This beverage recipe from from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, is a brain-healthy choice. Tea is a great source of EGCG catechins which is among the most potent antioxidants. And cinnamon adds a boost of antioxidants.
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3 cups water
1 green tea bag
½ stalk (bottom portion) fresh lemongrass
3 apples, peeled, cored and chopped
1 cinnamon stick
Fresh mint sprigs, for garnish
- Bring the water to a gentle boil in a small saucepan.
- Turn off the heat and add the tea bag.
- Bruise the lemongrass with the back of the blade of a chef’s knife and add it to the pan.
- Let steep for 30 minutes, and then pour the tea through a fine-mesh sieve into a clean saucepan.
- Add the apples and cinnamon and bring to a boil over high heat.
- Turn down the heat. Simmer until the apples are fork-tender, about 6 minutes.
- Using a slotted spoon, remove and discard the cinnamon stick and apples.
- Pour the tea into cups or mugs, garnish with the mint. Serve immediately.
Nutritional information (per serving)
Makes 3 servings.
Total fat: 0
Trans fat: 0
Total carbohydrate: 0 (* a small amount of carbohydrate will be provided due to leaching of apples into the water)
Sugars: 0 (* see note above)
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)