This egg recipe might not just change how you think about cooking eggs, but most other ingredients, too. Because instead of cooking in butter or oil, there are a lot of good reasons we should be sizzling everything from eggplant to greens to smashed potatoes in straight heavy cream. Now, in Genius Foods, Lugavere presents a comprehensive guide to brain optimization. He uncovers the stunning link between our dietary and lifestyle choices and our brain functions, revealing how the foods you eat directly affect your ability to focus, learn, remember, create, analyze new ideas, and maintain a balanced mood. This recipe can be served immediately, but gets better with time, and can be made up to three days in advance. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired.

Max Lugavere, Author, “Genius Kitchen” - Brief but - PBS

Weaving together pioneering research on dementia prevention, cognitive optimization, and nutritional psychiatry, Lugavere distills groundbreaking science into actionable lifestyle changes. He shares invaluable insights into how to improve your brain power, including This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar. That being said, you could substitute the honey-serrano vinegar with many other options including white balsamic, Sicilian Lemon balsamic or honey-ginger white balsamic. Experiment and see what you like best. Ingredients: In a 16″ paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil and saute’ peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, saute’ the chorizo for about 5 minutes.I have always been incredibly close with my mother. And it was in the year 2011 that my mom started to complain of brain fog. That was not something that I was used to hearing coming from my mom. My mom was a fast-walking, fast-talking New Yorker. I would be in the kitchen with her cooking and I would ask my mom to pass me something, a spoon or a spice. Serve this halibut on a bed of steamed broccoli, sauteed greens, or alongside steamed asparagus. Baked Halibut Instructions: Health & science journalist Max Lugavere is nostrangertoillness. When his mother was diagnosed with early onset dementia in 2010, Lugavere used every tool in his toolkittoseek out answerstoquestions such as: What wastoblame for her transformation from a healthy persontosomeone ravaged by disease? What could be donetoimprove one’s prospects for a longlifewith sound body and mind? Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving. Unlike some traditional ratatouilles that call for cooking each vegetable separately (I wouldn't do that to you!) or layered, fancy-pants versions you may have seen at the movies , this one fusses only where it needs to fuss (over the eggplant).

Genius Kitchen: Over 100 Easy and Delicious Recipes to Make Genius Kitchen: Over 100 Easy and Delicious Recipes to Make

A basic vinaigrette typically contains 3 parts oil to one part vinaigrette, adding salt and pepper to taste. Put them in a small jar with a lid and shake it up! The ratio of oil to vinegar does not need to be precise, some folks like more oil, some like less. Personal touches are generally variations on this theme, using flavored oils and balsamic vinegars, perhaps a little mustard, jam, or herbs and spices, fresh or dried. This basic dressing is amazing with a nice unflavored EVOO (extra-virgin olive oil) and our Traditional Balsamic Vinegar, and the variations are too many to list in a recipe. Pairing flavored oils and balsamics adds a dimension of dining pleasure and balance that is incomparable. Meanwhile, heat 2 TBLS Baklouti Agrumato in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown – about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.

This is the perfect olive oil cake, which will ruin you for all others—and it only requires whisking a few things together. (No whipping, folding, or creaming needed when loosey-goosey olive oil is your star.) At Maialino, they also serve it in muffin form, and sometimes turn it into a birthday cake, layered with mascarpone buttercream. Either way, bonus points if you want to make Michelle Polzine's Slow-Roasted Strawberries, which you can see here (as we buddied them in Genius Desserts). Max wants everyone to be well and enjoy great food--a legacy imparted on him by the tragic health of his mother. Part cookbook, part wellness guide, Genius Kitchen provides key insights that make healthy eating a breeze. Max explains the importance of whole, fresh foods, how various nutrients work together keep you healthy, and how to get fit without counting calories. Breaking down each meal component, Max explains the art and science of nutrition without the dogma, so that you can feel your best every day without sacrificing your love of eating. To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don’t burn. Dementia often begins in the brain decades before the first symptom of memory loss. We know that a healthy dietary pattern can be very protective of the brain. We know that exercise is medicine when it comes to the brain. That’s a journey that began about a decade ago at this point and will probably continue on until the day that I die.

Genius Kitchen by Max Lugavere | Goodreads

Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes. In a heavy 12″ oven proof saute’ pan (cast iron is ideal here) heat the UP EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and saute until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme. Ultimately connecting and collaborating with top scientists and clinicians around the world, Lugavere’s discoveries about the important connection between food and the brain became the basis of his first book, GeniusFoods, now published in 8 languages. In TheGeniusLife, Lugavere goes beyond food, turning his attentiontothe myriad ways our daily habits are impacting the health of our bodies.Judy Woodruff: When health care journalist and podcaster Max Lugavere’s mother was diagnosis with a form of Parkinson’s, he immediately began researching best practices for improving brain health through food. And it would — it would take her just a few extra beats to register. We booked a battery of appointments. And my mother received a diagnosis of a Parkinson’s-plus condition. And I started to read phrases like no disease-modifying effect. Parkinson’s disease is a — is ultimately a terminal condition. In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion. Makes 1 1/4 cups.