This Asian Stir Fry Noodle is a creamy stir-fried noodle dish with lots of different vegetables and herbs. It’s warm, spicy, and out-of-this-world good.
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This recipe combines a neuroscientist’s eye with Ayurvedic principles with a good old-fashioned chicken soup. But what’s notable about this recipe from a brain health perspective is the combination of ingredients that boost the immune system with healthy proteins that protect the nervous system.
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This recipe is very filling. The dressing is the star of the dish and is a re-adaptation of an incredible sauce I ate at Life Alive, an “urban oasis and organic café” located in Cambridge, Massachusetts. My husband used to work at the Massachusetts Institute of Technology (MIT) and whenever I spent a weekend there, we’d go to Life Alive and enjoy their signature dish, The Goddess, which inspired this Rainbow Buddha Bowl recipe.
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This recipe is another household favorite. My husband says this super simple dish is one of the best I’ve ever prepared. And I cook often. What could be surprising is the simplicity of the recipe, as there is hardly any cooking involved. It’s mostly a matter of using fresh, high quality ingredients that combine well together, taste delicious, and are good for you.
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My Dad’s Lemon Roasted Chicken is a discovery definitely worth trying out. In a tangy twist on a classic chicken recipe, a whole (organic, free range!) chicken is rubbed inside and out with aromatic herbs, then baked with freshly squeezed lemon juice and EVOO for a light and flavorful Italian dish. Paired with roast potatoes, it makes for a perfect meal.
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