One of the biggest things I noticed is that she is a true chef. The way she combines flavors in her recipes is masterful and she takes care to impart wise flavor combinations on each dish.
The emphasis of this book is ingredients that are in their natural state and of the highest quality to boost both cognitive function and mood. They are all free of gluten and mostly all are free of dairy (she includes some recipes that have the option of using small amounts of cheese). The recipes are low on grain (she uses some non-gluten grains in a few recipes) and high on veggies. She uses healthy animal proteins and legumes. It's important to note that grains and legumes may not be appropriate for some people (like those with autoimmune disease, diabetes or digestive diseases) but for the majority of healthy, active people they aren't usually a problem.
The photos, though unfortunately not included with every recipes, are gorgeous. Oh, there are desserts, too.
Some of the recipes I'll be trying ASAP are:
Provencal Seafood Stew
Avocado Citrus Salad (I'm going to add shrimp)
Kale with Delicata Squash and Hazelnuts
Baked Halibut with Tomato, Mint and Fennel Vinaigrette
Grilled Bison Burgers with Caramelized Onions and Crispy Shiitakes (served on lettuce leaves)
Disclosure: This book was received for free through the Blogging for Books program.