Epicure Gives an American Classic a New, Brain-Boosting Twist

As we age, our memories seem to take a hit, but eating a healthy diet rich in vitamins can really give your brain a boost. In episode two of Epicure with Chef MDs – season 2, former Top Chef contestant and Food Network personality Chef Spike Mendelsohn of Good Stuff Eatery gives the classic American wedge salad a heart-healthy and brain-boosting twist.

Offering medical insight and a helping hand to Chef Spike and Former Food Network host Marc Silverstein, is Dr. Pritha Ghosh, clinical assistant professor of neurology at the George Washington Medical Faculty Associates (GW MFA).

In the episode, Dr. Ghosh suggests substituting the lettuce with kale, a superfood that is packed with neuron-boosting vitamin C, vitamin K, folic acid and carotenoid antioxidants and flavonoids.

The recipe also calls for red delicious apples and red onions, which Dr. Ghosh says are packed with phytochemicals. Phytochemicals are found in the skin of many dark-skinned fruits and veggies, and used in the prevention and treatment of Alzheimer’s disease, Parkinson’s disease, cancer, heart disease, diabetes and high blood pressure. It’s best to follow a heart-healthy diet and lifestyle when promoting brain health, because the blood vessels supplying the brain come directly from the heart.

Moderation is key when it comes to topping off an American wedge with blue cheese, bacon bits and dressing, according to Dr. Ghosh. If you’re open to substitutions, she recommends using olive oil and vinegar instead of dressing, and turkey bacon in lieu of pork bacon.

Click here for Chef Spike’s American wedge recipe.

Click here for a free download of the Epicure season 2 cookbook.