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Cooking with Brooke!

June 5 @ 11:00 am - 12:30 pm EDT

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A Practical Guide to Getting Brain Healthy Foods into Your Diet.

Being told to eat certain foods to improve your health or your brain function can feel prescriptive and intimidating. Chef and Culinary Consultant Brooke Lewy will provide strategies, recipes, and hands-on instructions that allow you to easily incorporate nuts, beans, fish, whole grains, berries, and leafy greens into your diet. Brooke’s focus is on keeping food accessible, delicious, and connected to the elements of eating that make it a joy, rather than a dutiful checklist of ingredients.

In this webinar, Brooke will talk through which foods promote brain health and which to avoid. She will demonstrate how to make a delicious, brain-healthy salad, that focuses on a satisfying variety of flavors and textures, including a carrot ginger dressing, crunchy nut clusters, and with your choice of roasted salmon or chickpeas. Download the ingredient list and recipes so you can cook along with her and enjoy lunch at the end of the session. For a delicious and nutritious breakfast, download this bonus recipe for Overnight Oats & Seeds.


Brooke Lewy is a chef, culinary consultant, and cookbook author. She currently works one-on-one with clients to help them eat the way they’d like to eat. She supports people going through big life transitions–a medical diagnosis, pregnancy and new parenthood, empty nesting–as they work to achieve their own culinary goals. Her main focus is meeting clients where they are, changing habits in a slow, sustainable way (habit change is hard!) and putting food first, as she believes that food is truly a source of joy and connection, and that anyone can feel empowered in the kitchen.

Brooke started cooking professionally in 2012 at Delfina Restaurant in San Francisco’s Mission District. After several years in a restaurant kitchen, she shifted her focus to publishing a cookbook, Vegetables on Fire, teaching cooking classes at clinics in under-served communities in Oakland, CA, and bringing people together as the chef for monthly Winemaker Salons.

Brooke has a BA from Princeton University, a masters in International Affairs from Columbia’s School of International and Public Affairs, and a Certificate in Culinary Medicine from Harvard Medical School. Visit her website to learn more about Brooke.


June 5
11:00 am - 12:30 pm EDT
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