The Healthy Mind Cookbook- Cookbook Review

The health of our brains is all over the news. Alzheimer’s, mood disorders, depression, fatigue, you can’t pick up a paper or magazine without seeing an article about it. We have seen books written on the subject such as the Grain Brain, by Dr. David Perlmutter M.D., and The Brain That Changes itself by Dr. Norman Doidge, M.D.

So what is going wrong with our brains? It doesn’t seem natural that so many people are dealing with health issues regarding our very important organ, the brain.

Is it that we are putting too much of a demand on it, asking it to do more and more tasks in little or no time? Or are we simply not eating optimally for our brain?

I am thrilled to write about the latest cookbook on the market dedicated to the health of our brain.

Rebecca Katz is an author, executive chef, and has a Masters of Science in Health and Nutrition Education. She is a Culinary Translator in that she translates nutritional science to the plate, seasoned with wisdom and flavor.

Her latest book The Healthy Mind Cookbook, Big Flavor Recipes to Enhance Brain Function, Mood, Memory and Mental Clarity has just been released.

Last month I was blessed to be able to interview this wonderful woman for my upcoming Eat Real Food Online Health Summit, a summit dedicated to how food plays a role in our health. Be sure to sign up for this Free Summit which runs from April20-26th.

This past month I made some of the amazing recipes from Rebecca’s cookbook.

What if you could make recipes that were tasty and fueling your brain at the same time using simple ingredients like walnuts, sunflower seeds, kale, blueberries and wild salmon?

What if by eating this way it would help you to remember those names at parties, function better at your job, calm the anxiety and say goodbye to depression and the risk of Alzheimer’s, would you be interested?

The Healthy Mind Cookbook is more than a cookbook, its a bible for our brain showing us that the food we eat does directly affect how our brain functions. Not only does Rebecca reveal to us a culinary pharmacy that is in our fridges and pantries, but she explains the latest research on what our brain needs to function optimally.

Filled with mind blowing, tasty recipes for soups, salads, main dishes and sweet bites, The Healthy Mind Cookbook is a recipe for lifting your everyday well being and harnessing the power of your mind.

Here are two of her amazing recipes for you to try- both were winners at our dinner table. To purchase the cookbook click here


Black Cod Duet

1 lb black cod or halibut fillet

sea salt

freshly ground pepper

Herb Crust

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

1/4 cup finely chopped parsley

1 tbsp finely chopped fresh oregano

2 tsp finely chopped fresh thyme

2 tsp finely chopped fresh sage

Spice Crust

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

4 tsp Dijon mustard

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp fennel seed

pinch red pepper flakes

2 tbsp extra-virgin olive oil

Pat the fish dry and portion into 4 pieces. Season both sides of each

piece with salt and pepper, and set aside while you make the herb or

spice crust.

To make the herb-crusted fish: In a baking dish or on a large plate,

mix together the salt, pepper, parsley, oregano, thyme, and sage.

Place the fish on the herbs and pat them firmly onto both sides.

To make the spice-crusted fish: Coarsely grind the salt, pepper,

cumin, coriander, fennel seeds, and red pepper flakes in a spice grinder

and place in a small bowl. Spread the top of each piece evenly with

1 teaspoon of Dijon mustard, then sprinkle with one-fourth of the

spice mixture, gently patting to create an even crust on one side.

Place the herbed or spiced fish on sheets of plastic wrap, patting any

leftover herbs or spices into the top. Wrap the fish pieces snugly and

put them in the fridge for at least 30 minutes or up to overnight to

infuse the flavors and help the crust adhere.

Preheat the oven to 400°F.

Over medium-high heat, heat the olive oil in an oven-safe skillet

large enough to hold all the fish without crowding. When the oil

is hot, place the fish in the pan (crust side down if you’re using the

spice crust) and cook for 3 minutes. Flip the fish over and place the

pan in the oven for another 3 to 4 minutes to finish cooking, until

the flesh is opaque and flakes easily. Serve immediately

triple britle

Triple Triple Brittle

1 cup raw pumpkin seeds

3/4 cup raw sunflower seeds

1/4 cup white or black sesame seeds

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp sea salt

1/3 cup Grade B maple syrup

1 tsp vanilla extract

Preheat the oven to 300°F. Line a rimmed baking sheet with

parchment paper.

In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame

seeds, cinnamon, ginger, allspice, and salt, then add the maple syrup

and vanilla and mix until well coated.

Spoon the mixture onto the prepared baking sheet and, with a

spatula or a piece of parchment paper, pat and press the brittle into

an even layer about 1/8 inch thick. Press out the middle so it’s slightly

thinner than the edges, which will help prevent the outside edges

from burning.

Bake for about 30 minutes or until golden brown. Remove from the

oven and allow to cool completely. As it cools it will become crispy.

Once the brittle has crisped up, break it into pieces.

COOK’S NOTES: If you have a small rolling pin—or a wine bottle for

that matter—place a piece of parchment paper on top of the brittle

mixture and use the rolling pin to create a nice even surface.

Warning! Sneaking a taste right out of the oven may burn your


If the brittle doesn’t become crispy after it has cooled, put it back

in the oven and bake for 8 to 10 minutes more.




About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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