A breakthrough dietary program to boost brain health and prevent Alzheimer's and dementia The foods we choose to eat?or not?sit at the core of the Alzheimer's epidemic. They are also the heart of the solution. Annie Fenn, a doctor turned chef turned doctor/chef once she started taking care of her mother who was suffering from dementia, presents a whole new way to think about brain health: it begins in the kitchen. Scientific studies show it's even simpler than that. There are 10 powerfully neuroprotective foods, and by making them the center of your diet, which is what The Brain Health Kitchen…mehr
A breakthrough dietary program to boost brain health and prevent Alzheimer's and dementia The foods we choose to eat?or not?sit at the core of the Alzheimer's epidemic. They are also the heart of the solution. Annie Fenn, a doctor turned chef turned doctor/chef once she started taking care of her mother who was suffering from dementia, presents a whole new way to think about brain health: it begins in the kitchen. Scientific studies show it's even simpler than that. There are 10 powerfully neuroprotective foods, and by making them the center of your diet, which is what The Brain Health Kitchen shows readers how to do, you will keep your brain younger, sharper, more vibrant, and much less prone to dementia. None of these brain superfoods will come as a surprise?berries, leafy greens, whole grains, fatty fish, and beans and lentils have been touted for their health-giving properties since researchers put a name to the Mediterranean diet. The Brain Health Kitchen takes this many steps further to create a unique food-based first-and-best line of defense against the heartbreak of Alzheimer's. There are 100 recipes to put brain-healthy choices into every meal, 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. Followed, perhaps, by Roasted Strawberries with Vanilla Bean-Cashew Cream. But it's not just a diet?it's a dietary pattern, which includes the healthiest ways to cook, making diverse choices, what foods you combine, and what you drink. Science bites throughout the book explain the research behind the facts.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
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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
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
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