Dr David Perlmutter’s groundbreaking bestseller Grain Brain revolutionized the way we think about our health, exposing the devastating effects of wheat, sugar, and carbs on the brain.
By eating the right foods, you can spur the growth of new brain cells and take control of your “smart genes.” The Grain Brain Cookbook presents more than 150 delectable, gluten-free recipes that keep your brain vibrant and sharp while dramatically reducing your risk for debilitating neurological diseases as well as relieving more common, everyday conditions.
In the colder, darker months of the year it’s important to get as much vitamin D as possible. And what better way that with this delicious recipe for Broccoli, Mushrooms and Feta from The Grain Brain Cookbook? You might not know but white mushrooms and goat’s cheese are an excellent source of vitamin D so we’re suggesting them here!
2 tablespoons walnut oil
55g (2oz) shallots, finely diced
225g (8oz) white mushrooms, trimmed and sliced
1 bunch broccol, cut into florets
Salt and pepper
115g (4oz) feta or goat’s cheese, crumbled
Heat the walnut oil in a large frying pan over medium heat. Add the shallots and cook, stirring frequently, for about 2 minutes or just until softened. Add the mushrooms and continue to cook, stirring frequently, for about 5 minutes or just until the mushrooms have begun to exude their liquid. Add the broccoli and season with salt and pepper to taste. Cook, tossing and turning with tongs, for about 10 minutes or until the broccoli is crisp-tender.
Add the feta, cover, and remove from the heat. Let rest for about 2 minutes or just until the goats cheese begins to melt. Remove from the heat and serve immediately.
Nutritional Analysis per Serving: calories 259, carbohydrates 24 g, fiber 10 g, protein 13 g, fat 15 g, sodium 465 mg, sugar 6 g.
Extracted from The Grain Brain Cookbook by David Perlmutter, published by Yellow Kite, £16.99