Fresh-Pressed Olive Oil Club

Favorite Carrot Cake

Wonderfully moist thanks to olive oil, this easy-to-make carrot cake sticks to basics: no pineapple, no raisins, no applesauce. If you’re intimidated by layer cakes—or don’t have the correct pans—bake the cake in a 9 x 13 pan or muffin tins. (Adjust baking times as needed.)

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon baking soda
  • 1 1/2 pounds (about 4 cups) peeled and grated carrots
  • 1 cup raw pecan or walnut halves
  • 3/4 cup extra virgin olive oil
  • 1 1/4 cups maple syrup or honey
  • 1 cup milk of choice
  • 4 large eggs, preferably at room temperature
  • 2 teaspoons pure vanilla extract
  • Cream cheese frosting (see below)

Directions

Step 1

Preheat the oven to 350°F and grease two 9-inch round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.

Step 2

Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.

Step 3

In a large mixing bowl, combine both flours, the cinnamon, ginger, baking powder, salt, and baking soda. Stir until blended. Add the grated carrots and chopped pecans and stir to combine.

Step 4

In a medium mixing bowl, combine the olive oil, maple syrup, milk, eggs, and vanilla extract. Whisk until fully blended. Pour the wet ingredients into the dry ingredients. Mix with a big spoon until just combined (a few lumps are okay). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.

Step 5

Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.

Step 6

When you’re ready to assemble, prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting. Place the second cake on top, and frost the top with another one-third of the frosting. Finish by frosting around the side of the cake with the remaining frosting. If desired, sprinkle the reserved chopped pecans on top.

Step 7

When you’re ready to serve, use a sharp chef’s knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day and for up to 4 days in the refrigerator.

Cream cheese frosting: Combine 1 pound of cream cheese, 4 tablespoons of butter (both softened), and 2 teaspoons of pure vanilla in a large bowl. Beat with a stand mixer or electric hand mixer. Gradually add 2 1/2 cups of powdered sugar. Beat until smooth.

Serves 12 — Recipe adapted from cookieandkate.com

The Effects of the MIND and Mediterranean Diets on Parkinson’s Disease

Adapted from an article by Dr. Rebecca Gilbert, American Parkinson’s Disease Association, May 4, 2021

New research into the best diets for Parkinson’s Disease (PD) reveals the Mediterranean and MIND diets may be associated with later age of onset of PD. Components of a Mediterranean diet include vegetables; fruits; whole grains; legumes such as beans, peas, and lentils; nuts; low-fat proteins, such as fish and poultry; and olive oil.

Another diet, known as the Dietary Approaches to Stop Hypertension (DASH) diet, was designed to help treat and prevent high blood pressure and emphasizes many of the same principles as the Mediterranean diet. More recently, experts suggested a combination of the Mediterranean and DASH diets, meant to maximize cognitive benefits. It is entitled the Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet. Components of the MIND diet include green, leafy vegetables; all other vegetables; berries; whole grains; beans; nuts; poultry; fish; red wine; and olive oil.

The principles of the MIND diet are very similar to the Mediterranean diet, with some notable additions. The MIND diet recommends green leafy vegetables such as spinach and kale as the first choice over other vegetables. Berries (such as blueberries) are specifically promoted, as opposed to fruit in general. A small amount of red wine daily is also encouraged. (Please discuss this with your doctor.)

Why do these diets work?

The scientific underpinnings as to why these diets affect brain health are not fully understood and likely consist of a combination of different positive benefits—some of which have been established and others that have not. It is possible that the established heart benefits of the diets drive some of the brain health benefits. That is, the diets promote healthy hearts and clean blood vessels and therefore support excellent blood flow to the brain. It is well established that vascular disease in the brain can contribute to cognitive decline as well as the motor symptoms of Parkinsonism. Therefore, ensuring that the brain achieves good blood flow has positive benefits on brain health for everyone, especially those who have a disease such as PD.

In addition, specific components of the foods encouraged in these diets may work on the cellular level to protect neurons from cell death or decrease neuroinflammation. But knowing which elements are conferring the benefit is not straightforward. To date, researchers have not been able to identify a specific nutritional supplement that achieved the type of benefits in clinical trial demonstrated in this diet study. Currently, therefore, the best way to ingest the nutrients that protect the brain is through a comprehensive dietary plan and not by taking a defined group of supplements.

Takeaways

  • A new study has demonstrated that the MIND and Mediterranean diets are associated with a delay in onset of PD symptoms
  • Both of these diets emphasize vegetables, fruits, whole grains, legumes, nuts, and olive oil
  • The MIND diet adds green leafy vegetables and berries as important elements

Reference: Metcalfe-Roach A, Yu A, Golz E, et al. MIND and Mediterranean diets associated with later onset of Parkinson’s Disease. Mov Disord. 2021;36(4):977-984. doi: 10.1002/mds.28464.