How to eat for brain health? Fill your plate with colorful fruits and vegetables. This Moroccan Adzuki Bean Salad by Elissa Goodman does just that and more with a unique blend of herbs and spices that your brain will also love.

Serves 4

1 T smoked paprika
1/2 tsp. ground coriander 
1/2 tsp. ground ginger 
1/4 tsp. ground harissa 
2 cups cooked adzuki beans 
1 bunch rainbow carrots, peeled 
2 cups purple cauliflower (florets only) 
1/2 cup toasted almonds (slivered and blanched)
4 fl. oz. citrus vinaigrette 
2 cups baby kale 
Sprinkle of cilantro 
Sprinkle of mint 
Salt and pepper to taste 


Preheat the oven to 400.

Toss the peeled carrots and cauliflower florets with olive oil, salt and pepper and toast for 25-30 mins until just tender. Slice carrots into rounds.  

Toast the spices in a pan over medium heat until fragrant. Season the beans with the spice mix, olive oil salt and pepper. 

Place beans, carrots, cauliflower, kale, mint and cilantro in a mixing bowl and toss with the lemon vinaigrette. Season with salt to taste. Place in serving bowl and top with toasted almonds. Enjoy!