When kale is quickly blanched in boiling water and whizzed in a blender with cashews, it transforms into the most creamy, luscious sauce. Keep this sauce in mind when cooking chicken and fish, but it’s also perfect for tossing with spiralized veggie noodles.
Our old friend socca — savory chickpea pancakes — gets topped with your new favorite sauce, a basil cashew cream, and turned into a Tuscan pizza.
This minimalistic cannellini bean soup from Tuscany is so fast and simple yet deeply satisfying. The secret is in the brain healthy anchovies.
Meet the creamy, easy pudding packed with brain healthy nutrition that made me fall for quinoa all over again.
These make-ahead, grab-and-go breakfast puddings are perfect for Back To School. Good for your kids’ brains, great for your morning sanity.
Huckleberries are powerful brain food. Turn your wild berries into a quick and easy jam thickened with chia seeds and sweetened with just a splash of pure maple syrup.
Perfectly cooked salmon that is juicy and moist is easy with this method by cookbook author and food luminary Paula Wolfert.
Eat it, drink it, freeze into a granita. The riper the watermelon, the more brain healthy lycopene it contains.
Introducing your new favorite salsa: roasted lemon salsa verde. Anchovies give it a huge punch of umami flavor and brain healthy omega-3s.
When I paged through my copy of The Healthy Mind Cookbook by Rebecca Katz, I had to make this recipe first. Rebecca’s technique roasts the salmon to perfection. When drizzled with a simple sauce and topped with a fresh, nutrient-dense salsa, it goes from good to great. This is a favorite recipe of my Brain Works cooking class students.