The Brain Health Kitchen: Preventing Alzheimer's Through Food

The foods we choose to eat (or not) sit at the core of the Alzheimer's epidemic. InThe Brain Health Kitchen,readers will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia.

Publisher Marketing: CONTENTS Preface Introduction Brain Health Begins in the Kitchen Berries Strawberry-Avocado Salad with Salmon, Basil, and Lime Your New Favorite Kale Salad Wine-Braised Chicken with Currants, Caper Berries, and Cauliflower Baked Halibut with Grapes and Olive Oil-Smashed Potatoes Whole-Grain Blackberry and Blueberry Cornbread Pumpkin-Cranberry Muffins Smashed Raspberry Overnight Oats Roasted Strawberries with Vanilla Bean-Cashew Cream Quick Berry and Chia Seed Jam Coffee Berry Smoothie Leafy Greens Spinach and Artichoke Dip Broccoli-Kale Caesar Salad with Shrimp and Grape Tomatoes Many Greens and Chickpea Soup BLAT Bowl Panfried Cod with Collard Greens and Crispy Lemons Peppery Pork Tenderloin with Watercress, Orange, and Radish Salad Spicy Arugula and Almond Pesto Breakfast Salad with Crispy Potatoes, Smoked Salmon, and Jammy Eggs Easy Greens Smoothie Vegetables Better-for-You Grilled Cheese Sandwich Creamy Tomato Soup Butternut Squash and Coconut Curry Eggplant Steaks with Miso-Maple Brussels Sprouts Slaw Mushroom "Bolognese" on Zucchini Nests Mushroom and White Bean Socca Broccoli and Cauliflower Fritters with Garlicky Yogurt and Tomatoes Cauliflower and Kimchi Fried Rice Crispy Cauliflower Tacos with Creamy Red Pepper Sauce Zucchini Lasagna with Spinach Tofu "Ricotta" Fish and Seafood Creamy Seafood and Root Vegetable Chowder Spiced Scallops with Curried Beluga Lentils Lemongrass Shrimp and Rice Noodle Salad Oyster-Stuffed Mushrooms with Anchovy Butter Avocados Stuffed with Lemony Sardine Salad Miso-Glazed Cod with Gingery Green Beans Tuna Burgers with Wasabi Mayo and Mango Salad Slow-Roasted Salmon with Avocado Butter Spicy Mussels Marinara with Eggplant, Feta, and Basil Savory Waffles with Smoked Trout and Greens Nuts and Seeds Creamy Chestnut and Mushroom Soup Roasted Red and Yellow Beet Salad with Walnut "Parm" Whole-Grain Pasta with Golden Pesto and Greens Pumpkin Seed-Crusted Salmon with Green Tahini Sauce Grilled Shrimp Skewers with Asparagus and Quinoa-Pecan Pilaf Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles Almond Butter-Tahini Blondies Glazed Citrus, Almond, and Olive Oil Cake Pear and Fig Breakfast Crisp Beans and Lentils A Very Good Pot of Beans Creamy Cannellini Bean Soup with Frizzled Sage and Breadcrumbs Warm Lentil, Grapefruit, and Bitter Greens Salad Garlicky White Bean Dip with Sweet Potato Fries Cranberry Bean and Sausage Stew Red Lentil Falafel Burgers with Lemony Tahini Sauce Family-Style Hummus with Caramelized Onions and Crispy Beef Cheesy Black Bean and Butternut Squash-Stuffed Poblanos Chewy Chai-Spiced Chickpea Cookies Whole Grains Buckwheat Galettes with Mushrooms and Leeks Freekeh Salad with Brussels Sprouts and Crispy Capers Brown Rice Paella with Shrimp and Artichokes Creamy Carrot Farrotto Sushi Roll Grain Bowls Chunky Whole-Grain Chocolate Chip Cookies Coffee, Date, and Oat Bars Caramelized Apple and Quinoa Pancakes Meat, Poultry, and Eggs Sheet-Pan Chicken Cobb with Kefir-Avocado Dressing Sumac-Spiced Chicken with Apples and Currant-Pistachio Rice Pilaf Whole Wheat Spaghetti with Turkey-Zucchini Meatballs Marinated Steak with Warm Kale Salad and Sweet Potatoes Sheet-Pan Lamb Chops with Asparagus, Lemon, and Peas Italian Peppers and Chicken Sausage Skillet Eggs Salsa-Poached Eggs with Black Beans Olives and Olive Oil Snacking Olives, 3 Ways Smashed Cucumber, Tomato, and Olive Salad Savory Olive Quick Bread with Tomatoes and Thyme Cauliflower Wedges with Eggplant Dip and Green Olive Salsa Poached Tuna Niçoise with Warm Lemon and Olive Vinaigrette Brothy Chicken, White Beans, and Tomatoes with Basil Oil Salted Chocolate and Olive Oil Gelato Coffee, Tea, and Other Drinks Creamy Cashew Coffee Iced Oat Milk and Matcha Latte Hot Hibiscus Iced Tea Herb Garden Agua Fresca Watermelon and Basil Shrub Brain-Healthy Pantry Heroes Basic Nut Milk Almost Instant Cashew Cream Lemony Cashew Ricotta Golden Stocks Marinara Sauce Quick-Pickled Pomegranate Red Onions Notes Acknowledgments Resources Index Review Quotes : "Though packed with solid science, the book isn't dense reading; [Fenn] dishes up the data and information in easily digestible bites. . . . The book's 100 recipes all sound delicious and seem doable by the average home cook." -- Seattle Times "I will eat anything Dr. Fenn recommends, even cranberries." -- Seth Rogen, writer and actor "This is how you want to eat. Annie Fenn's meals are delicious, easy-to-make, and packed with ingredients that support the vibrant health of your brain today and reduce your risk of developing Alzheimer's in the future." -- Lisa Genova, Ph.D., New York Times bestselling author of Still Alice and Remember: The Science of Memory and the Art of Forgetting "Annie is an incredibly good cook and a wise physician. The science that food choice impacts brain health is clear and so is the prescription... this cookbook ! Upgrade your brain health with this marvelous book." -- Drew Ramsey, MD Assistant Clinical Professor of Psychiatry at Columbia University, Founder of The Brain Food Clinic and author of Eat To Beat Depression and Anxiety "In The Brain Health Kitchen , Dr. Annie Fenn shows us that eating healthy and reducing your risk of Alzheimer's disease can be a scrumptious affair. This book is bursting with delicious recipes that novice cooks can do and gourmet chefs will appreciate. Whether you are trying to ward off Alzheimer's or just looking for tasty recipes, you'll want this book on your kitchen shelf!" -- Andrew Budson, MD, Associate Director, Boston University Alzheimer's Disease Research Center, and coauthor of Seven Steps to Managing Your Aging Memory: What's Normal, What's Not, and What to Do About It . " The Brain Health Kitchen by Dr. Annie Fenn is a delightful guide full of beautiful recipes to uplift your mood and nourish your brain." -- Lisa Mosconi, PhD, New York Times bestselling author of The XX Brain Brief Description : "Scientific studies show that the choices we make today about what we eat help determine our mental health as we age. In The Brain Health Kitchen, Dr. Annie Fenn gives readers a guide to preserving cognitive ability through food, with 100 recipes to promote mental acuity. Fenn, a doctor turned chef, has organized the book into 10 chapters representing the most neuroprotective foods: berries, leafy greens, nuts and seeds, beans and lentils, whole grains, cruciferous vegetables, and more. Fenn walks readers through choices they can make to create a brain-friendly diet, like how to choose meats that will fuel instead of harm, how to understand the nuances between "good" and "bad" fats, and the difference between processed sugars and natural sugars. Science bites throughout the book explain the research behind the facts. Eating for brain health also means embracing cooking methods that preserve the nutrition of the food, such as braising, steaming, and smoking. The Brain Health Kitchen includes recipes for every meal of the day-from Caramelized Apple and Quinoa Pancakes for breakfast to Glazed Citrus, Almond, and Olive Oil Cake for dessert. And because cooking for your brain health is not about restricting or dieting, anyone can embrace this way of eating, whether they're vegan or vegetarian, pescatarian, a meat lover, or gluten intolerant. Backed by scientific research and a true love for food, Fenn teaches readers to eat for brain health today, so that the mind stays sharp for tomorrow"-- Publisher Marketing : "Though packed with solid science, the book isn't dense reading; [Fenn] dishes up the data and information in easily digestible bites." -- Seattle Times A physician and chef identifies the top ten brain-smart ingredients and shows that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone. The foods we choose to eat (or not) sit at the core of the Alzheimer's epidemic. In The Brain Health Kitchen, readers will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia. Scientific studies show that there are ten foods with powerful neuroprotective properties. None should come as a surprise--leafy greens, whole grains, berries, fatty fish, beans and lentils, olive oil, and more have been touted for their health-giving benefits since researchers put a name to the Mediterranean diet. But Dr. Annie Fenn takes a much more targeted approach, beginning with 100 recipes that incorporate brain-healthy foods into every meal of the day. From Caramelized Apple and Quinoa Pancakes for breakfast to Mushroom and White Bean Socca for lunch to dinners like Miso-Glazed Cod with Rice and Gingery Green Beans and Marinated Steak with Warm Kale Salad and Sweet Potatoes, here are dishes that are simply delicious, regardless of their health-boosting effects. Same with the desserts, like Coffee, Date, and Oat Bars. Readers will also learn other strategies for creating a brain-friendly dietary pattern, including choosing meats that fuel instead of harm; understanding the nuances between "good" and "bad" fats; embracing methods that preserve nutrients, such as braising and steaming; making sure to drink the right beverages; and addressing holistic issues like how diverse your food choices are and how beneficial it is to share meals with family and friends. Shifting to and sticking with a brain healthy diet is your first and best line of defense against the heartbreaking diseases of Alzheimer's and dementia. And it works for everyone--omnivores, pescatarians, vegetarians and vegans, and the gluten-intolerant. Contributor Bio: Fenn, Annie Dr. Annie Fenn is the founder of the Brain Health Kitchen, the only cooking school of its kind focused exclusively on brain health and helping people prevent cognitive decline through food and lifestyle. After 20 years as a board-certified ob-gyn, she traded in her stethoscope for an apron to pursue her passion for the culinary arts. But it was her mother's diagnosis with early-onset dementia that helped Fenn find her path and her new calling, one that enabled her to not only help her mother but also create significant and meaningful impact for others. Fenn lives in Jackson, Wyoming. This is her first book. Find her on Instagram at @brainhealthkitchen.

Format: Hardcover | Pages: 400 | Publication Date: 2023-01-03