New research suggests coffee may be good for the brain, says Marilyn C. Cornelis, PhD, associate professor of preventive medicine at Northwestern University's Feinberg School of Medicine in Chicago. So far, the evidence shows a link between coffee consumption and a reduced risk of disease but no clear cause and effect.

These coffee-based recipes, developed by chef Linda Monastra, are inspired by that research.

Banana Coffee Smoothie

Serves 1

• 2 ripe bananas, peeled and frozen
• 2 tbsp. whole roasted coffee beans
• ¾ cup canned coconut milk
• 3 tbsp. salted creamy almond butter
• 1 tbsp. maple syrup

Place all ingredients in blender and press “high” or “puree” until thoroughly combined and coffee beans are very finely ground. Drink immediately or refrigerate and consume within 24 hours.

Roasted Vegetables with Coffee-Balsamic Reduction

Serves 4

• ½ cup brewed coffee
• ½ cup balsamic vinegar
• 3 tbsp. maple syrup
• 1 lb. red beets
• 8 oz. carrots
• 3 tbsp. extra virgin olive oil, divided
• ¼ tsp. + 1/8 tsp. salt
• ¼ tsp. + 1/8 tsp. ground black pepper
• 8 oz. cauliflower florets
• 1 tbsp. minced mint leaves
• ½ cup roughly chopped toasted walnuts

Preheat oven to 400F.  Line a sheet pan with parchment paper.

Pour coffee, vinegar, and maple syrup in small pot and whisk to combine.  Bring to a boil over high heat. Lower to medium-high heat and simmer until mixture is reduced to ¼ cup, about 15 to 20 minutes. Set aside to cool.

Trim off ends of beets and carrots and peel.  Cut into 1-inch pieces.  Put in medium bowl and add 2 tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. black pepper.  Stir to coat vegetables.  Transfer to parchment- lined sheet pan. Roast in oven for five minutes. 

In the meantime, place cauliflower florets in medium bowl, add remaining 1 tbsp. olive oil, 1/8 tsp. salt, and 1/8 tsp. pepper, and stir to coat.  After beets and carrots have cooked for five minutes, add cauliflower to sheet pan and continue roasting all vegetables together for an additional 30 minutes.

Once vegetables are easily pierced with a fork and lightly browned, remove from oven and put on large plate.  Drizzle with coffee-balsamic reduction. Garnish with mint and walnuts and serve immediately.

Baked Tofu with Coffee Barbecue Sauce

Serves 4 – 6

• 2 15-oz. packages extra-firm tofu, drained
• 5 tbsp. low-sodium soy sauce, divided
• 1 tsp. extra-virgin olive oil
• 1 cup tomato paste
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ¼ cup apple cider vinegar
• ¾ cup brewed coffee
• ¼ cup molasses
• 2 tbsp. Dijon mustard
• 6 tbsp. maple syrup
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 tsp. chipotle powder
• 1 tsp. ground cumin

Preheat oven to 375°F.  Line sheet pan with parchment paper.

Press tofu between two plates for 15 minutes to remove extra water.  Drain off excess water and pat tofu dry with clean towel. Slice each block of tofu crosswise into eight equal slabs, for a total of 16 slabs and place slabs on parchment-lined sheet pan.

Pour 2 tbsp. soy sauce and olive oil in small bowl and whisk to combine. Brush marinade on each slab on both sides.  Bake for 30 minutes.

While tofu is baking, make barbecue sauce by pouring remaining 3 tbsp. soy sauce, tomato paste,

onion powder, garlic powder, apple cider vinegar, coffee, molasses, Dijon mustard, maple syrup, salt,

pepper, chipotle powder, and cumin into medium pot and whisking to combine. Bring to a boil over high heat then lower to medium.  Simmer for five minutes to allow flavors to meld and sauce to heat through.  Remove from heat.

Once tofu has baked for 30 minutes, increase oven heat to 400°F.  Coat each slab of tofu with barbecue sauce and bake additional 15 minutes.  Serve remaining barbecue sauce on the side.

Chai Poached Pears with Yogurt

Serves 4

• 4 cups water
• 4 chai tea bags
• ¼ cup honey
• 4 Bosc Pears
• 16 oz. plain low-fat Greek yogurt
• ¼ cup roughly chopped toasted almonds
• 1 tsp. minced fresh mint leaves

In medium pot, bring water just to boil. Turn off heat and add tea bags. Allow to steep for five minutes.  Remove tea bags, squeezing out as much liquid as possible, and discard. Add honey and stir until dissolved.

Peel pears and slice each in half. Trim off top and bottom of each pear. Using a teaspoon or melon baller, gently scoop out seeds and discard. Add pears to tea and bring mixture to gentle boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes or until pears are easily pierced with a knife. Carefully remove pears from tea using a slotted spoon and set aside on a plate.

Turn heat up to high and bring liquid up to a boil and cook until liquid reduces to ½ cup, about 20 to 25 minutes.   

Divide yogurt evenly among four shallow bowls and top each bowl with two pear halves. Drizzle

1 to 2 tbsp. chai reduction per bowl over pears. Garnish with toasted almonds and mint. Serve immediately.