Using The Science of Neuroprotective Foods In Your Kitchen
Making Strawberry Balsamic Olive Oil Muffins
Hello there, everyone. I’m writing to you from high in the mountains of New Mexico, where my husband and I have pitched a tent atop the cap of our pick-up truck. The dogs sleep in the truck and we sleep on top. It feels like we are sleeping in a treehouse! In the morning, the birds swoop so close to the tent that we can hear the sound of the wind in their wings. At night, Livvie and Orzo chime in to the sounds of a coyote family howling off in the distance. We are all soothing our brains with a much-needed dose of nature.
Today’s newsletter is a short one. I’m sharing the recording and slides of a talk I gave last month about the science of neuroprotective foods at Soul Food Salon in Woodside, CA.
Speaking at Soul Food Salon as part of Dr. Jeanne Rosner’s educational series was a highlight of my book tour. Jeanne has a dedicated community of health-minded people who are keenly interested in brain health. It is always a huge privilege to share updates from the Brain Health Kitchen with them.
For this talk, I reviewed what we know about brain-protective diets, including the latest information about the Mediterranean and MIND dietary patterns. I covered important new research regarding menopause, hormone replacement therapy (HRT), and Alzheimer's. And, I finished up with practical tips for making recipes more brain healthy while keeping it all easy and delicious.
We wrapped up with a robust Q and A session. I was incredibly impressed by this group’s attention and enthusiasm throughout the talk. We also expanded on many key topics based on their questions in the Q and A.
Click here to view the salon powerpoint presentation.
Click here to view the salon video.
Thanks for having me, Jeanne! And a huge thank you to all who attended.
Making Strawberry Balsamic Olive Oil Muffins
It’s been fun to see so many of you embrace this rustic cake I shared for Mother’s Day. Did you know the cake also makes the most irresistible strawberry muffins?
To make them: Divide the batter between oiled and paper-lined muffin cups. Then, press 1 or 2 strawberry slices atop each one, and drizzle with the honey-balsamic glaze. I have a batch of these muffins stashed in the freezer for post-workout snacks—the almond flour and yogurt give them a good boost of protein.
I’ve added an addendum to the recipe to include muffin instructions here. Here’s a short recipe video. I hope you enjoy! If you make them, send me a picture!
That’s all for now. I’ll get back to reading my book (I’m on page 122 of The Covenant of Water by Abraham Verghese) from my treetop perch. I hope you all have been able to get out in nature this week.
Love,
Annie