Big-Flavor Recipes to Enhance Brain Function - and Mental Clarity

Rebecca Katz has outdone herself this time! The Healthy Mind is full of pages of recipes, including soups, desserts, main dishes and snacks that are accessible, doable, and delicious. (Not at all like the many cookbooks on my shelves that I turn to for one or two recipes.) All you need is a piece of salmon or cod and a bunch of kale, or some carrots. Being them home, pull out the book and you are set to go. No planning ahead required as the other ingredients are already in the pantry. Did I mention that the recipes are not time consuming? I made the simple scampi last night and it was delicious!

Very interesting and good recopies. However, there are a few exotic ingredients that are probably only available in exclusive neighborhoods in big cities, so you do without them. That is one problem I have found with many of these "healthy" cookbooks.

I will make some of these receipts. Some receipts require the purchase of ingredients that I would only use for that particular receipt. (example: sumac) Don't especially care for some of the herbs that are called for.

The underlying motivation of this cookbook is an understanding of neurogenesis or brain plasticity. Please don’t let me lose you. It’s a simple concept and a more recent development that spits in the face of the old adage, “You can’t teach an old dog new tricks.” Actually, you can.

The implications of this are huge. It’s why I can teach 60 year old veteran how to read in my classroom, and it’s why you can actually pick up a language in your 40s. Simply put, this is why you need to continually take care of your mind as you grow older.

You are not destined to the same mental illness of your mother or father, even if your genetics suggest you are predisposed to it. And it’s in this vein that Rebecca Katz researched the best foods for your brain. She pieces together her collection of delicious recipes in the cookbook, The Healthy Mind: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity.

And while I care about your mind, I really care about my own brain and the cognitive function of my husband and the development of my toddler. Since high school, I’ve recognized how our food choices affect mental clarity and focus, and even athletic performance.

Because of that, this cookbook was a must read for me, and I want to give you a snapshot of the wealth of information provided.

The specific everyday brain maladies the author battles with food are things like depression, ADHD, forgetfullness, agitation, brain fog, and fatigue, among others. What I appreciate most is the list of ingredients and their healing properties. The culinary pharmacy, as she calls it, is grounded in research, specifically, “peer-reviewed scientific studies backing the claims for every ingredient in the book,” which if you ask me, is far more convincing than old wives’ tales.

Here is the list of ingredients and foods she breaks down:

ALLSPICE

ALMONDS

ANCHOVIES

ASPARAGUS

AVOCADO

BASIL

BEEF AND BISON (GRASS FED)

BEETS

BELL PEPPERS

BLACK COD

BLUEBERRIES

BROCCOLI

CABBAGE

CARDAMOM

CARROTS

CASHEWS

CAULIFLOWER

CHERRIES

CHICKEN (ORGANIC OR PASTURE-RAISED)

CHICKPEAS

CHILE PEPPERS

CHOCOLATE

CILANTRO, CORIANDER

CINNAMON

COCONUT MILK

CRANBERRIES

CUMIN

EGGS

FENNEL

GARLIC

GINGER

GRAPEFRUIT

GREEN TEA

HALIBUT

KALE

LAMB

LEEKS

LEGUMES (BEANS, LENTILS, AND PEAS)

LEMONS AND LIMES

LENTILS

MINT

MUSHROOMS

OATS

OLIVE OIL

OLIVES

ONIONS

ORANGES

OREGANO

PARSLEY

PARSNIPS

PEACHES

PISTACHIOS

POMEGRANATES

POTATOES

PUMPKIN

PUMPKIN SEEDS

QUINOA

RAISINS

RASPBERRIES

ROSEMARY

SAFFRON

SAGE

SALMON (WILD)

SARDINES

SCALLOPS

SESAME SEEDS

SHRIMP

SQUASH

STRAWBERRIES

SUNFLOWER SEEDS

SWEET POTATOES

SWISS CHARD

THYME

TOMATOES

TUNA

TURKEY

TURMERIC

WALNUTS

YOGURT

Each ingredient above is listed in the culinary pharmacy. Most of us know blueberries are good for the brain, but how many of us know why? Here is her easy-to-comprehend, conversational style in which she teaches us about them:

BLUEBERRIES: Cognitive functioning. Memory. Neuronal health. Blueberries are a boon for the brain. The flavonoids they deliver help delay cognitive decline in older people. Blueberry consumption may also improve memory and help neurons survive. This latter result seems to be related to the high level of antioxidants in blueberries, which helps promote a balanced metabolism that enhances nerve communication.

And the author does this for every single food listed BEFORE she gives us delicious recipes to try.

And so that you know how creative and delicious the food sounds, I’ll give you a few highlights from each chapter that I’ve tried or that I think look and sound delicious:

Soups: Summer’s Best Roasted Tomato and Red Bell Pepper and Gingered Butternut Squash Soup with Walnut Cream

Vegetables: Avocado Citrus Salad Soup and Ginger Lime Sweet Potato Mash

Meat and Seafood: Shrimp Stuffed Avocados and Grilled Bison Burgers with Caramelized Onions and Crispy Shiitakes

Anytime Foods: Double Red Pepper Hummus and Triple Green Frittata

Dollops: Cilantro Lime Vinaigrette and Meyer Lemon Balsamic Vinaigrette

Tonics and Elixirs: Chamomile Lavender Lemonade and Brain Berry Smoothie

Sweet Bites: Slow-Roasted Spiced Peaches and Julie’s Best Nectarine Blueberry Crisp

Cooking is not my favorite pastime, but I do it, and actually enjoy it when I have the confidence that what I am creating is both delicious and healthy. By incorporating even a few of these recipes into your meal plan, you will enhance the brain function, mood, memory, and mental clarity of your family. Now how many cookbooks can promise you that?

I received this book from the Blogging for Books in exchange for an honest review.

If you are into Healthy eating then The Healthy Mind CookBook is definitely for you. The cookbook is loaded with food that improve your mental health. The author tells how foods and ingredients benefit your health and in what way. There are different categories such as what are good foods that promote memory, cognition and learning.
There are many recipes that are just wonderful that I made out of the cook book. Triple Greens Frittata. The final cooked result was very tasty. I loved it. The one I made for a breakfast treat was Cranberry, Orange, and Apricot Muffins. Again a very tasty final product.
There are a few things that I can say that is negative. Some of the recipes don't have pictures of the end result of the recipe. Most of the time I feel better about cooking or preparing something from a recipe when I have a picture of what it is suppose to look like when I am done. Second some of the print is rather small. If the print was larger you could read the recipe from farther away and would make it easier to read while cooking.
I highly recommend this cookbook to everyone.
I give this cookbook 4.5 stars. I was given a copy of this book by the publisher for my honest review.

SUMMARY:
Opening with a section of your brain on food (how it affects stress, anxiety, mood, memory, learning), followed by a segment of the culinary pharmacy (importance of included recipe ingredients: kale, allspice, cabbage,eggs, green tea, raisins) and then how to build mind-blowing taste and flavor, The Healthy Cookbook is so much more than just a cookbook. Taking all the included knowledge taught in the beginning of the book, the authors then incorporate it into delicious, healthy, mind-building recipes and meals. Complete with beautiful accompanying photographs, Rebecca Katz’s newest book is top-notch.

A PENNY FOR MY THOUGHTS:
Eye-catching at first glance, the wealth of information combined with the included recipes and stunning photography complete this amazing book. Having read several of Rebecca Katz’s other cookbooks, I must admit this is my favorite yet. The philosophy and power of food eaten along with the effects on brain health are so useful and enlightening. This knowledge combined with healthy, appetizing and delectable recipes make this book priceless. Salmon, kale, cauliflower, chicken, walnuts…all staples in my kitchen already, now with new, creative, strong, savory ways to serve them. Absolutely a cookbook I will keep on my counter to use and refer to often!

RATING:
5+ (out of 5) pennies

*I received a complimentary copy of The Healthy Mind Cookbook from Blogging For Books for my honest review*

I found the recipes having ingredients that are hard to find. If I saw the book before buying it I would not have bought it. Go with the book "Everything Mind Diet" that is all you need I feel this is a waste of money.

Katz, Rebecca, Mat Edelson, and Maren Caruso. The Healthy Mind Cookbook: Big-flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Berkeley: Te Speed. Print.

I have read many cookbooks and books about healthy eating, but THE HEALTHY MIND COOKBOOK has a unique twist and is one of my favorites. THE HEALTHY MIND COOKBOOK not only is a reminder of choosing good foods, but also tells how various foods can contribute to our mental faculties. It provides the brain science to allow me to realize how helpful it is to choose walnuts, almonds, avocados, blueberries, cabbage, etc. Each food listed is followed with the area it specific helps such as cognitive functioning, memory, mood, learning. Then a bit of an explanation follows. The recipe section gives the prep and cook times as well as an intro to the dish or drink. The cook's note is especially beneficial as is the storage information. Not that money cookbooks provide storage information. The layout and the photographs are excellent. The book also has a table of contents, a bibliography and an index.

This is a cookbook for people of all ages. I am looking at the idea of what I eat may help my memory and help in the battle against dementia. Mothers should read this and maybe they will reconsider which snacks to give their children. It has made me think about the various levels of cognitive development among young people. The foods they eat may be affecting their learning more than we want to admit. If society would accept these tidbits of wisdom, maybe more could be done naturally to help those battling depression, ADHD, dementia, agitation, and the other forms of problems people face.

I received this book from Blogging for Books and this is my honest review.

I was very interested in this cookbook. My husband has been researching the relationship between the brain and the "gut" on his own for awhile. The changes he made in his diet have proven very affective. So when I saw there was a cookbook coming up for review that is about this very subject. I jumped at the change to peruse it. It is exactly the kind of book anyone who is using food to help heal (or at least alleviate symptoms in my husband's case) brain chemistry needs.

In The Healthy Mind Cookbook (subtitled Big-Flavor Recipes to Enhance Brain Function, Mood Memory, and Mental Clarity), Rebecca Katz with Mat Edelson provide the latest information on the relationship between "the gut" and brain chemistry. Just in case your doctor is skeptical the way some of our doctors have been in the past.

There is a great deal of easy to read and understand material in the beginning of the book. I plan to go back and reread certain sections until I am very familiar with them. Yes, I can see this cookbook becoming very well used and stained with the preparation of recipes.

The chapter titled The Culinary Pharmacy is worth the price of the book alone as we are given a long list of foods (including herbs and spices) that are good for the brain and information about each food. I have already written down a few herbs I plan to add to my herb garden this Spring.

What makes this book truly functional are the recipes which incorporate all of these foods into our daily diet. Unlike a scientific journal or a "book about the brain", this book is from a culinary perspective. One can find familiar foods in recipes and more ethnic types of foods we learn about in The Culinary Pharmacy chapter.

Some recipes I plan to try are:

Southwestern Sweet Potato Soup
Avocado Citrus Salad
Kale With Dates and Caramelized Onions
Simple Shrimp Scampi and
Triple Greens Frittata

Another nice thing about most of these recipes, with most recipes it would not be difficult to leave out a food you know the family would not eat or that would be difficult to obtain. Also, I cannot afford organic everything so I would have to use a non-organic option when necessary.

I highly recommend this cookbook for anyone who is dealing with a brain chemistry issue (like bipolar disorder, ADHD, Dementia, etc.) but really it would be good for anyone wanting to protect themselves and their family from these issues in the future.

This book was provided for review by Blogging For Books but the opinion is my own.

I really loved this cookbook. Its simple, fresh, and straight forward recipes sound so yummy. We did try the Triple Greens Frittata (pg. 141) and really liked it. The next recipe to try is the Tart Cherry and Chocolate Crunch (pg. 149). Oh my word that sounds like a mason jar Christmas gift to teachers and friends. Yummy.

I loved how the authors wrote a chapter on the benefits of about 180 different ingredients. I learned so much about the benefits of different types of food. My favorite chapter though was Tonics and Elixirs. How often do we forget how important drinking water is? But it wasn’t all water… Mexican Hot Chocolate….yummy.

I believe this will end up being one of my favorite cookbooks. Now just to work on getting the kids to jump on board!

I received this book from the publisher in exchange for an honest review.

The recipes in Rebecca Katz's new book are amazing. If you think healthy food is tasteless, try these. The recipes range from salads, main courses, desserts and soups to salad dressings, snacks and anytime foods like salmon scramble, one of my family's favorites. I've tried several of these recipes, and I know I'll keep using them.

The book also has a excellent section on the research into the relationship between the brain and food. The author pulls together a number of sources and makes them easy to understand. The topics range from stress, anxiety and depression to memory, cognition and learning. I try to keep up on brain science, but I learned a lot from this overview.

Another excellent section is the Culinary Pharmacy. Katz lists foods ranging from things I'm familiar with like almonds and potatoes to more unusual foods like quinoa and allspice. The entries list which mental functions are helped most by the food and gives a short paragraph on why the food is good for your brain.

I highly recommend this cookbook. The recipes are easy to prepare, don't take much time, and best of all they're delicious.

I received this book from Blogging for Books for a review.

This is nothing like your mother's cookbook it is so much cooler. The uniqueness of the recipes are not only cooking with healthy foods but the use of a lot of herbs and spices and how they help you keep brain function top notch, increase your clarity and even reduce stress. Before you start to annihilate your clean kitchen by diving straight into the recipes the author wrote some very important and in-depth chapters regarding how to use ingredients properly, reducing recipe reading anxiety, developing your culinary mind and so much more. Such as FASS which acts like a culinary compass informing you the cook how to build taste and flavor in healthy foods. One of my favorite parts of the book is the Culinary Pharmacy which explains the connection between foods and the brain informing you of what brain healthy nutrients such as vitamins and nutrients in over eighty foods and spices.

The Healthy Mind Cookbook has recipes for any occasion. Soups, desserts, frittata, make your own dressing, bison, tonics and elixirs, this is an understated example of what is in store for you. Therefore, such a sizable selection of all ranges of food will never leave you in a pickle for what to cook. Last but not least the recipes are supplemented with witty insights from the author to sweeten up your mood. Such as, from the recipe Not Your Grampa’s Borscht:

“If you don’t want to look like a crime suspect, you may want to wear kitchen gloves while cutting up your beets”

"I received this book from Blogging for Books for this review."

Finally someone came out with a cookbook that narrows in on good food that can make a difference! Rebecca Katz has written this cookbook with the average cook in mind (no pun intended). Rebecca has written other cancer diet books and is no stranger to healthy eating. This is informative and goes into great detail about the benefits of eating according to her cookbook to improve degenerative diseases and just keep your mind healthy. There is an array of beautiful and flavorful recipes and photos. Not every recipe has photos though. Kudos to Rebecca and I would recommend this book to everyone. I was given this book from "Blogging for Books in exchange for a fair and honest review.

This is a very deliciously written, health conscious cookbook. Heavily aimed at a diet of rough greens, grains and nuts with the occasional meat based protein. A beautiful aspect of this cookbook is how the authors Rebecca Katz and Mat Edelson included super foods to help promote positive brain activities and a weight-controlled diet.

The book is split up into roughly 7 categories to help narrow down what exactly you are craving and how to best control that hunger in a healthy manner. I've personally been reeling in excitement over the "Anytime Food" section [beginning at page: 133] mainly favoring the "Falafel Mini Sliders" [page: 139] mostly because Chickpeas [garbanzo bean] is an essential ingredient in my current diet. I eat this bean nearly everyday.

I've also been leaning towards the "Wild Salmon Scramble" [page: 134] mostly because of it's excellent source of protein, vitamin B12 and omega-3. My brain thanks me in the morning. Also, one of my absolute favorites at the moment would have to be the "Kale Quinoa Salad with Red Grapes" [page: 89], this is an excellent source of protein and a great afternoon snack. I like to add a few things to this, like black olives for a bit of zest to the flavor, some dill weed [I prefer dried] and a pinch of fresh curly parsley to top!

Overall this is a great guide to healthy eating and a wonderful go-to for a meal on an everyday basis. I would like to include a quote from the authors. I couldn't have said it better!

“I’ve come to see this book as a way to make friends with your brain, turning it into a trusted ally instead of a capricious companion. The inability to remember Aunt Sally’s husband’s name at a wedding, or to recall the year the first moonshot landed- for many of us, daily battles with our brains are given.”

Rebecca Katz is an accomplished Chef and nationally speaker who has worked with the country’s top wellness leaders. Mat Edelson is an award-winning science, health and sports writer. This is the fourth book he has co-authored with Rebecca Katz.

The motivation behind Rebecca writing a book like this and researching the effects of food and our brains came from the fact that her father died of dementia in his 80-‘s she was hoping she wouldn’t have the same fate. The author says, “This book is all about giving your brain the right fuel to do the job you want it to do…We’re talking with oodles of taste and flavor in addition to the nutrients the brain craves…”It’s not science fiction; but science fact. Add in some culinary wisdom and what you’ve got are fantastic foods that are as delicious as they are brain boosting…talk about empowering…for the first time science has gotten behind the plate to confirm and expand upon what many have long thought: that mint can refresh, ginger can invigorate etc…I no longer feel that I’m a prisoner to my genetics. Instead, I have a measure of control over both my future and my present brain health.”

Chapters include topic like
Your Brain on Food looks at several food brain connections:
1. Stress, Anxiety, Depression, and Food
2. Memory, Cognition, Learning, and Food
3. The Mighty Methylators, and Detoxification
4. An Now a Word from our Second Brain
5. Brain Science and Mindful Choices

Then the author talks about The Culinary Pharmacy (open 24/7) …”dive into latest science behind nearly every ingredient in the book…thru hundreds of peer – reviewed studies that haven’t yet reached the place where many definite conclusions can be drawn between diet and brain health.

The author then talks about Building Mind – Blowing Taste and Flavor – She answers the question, “How can healthy taste good? I found this very fascinating how the author breaks down flavors and tastes and how our bodies work. She says, “You can learn to perfectly balance the five known tastes (salt, sweet, sour, bitter and savory) in any dish. This was helpful and informative.

There is a section on Developing Your Culinary Mind – Make it Ahead Strategies – Reducing Recipe Reading Anxiety and About Eating Organically. This is not a cooking 101 class it does require some cooking experience but I like how the Chef doesn’t assume you are expert and/or know how to cook gourmet either.

The next chapters were recipes broken down into Soups, Vegetables, Meat and Seafood, Anytime Foods, Dollops, Tonics and Elixirs and Sweet Bites.

Each chapter includes 5 or so beautiful color pictures of recipes found in that section. I liked that the recipes were easy to follow. They started out with the author talking about the dish and its benefits. Under the title she lists the serving size, prep time, and cook time. I find these items helpful in planning the meals for the week. The ingredient section was easy to read and most of the items easy to find. Each recipe includes a Variation segment; cooking notes and information on storage – How to and how long it lasts. There is also a nutritional break down listing per serving for each recipe.

It’s been cold out and some of my family have been dragging. I made the Old-Fashioned Chicken stock and the Nourishing Bond Broth. Yummy. I look forward to trying Shrimp-stuffed Avocados, Curried Shrimp, Grilled Bison Burgers, Turkish Lamb Sliders - Big Cat’s Turkey meatloaf – Quinoa Turkey Meatballs and Apple Pie – Spiced Walnuts and Raisins including many others. It’s amazing how good healthy can taste.

This is a book I’ll be referring to often. They look like meals the whole family can enjoy. I liked reading the information about the mind and food as much as I want to try the recipes. There is so much in here. This book is a keeper.

Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com

Over the last decade she has been teaching me the simple and delicious lesson that food is powerful medicine. I was thrilled with all the information concerning making the brain happy and healthy!
This is another healthy cookbook to inspire both healthy eaters as well as those who are just starting on the journey to ultimate health and vitality! The photographs are appealing and full of colour. If you love food and want to clean up your diet with a collection of super delicious, satisfying recipes that actually inspire you to want healthy foods in every meal, then scroll down and see what this book has to offer and a free recipe!
Chapter 1
Your Brain on Food
Stress, Anxiety, Depression, and Food
Memory, Cognition, Learning, and Food
The Mighty Methylators and Detoxification
And Now a Word from Our Second Brain . . .
Brain Science and Mindful Choices

Chapter 2
The Culinary Pharmacy

Chapter 3
Building Mind-Blowing Taste and Flavor
FASS in Action
The Fifth Taste: Umami
Spicy Solutions
Developing Your Culinary Mind
Make It Ahead Strategies
Culinary Choreography
Kitchen Clarity
Reducing Recipe Reading Anxiety
Eating Organically

Chapter 4
Soups
Classic Magic Mineral Broth
Old-Fashioned Chicken Stock
Gingered Butternut Squash Soup with Walnut Cream
Roasted Asparagus Soup with Pistachio Cream
Curried Zucchini Soup
Clean Green Soup
Summer’s Best Roasted Tomato and Red Bell Pepper Soup
Moroccan Chickpea and Vegetable Soup
Southwestern Sweet Potato Soup
Not Your Grandpa’s Borscht
Cozy Lentil Soup with Delicata Squash
Sicilian Chicken Soup
Provençal Seafood Stew
Robust Chicken Soup
High-Flying Turkey Black Bean Chili
Italian Wedding Soup with Quinoa Turkey Meatballs
Nourishing Beef Bone Broth

Chapter 5
Vegetables
Avocado Citrus Salad
Arugula Salad with Roasted Cherries and Goat Cheese
Technicolor Slaw
Watercress, Purple Cabbage, and Edamame Salad with Toasted Sesame Seeds
End of Summer Salad with Watermelon and Cherry Tomatoes
Lentil Salad with Roasted Beets and Toasted Cumin Citrus Vinaigrette
Italian White Bean Salad
Orange Salad with Olives and Mint
Kale with Dates and Caramelized Onions
Kale with Delicata Squash and Hazelnuts
Coconut Ginger Lime Kale
Brandon’s Roasted Broccoli
Kale Quinoa Salad with Red Grapes
Broccoli with Olives and Lemon Zest
Julie’s Sweet-and-Sour Cabbage
My Friend Jo’s Special Sauerkraut
Roasted Orange Sesame Carrots
Celery Root Mash-Up
Rutabaga and Potato Mash-Up
Cauliflower Tabbouleh
Riced Cauliflower Pilaf
Castilian Cauliflower
Ginger-Lime Sweet Potato Mash
Toasty Spiced Roasted Potatoes

Chapter 6
Meat and Seafood
Shrimp-Stuffed Avocados 2.0
Simple Shrimp Scampi
Curried Shrimp with Japanese Sweet Potato
Pan-Seared Curried Scallops
Baked Halibut with Tomato, Mint, and Fennel Vinaigrette
Black Cod Duet
Wild Salmon Kebabs with Asian Pesto
Mediterranean Sockeye Salmon Salad
Roasted Ginger Salmon with Pomegranate
Olive Mint Salsa
Quinoa Turkey Meatballs
Big Cat’s Turkey Meatloaf with Not-So-Secret Sauce
Grilled Chicken with Za’atar
Braised Chicken and Earthy Root Vegetables
Baked Chicken with Minted Chimichurri
Mediterranean Roasted Chicken
Turkish Lamb Sliders
Grilled Bison Burgers with Caramelized Onions and Crispy Shiitakes
Rosemary and Thyme–Smothered Lamb Chops
Thai It Up Steak Salad
Almost Better Than Nana’s Brisket

Chapter 7
Anytime Foods
Wild Salmon Scramble
Sweet Potato Hash
Sunshine Up Baked Eggs
#SuperiorMoodSardines
Falafel Mini Sliders
Triple Greens Frittata
Dolled-Up Quinoa
Ginger Scented Forbidden Rice
Bejeweled Forbidden Rice Salad
Double Red Pepper Hummus
Meyer Lemon and Caper Hummus
Curry Spiced Sweet Potato Hummus
Tart Cherry and Chocolate Crunch
Olive, Lemon Zest, and Thyme Muffins
Cranberry, Orange, and Apricot Muffins
Rosemary and Pear Muffins
Apple, Cinnamon, Ginger, and Currant Muffins
Raspberry, Lemon Zest, and Vanilla Muffins
Triple Triple Brittle
Toasty Spiced Pumpkin Seeds
Coconut Curry Cashews
Apple Pie–Spiced Walnuts and Raisins

Chapter 8
Dollops
Cilantro Lime Vinaigrette
Roasted Tomato Sauce
Tricolor Pepper Salsa
Toasted Cumin Citrus Vinaigrette
Orange Pomegranate Vinaigrette
Meyer Lemon Balsamic Vinaigrette
Tomato, Mint, and Fennel Vinaigrette
Signora Francini’s Salsa Verde
Parsley Pistou
Minted Chimichurri
My Everything Drizzle
Basil Cashew Cream
Walnut Basil Pesto
Lemon Tahini Dressing
Pomegranate Olive Mint Salsa
Olive and Sun-Dried Tomato Tapenade
Yogurt Tahini Raita

Chapter 9
Tonics and Elixirs
Chamomile Lavender Lemonade
Blackberry and Sage H20
Pomegranate Mock Mojito
Ginger Mint Tea
Triple Citrus Cooler
Simon’s Genius Elixir
Almond Milk
Jeanne’s Brain Tea
Hazelnut Milk
Cafe Mocha with Hazelnut Milk
Mexican Hot Chocolate
Green Tea Chai
Mellow Kudzu Elixir
Eric Gower’s Perfect Cup of Matcha
Brain-Berry Smoothie

Chapter 10
Sweet Bites
Slow-Roasted Spiced Peaches
Campfire Style Seasonal Fruit Fondue with Chocolate
Pumpkin Tart in a Cashew Crust
Chocolate Cherry Walnut Truffles
Fall Pear Crisp
Blackberry Parfaits with Sesame Brittle
Julie’s Best Nectarine Blueberry Crisp
Meyer Lemon Pudding with Fresh Strawberries
Grown-Up Chocolate Pudding with Raspberries
Lola’s Favorite Almond Chocolate Chip Cookies

Gingered Butternut Squash Soup with Walnut Cream
Makes 6 servings • Prep Time: 15 minutes • Cook Time: 20 minutes

There’s something invigorating about the fall. The crispness in the air, the world settling down for a long siesta . . . these changes around me, trigger changes in the kitchen. My bellwether of the season to come is butternut squash soup. The squash is high in potassium and vitamin B6, which benefits nerve health, and paired with apple and ginger it is as soothing as it gets. The walnut cream gives the soup that satiating taste that befits the feeling of coming home after a brisk fall walk.

Walnut Cream
1 cup walnuts, toasted
3/4 cup water
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon Grade B
maple syrup
Fresh grating of nutmeg

Soup
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 small shallot, chopped
Sea salt
1 tablespoon minced fresh ginger
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
11/2 pounds butternut squash, peeled and cut into 1-inch cubes
1 Granny Smith apple, peeled, cored, and chopped
5 cups Classic Magic Mineral Broth (page 44) or store-bought organic vegetable broth, plus more if needed
Grade B maple syrup
Freshly squeezed lemon juice

To make the walnut cream, combine the walnuts, water, lemon juice, maple syrup, sea salt, and nutmeg in a blender or food processor. Process until creamy smooth, about two minutes, and set aside.

To make the soup, heat the olive oil in a soup pot over medium heat, then add the onion, shallot, and a pinch of salt. Sauté until golden and translucent, about 4 minutes. Add ginger, allspice, cinnamon, and red pepper flakes and sauté 1 minute longer. Add the butternut squash, apple, and 1/2 teaspoon of salt, stirring and cooking for another 2 to 3 minutes. Pour in 1/2 cup of the broth to deglaze the pan, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the remaining 41/2 cups of broth. Bring to a boil over high heat, then reduce the heat to medium low, cover, and simmer until the squash is tender, about 15 minutes.

In a blender, puree the soup in batches until very smooth, adding more broth or water if you’d like a thinner soup. Return the soup to the pot and gently reheat. Taste; you may want to add a pinch of salt, a drop of maple syrup, or a squeeze of lemon juice. Serve garnished with 1 teaspoon of walnut cream in each bowl. Store the walnut cream in an airtight container and keep in the refrigerator for up to five days or the freezer for later use.
Cook’s Note: If you don’t want to take out your chainsaw, many grocers have done the heavy lifting for you. Look for precut butternut squash cubes in the produce section. For this recipe,
you’ll need about 5 cups.

Per Serving: Calories: 139; Total Fat: 5 g (1 g saturated, 4 g mono-
unsaturated); Carbohydrates: 25 g; Protein: 2 g; Fiber: 5 g; Sodium:
160 mg

Storage: Store in an airtight container in the refrigerator for up to
5 days or in the freezer for up to 2 months.

The photos are beautiful and full color, they make you want to try the food right then and there. Over 200 pages and hard cover book.

Rebecca and Mat are genius cookbook writers! I usually try one or two recipes in a cookbook, enjoy them (hopefully) and stop there. I've tried way more than that out of this book - and they've all been GREAT. My 1st-grader and 3-year-old love all the recipes as much as I do, which is all I can ask for as a mom. They have no idea how healthy they're eating and that's fine with me!

The Healthy Mind cookbook is chocked full of recipes, color photos, and culinary pharmacy. The 120 recipes are organized by type of meals such as soup, dollops (almost like sauces/condiments), seafood, and snacks. The culinary pharmacy lists ingredients and their health benefit. The recipes are all accompanied by a short introductions and are well written. While, each recipe doesn't have their own photos -- a good portion of the book is illustrated. I haven't made any of the recipes yet but they don't require much prep time or "fancy" (read only use a drop and never again) ingredients.

**Disclosure - I received this book for free my honest feedback**

Format: Hardcover
"The Healthy Mind Cookbook" is just what it says, for the healthy minds, and for a healthy mind. I just love the simplicity of this title, and the more profound meaning to what it could mean. What we eat has such a profound impact on both body and mind. As Hippocrates said, “Let food be thy medicine and medicine be thy food.” But enough philosophy.

First off, love the cover. It's simple. Second, the layout of this book is perfect for cookbooks. The chapters are categorized by what it is, and it's up to the reader to decide if it's an appetizer or entree or for breakfast or lunch. I frequently have breakfast foods for dinner. I love soup, so the soups chapter with 17 recipes made me happy. There's a total of 93 food recipe in this book, and additional 17 for dressings and sauces. And wait, there's more. There are 15 recipes for drinks, labeled "Tonics and Elixirs" which range from simple 'Almond Milk', to 'Mexican Hot Chocolate' and 'Brain-Berry Smoothie'. Since I just picked up a Ninja system, this is going to be really useful.

And last, but not least, the most useful part of the book is the information that Ms. Katz and Mr. Edelson put together in the first three chapters of the book. The descriptions and information put forth, were worth the time to sit and really study this cookbook. Stress, anxiety, depression, memory, cognition, learning were just some of the areas touched on with correlations to food. The "Culinary Pharmacy" of chapter 2 is a very good resource. The first three chapters have a wealth of information, and for each recipe, the nutritional facts/information were also provided. Instructions on how to store was also useful As well, I love cookbooks where someone already has included the calculations of how much calories a recipe has. I've been trying to do so with a lot of home-cooked meals, and it's so time 2consuming.

In conclusion, "The Healthy Mind Cookbook" by Rebecca Katz with Mat Edelson has the looks, the brains (pun - the wealth of info and tastes good) and a great collection of new recipes to try.). It gets five stars from me. I love reading cookbooks, and this one has really been a pleasure. Bon apetit!

Disclosure of Material Connection: I received this book free from the publisher through Blogging for books. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising

The Healthy Mind Cook Book
By Rebecca Katz with Mat Edelson
This is a book full of useful information. The Author goes into great detail how food nourishes or can harm your body. I am always on the look out for cook books that contain healthy recipes. I am on a journey to cut out the processed food from my family's diet. This book is a wonderful addition to my collection. There is a whole chapter dedicated to explaining how food can heal your body and how to make mindful choices when eating. I am excited to try out these recipes. The photos are beautiful and full color, they make you want to try the food right then and there. Over 200 pages and hard cover book. I received this book for free from blogging with books for my honest review.

"The Healthy Mind Cookbook" is just what it says, for the healthy minds, and for a healthy mind. I just love the simplicity of this title, and the more profound meaning to what it could mean. Well, I'm not here to get philosophical, but to share my opinion on Ms. Katz' book.

First off, love the cover. It's simple and pretty (first impressions are important). Second, the layout of this book is my preferred layouts for cookbooks. The chapters are categorized by what it is, and it's up to the reader to decide if it's an appetizer or entree or for breakfast or lunch. Admit it, like me, there are some of you that would love a good egg scramble for dinner or midnight snack. Not only the soups chapter with a whopping 17 recipes were impressive, as a cookbook, you sure get your 'bang for your buck' on this one. There's a total of 93 food recipe in this book, and additional 17 for dressings and sauces. And wait, there's more. There's 15 recipes for drinks, labeled "Tonics and Elixirs" which comprise of simple 'Almond Milk', 'Mexican Hot Chocolate', 'Brain-Berry Smoothie'....etc.

Now that we're done with the physical part of "The Healthy Mind Cookbook", lets get down to the crux of any cookbook - how does it taste? I've only had this book for a few days. So I did not pull a "Julie and Julia" and cooked up every recipe in here. However, there were a notable few that I will say were delicious. And I look forward to trying the rest of the recipes in the cookbook.

And last, but not least, my FAVORITE part of the book is the information that Ms. Katz and Mr. Edelson put together in the first three chapters of the book. The descriptions and information put forth, was worth the hours I used to pour over the entire cookbook. Stress, anxiety, depression, memory cognition, learning were just some of the areas touch on with its correlation to food. The "Culinary Pharmacy" of chapter 2 is quite useful. It's like a dictionary of the food, and what area it helps or how it affects us. For example, "Cranberries. Memory. Mood. Cranberries are a great source of ursolic acid, which may have the potential to counteract some substances that can cause brain dysfunction. They also have good amounts of vitamin C, which can boost mood, and vitamin K, which may help memory. There's lots of antioxidant power in those two vitamins as well."(The Healthy Mind Cookbook, chapter 2, pp13.) As I said, the first three chapters have a wealth of information, and for each recipe, the nutritional facts/information were also provided. How to store and for how long were also a side note. Isn't it great that someone already did the calculations of how much calories a recipe has? I've been trying to do so with a lot of home-cooked meals, and boy, it gets mind-blogging!

Well, in conclusion, "The Healthy Mind Cookbook" by Rebecca Katz with Mat Edelson has the looks, the brains (pun - the wealth of info and tastes good) and helped us do some extra work (nutritional info and storage stats). It gets five stars from me. It's one of the few cookbooks I really enjoyed reading lately, and looking forward to trying every recipe. I hope you'll give it a try too.

Disclaimer: I received a free copy of this book from the publisher. I was not required to write a positive review, and have not been compensated for this. This is my honest opinion.

I am in love with this cookbook with purpose. It's so practical and easy to follow - as Rebecca makes cooking well easy and approachable as well as smart. There are a lot of recipes that you can make to sneak healthy ingredients into your kids diet, which I love for my picky eater. As well as for my husband. And I love how she shares the science to back up the recipes so you know why to use certain ingredients. The chapter on Dollops is so fun and replaces all the high-sugar, un healthy sauces that I have kept in the fridge. It has recipes with all sorts of proteins as well as drinks, mock tails and desserts. It is COMPLETE - nothing missing. And the book is so beautiful - the photographs entice. This book is a must-have for anyone who wants to make eating well easy and delicious! Also, this book makes a beautiful gift for pretty much any occasion.

I was immediately drawn to "The Healthy Mind Cookbook" for two good reasons--the sumptuous steak salad displayed on the cover, and the descriptive terminology "nutrient-dense foods". That's right--more bang for the bite! Author Rebecca Katz has put together a remarkable collection of 100+ recipes that are meant to tempt, tantalize, and treat the appetites of your mind and body. A healthy lifestyle and diet will not only add years to your life, but also add life to your years. Boost your brain function and build your body with foods that are good for you and taste terrific. Learn about how foods affect your thought processes, your moods, and the many functions of that marvelous machine--your body. Check out the "Culinary Pharmacy", a rich resource of power-packed foods and ingredients. Once you reach the recipe section, you'll find yourself highly-motivated and extremely hungry. Satisfy your curiosity and your cravings with wonderful dishes like these: "Gingered Butternut Squash Soup with Walnut Cream"; "Robust Chicken Soup"; "Roasted Orange Sesame Carrots"; "Avocado Citrus Salad"; "Braised Chicken and Earthy Root Vegetables"; "Thai It Up Steak Salad"; "Triple Greens Frittata"; "Tart Cherry and Chocolate Crunch"; "Cranberry, Orange, and Apricot Muffins"; "Tricolor Pepper Salsa"; "Olive and Sun-Dried Tomato Tapenade"; "Pumpkin Tart in a Cashew Crust"; "Chocolate Cherry Walnut Truffles"; and "Meyer Lemon Pudding with Fresh Strawberries". Feed your brain with inspirational ideas and fabulous food.

Review Copy Gratis 10 Speed Press via Blogging for Books

So many purported "healthy" cookbooks rely on a pantry full of ingredients to challenge anyone living outside a major metropolis. Katz' new title is much more realistic, relying on mostly familiar items, but incorporating them in smart and novel ways.

Yes, the main purpose of this book is to educate consumers on how foods affect the mind and which foods are best for brain function. However, you could take all that away and this would still be AN AMAZING COOKBOOK. The photos are mouthwatering, the flavor profiles are new and exciting, and there doesn't look to be a dud in the book.

Beyond that, Katz does an excellent job at detailing the science and explaining why each recipe works. I cannot wait to start cooking up these dishes and feeling the effects.

This should be a staple for anyone who is interested in healthier eating but unwilling to give up taste.

There is not one food and nutrition professional I know who understands the true health benefits of everything from parsley to lentils to poultry literally taking the science of nutrition and transferring it to the plate. With Rebecca Katz, you have the chance to truly understand the value of ingredients and how they support your health. There is no other cookbook author I know that can offer this to their readers whether for cancer, general health and longevity and now the mind. And in a time when illness prevails and food is the most accessible medicine, each and every one of Rebecca's books is a valuable (if not essential) addition to your library. Rebecca's recipes are utterly approachable and in each one nutritious meets delicious. She is my culinary rockstar!!!

It's wonderful to receive and review a cookbook that aims to help us live healthier, longer lives by cooking delicious, accessible meals.

That's exactly what you'll get when you read Rebecca Katz' latest science-based cookbook.

Rebecca has researched the latest developments in brain science and the foods that can help our brains to remain sharp long into old age. She combines that knowledge with her passion for cooking for family and friends to create meals that are not esoteric or made from the latest fad ingredients, but are intact foods that you will find in your own home pantry and 'fridge.

I highly recommend this cookbook. While you're at it, check out Rebecca Katz' earlier cookbook on foods that fight cancer.

I received a copy of this cookbook in exchange for an unbiased review.

The Healthy Mind Cookbook is my new favorite--right behind Cancer Fighting Kitchen and The Longevity Kitchen! Since I receive Rebecca's emails, I was able to start cooking new recipes before my copy of the book arrived. I have already cooked my way through the Sweet Potato Soup, Three Greens Frittata, Sweet Potato Mash, Seafood Stew with Parley Pistou, Baked Chicken with chimmichurri sauce and today--Clean Green Soup. We are all the way to "yum" in this house. As my husband likes to say, "Nobody in the neighborhood is eating like us."

Written by: Rebecca Katz and Mat Edelson
Published by: Ten Speed Press

I enjoy looking through cookbooks, especially those that are about healthy living and contain healthy recipes, so I was excited to check out The Healthy Mind Cookbook. This book includes recipes that are made to help improve your mind and your mental health.

Who the book is for:

Those who want to support their brain and its functions – and who doesn’t?

What I liked:

The recipes in this book share information about just how they will help you and your body.

There is a lot of good information in this book about food and how different types of food can help you with various things.

There are some pictures of some of the recipes in this book.

What I didn’t like:

I wish that there were more pictures included.

My conclusion:

Overall, this is a good cookbook and very informative.

I give The Healthy Mind Cookbook 4 out of 5 stars.

I received this book free to review from Blogging for Books. The opinions expressed in this review are my true thoughts and feeling regarding this book. I am disclosing this information in accordance with the Federal Trade Commission’s 16 CFR, Part 255.

This cookbook challenges you to, most likely, change your entire way of eating. For most of us on the Standard American Diet, this cookbook is a complete 180. Making everything yourself from scratch and using no processed foods is difficult when you have had it so easy with drive-thru's and Ramen soup for so long. It is definitely an adjustment. I think for me, it will be done in stages. I think it is a necessary change to go back to how our great-grandparents cooked as compared to the convenience of now. They lived healthier. There was not Alzheimer's like there is today. Could this be attributed to the foods they ate compared to what we eat now? That is for you to decide.

The pictures in this book are beautiful and I wish I had a hired cook that would make all of these yummies for me. There are a lot of useful cooking tips the author shares that are handy as well. I admit I am lazy in the kitchen. Trying to take the necessary steps to get and feel healthier is not always easy. The recipes take time and a lot of ahead-time preparation. Many of the ingredients are not things I have on hand so it would require a lot of grocery store and meal planning. Doable, but I have to re-train myself.

I guess I will say, I am not diving into this book 100% but will inch my way into this type of eating with the hopes of one day hitting that mark.

I received a free copy of this book from Blogging for Books, for my honest review. The opinions expressed here are my own.

Protect your brain, protect your health.
Nourish your brain, nourish your health.
Sounds easy, and with this book, it is.

What you eat can stave off depression, Alzhemier's, diabetes, heart disease.
Even better, there are many delicious foods you can eat to battle diseases, stress and anxiety.

Katz and Edelson's formula to maximize flavor and brain health: FASS. Fat Acid Salt Sweet. Instead of sugar, they advocate organic grade B maple syrup. If something doesn't quite taste the way you want it, no need to start over, there's probably a FASS fix. Add lemon juice. Or, add salt.

The recipes in this book are easy to follow and do not require fancy, difficult-to-find ingredients. Each recipe lists the calorie count, fat content, protein, fiber, sodium, carbohydrates so you can keep track.

I received this book from Blogging for Books for this mindful review.

It's an excellent cookbook with fun and practical recipes. I haven't read anything quite like this before from this perspective, and how the food we eat directly affects our brain. Love it, thank you!