to cultures and travels. Beyond that, they’re the new health boost- ers: A great way to reduce sodium, have an- ti-inflammatory properties, and are a prime component of the MIND Diet. The MIND Diet is a hybrid of two eating
plans proved to improve health: the Medi- terranean diet and the low-sodium DASH diet. It was created and continues to be studied by researchers at Rush University Medical Center in Chicago, which has found the diet is associated with dementia prevention (and is also heart-healthy). It is less a diet than an effort to increase certain foods and decrease others, which has also won it kudos as one of the easiest diets to follow and stick to. The evidence-based, plant-forward MIND diet, full of vegetables, berries, healthy oils, nuts and legumes, whole grains, fish and poultry—and a moderate amount of wine—is specifically created to improve cognitive health. But the dishes created with these ingredients often use flavorful blends of herbs and spices that are healthy in them- selves, too. Morrison Living has embraced the diet with its “Globowls.” It’s a system by which several distinct flavor profiles can be used in a variety of ways by food services: As a bowl, with a grain, protein, vegetables, and toppings; as an action station for custom prep, by chefs preparing a single flavor pro- file that’s a community or regional favorite; or on a menu where residents can create their choice. It was launched with four trending tastes: Peruvian, Moroccan, Indian, and Japanese.
20 SENIOR LIVING EXECUTIVE MARCH/APRIL 2020
BY SARA WILDBERGER
“It’s a great way to introduce new ingre- dients without compromising a menu item that residents love,” says Adam Grafton, vice president, culinary, at Morrison Living. “The braised chicken that everyone likes— we’re not removing that; we’re just adding it to a Japanese grain bowl with the hopes that that becomes a new choice.” The flavor profiles happen to be packed
with anti-inflammatory herbs and spices such as cilantro (fresh, or coriander, which is the dried seeds of the cilantro plant), cinnamon, cumin, garlic, cloves, cardamom, and tur- meric—just used in different ways and pro- portions. Morrison provides recipes to make the spice blends in a community kitchen. For starters, the MIND diet and the flavor
profile system are a great way to get more vegetables and whole grains into daily eat- ing, says Traci Miller, RDN, senior director of nutrition and wellness at Morrison. “Peo- ple in senior living communities like to dine out and watch cooking shows as much as
anyone else. They’re seeing all this amazing stuff and want to try it,” she says. “It comes down to the antioxidant and anti-inflammatory properties,” Miller says. Reducing inflammation in partnership with reducing sodium helps reduce hyperten- sion, which takes a toll on the aging brain, and reduce risk of stroke. Dementia and cognitive difficulties have been linked to inflammation. The flavorful options are part of culinary’s
support for Morrison’s Move Your Mind pro- gram, a turnkey health activity plan using the six pillars of cognitive health. For the food pillar, Morrison offers interactive teaching kitchens and presentations with an emphasis on fun as well as mind health. For those making the shift to spices, Mill-
er offers a helpful tip: It takes about three weeks for your tongue to stop missing the taste of salt, Miller says. After that, pre- pared food that isn’t low sodium will start to taste too salty.
Recipe: Garam Masala
1 tablespoon cumin seed 1.5 teaspoon ground coriander 1.5 teaspoon cardamom seeds 1 teaspoon ground cinnamon .5 teaspoon whole cloves .5 teaspoon ground or grated nutmeg
Blend spices and toast in sauté pan over high heat for a few minutes, stirring constantly. Keep in sealed container for use.
Source: Morrision Living
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