THE BRAIN HEALTH KITCHEN : Recipes To Prevent Alzheimer’s Through Food

August 16, 2023

Food-loving physician turned chef, Annie Fenn, provides brain-smart ingredients and recipes to show that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone. The foods we choose to eat (or not) sit at the core of the Alzheimer’s epidemic.

They are also at the heart of the solution.  Annie Fenn, doctor, and chef, presents a new way to think about brain health: it begins in the kitchen.  With her new cookbook, The Brain Health Kitchen, home cooks will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia.

“Food choices are at the heart of the solution to Alzheimer’s and dementia. I’ve written this book to help you take care of your brain while still eating delicious food,” Annie says. “The earlier you begin eating with brain health in mind, the better.  In doing so, you will cultivate a brain that is resilient to age-related cognitive decline from all causes, especially Alzheimer’s.”

Scientific studies have shown that diets high in foods with powerful neuroprotective properties lower their risk of Alzheimer’s and dementia.  One such diet, the MIND diet, a spin-off of the Mediterranean and DASH diets, emphasizes the foods that are most neuroprotective—berries, leafy greens, vegetables, fish and seafood, whole grains, nuts and seeds, poultry, beans and legumes, olive oil, and red wine.

The results of a study of the MIND diet showed that when participants adhered to the MIND guidelines most closely, there were 53% fewer cases of Alzheimer’s after just four and a half years. Even participants who followed the diet less rigorously had an astounding risk reduction of 35%.  In addition, participants who followed the diet most closely over time showed improvement in cognitive function.

In The Brain Health Kitchen cookbook, Annie takes a more targeted approach, beginning with 100 recipes that incorporate brain-healthy foods into everyday meals.  Her recipes are based on the MIND and Mediterranean diet studies along with several other sources.  “From these studies I developed my own set of guidelines, The Brain Health Kitchen Food Guidelines, that combines dietary patterns while emphasizing a more plant-forward way of eating, with fewer servings of animal products than MIND and Mediterranean diets do.”

The Brain Health Kitchen Cookbook provides valuable information on brain health, how to stock your “brain health kitchen,” as well as strategies for creating a brain-friendly dietary pattern, including choosing meats that fuel instead of harm; understanding the nuances between “good” and “bad” fats; embracing methods that preserve nutrients, such as braising and steaming; making sure to drink the right beverages; and addressing holistic issues like how diverse your food choices are and how beneficial it is to share meals with family and friends.

Shifting to and sticking with a brain healthy diet is your first and best line of defense against the heartbreaking diseases of Alzheimer’s and dementia. And it works for everyone—omnivores, pescatarians, vegetarians and vegans, and the gluten-intolerant.

“Food is your most powerful tool to resist cognitive decline with age. Unlike many health-centric cookbooks, my approach isn’t about a strict plan.  Brain health eating is about making food choices that will have staying power for the rest of your life.”


DR. ANNIE FENN is the founder of the Brain Health Kitchen, the only cooking school of its kind focused exclusively on brain health and helping people prevent cognitive decline through food and lifestyle. After twenty years as a board-certified ob-gyn, she traded in her stethoscope for an apron to pursue her passion for the culinary arts. But it was her mother’s diagnosis with dementia that helped Annie find her path and her new calling, one that enabled her to not only help her mother but also create significant and meaningful impact for others. Annie lives in Jackson, Wyoming. She writes a twice-weekly newsletter at and posts on Instagram at @brainhealthkitchen.


Glazed Citrus, Almond, and Olive Oil Cake

Serves 12

This cake makes a persuasive case for baking with almond flour, whether you are gluten-free or not. Olive oil adds peppery spice and amplifies flavors like orange and lemon better than butter does. The batter begins with a unique technique—you’ll boil a whole orange and a lemon to puree into a marmalade-like spread. This gives the cake its citrusy intensity and helps keep it moist for days. Using the whole fruit not only studs the cake with chewy bits of orange and lemon, it contributes a good dose of fiber and beneficial flavonoids from the peel.

You can use almond flour or meal interchangeably here with good results, with the meal resulting in a more rustic, nubby texture. Toasted and ground whole almonds work, too (see the sidebar). To reduce the amount of sugar, omit the glaze.

⅔ cup (150 ml) fruity olive oil, plus more for the pan and the glaze

1 small seedless orange (6 ounces/170 g), such as navel or Cara Cara

1 small lemon (5 ounces/140 g), such as a Meyer lemon

1½ cups (170 g) almond flour or meal

1 cup (115 g) oat or quinoa flour

1 tablespoon baking powder

½ teaspoon kosher salt

4 eggs, at room temperature

1 cup (170 g) coconut palm sugar

¼ cup (25 g) confectioners’ sugar

2 teaspoons warm water

Fresh berries, for serving (optional)

Preheat the oven to 350°F (180°C). Brush a nonstick 9-inch (23 cm) springform pan with oil.

Place the orange and lemon in a saucepan and cover with water. Bring to a boil, then reduce to a simmer. Cook until you can easily insert the tip of a knife into the peel easily, about 30 minutes. Drain and set aside until cool enough to handle.

Combine the almond flour, oat flour, baking powder, and salt in a medium bowl; set aside.

Cut the lemon and orange in half through the equator. Scoop out the pulp and seeds from the lemon and discard, then scoop out just the seeds from the orange, keeping the pulp. Place the lemon rind and the deseeded orange in the bowl of a food processor. Pulse until it resembles a thick marmalade. Scrape into a measuring cup; you should have about 1 cup (250 g).

Combine the eggs and coconut sugar in the food processor and process until frothy, about 1 minute. With the machine running, pour the oil through the top of the feed tube and process for another 1 minute until smooth. Scrape the egg mixture into the flour mixture and combine by hand until no streaks of flour remain. Fold in the marmalade until evenly distributed.

Pour the batter into the prepared springform pan and bake for 40 to 50 minutes, until the edges pull away from the sides and a tester inserted into the center comes out clean. Set aside to cool completely.

To make the glaze, stir together the confectioners’ sugar and 2 teaspoons of the warm water until no lumps remain. Add up to 2 teaspoons oil until smooth and glossy.

Run a flexible metal spatula or a knife between the edge of the pan and the cake, then release the sides. Pour the glaze over top and spread to the edges in an even layer with the back of a spoon or an offset spatula.

When the glaze has set, cut the cake into wedges and serve with fresh berries (if using).

To store, cover tightly and refrigerate for up to 5 days. Or wrap each wedge individually and store in the freezer for up to 3 months.



Think of this fresh and crunchy salad as a cross between shrimp pad Thai and a spicy noodle salad. Although I love traditional pad Thai, with its stir-fried noodles and tangy tamarind sauce, at home I am more likely to go light on the noodles and heavy on the vegetables. This dish is especially good with Forbidden Rice noodles, a purple-black variety made from anthocyanin- rich Forbidden Rice (aka black). If you can’t find it, use regular rice or brown rice noodles instead.



¼ cup (60 ml) fresh lime juice

¼ cup (60 ml) rice vinegar

1½ to 2 teaspoons sambal oelek (Indonesian fresh chili paste)

½ pound (225 g) Forbidden Rice noodles (or thin, pad Thai–style rice noodles)

1 tablespoon avocado oil

1 large shallot (5 ounces/ 140 g), finely chopped (about ½ cup)

3 tablespoons finely chopped lemongrass, pale, tender centers only

One 1-inch (2.5 cm) piece fresh ginger, grated (about 1 tablespoon)

3 large garlic cloves, chopped (about

1 tablespoon)

1 pound (455 g) medium shrimp (about 30), peeled and deveined (see Tip)

3 medium carrots

(12 ounces/340 g), shaved into ribbons with a vegetable peeler

2 loosely packed cups (80 g) tender lettuces (butter, Bibb, or baby romaine), torn into bite-size pieces

2 cups (60 g) chopped fresh mixed herbs (mint, basil, and cilantro leaves), plus more for garnish

½ cup (70 g) raw peanuts, roughly chopped

Lime wedges

  1. Stir together the lime juice, vinegar, and 1½ teaspoons of the sambal oelek (more if you prefer a spicier dish) in a large bowl. Set aside, reserving 2 tablespoons of the dressing to drizzle on the finished dish.
  2. Bring a large pot of water to a boil. Add the noodles and cook, stirring occasionally until tender, 5 to 6 minutes. (Or follow the package directions, as some rice noodles will cook by soaking in hot ) Drain well, add to the bowl with the dressing, toss, and set aside.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, lemongrass, and ginger and cook until the shallot is translucent, 5 to 7 minutes. Add the garlic and the shrimp, stir to coat with the lemongrass mixture, and cook until the shrimp are just pink on both sides, about 4 minutes total. Turn off the heat and set aside.
  4. Add the carrots, lettuce, and herbs to the bowl of Toss well and divide among shallow bowls. Top with the shrimp, then sprinkle with the peanuts and more herbs. Just before serving, drizzle with the reserved dressing. Serve warm, at room temperature, or chilled, with lime wedges alongside.


TIP: When purchasing shrimp, look for American wild-caught shrimp. Shrimp imported from other countries is more likely to be contaminated with environmental toxins, fraudulently labeled, and the result of unethical labor practices. If purchasing frozen shrimp at the grocery store, look for peeled, tail-on shrimp for the best product. Cleaning the shrimp of its innards takes only a minute and ensures your shrimp will be safe to eat. Just take a sharp knife along the back and under the belly and remove any dark-colored debris. Or ask the fishmonger at the grocery store to clean them for you. As for canned shrimp: don’t buy it. Most is imported from countries with questionable farming practices and heavy use of antibiotics.


Shrimp is rich in the antioxidant astaxanthin, a member of the carotenoid family of nutrients. Animal studies have documented that astaxanthin exerts impressive neuroprotective effects on cognition and memory. Its antioxidant power is active right where the brain is most vulnerable to amyloid deposition—in the hippocampus. Scientists hope to prove that getting enough astaxanthin in the diet has the same neuroprotective properties in human brains, and it is being evaluated as a possible therapeutic agent for Alzheimer’s and Parkinson’s diseases. Besides shrimp, crab and scallops are also rich in astaxanthin.

Elevate Your Hosting Game with Lynn and Liana’s Stunning Cheese Boards

August 8, 2023

I was totally blown away by these hand-crafted works of art from Lynn and Liana designs. It’s no secret that I am cheese board OBSESSED.

When it comes to hosting memorable gatherings, the devil is in the details. The right serving ware can transform an ordinary event into an extraordinary experience. That’s where Lyn and Lianna Designs come in. With their exquisite cheese boards, they’ve managed to blend the beauty of Acacia hardwood with an eco-friendly epoxy, creating functional pieces of art that are perfect for serving and impressing your guests.

Crafting Unique Cheese Boards

Lynn and Liana Designs have masterfully combined the timeless elegance of Acacia hardwood with the modern touch of eco-friendly epoxy. The result? An array of visually captivating and functional cheese boards are sure to be the centerpiece of any table. Each piece is a testament to the craftsmanship and dedication poured into their creation.

Ideal for Intimate Gatherings: Whether you’re hosting a cozy dinner for two or a small group of friends, these cheese boards are tailor-made for serving groups of 2-4 people. The thoughtfully designed size ensures that each guest gets a taste of the delectable treats you’ve curated, encouraging an intimate dining experience that fosters conversation and connection.

The Perfect Gift

Searching for the ideal gift for a housewarming, wedding, or a special treat for yourself? Look no further. Lynn and Liana’s cheese boards are not only functional but also a true work of art that any recipient would cherish. The exquisite blend of materials and attention to detail make these boards a thoughtful and unique present that will undoubtedly leave a lasting impression.

Unleash Your Creativity

Imagine the possibilities that come with owning one of these cheese boards. Picture yourself hosting a girls’ night in, arranging a romantic date night with your significant other, or throwing a get-together with friends. The canvas provided by Lynn and Liana’s designs will undoubtedly inspire you to craft stunning and delicious spreads that reflect your style and personality.

Elegant Presentation

Lynn and Liana Designs have gone the extra mile to ensure that your cheese board experience is nothing short of exceptional. Each board now comes in a beautifully designed Lynn & Lianna black gift box, elevating the presentation of your gift to new heights. This attention to detail showcases the brand’s commitment to excellence and adds a touch of luxury to every occasion.

In a world where details matter, Lynn and Liana Designs have curated a collection of cheese boards that effortlessly blend form and function. With their unique combination of Acacia hardwood and eco-friendly epoxy, these boards are more than just serve ware – they’re conversation starters, works of art, and vessels of creativity. Whether you’re looking to impress your guests or find the perfect gift, Lynn and Lianna’s cheese boards are a must-have addition to your home.

Shop here on Amazon.



Onekind’s Aciddrops and Solardrops: Your Dynamic Duo for the Ultimate Summer Glow!

July 31, 2023

For too long, the world of skincare has been defined by exaggerated promises, suspect chemicals and sky-high price tags.

“Meet The New Skincare Line That’s Bringing Luxury Formulas At The Dreamiest Price Point – The Zoe Report

Summer is officially here and that means getting your skin glowy for all the selfies you’ll be taking this summer. Meet Onekind’s Drops Collection which includes Solardrops and Aciddrops – two serums that work in perfect harmony, leaving you with a luminous and flawless complexion that will make you the envy of every beachgoer.

First up is Aciddrops Overnight Resurfacing Serum ($48) – the transformative solution for a smoother, radiant complexion. Packed with AHAs and BHAs like glycolic, lactic, malic, and salicylic acids, this innovative serum gently exfoliates and improves skin texture. Top off your skin with Onekind’s hero and origin product, Dream Cream Nighttime Moisturizer ($40) to wake up with brighter, baby soft skin!


Finish your morning skincare routine with Solardrops SPF 55 Daily Spectrum Serum ($48), your sun protection with a touch of summer glow. This lightweight, non-tinted formula shields your skin with broad-spectrum SPF while adding light-reflecting pigments for a gorgeous, luminous finish. Embrace your radiant, luminous self with these skin gamechangers!

Onekind is currently offering a mix and match deal – buy 2 drops and get 1 drop free! Add 3 Aciddrops and or Solardrops to your cart to get one free.

Onekind’s Drops Collection is available at


July 21, 2023

I am LOVING MUD Organics!

Mud’s products combine a unique blend of supplements and ingredients that can be ingested or applied to the skin! Key ingredients come from the world’s richest soil and includes powerful electrolytes that assist the body in assimilating up to 60 times more minerals and vitamins. 

They have a Supplement Powder that I am drinking in water – first thing    daily  – to restore and repair with the combination of Fulvic Acid and Omegia™ Powder (Sea Buckthorn) powder which liberates and optimizes your body from the inside out.

They also have the Sea Buckthorn Serum (loving, putting on as I drink my powder) made from a single organic ingredient, this vegan and cruelty-free hydrating serum nourishes your skin with vitamin E, Omegas 3 6 7 9, amino acids, and antioxidants.

After experiencing their own personal health scares, Courtney Thornton & Imogen Van Haagen decided to help others with the same experiences they were challenged with. What started as a business to help people with chronic illness, has now transformed into a versatile supplementation and skincare business, known best for their anti-aging products, that only use 2 natural ingredients, derived from the Earth.

Mud Organics is the new innovative way of how we ingest organic supplements but also the safest way to detox your body. Mud is now known as the world’s most trusted 2 in 1 anti-ageing formula. For your inner health and outer beauty. Using only two ingredients, Fulvic/Humic Acid and Sea Buckthorn, when combined, are made to deliver more nutrients, vitamins and minerals into your cells. These include Vitamin C, E, antioxidants and all of the fatty acids that your body requires. Instead of taking 10 different supplements every morning, this combination served in a third of a teaspoon as the ability to attain the nutrients and vitamins that your body requires to function optimally. These two most powerful ingredients help support your immune system as well as acting as the world’s greatest electrolyte to help you stay

It also works as a twofold – vitamins and minerals enter your cells, however the Fulvic Acid acts as a detoxing agent and has the ability to remove toxins, waste and heavy metals from your cells. Bios on Founders Courtney: Born and raised in a small town in Western Australia, 23 year old Courtney Thornton is an aspiring young entrepreneur, who began her career in the health and fitness industry as a Personal Trainer. At the age of 18, Courtney was diagnosed with Epilepsy and this catalyst was what pivoted her path to more focusing on her health on the inside. After experiencing many mental health battles, from depression, anxiety, ADHD and Bipolar, Courtney wanted to improve her quality of life by finding ways on how to manage these health issues. She is also creating an awareness for others out there, to ensure that they are not alone.From running a country charity gala, ‘A Night Under the Stars’, raising funds for regional mental health, to raising funds for third world countries, Courtney and her Co-Founder Imogen are here to change the world, starting with developing Mud Organics – a versatile supplementation and skincare business.

With what began as an idea in 2021, Mud Organics is now a well-known Australian brand, with recently expanding globally in the beginning of their second year in business. Known as the world’s best 2 in 1 anti-aging formula, Mud is catching the eye of thousands with its unique ingredient combination. As a young entrepreneur, Courtney is achieving yet still learning on how to juggle life as a young adult, running multiple businesses, and showing up as a leader. Imogen: One of 13 Children and now a Mother of two young children, now 34 years old, Imogen has over a decade of experience in International Business, Business Ownership, and Nutrition. Imogen is a certified Health Coach & Nutrition Expert and over the last 7 years has built and sold a successful health & wellness business based out of Perth, Australia. Working with people who suffer from chronic gut issues and endeavor to ‘crack the code’ on their personal health to live more optimally (AKA increase energy, sleep, digestion, stress, mental & emotional health, physical fitness, and outer glow -skin).

After having her own health scare in 2013 and years of personal development, research in psychology, nutrition, and optimal performance, Imogen is on a mission to help people with the same problems she was once faced with. What most people don’t know is gut health is just as complex as the brain, just far more under-studied. Poor gut health is interconnected with anti-aging, mental health, hormone balancing and living optimally.

When Co-Founder Courtney approached Imogen with a business idea to develop a gut health supplement, it was a no-brainer for Imogen. In August 2021 the power couple developed and built the Skin Care & Supplementation brand Mud Organics which is the ultimate 2in1 aging formula to help people with their health & beauty from the inside out.

Instagram: @Mud.organics Mud Organics



July 19, 2023

Rosemary and Thyme, a brand-new boutique eatery serving up savory specialty sandwiches and scrumptious Straus organic soft-serve ice cream. Nestled in the flourishing neighborhood of Picfair Village alongside the trendy hot spots Riverbank, Mumu Mansion, Nivessa Vinyl Records and Mad Lab Coffee,  Rosemary and Thyme answers the neighborhood’s call for an elevated take on the classic sandwich shop.

Combining Midwestern comforts with a fresh SoCal twist, R+T delivers mouthwatering sandwiches built on organic Black Forest Bakery bread with a crispy crust and springy sourdough crumb. A mature cross between Carla’s Cafe and Gigi’s Cafe, R+T also sells gourmet Italian oils, imported pastas and sauces, and homemade lemonades muddled with crushed fruit from the local farmer’s market.

Founder and entrepreneur Lisa Rotondi has run the city’s favorite go-to school lunch program Organic Kids LA for the past 10 years, and has learned a thing or two about crafting lunches to please all pallets. From the pickiest 12 year old getting buttered pasta or a plain bagel with plain fruit and plain edamame every day, all the way up to the 5 year old foodie ordering a Buddha Bowl or Chicken and Waffles or even Steak w Chimichurri sauce. For R+T, Lisa looked back to her own childhood, finding inspiration in her Italian grandmother’s summer sausage sandwiches and weekend trips to the Dairy Queen. Some of Lisa’s favorites from the menu include:

The Sierra Bonita Chorizo Melt with house-made chorizo, mozzarella, pickled onions, and spicy chipotle aioli on toasted Black Forest sourdough.

The Carmona Open-Faced Egg with creamy egg salad, a hint of lemon, and sprinkled dill on top of sliced avocado and toasted Black Forest sourdough.

The Curson Italian with aged prosciutto, soft burrata, salami, arugula and pesto on a Black Forest baguette.

The Saturn Turkey Sliced roast turkey breast, sharp aged cheddar, shredded lettuce, basil/parsley aioli on toasted Black Forest sourdough.

The Orange Grove Perfectly marinated, crispy, Mary’s chicken,served with pickles, thinly sliced jalapenos, slaw and spicy mayo on a toasted brioche bun.


Alongside their signature sandwiches, R+T also offers crispy sourdough pizzas, snazzy, contemporary sides, and of course a smooth, Straus Organic Creamery soft serve. Add some organic hot fudge for more joy. Harkening back to the effortlessly simple swirls found in drive-ins like Dairy Queen and Foster’s Freeze, R+T keeps their soft-serve creamy and smooth, with options to fill their warm waffle cones with organic hot fudge, brownie bits, or gooey chunks of chocolate chip cookies.

Rosemary and Thyme is open 7 days a week from 11am – 4pm, and is available for takeout and delivery on their website (including all delivery apps).

They are located in the old Olson’s Deli space on Pico and Spaulding in a walkable, quietly hip neighborhood.