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BREAKFASTPUMPKIN WALNUT CRUNCH PARFAITBY ALAN CHRISTIANSONSERVES 1-2¼ cup canned pumpkin½ small organic pear, chopped¾ cup unsweetened coconut yogurt1 tablespoon chopped walnuts1 teaspoon honeyIn a bowl mix all the ingredients. Serve chilled.BR AI N B EN E F I T SThere’s a reason why walnuts are shaped like your brain. They are a good source ofomega-3 fatty acids, which is essential to brain health. Walnuts also increase thediversity of the beneficial bacteria in the gut, which then increases the production ofthe necessary brain chemicals that originate in the gut, such as serotonin.Pumpkin is one of the well-known gourds that has substantial medicinaproperties. The dark orange color of its flesh contains health-promoting antioxidants.The flesh is thought to be anti-inflammatory.FROM YOU CAN FIX YOUR BRAIN. DR. TOM O’BRYAN 2018
BREAKFASTARTICHOKE AND SPINACH GREEK OMELETBY ISABELLA WENTZSERVES 410 eggs1 cup chopped artichoke hearts, packed in water1 large tomato4 ounces fresh baby spinach, chopped2 cloves garlic, minced2/3 cup chopped green olives½ teaspoon dried thyme½ teaspoon dried oreganoSea salt and freshly ground black pepper2 tablespoons coconut oil1.In a large bowl, whisk together all the ingredients except the oil.2.Heat the oil in a large skillet over medium-high heat. Pour the mixture into the skillet.After 1 to 2 minutes, when the omelet has begun to brown, fold it in half and continueto cook for another 1 to 2 minutes on each side, until the center is cooked through.Serve immediately.BR AI N B EN E FIT SSpinach is a green leafy vegetable that is rich in phylloquinone, lutein, nitrate, folate,a-tocopherol, and kaempferol, all of which may help to slow cognitive decline.FROM YOU CAN FIX YOUR BRAIN. DR. TOM O’BRYAN 2018
LUNCHWILD SALMON WITH KALEBY DAVE ASPREYSERVES 22 wild salmon fillets (sockeye salmon is great)1 teaspoon coconut oilSea salt3 tablespoons ghee1 bunch (12 ounces) kale, stems removed and leaves torn into pieces1 tablespoon minced fresh chives, parsley, and/or dill1 lemon1.Preheat the oven to 320 degrees.2.Place the salmon on parchment paper on a baking sheet. Rub with the oil, season withsalt, and top with 1 tablespoon of the ghee. Wrap the parchment around the salmon,folding the seams and tucking them to make sure the steam doesn’t escape.3.Bake for 18 minutes, or until the fish is medium-rare.4.Meanwhile, steam the kale for 3 minutes, or until just wilted. Drain, then add theremaining 2 tablespoons ghee and season to taste with salt.5.Place the kale on a plate. Put the salmon on top and sprinkle with the herbs and freshsqueezed lemon.BR AI N B EN E FIT SSpinach is a green leafy vegetable that is rich in phylloquinone, lutein, nitrate, folate,a-tocopherol, and kaempferol, all of which may help to slow cognitive decline.FROM YOU CAN FIX YOUR BRAIN. DR. TOM O’BRYAN 2018
LUNCHCREAMY CARROT CURRY SOUPBY OCEAN ROBBINSSERVES 42 cups chopped carrots1 ½ cups chopped onions3 cups water½ cup raw or roasted cashews (if dry-roasted, use unsalted or low salt)1 tablespoon organic or non-GMO-certified tamari or coconut aminos2 teaspoons curry powder (or more, if you like it hot)½ teaspoon turmeric¼ cup chopped parsley1.In a saucepan over high heat, combine the carrots, onions, and water. Cover and bringto a boil, then reduce the heat and simmer for 10 minutes.2.Place the vegetables and cooking liquid, cashews, tamari, curry powder, and turmericinto a blender and blend until creamy.3.Serve hot, garnished with the parsley.FROM YOU CAN FIX YOUR BRAIN. DR. TOM O’BRYAN 2018
DINNERLAMB CHILIBY DAVE ASPREYSERVES 21 leek, sliced2 carrots, chopped4 ribs celery, chopped2 cups water½ cup asparagus, thinly sliced1 cup cauliflower, chopped1 cup zucchini or summer squash, chopped1 pound grass-fed ground lamb or grass-fed ground beef1 teaspoon apple cider vinegar1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon allspice1 tablespoon dried oregano1 bay leaf1 teaspoon sea salt¼ cup coconut oil1 tablespoon Brain Octane OilOlive oil1.In a medium pot, combine the leek, carrots, and celery and cook over medium-low heatfor 3 minutes, or until fragrant and the leek is soft.2.Add the water, asparagus, cauliflower, squash, meat, vinegar, spices, and salt. Coverand cook for 10 minutes.3.Stir in the coconut oil and Brain Octane Oil until incorporated.4.Serve in a bowl drizzled with the olive oil.FROM YOU CAN FIX YOUR BRAIN. DR. TOM O’BRYAN 2018
DINNERPAN-SEARED SALMON OVER TRI-COLOR SALAD WITH DIJON DRESSINGBY JJ VIRGINSERVES 2SALA D2 teaspoons lemon juice1 tablespoon finely chopped shallots2 teaspoons Dijon mustard teaspoon sea salt18 teaspoon freshly ground black pepper184 teaspoons extra-virgin olive oil½ small head of radicchio, thinly sliced(about 2 cups)1 Belgian endive, thinly sliced (about 1 cup)3 cups baby arugulaSALM ON1 teaspoon olive oil2 ( 6-ounce) wild salmon fillets, such as kingor sockeye teaspoon sea salt18 teaspoon freshly ground black pepper181.To make the salad: Combine the lemon juice, shallots, mustard, salt, and pepper in asmall bowl. Slowly whisk in the oil until well-combined and set aside. In a separatebowl, combine the radicchio, endive, and arugula and set aside.2.To make the salmon: Heat the oil in a small nonstick skillet over medium heat. Sprinklethe salmon with the salt and pepper and place in the skillet flesh side down. Cook for 4to 5 minutes per side, or until the fish flakes easily with a fork. Remove from the skillet.3.Toss the dressing with the salad and divide it between 2 plates. Top each with a salmon fillet.BR AI N B EN E FIT SArugula is a green leafy vegetable that is rich in phylloquinone, lutein, nitrate, folate,a-tocopherol, and kaempferol, all of which may help to slow cognitive decline.FROM YOU CAN FIX YOUR BRAIN. DR. TOM O’BRYAN 2018
DESSERTBONE BROTH PROTEIN COCONUT CHOCOLATE PUDDINGBY JOSH AXESERVES 43 cans (14 ounces each) coconut milk, refrigerated overnight½ cup coconut sugar4 ounces unsweetened chocolate (70% or darker)3 scoops Ancient Nutrition Bone Broth Protein powder2 tablespoons cocoa powderHandful of raspberries1.Open the cans of coconut milk and scoop the cream from the top of each into a mediummixing bowl. Using a handheld mixer, whip the cream until fluffy, then refrigerate.Reserve the coconut water.2.In a small pan over medium-low heat, add the coconut sugar, chocolate, and thereserved coconut water. Stir gently until well combined.3.Increase the heat to medium. Add the bone broth protein and cocoa powder. Mix welland refrigerate for 30 minutes, or until cool.4.Remove the whipped coconut cream from the fridge and pour in the cooled chocolatemixture. Whip until well-combined. Return to the fridge and chill for 2 hours, or until set.5.Serve topped with fresh raspberries.FROM YOU CAN FIX YOUR BRAIN. DR. TOM O’BRYAN 2018
Increase the heat to medium. Add the bone broth protein and cocoa powder. Mix well and refrigerate for 30 minutes, or until cool. Remove the whipped coconut cream from the fridge and pour in the cooled chocolate mixture. Whip until well-combined. Return to the fridge and chill for 2 hours, or until set. Serve topped with fresh raspberries. 1. 2 .
