{"product_id":"the-healthy-mind-cookbook-isbn-9781607742975","title":"The Healthy Mind Cookbook","description":"\u003cb\u003eA collection of more than 120 recipes formulated to optimize brain health, boost memory, improve mood, sharpen the central nervous system, and more.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e Depression, ADHD, memory loss, agitation: These may seem like inevitable byproducts of modern lives spent multitasking, not getting enough sleep, and operating on digital overload. But while much of the brain’s work still remains a mystery, a growing body of scientific evidence suggests that the food you eat directly affects how well your brain functions. Brain health also plays a significant role in staving off diabetes, heart disease, and Alzheimer’s disease.\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eThe Healthy Mind Cookbook\u003c\/i\u003e, Rebecca Katz has harnessed the latest research on the brain to identify the foods that can improve the brain’s ability to control cognition, emotion, and physical function—all of which dictate memory and mood. She then translates the very best of brain science into the kitchen, using delicious nutrient-dense foods as a tool for promoting a healthy mind from childhood through the golden years. \u003cbr\u003e\u003cbr\u003e With a culinary pharmacy listing the benefits of key ingredients, complete nutritional details for each dish, and flavor-packed recipes for every meal of the day, including Avocado and Citrus Salad, Sweet Potato Hash, Turkish Lamb Sliders, and Chocolate Cherry Walnut Truffles, \u003ci\u003eThe Healthy Mind Cookbook\u003c\/i\u003e will help lift the fog of everyday life so you can reach your full physical and mental potential.Acknowledgments   \u003cbr\u003e Introduction   \u003cbr\u003e\u003cbr\u003e Chapter 1 \u003cbr\u003e Your Brain on Food  \u003cbr\u003e Stress, Anxiety, Depression, and Food   \u003cbr\u003e Memory, Cognition, Learning, and Food   \u003cbr\u003e The Mighty Methylators and Detoxification   \u003cbr\u003e And Now a Word from Our Second Brain . . .   \u003cbr\u003e Brain Science and Mindful Choices  \u003cbr\u003e\u003cbr\u003e Chapter 2\u003cbr\u003e The Culinary Pharmacy  \u003cbr\u003e\u003cbr\u003e Chapter 3 \u003cbr\u003e Building Mind-Blowing Taste and Flavor   \u003cbr\u003e FASS in Action  \u003cbr\u003e The Fifth Taste: Umami  \u003cbr\u003e Spicy Solutions  \u003cbr\u003e Developing Your Culinary Mind  \u003cbr\u003e Make It Ahead Strategies  \u003cbr\u003e Culinary Choreography   \u003cbr\u003e Kitchen Clarity   \u003cbr\u003e Reducing Recipe Reading Anxiety\u003cbr\u003e Eating Organically  \u003cbr\u003e\u003cbr\u003e Chapter 4 \u003cbr\u003e Soups  \u003cbr\u003e Classic Magic Mineral Broth  \u003cbr\u003e Old-Fashioned Chicken Stock  \u003cbr\u003e Gingered Butternut Squash Soup with Walnut Cream \u003cbr\u003e Roasted Asparagus Soup with Pistachio Cream\u003cbr\u003e Curried Zucchini Soup   \u003cbr\u003e Clean Green Soup  \u003cbr\u003e Summer’s Best Roasted Tomato and Red Bell Pepper Soup  \u003cbr\u003e Moroccan Chickpea and Vegetable Soup  \u003cbr\u003e Southwestern Sweet Potato Soup   \u003cbr\u003e Not Your Grandpa’s Borscht   \u003cbr\u003e Cozy Lentil Soup with Delicata Squash  \u003cbr\u003e Sicilian Chicken Soup   \u003cbr\u003e Provençal Seafood Stew   \u003cbr\u003e Robust Chicken Soup   \u003cbr\u003e High-Flying Turkey Black Bean Chili  \u003cbr\u003e Italian Wedding Soup with Quinoa Turkey Meatballs  \u003cbr\u003e Nourishing Beef Bone Broth  \u003cbr\u003e\u003cbr\u003e Chapter 5 \u003cbr\u003e Vegetables   \u003cbr\u003e Avocado Citrus Salad   \u003cbr\u003e Arugula Salad with Roasted Cherries and Goat Cheese   \u003cbr\u003e Technicolor Slaw   \u003cbr\u003e Watercress, Purple Cabbage, and Edamame Salad with Toasted Sesame Seeds   \u003cbr\u003e End of Summer Salad with Watermelon and Cherry Tomatoes   \u003cbr\u003e Lentil Salad with Roasted Beets and Toasted Cumin Citrus Vinaigrette \u003cbr\u003e Italian White Bean Salad  \u003cbr\u003e Orange Salad with Olives and Mint   \u003cbr\u003e Kale with Dates and Caramelized Onions   \u003cbr\u003e Kale with Delicata Squash and Hazelnuts \u003cbr\u003e Coconut Ginger Lime Kale  \u003cbr\u003e Brandon’s Roasted Broccoli   \u003cbr\u003e Kale Quinoa Salad with Red Grapes  \u003cbr\u003e Broccoli with Olives and Lemon Zest\u003cbr\u003e Julie’s Sweet-and-Sour Cabbage   \u003cbr\u003e My Friend Jo’s Special Sauerkraut   \u003cbr\u003e Roasted Orange Sesame Carrots  \u003cbr\u003e Celery Root Mash-Up   \u003cbr\u003e Rutabaga and Potato Mash-Up   \u003cbr\u003e Cauliflower Tabbouleh  \u003cbr\u003e Riced Cauliflower Pilaf   \u003cbr\u003e Castilian Cauliflower   \u003cbr\u003e Ginger-Lime Sweet Potato Mash   \u003cbr\u003e Toasty Spiced Roasted Potatoes  \u003cbr\u003e\u003cbr\u003e Chapter 6  \u003cbr\u003e Meat and Seafood   \u003cbr\u003e Shrimp-Stuffed Avocados 2.0   \u003cbr\u003e Simple Shrimp Scampi \u003cbr\u003e Curried Shrimp with Japanese Sweet Potato \u003cbr\u003e Pan-Seared Curried Scallops   \u003cbr\u003e Baked Halibut with Tomato, Mint, and Fennel Vinaigrette   \u003cbr\u003e Black Cod Duet  \u003cbr\u003e Wild Salmon Kebabs with Asian Pesto  \u003cbr\u003e Mediterranean Sockeye Salmon Salad   \u003cbr\u003e Roasted Ginger Salmon with Pomegranate \u003cbr\u003e Olive Mint Salsa \u003cbr\u003e Quinoa Turkey Meatballs   \u003cbr\u003e Big Cat’s Turkey Meatloaf with Not-So-Secret Sauce   \u003cbr\u003e Grilled Chicken with Za’atar  \u003cbr\u003e Braised Chicken and Earthy Root Vegetables  \u003cbr\u003e Baked Chicken with Minted Chimichurri  \u003cbr\u003e Mediterranean Roasted Chicken \u003cbr\u003e Turkish Lamb Sliders  \u003cbr\u003e Grilled Bison Burgers with Caramelized Onions and Crispy Shiitakes \u003cbr\u003e Rosemary and Thyme–Smothered Lamb Chops  \u003cbr\u003e Thai It Up Steak Salad   \u003cbr\u003e Almost Better Than Nana’s Brisket   \u003cbr\u003e\u003cbr\u003e Chapter 7  \u003cbr\u003e Anytime Foods   \u003cbr\u003e Wild Salmon Scramble \u003cbr\u003e Sweet Potato Hash   \u003cbr\u003e Sunshine Up Baked Eggs   \u003cbr\u003e #SuperiorMoodSardines   \u003cbr\u003e Falafel Mini Sliders   \u003cbr\u003e Triple Greens Frittata   \u003cbr\u003e Dolled-Up Quinoa   \u003cbr\u003e Ginger Scented Forbidden Rice   \u003cbr\u003e Bejeweled Forbidden Rice Salad   \u003cbr\u003e Double Red Pepper Hummus   \u003cbr\u003e Meyer Lemon and Caper Hummus   \u003cbr\u003e Curry Spiced Sweet Potato Hummus   \u003cbr\u003e Tart Cherry and Chocolate Crunch   \u003cbr\u003e Olive, Lemon Zest, and Thyme Muffins   \u003cbr\u003e Cranberry, Orange, and Apricot Muffins   \u003cbr\u003e Rosemary and Pear Muffins   \u003cbr\u003e Apple, Cinnamon, Ginger, and Currant Muffins   \u003cbr\u003e Raspberry, Lemon Zest, and Vanilla Muffins  \u003cbr\u003e Triple Triple Brittle   \u003cbr\u003e Toasty Spiced Pumpkin Seeds   \u003cbr\u003e Coconut Curry Cashews  \u003cbr\u003e Apple Pie–Spiced Walnuts and Raisins   \u003cbr\u003e\u003cbr\u003e Chapter 8  \u003cbr\u003e Dollops   \u003cbr\u003e Cilantro Lime Vinaigrette   \u003cbr\u003e Roasted Tomato Sauce   \u003cbr\u003e Tricolor Pepper Salsa   \u003cbr\u003e Toasted Cumin Citrus Vinaigrette \u003cbr\u003e Orange Pomegranate Vinaigrette   \u003cbr\u003e Meyer Lemon Balsamic Vinaigrette  \u003cbr\u003e Tomato, Mint, and Fennel Vinaigrette   \u003cbr\u003e Signora Francini’s Salsa Verde   \u003cbr\u003e Parsley Pistou   \u003cbr\u003e Minted Chimichurri  \u003cbr\u003e My Everything Drizzle   \u003cbr\u003e Basil Cashew Cream   \u003cbr\u003e Walnut Basil Pesto   \u003cbr\u003e Lemon Tahini Dressing   \u003cbr\u003e Pomegranate Olive Mint Salsa   \u003cbr\u003e Olive and Sun-Dried Tomato Tapenade   \u003cbr\u003e Yogurt Tahini Raita   \u003cbr\u003e\u003cbr\u003e Chapter 9 \u003cbr\u003e Tonics and Elixirs   \u003cbr\u003e Chamomile Lavender Lemonade   \u003cbr\u003e Blackberry and Sage H20  \u003cbr\u003e Pomegranate Mock Mojito   \u003cbr\u003e Ginger Mint Tea  \u003cbr\u003e Triple Citrus Cooler  \u003cbr\u003e Simon’s Genius Elixir  \u003cbr\u003e Almond Milk   \u003cbr\u003e Jeanne’s Brain Tea   \u003cbr\u003e Hazelnut Milk   \u003cbr\u003e Cafe Mocha with Hazelnut Milk   \u003cbr\u003e Mexican Hot Chocolate   \u003cbr\u003e Green Tea Chai   \u003cbr\u003e Mellow Kudzu Elixir   \u003cbr\u003e Eric Gower’s Perfect Cup of Matcha  \u003cbr\u003e Brain-Berry Smoothie   \u003cbr\u003e\u003cbr\u003e Chapter 10\u003cbr\u003e Sweet Bites  \u003cbr\u003e Slow-Roasted Spiced Peaches   \u003cbr\u003e Campfire Style Seasonal Fruit Fondue with Chocolate   \u003cbr\u003e Pumpkin Tart in a Cashew Crust  \u003cbr\u003e Chocolate Cherry Walnut Truffles   \u003cbr\u003e Fall Pear Crisp   \u003cbr\u003e Blackberry Parfaits with Sesame Brittle   \u003cbr\u003e Julie’s Best Nectarine Blueberry Crisp   \u003cbr\u003e Meyer Lemon Pudding with Fresh Strawberries   \u003cbr\u003e Grown-Up Chocolate Pudding with Raspberries   \u003cbr\u003e Lola’s Favorite Almond Chocolate Chip Cookies   \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Resources   \u003cbr\u003e Bibliography   \u003cbr\u003e Index“Rebecca Katz . . . has now focused her science-based culinary skills on optimizing brain function and mental wellness. Her recipes in \u003ci\u003eThe Healthy Mind Cookbook\u003c\/i\u003e are easy, yummy, and consistent with cutting-edge research on the influence of dietary choices on the brain and mind.” \u003cbr\u003e  —Andrew Weil, MD, founder and program director of the Arizona Center for Integrative Medicine and author of \u003ci\u003eSpontaneous Happiness\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “Buy this book to make your brain healthier and happier—gorgeous, informative, and smart, Rebecca Katz delivers another gem!”\u003cbr\u003e —Drew Ramsey, MD, assistant clinical professor of psychiatry at Columbia University and author of \u003ci\u003eThe Happiness Diet \u003c\/i\u003eand\u003ci\u003e 50 Shades of Kale\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “This is a beautiful and informed book that shows us how food not only brings utter delight to the table, but also keeps our minds and bodies truly nourished.” \u003cbr\u003e —Jennifer McGruther, author of \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Rebecca Katz brings joy and good humor to healthy eating with recipes that are gorgeous, creative, and accessible. \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eHealthy Mind Cookbook\u003c\/i\u003e provides a delightful link between the foods that we know are good for us and the wisdom behind it.\"\u003cbr\u003e —Kimberley Hasselbrink, photographer and author of \u003ci\u003eVibrant Food\u003c\/i\u003eREBECCA  KATZ, MS, is an accomplished chef and national speaker who has worked  with the country’s top wellness professionals and taught patients and  doctors at leading cancer centers about the powerful role of food in  cancer care. She is the former senior chef and nutrition educator at  Commonweal’s Cancer Help Program, executive chef emeritus for the  renowned Food as Medicine professional training in medical nutrition  therapy, and co-founder of Healing Kitchens, a company that helps people  translate nutrition and culinary science to the everyday plate through  online and live courses, including The Cancer-Fighting Kitchen Course.  She also consults for Dr. Andrew Weil’s Arizona Center for Integrative  Medicine premiere nutrition conference for health professionals, and is  the author of \u003ci\u003eClean Soups\u003c\/i\u003e, \u003ci\u003eThe Healthy Mind Cookbook\u003c\/i\u003e, \u003ci\u003eThe Longevity Kitchen\u003c\/i\u003e, and \u003ci\u003eOne Bite at a Time\u003c\/i\u003e.  She has been featured in the Washington Post, The Atlantic, on  Oprah.com, and on National Public Radio, among other national media. She  lives in the San Francisco Bay Area with her husband and two loyal  kitchen dogs, Lola and Blossom. Visit rebeccakatz.com for more  information.\u003cbr\u003e\u003cbr\u003eMAT EDELSON is an award-winning science, health, and  sports writer. He is the former anchor\/director of the Johns Hopkins  Health Newsfeed, a nationally syndicated daily radio program. He lives  in Washington, DC.Gingered Butternut Squash Soup with Walnut Cream \u003cbr\u003e Makes 6 servings  •  Prep Time: 15 minutes  •  Cook Time: 20 minutes\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eWalnut Cream\u003c\/b\u003e\u003cbr\u003e 1 cup walnuts, toasted \u003cbr\u003e 3\/4 cup water \u003cbr\u003e 2 teaspoons freshly squeezed lemon juice\u003cbr\u003e 1\/4 teaspoon sea salt\u003cbr\u003e 1\/4 teaspoon Grade B \u003cbr\u003e maple syrup\u003cbr\u003e Fresh grating of nutmeg \u003cbr\u003e\u003cbr\u003e \u003cb\u003eSoup\u003c\/b\u003e\u003cbr\u003e 2 tablespoons extra-virgin olive oil\u003cbr\u003e 1 small yellow onion, diced\u003cbr\u003e 1 small shallot, chopped\u003cbr\u003e Sea salt\u003cbr\u003e 1 tablespoon minced fresh ginger\u003cbr\u003e 1\/4 teaspoon ground allspice\u003cbr\u003e 1\/2 teaspoon ground cinnamon\u003cbr\u003e 1\/4 teaspoon red pepper flakes\u003cbr\u003e 11\/2 pounds butternut squash, peeled and cut into 1-inch cubes \u003cbr\u003e 1 Granny Smith apple, peeled, cored, and chopped \u003cbr\u003e 5 cups Classic Magic Mineral Broth (page 44) or store-bought organic vegetable broth, plus more if needed\u003cbr\u003e Grade B maple syrup\u003cbr\u003e Freshly squeezed lemon juice\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e 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. \u003cbr\u003e\u003cbr\u003e 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. \u003cbr\u003e\u003cbr\u003e 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. \u003cbr\u003e 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, \u003cbr\u003e you’ll need about 5 cups.\u003cbr\u003e\u003cbr\u003e Per Serving: Calories: 139; Total Fat: 5 g (1 g saturated, 4 g mono-\u003cbr\u003e unsaturated); Carbohydrates: 25 g; Protein: 2 g; Fiber: 5 g; Sodium: \u003cbr\u003e 160 mg \u003cbr\u003e\u003cbr\u003e Storage: Store in an airtight container in the refrigerator for up to \u003cbr\u003e 5 days or in the freezer for up to 2 months.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46300612526309,"sku":"NP9781607742975","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607742975.jpg?v=1767739741","url":"https:\/\/k12savings.com\/products\/the-healthy-mind-cookbook-isbn-9781607742975","provider":"K12savings","version":"1.0","type":"link"}