Ultimately, the foundation for a big beautiful brain starts with the food we eat, and studies show the Mediterranean diet is one of the best when it comes to brain food. Things like olive oil, fish, nuts, berries, and leafy greens are the nutrients research has discovered to be the best for our brains. This brain-healthy recipe checks nearly all of the boxes of good brain food and is also very easy to prepare.
The main event is a kale and basil pesto loaded with olive oil and walnuts. The versatility of the pesto is our favorite part as it can be slathered on or mixed with just about anything. How you choose to use your pesto is entirely up to you, we include two variations that can be made with the same meal or not. We also share a simple a simple baked salmon recipe and a farro salad with roasted tomatoes and garlic. A fresh piece of salmon with some olive oil, salt and pepper is all you need. All 3 of these dishes offer a way to show appreciation for your brain.
Combine all of the ingredients into a food processor and only 1/4 c oil; process the ingredients until a nice paste forms. This should take about 30-45 seconds.
Transfer to a bowl, scraping the sides of the food processor to ensure you get every bit, and stir in the lemon juice and remaining oil until it is combined.
Simple Baked Salmon
Heat the oven to 450°. Line a baking sheet with foil. I prefer to use my cast iron skillet.
Dry the salmon with a paper towel and place skin side down.
Brush the fish with oil and generously season with salt and pepper.
Bake the salmon until the skin is opaque and flakes easily with a fork. Time to cook is about 4-6 minutes per half-inch of thickness.
Sprinkle with lemon and smear a generous amount of the basil kale pesto all over the salmon.
Farro Salad
Preheat the oven to 450°.
Prepare farro according to the instructions on the package.
Toss tomatoes, garlic, olive oil, salt and pepper in a bowl and spread evenly across a large baking sheet. Toss in some sprigs of thyme and roast.
Bake until the tomatoes burst and begin to brown, about 15 – 20 minutes.
Toss the farro, tomatoes, and garlic in a bowl along with enough basil kale pesto to coat the farro and serve.
Recipe Note
Salt measurements are starting points. I always season to taste. Be sure to taste add salt according to your preference.
Created by Michelle Anderson and Lauren Massarella
Michelle Anderson and Lauren Massarella are sisters, wellness/lifestyle bloggers and podcasters who are committed to doing something about their brain health, because their mom passed away from complications of dementia. The two sisters are founders of the Sister Project Blog andCozy Conversations with the Sister Project Podcast and they cover topics like current events, cozy living, and everyday life experiences. NeuroReserve is excited to partner with Michelle and Lauren to help spread awareness about brain health and prevention. Their goal is to help others reengage with the important things in life, including time with family and friends, more moments in nature, more time creating and connecting, and more time spent curating a cozy, happy lifestyle with lots of meaningful moments.
We at NeuroReserve are committed to equipping you with the diet and nutrition you need for lasting brain health. As you make progress with your diet, our product RELEVATE can help fill in the gaps where your diet falls short. RELEVATE is designed upon the framework of the evidence-backed Mediterranean and MIND diets, and includes 17 nutrients for long-term brain health. Click here to learn more about RELEVATE.
