Cranberry Chutney
Jalapeño gives this chutney a good dose of spice, along with capsaicin, a potent antioxidant for the brain.
Jalapeño gives this chutney a good dose of spice, along with capsaicin, a potent antioxidant for the brain.
This cranberry compote is fragrant with cardamom and ginger and gets a kick from freshly ground black pepper. A cup of chai tea jumpstarts the sauce with layers of flavor.
This is my Mom’s classic cranberry sauce, adapted with brain-healthy ingredients, like fresh orange juice and maple syrup instead of refined white sugar.
This better-for-you blueberry muffin is low in sugar, rich in fiber, and brimming with juicy blueberries.
Everyone knows that olive oil is good for the brain, but olives themselves don’t get enough credit. Brimming with polyphenols and oleocanthal, olives star in this easy tapenade, along with nutrient-dense figs, balsamic vinegar, and a bright dose of fresh rosemary.
More savory than sweet, think of these as Rice Krispie treats for grown-ups: better-for-you bars that are both crispy and chewy, packed with tahini, dates, sesame seeds, and ginger.
Cooking in parchment makes for a tender cod entree infused with citrus flavors, served in its own envelope, with no dishes to clean.
These cauliflower tacos are everything a taco should be: crispy and creamy, fresh and crunchy, with layers of flavor and a spicy kick. And, packed with the brain-healthiest foods.
I created this creamy red pepper sauce from pantry ingredients to top my favorite brain-healthy tacos: Crispy Cauliflower Tacos. Having extra sauce on hand is a good thing—a dollop is great as a sandwich spread, folded into scrambled eggs, atop roasted veggies, or as a dip for crudité.
When these wedges of cabbage roast in the oven drizzled in extra-virgin olive oil, they become soft and buttery on the inside and crispy on the outside.