Knowledge and Support for Optimum Brain and Body Health

Cooking Arugula Stuffed Mushrooms and Salmon Papillot

community nutrition recipes

What a great class!

Big thanks to all of you for making it inspiring and fun.

~Gemi

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Our Cooking Class Was a Success! Check It Out

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Hi Friends,

If you missed our cooking class, here is another opportunity to join in on the fun. This video includes three fabulous recipes that are vegetarian, low-carb, and anti-inflammatory.

Enjoy!

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5 False Beliefs About A Cleanse

education health nutrition recipes

Hi Everyone,

My name is Emily and I need to share this experience with you.

So, when I told people in my life that I was going to do a cleanse, many eyebrows lifted. Some of the first reactions to hearing about a cleanse were frightening and acutely misinformed, and so, because of this, I decided to write about my cleanse. Also, to address some of the misconceptions about the process!

Let’s break down some of the top 5 misunderstandings about this cleanse. Keep in mind, this doesn’t apply to all plans and remedies that are out there, but the guided, safe routine 10-day cleanse outlined by Nourish the Brain Institute.

Number One: Going to the bathroom. This has got to win first place for the number of comments I heard when discussing the cleanse. It is not true that being on a specific diet causes one to ‘clear their bowels’ in a rapid, unpredictable, radical way. Do people really do this type of thing to...

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Meatballs with Calamari and Peas

recipes

Hello Friends,

Here is a recipe that you will enjoy making for your family and friends. Enjoy the holiday, or any time you can put the spirit of cooking into your daily meal.

1/2 pound ground pork

1/2 pound ground beef

1 pound calamari

1/3 pound peas (in a can)

2 red onions

1 can crushed tomatoes

1 egg yolk

3 garlic cloves

1 bunch of parsley

rice flour

1 slice (gluten free) bread

olive oil

salt

water

almonds (roasted)

a pinch of saffron

Chop: almonds, parsley, mix in saffron

Preparation:

Prepare the meatballs with pork, beef, 2 garlic cloves (crushed), egg yolk, a couple of branches of parsley chopped finely, bread chopped into small pieces. Mix all together with a food processor or manually. Create the meatballs. I like them small, half of a golf-ball-size, but they can be as big as a golf ball if you like!

When round, roll them in the rice flour that you have set previously on a plate. Then you can fry them lightly...

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Shrimp Boodles with Basil

recipes

Ingredients

1 box butternut squash noodles
1 teaspoon kosher salt
2 tablespoons olive oil
1 pound raw shrimp, peeled & deveined
1 clove garlic minced
1 cup sliced mushrooms
1 pint Cherry tomatoes halved
1 small bunch fresh basil, slivered
Sea salt and fresh ground pepper to taste

Instructions

If you can’t find butternut squash noodles, use a spiral slicer to cut butternut squash into noodles. Lay noodles on paper towels and sprinkle with salt. Let sit for 5 minutes.

Heat the oil in a large skillet and add the shrimp. Cook until pink and remove from pan. Add the garlic and mushrooms to the pan and cook until softened. Add the butternut squash noodles and cook until just softened.

Season with salt and pepper and add the shrimp, tomatoes, and basil to the pan. Cook until heated through and serve.

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Roasted Beet Salad

recipes

ROASTED BEETS SALAD

For the Beets

1 bunch medium beets (about 3)

1 tablespoon extra virgin olive oil

For the Salad

10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)

3 ounces goat cheese

1/2 cup walnuts, coarsely chopped

For the Vinaigrette

2 tablespoons honey

1-1/2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

1-1/2 tablespoons minced shallots

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons vegetable oil

Drizzle the beets with olive oil and wrap them up in aluminum foil. Roast them directly on the oven rack for about an hour. You’ll know they’re done when you can easily pierce them with a knife.

Let them cool, then peel the skin and cut into chunks.You can wear gloves if you want to prevent your hands from turning temporarily pink but I never bother.

The rest of the salad is a breeze. For the vinaigrette, combine the honey, Dijon mustard, red wine vinegar, oil, shallots, salt and pepper in a jar and shake to...

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Potatoes Casserolette

recipes

Ingredients

250gr. Organic pork belly

200gr mushrooms

2 potatoes or sweet potatoes

1 red onion

100gr parmegiano

100gr mozzarella

salt, pepper, olive oil

Containers, you can use a muffin pan or containers like the photos.

Directions

Sauté the pork belly in a pan without oil until the fat from the same belly almost disappears from the meat. At the mean time warm up the oven to 350 degrees.

In the same fat sauté the onion until golden, add the mushrooms and let it cook until the water from the mushrooms disappears.

When is all cooked, turn off the burner and let it cool down.

Cut the potatoes in thin slices.

Spread olive oil in the containers of your choice and spread the potato slices as a film until re-cover the container shape.

Drain the fat from the pan and set the cooked ingredients in a bowl mix a half of each cheeses.

Fill up the containers with the mix and top with potatoes again.

Add the rest of the cheeses and...

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Ginger Spice Veggies – Festival de Color

recipes

Ingredients

1/2 Cabbage

200gr Asparagus

Ginger root, the size of the top of your thumb.

200gr Mushrooms

250gr sprouted broccoli

1 red onion

1 garlic clove

Raw sesame seeds

Salt

Pepper

Coconut oil

Directions

Chop the veggies in medium pieces. Set a big pan in the stove and warm up coconut, enough amount to cover the bottom of the pan.

Cut the ginger root in three pieces and put it in the pan, sauté for a little bit and add the onion until gets transparent, add the garlic crushed.

Add the other veggies and mix all together stir for a little bit but don’t let the asparagus get saggy. Very important in order to preserve the flavor and all the qualities keep the veggies firm.

Put salt and pepper of your choice and sesame seeds, is ready to eat!

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Salmon Patties

recipes

1 pound fresh salmon

1 egg

1/4 cup chopped onion

1/2 cup seasoned dry bread crumbs

1 tablespoon olive oil

Directions

Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.

Form mixture into patties.

If mixture is too dry to form into patties, add reserved liquid from salmon.

In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve. A few green leaves of mesclun with some nice dressing as a side will complete a perfect meal.

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Portobello Mushrooms Stuffed

recipes

INGREDIENTS

• 8 medium (roasting size) portobellos

• 1 tablespoon extra virgin olive oil

• Salt

• freshly ground pepper

• ¼ cup pesto

PREPARATION

1Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Animal protein version

You can use the same preparation and add baked chicken breast to the pesto and blend...

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Gemi Bertran

CEO & Founder

Nourish the Brain

Clients who get the most from Gemi's Health Coaching Programs are looking to create balance in their lives with a much needed reset. They are tired of diets that fall short, and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.

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