Nourishing Your Mind

Feed your brain as well as your body in this engaging and informative cooking demonstration focused on enhancing cognitive health through nutrition. This class will explore the science behind brain-supportive foods and how everyday cooking can become a powerful tool for protecting memory, improving focus, and promoting long-term brain health.

You will learn how to prepare a variety of simple, delicious recipes for breakfast, lunch, dinner, and snacks, all featuring ingredients shown to support brain health, such as omega-3-rich fish, antioxidant-packed berries, leafy greens, nuts, seeds, and spices known for their anti-inflammatory properties. Class demonstrations will include a blueberry spinach smoothie, autumn greens salad with pomegranate, walnuts, and roasted sweet potato, salmon bowl, and for dessert, an avocado and dark chocolate pudding.

Throughout the demonstration, you’ll gain practical tips for incorporating these nutrient-dense ingredients into your daily routine, along with strategies for efficient meal planning and preparation, making it perfect for even the busiest schedules. Whether you’re cooking for yourself or your family, this class will leave you inspired to make choices that support mental clarity, memory, and overall well-being.

Recipes with detailed instructions, ingredients, and equipment lists will be provided after the class for you to recreate at home. Ingredient substitutions will be suggested to accommodate most dietary restrictions.

This class will be recorded and a one-week link to the recording will be shared with all registered participants. To receive incentive points, attend at least 80% of the live session or listen to the entire recording within one week.

Request disability accommodations and access info.

Instructor: Lisa Roberts, MPhil, is a culinary archaeologist, educator, and chef. She teaches with Stanford Healthy Living, New York City’s Department of Education, Ohio Hospital Association, Yelp, Canyon Ranch, lululemon, and many others. She holds degrees from Oxford University, Tufts University, and The French Culinary Institute.

Class details are subject to change.