“In the last few years, the science regarding food and its impact on mind, mood, and yes, memory, has exploded. Put simply, what we put on the end of our fork definitely affects our brain in a myriad of ways. For me, this notion is incredibly liberating. Is it a cure-all? Maybe yes, and maybe no; time, as they say, will tell. But I’m an optimist by nature, and I believe the science suggests that food may well be nature’s answer to the host of brain maladies that affects so many of us.” – Rebecca Katz
I love to cook, and I am thrilled by try out new recipes. When I discovered that Rebecca Katz’s new book The Healthy Mind Cookbook would allow me to make delicious recipes that are not only good for my body, but great for my brain, I was absolutely delighted. This beautiful collection of recipes has stunning photos, easy-to-follow recipes, and a variety of flavors, all focused on improving brain function and addressing issues ranging from memory to ADHD, and from agitation to fatigue. The entire text is rooted in scientific research and revolves around what is best for your brain and body. Flavors, however, are not compromised.
With options like Avocado Citrus Salad, Kale Quinoa Salad with Red Grapes, Three Greens Frittata, Fall Pear Crisp, and Pumpkin Tart in a Cashew Crust, there is a wide assortment of delicious options that are sure to please. Other options like Ginger Mint Tea, Hazelnut Milk, Curried Zucchini Soup, Toasty Spiced Pumpkin Seeds, Rosemary and Pear Muffins, and Brain-Berry Smoothie ensure that you have menu selections for any time of the day. I love the simplicity of the recipes, the delicious flavors, and the fact that I am doing a little bit to improve my brain one meal at a time!