Learn how to make Berry Shortbread Crumble, one of Rita's recipes for the MIND diet and strokes.

Berry Shortbread Crumble


  • 2 bunches fresh broccoli, cut into florets and stalks into 1-inch pieces 
  • 2 teaspoons olive oil-butter blend
  • 1 large red pepper, cut into thin strips
  • 3 large shallots, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup sliced almonds, toasted


  1. Bring 2 quarts water to a boil in large saucepan over high heat.  Add broccoli; boil, uncovered, 3 to 5 minutes or until bright green and tender. Drain and rinse under cold water; drain well.  
  2. Melt butter-oil blend in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4-6 minutes, stirring occasionally. Sprinkle with salt and pepper; mix well. Garnish with almonds before serving.