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The Brain Power Cookbook: More Than 200 Recipes to Energize Your Thinking, Boost YourMood, and Sharpen You r Memory Kindle Edition
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About the Author
Maggie Greenwood-Robinson, Ph.D., is one of the country's leading health and medical authors. She has written books on a wide range of topics, including nutrition, diet and weight loss, exercise, osteoporosis, diabetes, herbs, and more. Her articles have appeared in many major health publications, including Let's Live, Shape, Women's Sports & Fitness, Muscle & Fitness, and Female Bodybuilding. --This text refers to the paperback edition.
- File size : 621 KB
- Publication date : December 1, 2008
- Publisher : Plume; 1st edition (December 1, 2008)
- Language: : English
- ASIN : B001MSMUFW
- Print length : 304 pages
- Word Wise : Enabled
- Enhanced typesetting : Enabled
- Text-to-Speech : Enabled
- X-Ray : Not Enabled
- Screen Reader : Supported
- Lending : Not Enabled
- Best Sellers Rank: #1,935,271 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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That said, though, this book features some useful advice and some nice, doable recipes. The first section is called "Brain-energizing foods." And there are some nice recipes here. There are also useful suggestions (as with each section), such as eat breakfast, enjoy protein, load up on fruits and vegetables, etc. Exemplar recipes? Yogurt deviled eggs, Waldorf salad, sunshine salad (featuring spinach, oranges, red onion, cucumber, red bell pepper), and lemon chicken. The second section is termed "Foods that soothe stress and anxiety." Some recipes that they claim would sooth one's tattered nerves: Italian basil tomato salad (and this sounds easy to make and delicious at the same time), and apricot glazed pork kabobs.
Want to cure an addiction? The authors claim (and I'm surely not convinced) that dishes such as the following can help deal with drug and alcohol abuse): Sweet and sour cabbage and grilled halibut. What about the aforementioned aphrodisiac dishes? Scalloped oysters and fennel, meatloaf, and banana and yogurt crepes.
There are a lot of nice recipes here; many of these clearly appear to be healthy for one. Still, the somewhat oversold claims are a bit much from my view. Nonetheless, the healthy recipes make this a useful cookbook.
I would not recommend this book to anyone. I wish someone had reviewed this book and warned me of the old of date information.