Smart Plants

January 6, 2020
In this enlightening volume, chef Morris (Superfood Kitchen) examines how diet can potentially impact brain health via the gut. Incorporating research from neuroscientists and dieticians, Morris explores how fats, protein, and other nutrients can contribute to mental and emotional well-being, and lists examples of nutritional standouts (e.g. tyrosine, plant-based omega-3 fats) as well as what she sees as brain-boosting ingredients such as matcha, turmeric, and cacao. Much of the advice—eat more plants and limit red meat, booze, starches, and sugars—isn’t groundbreaking, but her tips for staying on track (e.g. “eat green as much as possible”) give readers the tools to make smart dietary choices. She includes plenty of satisfying seasonal recipes, such as cauliflower leek soup; roasted beet salad with blackberry vinaigrette; simple rosemary-roasted walnuts for salads and snacking; and a must-try butternut hummus, which ups the flavor and nutritional benefits of the Middle Eastern classic with roasted squash, pomegranate seeds, and red wine vinegar. Morris highlights key ingredients throughout, such adding chamomile to lemonade and incorporating edamame—high in amino acid—into a simple salad with a chia-herb vinaigrette. This informative, accessible cookbook will be a boon to health-conscious eaters.