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. Eating to maintain brain health is easy, accessible, delicious, and necessary for anyone in midlife. Author Annie Fenn, physician and chef, identifies the top 10 brain-smart ingredients and provides 100 incredible recipes to make with them. 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. 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

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