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Good nutrition is one of the 7 pillars to promote good brain health. For this reason, the Barcelona Brain Health Initiative of the Institut Guttmann and the Culinary Institute of Barcelona have launched the initiative “Neuronas a la carta” - Recipes for a healthy brain, with the support of the Catalan Federation DOP-IGP.

The aim of this initiative is to share ideas of simple and healthy recipes made with ingredients to promote a good brain health. A video recipe created by Pep Nogué, cook and gastronomic director of the CIB, will be shared every week from October until the end of the year.

In addition, each recipe will be accompanied by a video in which Anna Paré, a graduate in Pharmacy and Human Nutrition and Dietetics, lecturer at the UOC and the CIB, will explain the properties and benefits for brain health of the ingredients at the centre of each recipe.

To design the recipes, we asked the opinion of the more than 6,000 participants in the BBHI, an initiative launched in 2017 aimed at finding out and understanding how we can maintain brain health over time. In early July, participants were given the opportunity to vote on which ingredients they wanted to focus each recipe. The results of the poll were:

Fish: anchovies
Nuts: walnuts
Berries: cranberries
Vegetables: spinach
Vegetables (2): tomato
Legumes: lentils
Summer fruits: peach
Animal protein: egg
Bioactive compounds: coffee
Fermented foods: yoghurt

Among all those who voted, 3 copies of the book La cocina de la memoria, written by Anna Paré and Pep Nogué, were raffled off. The book includes a theoretical part, on the importance of food to take care of the brain and how to do it, and a practical one, with recipes.