The following recipe is just for readers of this newsletter, “In Step With Jonny”—it’s an advance preview of our forthcoming book, “The Most Effective Ways to Live Longer Cookbook” by myself and my co-author, chef extraordinaire Jeannette Bessinger. Enjoy!
I admit I’m not the greatest cook in the world, which is why I co-author these books with Chef Jeannette. But I have one special recipe I make really well, and I call it my “Brainy Breakfast Scramble.” The unique blend of ingredients, which I admit I originally chose for taste and ease of preparation, turn out to be a compendium of nutrients for brain health. And while most people don’t immediately think of eggs as “brain food”, the truth is that they are just that, and here’s why.
Eggs (especially the yolks) are one of the best sources in the world of choline, a nutrient in the B-vitamin family that the body uses to make an important brain chemical called acetyl-choline. Acetylcholine is a neurotransmitter that’s vitally important in thinking, memory, and cognition- by giving the body exactly what it needs to produce more acetylcholine, eggs deserve a place on the short list of “brain foods”.
The apples are very high in an anti-inflammatory flavonoid called quercetin, which can calm the inflammatory fires in the brain (and body) which rob us of vital energy and life. This omelet tastes great and comes together so easily even a bachelor like me can whip it up in no time. Bonus points if you can get free-range, omega-3 eggs!
Jonny’s Brainy Breakfast Scramble
1 tablespoon coconut oil
2 teaspoons butter
2 apples, unpeeled, cored and cut into bite-sized pieces
4 cups baby spinach
4 eggs, lightly beaten
1/2 teaspoon turmeric
1/2 teaspoon lemon pepper, or to taste
¼ teaspoon salt, or to taste
Melt the oil and butter in a large skillet over medium heat. Add apple and cook, stirring occasionally, until the apples brown lightly or turn translucent, about 4–6 minutes. Add spinach and cook for 1–2 minutes until it begins to wilt. Pour egg over all and stir to mix well. Sprinkle in turmeric, pepper, and salt, mix well, and continue to cook until eggs reach desired doneness.
Yield: 2 large or 4 small servings