The Healthy Mind Cookbook

The Healthy Mind Cookbook : Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity

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A collection of more than 120 recipes formulated to optimize brain health, boost memory, improve mood, sharpen the central nervous system, and more. 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. In The Healthy Mind Cookbook, 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. 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, The Healthy Mind Cookbook will help lift the fog of everyday life so you can reach your full physical and mental potential.
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Product details

  • Hardback | 256 pages
  • 198 x 260 x 26mm | 1,032g
  • Berkeley, United States
  • English
  • 60 PHOTOS
  • 1607742977
  • 9781607742975
  • 159,707

Table of contents


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
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
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   
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 
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   

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Review quote

"Rebecca Katz . . . has now focused her science-based culinary skills on optimizing brain function and mental wellness. Her recipes in The Healthy Mind Cookbook are easy, yummy, and consistent with cutting-edge research on the influence of dietary choices on the brain and mind."
--Andrew Weil, MD, founder and program director of the Arizona Center for Integrative Medicine and author of Spontaneous Happiness

"Buy this book to make your brain healthier and happier--gorgeous, informative, and smart, Rebecca Katz delivers another gem!"
--Drew Ramsey, MD, assistant clinical professor of psychiatry at Columbia University and author of The Happiness Diet and 50 Shades of Kale

"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."
--Jennifer McGruther, author of The Nourished Kitchen "Rebecca Katz brings joy and good humor to healthy eating with recipes that are gorgeous, creative, and accessible. The Healthy Mind Cookbook provides a delightful link between the foods that we know are good for us and the wisdom behind it."
--Kimberley Hasselbrink, photographer and author of Vibrant Food
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About Mat Edelson

REBECCA 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 Clean Soups, The Healthy Mind Cookbook, The Longevity Kitchen, and One Bite at a Time. She has been featured in the Washington Post, The Atlantic, on, 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 for more information. MAT 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.
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Rating details

153 ratings
4.24 out of 5 stars
5 50% (77)
4 28% (43)
3 18% (27)
2 3% (5)
1 1% (1)
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