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Recipes - Salad/Soup

Broccoli Soup With Smoked Trout and Chives
By Allen Lim, PhD
Served hot or cold, this is a simple soup you can enjoy throughout the year. For a vegetarian version, skip the smoked fish and finish it with a splash of good extra-virgin olive oil.
Radicchio Slaw
By Allen Lim, PhD
This is a fresh, tart slaw that pairs well with rich chicken, beef, and pork. It’s also tasty on an omelet. The pickled green peppercorns and capers are readily available from Italian or Mediterranean markets, but you can add any salty pickled item that appeals to you.
kale-whitebean-fennel
By Robyn Youkilis
This tastes like a gourmet soup that took days to prepare, but it actually involves little hands-on work.
a bowl of sweet potato chili
By The Life Time Foundation Team
Freeze leftovers in individual serving sizes for nights when you’re in a pinch and need something nutritious quick.
Bowl of chili
By Life Time
If you prefer a milder chili, substitute the diced tomatoes with green chilies for regular diced tomatoes.
Bowl of chicken wild rice soup
By Life Time
Pureed beans give this soup a thick, creamy texture without the use of heavy cream.
Kale Caesar salad with salmon
By Life Time
Kale is the star of this Caesar salad that packs a nutritional punch. A homemade Caesar dressing with a secret ingredient (cashews!) brings the dish together.
carrot and cardamom soup
By Michelle Tam
Perfect for a cold winter day, this bright, beautiful, nutrient-packed vegetable soup appeals to my whole family. 
Spinach Salad
By Betsy Nelson
This beautiful winter salad combines tart pomegranate with tangy citrus, rich avocado, and deep-dark leafy greens. Substitute arugula, endive, or baby kale greens for the spinach if you like. For a little extra crunch, sprinkle with a handful of toasted walnuts or pecans.
pot of mineral broth
By Rebecca Katz
Purely from a taste perspective, this broth is versatile, delicious, and nutrient dense. But it’s also incredibly healthy for all parts of the body, including the brain. It’s loaded with magnesium, which is incredibly calming. The sweet potatoes and kombu provide a sense of umami, a savory taste that scientists claim is the hidden element behind cravings. If you’re going to have cravings, this is one of the healthiest and tastiest you can indulge.
cozy lentil soup
By Rebecca Katz
Scientists have promised that someday little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. Why wait? We already have a teensy legume that does that. Ounce for ounce, lentils pack an amazing quantity of brain boosters, including iron, which is essential to the function of the myelin that supports quick information gathering. It’s a myth that to prepare lentils you have to soak them overnight; just a quick rinse will do. You can substitute fennel, which is a good digestive aid, for the celery to add more depth to the flavor.
Kale Quinoa Salad With Red Grapes
By Rebecca Katz
Packed with 45 varieties of antioxidant flavonoids, kale delivers outstanding amounts of brain-enhancing vitamin K (for memory), vitamin A (for learning), and vitamin C (for mood). The anthocyanins that give the sweet red grapes in this recipe their deep color are phenomenal antioxidants that may also enhance memory. The olive oil’s fat increases the bioavailability of kale’s fat-soluble nutrients.
Yellow-Dahl
By Betsy Nelson
Dal is a soup or creamy side dish made from dried peas or beans that is often served alongside Indian meals. This soup version is subtle in flavor and comforting. Add more or less jalapeño to adjust spiciness.
Balsamic-Vinaigrette
By Erin Coopey
On its own, balsamic vinegar can lack the acidic pop to make a good vinaigrette. I usually add a little red-wine vinegar to help balance the dressing. This dressing is incredibly versatile. Try using it as a marinade for chicken. 
raw kale salad
By Hilary Boynton
By massaging the kale, you help break down some of the rigid plant-cell structure, which can be irritating to the gut when eaten raw. This also helps diminish the bitterness and toughness of the leaves.
Root-Celery-Soup
By Hilary Boynton
Meat stock has a different amino-acid profile than bone broth (see next page for other differences), making stock easier on your gut. It also supports brain function, which can be negatively affected in those who suffer from gut-health challenges.
Mushroom-and-Celery-Soup
By Hilary Boynton
Garnish this nourishing soup with mushrooms sautéed in garlic, or simply add the mushrooms after you’ve puréed the other ingredients. 
gyro meat on a lettuce leaf
By Karen Olson
Easy to make and keep on hand in the freezer, gyros taste better when made a day ahead, and the loaf will slice better when chilled overnight. Serve with a cucumber yoghurt sauce and roasted spring potatoes, roasted cauliflower cous cous, or salad greens.
Lamb-Curry-Stew
By Betsy Nelson
This light and fragrant stew easily changes with the seasons. Simply use your favorite seasonal vegetables.
Zucchini-Ribbon-Salad
By Danielle Walker
Enjoy this salad from Danielle Walker!
Avocado-Salad
By Betsy Nelson
This spring salad can morph with the seasons: Use cubes of fresh melon or diced tomatoes in the summer, or cubes of roasted squash in the fall or winter. You can also add a cup of diced chicken, smoked ham, or shrimp.
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