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

by Rebecca Katz, Mat Edelson

A collection of more than 120 recipes formulated to optimize brain health, boost memory, improve mood, sharpen the central nervous system, and more.

Feed your mind. 

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.

Genres: Cookbooks, Food, Cooking, Health, Nonfiction, Nutrition, Mental Health

246 pages, Hardcover

First published February 10, 2015

About the author

As the senior chef-in-residence and nutritional educator at one of the country's leading cancer wellness centers, REBECCA KATZ, MS, is the culinary link bringing together physicians and patients with a common goal: eating well to maximize cancer treatments, minimize side effects, and improve outcomes. She is the founder of the Inner Cook, a Bay Area culinary practice that specializes in meeting the specific nutritional and appetite needs of cancer patients, and a senior chef at Commonweal Cancer Help Program in Marin County, California. Katz has been a guest chef and lecturer at top academic medical centers throughout the country, including the annual Food As Medicine conference.

Reviews

[Sherri Smith · Rating 5 out of 5]

This is an awesome cookbook. My husband and I are determined to start eating healthier, but often have difficulty finding the right recipes that taste good and are fairly easy to make. Also, we know that there is a whole host of vegetables and spices that are good for us, but how do you pare them into an awesome dish? The answer? This book.

The Healthy Mind Cookbook has recipes that help enhance brain function, mood, memory and mental clarity. As for whether or not it does what it claims, time will tell. However, I do know that I do feel good after eating, not bloated nor weighted down. My dinner was a wonderful experience into the foray of flavors on the tongue.

Too often you find a cookbook, you like the pretty pictures but then discover that either the recipe is way over your head, or if you do make it, it ends up blah. Especially my experience in cooking healthy. This book, however gives me hope. Our meal this evening was an A+, and because of that, I look forward to trying so many other recipes in the book.

This evening for our fish dinner, I made the Bejeweled Forbidden Rice Salad. Forbidden rice, FYI is essentially black rice. I followed the directions, despite my uncertainty of adding mint to the dish. But at the end, after the flavors melded together, every item in this recipe was necessary and needed. It added such a wonderful flavor profile.

All in all, I would most definitely buy this book for friends who are interested in eating healthy. I believe it is a wonderful addition to any kitchen.

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

[V Luttrell · Rating 5 out of 5]

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.

[Angie · Rating 5 out of 5]

Originally posted @ http://readaholiczone.blogspot.com

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."

[Beyond the Pages with Eva K · Rating 4 out of 5]

The Healthy Mind Cookbook was a 246-page book that did much to feed the mind of this particular reader. The author's main objective, per the title, was to call attention to big-flavor recipes that enhance brain function, mood, memory, and mental clarity. The book was divided into sections ranging from soups to "sweet bites," but it was only the first three chapters of this book that spoke more so to the science, if you will, of food. The remaining content, including, but not limited to the recipes themselves as well as the cook's notes, combined interesting commentary and facts to make this cookbook somewhat entertaining.

Going into reading this book, I had a certain mindset and idea of what I thought I would find. And while I did find what I was looking for, it wasn't to the degree that I had anticipated. I did find the recipes to be colorful, flavored, and textured, which kept things exciting for this foodie. The emphasis with this book, in my opinion, would be more so on recipes and anecdotes versus food science.

Rating: 4/5
Recommend: Yes
Audience: All
Status: Cooking & Food, Healthy Living
Source: Blogging for Books (Ten Speed Press)

A complimentary ARC of this book was made available for review in exchange for an honest critique. The words I have expressed are my own. I was neither compensated for my review, nor expected to submit a positive report.

[Elizabeth · Rating 4 out of 5]

This book is great if you have access to fresh vegetables and fresh herbs. A lot of the recipes take items that I think taste good on their own and enhance them, ie peaches and pomegranate. As a worker mother some of the recipes maybe a little more complex for weeknight meals, but for special occasions I would love to use these recipes.

[Bree · Rating 3 out of 5]

Notes:
no grains
no dairy except yogurt

[Rebecca · Rating 4 out of 5]

I really like the science behind this cookbook and there are many recipes I might be willing to try, but few I was willing to make myself. For many recipes, the only reason was because I would have to buy one or two things that I never buy and use only a small amount. That's too bad, but there you go. I really like the idea of including FASS (healthy Fat, Acid, Savory, and Sweet) in every dish to make it delicious! I did make one recipe that is essentially granola with lots of nuts (F), citrus zest (A), salt (S), dried cherries and dark chocolate (S) and it was both fantastically delicious and easier than other granola recipes I have tried! I will certainly make that again. I also used a smoothie recipe to inspire my own FASS smoothie creation and it definitely "stuck" with me longer (kept me full longer) than a regular mostly-fruit smoothie. Overall, I think it's worth a look!

[Kim H. · Rating 5 out of 5]

Unless we have obvious dietary-related health concerns (i.e. diabetes, high cholesterol, high blood pressure), we may not stop to consider that what goes into our mouths affects ALL the systems in our body, including our brains. That’s why I was excited to have the opportunity to review Rebecca Katz and Mat Edelson’s collaborative effort, The Healthy Mind Cookbook: Big Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity.

The book includes an introduction, three chapters on the science behind the project and the ingredients’ connection to brain function/health followed by seven chapters devoted to recipes in categories from soup to desserts. In the opening chapter, Katz and Edelson write, “Food and mood, food and memory, food and learning–all are being investigated, and there’s a growing body of evidence suggesting that what we eat either primarily affects our brain or has secondary effects (for example, whatever you eat that’s heart healthy also may lower the risk of stroke, which is definitely a brain condition.)”

Chapter two begins, “The culinary pharmacy, open 24/7, is the place where you can dive in headfirst to the latest science behind nearly every ingredient in the book. The information here has been drawn from hundreds of peer-reviewed studies conducted with humans, animals, and in the lab, looking at the connections between foods and the brain.” I loved this chapter because the authors list out each of the healthful ingredients used in the cookbook along with the way that ingredient affects the brain. I had no idea that even herbs and spices would impact mood and functioning of your brain!

The recipe chapters are divided as follows: soups; vegetables; meat and seafood; anytime foods; dollops; tonics and elixirs; and sweet bites. Accompanying each chapter’s introduction, and scattered throughout the pages just like a well-seasoned dish, are beautifully photographed foods and dishes. The recipes themselves are well laid out. Although I have many years of kitchen experience under my belt (and I watch a lot of food-related programming), I believe that even a novice could follow these recipes for a successful outcome in their own kitchen. While the recipes contain the usual list of ingredients, preparation steps and detailed per serving nutritional information, the addition which I really appreciated is the storage tip at the end of many of the recipes. (I have, on occasion tossed left-overs because I was unsure if they would store or reheat well. No more waste with these recipes!)

I’ve only had the cookbook for a few days, but I can tell you that the Toasty Spiced Pumpkin Seeds and the Coconut Curry Cashews have already been a hit at my house. Both are quick and easy and make healthy snacks which are easy to bag up into serving sized snack bags for taking to work (or school). My daughter and I have a date to make the Meyer Lemon and Caper Hummus in the week ahead. I am finding it difficult to draw up my shopping list because so many of the recipes are calling out to be made!

Even if improving your health or the health of your family is not your top priority, or you are already doing a bang-up job of cooking healthy foods, you will want to get a copy of The Healthy Mind Cookbook. This book promises to be my first go-to cookbook when preparing meals for my family!

Thank you to bloggingforbooks.org for providing me with the review copy in exchange for this review.

From the Publisher . . .

A collection of more than 120 recipes formulated to optimize brain health, boost memory, improve mood, sharpen the central nervous system, and more.

Feed your mind.

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.

About the Author . . .

As the senior chef-in-residence and nutritional educator at one of the country's leading cancer wellness centers, REBECCA KATZ, MS, is the culinary link bringing together physicians and patients with a common goal: eating well to maximize cancer treatments, minimize side effects, and improve outcomes. She is the founder of the Inner Cook, a Bay Area culinary practice that specializes in meeting the specific nutritional and appetite needs of cancer patients, and a senior chef at Commonweal Cancer Help Program in Marin County, California. Katz has been a guest chef and lecturer at top academic medical centers throughout the country, including the annual Food As Medicine conference.

[Maria Zieno Aebi · Rating 5 out of 5]

I'm working on a living a healthier lifestyle. I like the idea that you can eat foods that are both good for you and delicious. This book gave me many new ideas and I want to make probably 75% of the recipes!

[Linda · Rating 3 out of 5]

Lots of healthy and tasty recipes, but many recipes depended on a master stock which had to be cooked before hand.

[Alice · Rating 4 out of 5]

Definitely want to revisit this book. Need to work on my lack of will power.

[Joy Leyes · Rating 5 out of 5]

Must Have Cookbook

[Emily Javan · Rating 5 out of 5]

Need to replace my copy this was my favorite cookbook for a long time.

[Nora St Laurent · Rating 4 out of 5]

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.

I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.

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

[June Jacobs · Rating 4 out of 5]

This book is an excellent resource for those seeking to learn how to shop for and prepare foods aimed at enhancing rather than diminishing cognitive function in people of all ages. The author writes in a warm, welcoming tone and includes many personal anectdotes from her kitchen. Some of her experiences while experimenting with recipes are humorous.

Ms. Katz explains her favorite kitchen tool, FASS -- fat, acid, salt, and sweet -- which are used to perfectly balance the five known tastes (sweet, salt, sour, bitter, and savory). Chapter Two includes Ms. Katz's 'culinary pharmacy'. These are the eighty-five ingredients used to make the recipes in this cookbook. Each ingredient is listed in alphabetical order and includes the roles they play in helping various aspects of health such as sleep, memory, cognitive and vascular functioning, mood, etc.

The remainder of the book is dedicated to the author's recipes made using the eighty-five ingredients mentioned above. The recipes are sorted into chapters such as soups, vegetables (salads, cooked veggies), meat and seafood, anytime foods (to be eaten throughout the day), and sweet bites.

The samples of the recipes are artfully-plated, and the photographs are colorful and well-lit. The recipes are easily formatted using a color-coded system the author explains in the beginning section of the book. For those readers who are interested in research, a full Bibliography is included at the end of the book illustrating just how much research the author performed while writing the book.

I highly recommend this book for anyone wanting to learn more about how what we put into our bodies affects our cognitive function, mood, memory, sleep, etc., and cooks interested in trying out some new recipes using the freshest of ingredients to maximize taste.

--------------------

Note from blogger: I received this book from Blogging for Books in exchange for this review. I received no other compensation for reading this book and posting this review.

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[Nerisa Eugenia Waterman · Rating 5 out of 5]

Authors of “The Cancer-Fighting Kitchen” Rebecca Katz and Mat Edelson bring us back to the kitchen one more time with their newest cookbook “The Healthy Mind Cookbook.” The cookbook made its debut on February 10, 2015 and trust me….eating healthy has never tasted so damn delicious.

Gone are the days that the word healthy eating had you running for the hills.
Rebecca and Mat put an innovative twisted on nourishing the mind, body, and soul with mouthwatering recipes that will satisfy the pickiest eaters.

“With a culinary pharmacy listing the benefits of key ingredients, complete nutritional details for each dish, and flavored-packed recipes for every meal of the day” this book brings a whole new meaning to the statement… eating makes me happy.
The Healthy Mind Cookbook is like your personal nutritionist, and your mind and wellness coach assisting you in the elimination of depression, heart disease, diabetes and so much more by helping you boost your brain function and health.

I don’t know about you… but with all the snow in my neck of the woods… all I want to do is curl up with a big bowl of soup. One soup recipe that caught my attention was the “Robust Chicken Soup”…not quite a soup… and not quite a stew… according to the author you can refer to it as a “stoup.” And whether you call it a stew…or a soup…I call it delicious.

Of course there is more to this cookbook then just soup, this book is divided into chapters from soups to sweet bites… and everything imaginable in between. The recipes are easy to follow, the ingredients easily accessible at your local supermarket and farmers market with beautiful food photography for inspiration.
Do I recommend this cookbook?
Absolutely!


Post is written as it appears on "The Book Blog and Etc" http://myohosisters.webs.com/apps/blo...-

[Sarah-Hope · Rating 3 out of 5]

The full title of Katz and Edelson’s Healthy Mind Cookbook makes some big promises. These aren’t just recipes that will taste good; they’re recipes that will optimize your brain function. Given the rapidity with which any nutritional consensus falls out of date, I’m hesitant to accept that the book will deliver all it promises, but Katz and Edelson are generous in citing the science they’re drawing on. The first two chapters are devoted to explaining this science in clear terms. The third chapter is devoted to a discussion of taste and flavor. After this, come seven chapters each devoted to a different kind of dish. There are the usual soups, vegetables, meats and such. There are also more winsome chapters focused on things like “Dollops” and “Tonics and Elixirs.” In other words, this is a cookbook that provides a nice mix of the expected and the unexpected.

Not all the dishes are accompanied by photos, which was a bit disappointing. On the other hand, those pictured look delicious. The glistening Avocado Citrus Salad with its slices of blood orange is enough to inspire an emergency grocery store run. Castilian Cauliflower isn’t pictured, but should prove a visually striking dish with its inclusion of paprika, chili powder, and pimento-stuffed olives.

Black Cod Duet is wrapped and allowed to absorb flavor and nutrients after bring covered with either an herb or a spice crust and before being cooked. Though I’m not always big on salmon, I love the Roasted Ginger Salmon with Pomegranate Olive Mint Salsa—and I’ll definitely be trying the salsa with other dishes.

Bottom line: this is a recipe collection that will provide satisfying, healthful dishes, and—if the scientific consensus doesn’t change too soon—it may also be good for your brain.

[Chrissy · Rating 3 out of 5]

If I told you I had a magic potion that would make you smarter, calmer, and happier, would you take it?

While many cookbooks focus heavily on foods and recipes that make you thinner or more beautiful, Katz and Edelson take a different focus in The Healthy Mind Cookbook -- one that looks at mood, memory, and mental functioning.

Beginning with several chapters that outline the role of nutrition on stress, anxiety, cognition, learning, and mood, The Healthy Mind does an excellent job detailing the benefits of every day foods, with a strong focus on mental health and general well-being. Chapter 2 in particular, titled "The Culinary Pharmacy," serves as a handy reference tool for the mental perks ranging from "Allspice" to "Yogurt," which leads to a chapter on the basics of taste and flavor in healthy foods.

And then the real fun begins, with chapters of beautifully illustrated recipes, focused on soups, vegetables, meats, "anytime foods," beverages, and even desserts. While I wish that each recipe contained its own gorgeous photograph, the ones that were included were fresh and vibrant enough to lure me into the kitchen.

Overall, The Healthy Mind Cookbook is a beautiful cookbook that will surely inspire readers to cook more intelligently and happily than ever before, using fresh, mostly organic ingredients that are sure to do a body good --- and hopefully the brain as well. Regardless, it will look amazing on my book shelf, and will hopefully encourage me to add more vegetables and nuts to my next meal.

I received an advanced reader's copy of this cookbook from the 'Blogging for Books' program. All thoughts are my own and are not influenced by the manner in which the work was received.

[Ann Valdez · Rating 5 out of 5]

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. Few 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.

[Farrah · Rating 5 out of 5]

What I loved about this book was that it managed to incorporate one of my greatest loves of life (food) with helpful and important information that was both interesting and engaging. In the first chapter, Rebecca briefly discusses food + how it can affect your stress, anxiety, depression, memory, cognitive function, and learning. Her enthusiasm about the subject is infectious, and I enjoyed reading about it.

Chapter 2 talks about a ton of different awesome foods and what they’re good for (e.g. cognitive function, memory, mood, mental energy, learning, etc.). I made sure to check out the paragraph on walnuts, because I still have a couple pounds left, and if you’ve ever wanted to learn how to build on flavors + how to make quick taste fixes in the kitchen, you will love chapter 3! She also discusses how to reduce recipe-reading anxiety, prep food in bulk, and “culinary choreography” so you can save on time while preparing food!

The next 7 chapters are all about the food recipes (Soups, Vegetables, Meat & Seafood, Anytime Foods, Dollops, Tonics & Elixirs, Sweet Bites)! There are over 120 different recipes, so there’s gotta be something that you’ll love in here.

Each recipe includes:
Number of servings
Prep time
Cook time
A short background introduction/story
Ingredients/Instructions (duh)
Possible variations/alterations
Nutrition facts
And…my personal favorite, because I bulk-cook like nobody’s business: tips on storage for the fridge or freezer!

There isn’t a very high picture to recipe ratio, but the ones that are pictured are gorgeous + mouth-watering (just in case that front cover photo of the Thai It Up Steak Salad wasn’t enough of an indication).

[Virginia Campbell · Rating 5 out of 5]

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

[Diane Estrella]

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.

[Coleen (The Book Ramblings) · Rating 3 out of 5]

As someone who firmly believes that the type of food we eat has a major role in our health, and wellness, I was anticipating this cookbook’s arrival. Over the past few years of living with depression, and it progressively getting worse, I knew I had to take the steps forward to change what I consumed because it had an impact on not only my physical health, but my mental health as well. It’s important to know that Rebecca Katz is the senior chef-in-residence, and nutritional educator at one of the country’s leading cancer wellness centers, so she highly educated on all nutritional aspects. And offers a cookbook that is thoroughly researched. I found comfort in knowing that because nowadays, too many are publishing books involving nutrition, wellness, or food, but lacking the background education.

Food is medicine, and a powerful one at that. What we eat truly does have an impact on our bodies overall, so I found this book to be one I appreciate, not only for the information that I wasn’t unaware or didn’t expect, but the simple, easy-to-cook recipes that are delicious, and healthy for my family. This book let’s the reader be aware that knowledge on food is incredible vital in living a healthy life.


I received this cookbook through Blogging for Books for reviewing purposes.

[Katrina Roets · Rating 4 out of 5]

Cookbooks...one of my few major weaknesses... This popped up on my screen and I couldn't hit yes fast enough. As someone who desperately needs to focus more on her health, not just body but also mind, I thought this was the perfect opportunity for me to pick up a tool that could help in that. Now, I have to say that nutrition science seems to be changing nearly every day, but the core of what's good and what isn't never changes. Plus, this book opens up with not one, but two chapters talking about the science behind everything. Then, there's a chapter devoted just to taste and flavor. That's right, there are three chapters packed full of information before you even get to the recipes. If I have one complaint, it's that not every recipe has a yummy photo to go with it. However, the photos that are there are stunning and made me want to run to the store more than once. Luckily for my gas tank, the reminder that the store was a good 15 miles away put a stop to me running around the countryside.

If you love a well put together cookbook that is full of recipes that may or may not be good for your brain, but will certainly be good for your body and your tummy, I recommend The Healthy Mind Cookbook.

[Nancy · Rating 5 out of 5]

Delicious Recipes that are Good for Your Brain

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.

[Tamar · Rating 3 out of 5]

Creative recipes - but for better information about foods - the *same* list of foods can be found at whfoods.com - the non-profit foundation World's Healthiest Foods. Chose to read this hoping to learn more about food choice and mental acuity. Made the mistake of assuming that since Rebecca Katz wrote the Cancer Fighting Kitchen, there might be more detail on cooking times, durations etc to maximize the health benefits of the food. Sadly, it is written in the style of a TV show hostess with much detail about her personality - she makes it clear she is a fantastic chef - and we are all so impressed (sarcasm). Rather than helpful cooking tips and useful home knowledge, each recipe starts with a paragraph of Rachel describing her fabulous career. The recipes are creative, for those who like to spend a lot of Martha Stewart time hunting down fresh, organic fennel. For us mere mortals, I would just stick with whfoods.com for information and recipe ideas and detail on how to cook to ensure the health benefits of the food. These Martha Stewart style cookbooks end up costing us a fortune in time and money. Fortunately, the book was cheap and on the kindle, so not another in the huge pile of unopened cookbooks.

[Jean Sommers · Rating 5 out of 5]

Healthy Mind is very informative. The chapter on THE CULINARY PHARMACY lists different ingredients that helps with memory, mood, sleep, energy etc.
For example, Legumes(Beans, Lentils, and Peas) eating these on a regular basis helps keep your brain sharp and healthy. They are loaded with B vitamins like thiamin, riboflavin and niacin. They have been linked to sharper mental focus, less fatigue, better memory.
BROCCOLI-memory, vitamin K
BEETS-brain food, high in nitrites, may stave off depression.
CINNAMON-memory, being studied for its potential in the fight against Alzheimer's disease.
EGGS-memory
PEACHES-memory, mental energy, mood
WALNUTS-memory, vascular health, healthy sleep
OLIVES-learning
TOMATOES-memory
POTATOES-mood, memory
ORANGES-mood, memory
OATS-mental energy
GRAPEFRUIT-mood, learning
GARLIC-memory
These are just a few ingredients that are in this book.
It has a section on Stress, Anxiety, Depression and Food a section on Eating Organically and recipes fir Soups, Vegetables, Meat and Seafood, Anytime Foods, Dollops, Tonics and Elixirs and Sweet Bites. If you are looking for information about some ingredients and how to fit them into your particular diet, this is the book. When you prepare your next meal, do it with a HEALTHY MIND.

[Amy · Rating 3 out of 5]

As my family is working to begin transitioning our overall diet to a more healthy and mindful one, I thought this cookbook sounded right up my alley. And, for the most part, it is. I really liked how it focused on the combination of food and brain function. How to eat to improve your mood, memory and stress. Which I really enjoyed reading about quite a bit. That is what this cookbook does best!

My primary issues with the cookbook are that I'm not sure how realistic the recipes are for my family - especially my kids. I definitely think there are things that they will like but, overall, it didn't feel family friendly to me. Also, I really wish there was a photo of every dish included as a recipe. That would have taken this one to a 4 star easily.

The photography and book design are impeccable. So clean and engaging!

If you're into eating healthy and paying attention to how the food you eat impacts your mental health, I think this one will be right up your alley!

[Melissa · Rating 5 out of 5]

I was stoked that this book was offered in Blogging for Books. I am a big believer that our food really effects our brain health which effects our total body. Another great book to read on the topic is The Younger Thinner You Diet. In Chapter one of this cookbook is goes over how food effects your brain health and goes through different topics. Then heads into chapter two which is called The Culinary Pharmacy. The authors go over many pages of normal every day foods/spices/herbs and their effect on our brain health. The cookbook is beautiful yet functional. It has a slew of recipes I can’t wait to try and I LOVE that the recipes have nutritional value for easy calorie counting for those watching their weight, or sodium. If you do a quick overview you will see that all the recipes are extremely clean and healthy.
I received this book for free for my honest review.

[Beth Bergmans · Rating 5 out of 5]

The recipe for Triple Triple Brittle was worth the price of the book alone! I'm slowly cooking my way through the recipes in this book. Over the last few weeks: Mediterranean Roast Chicken, Rosemary & Pear muffins, Broccoli with Olives, and several soups. I haven't tried a recipe yet that I didn't like. And the author's writing style is enjoyable, too.