Brain Teasers, Ted Talks, and Citrus Salmon Salad!

Ted Talk: What percentage of your brain do you use? How the brain uses energy..

Two thirds of the population believes a myth that has been propagated for over a century: that we use only 10% of our brains. Hardly! Our neuron-dense brains have evolved to use the least amount of energy while carrying the most information possible — a feat that requires the entire brain. Richard E. Cytowic debunks this neurological myth (and explains why we aren’t so good at multitasking). Lesson by Richard E. Cytowic, animation by TOGETHER.

Brain Teasers

Have a little fun with these brain teasers from the National Geographic’s show Brain Games.

Comedian Ben Bailey is quizzing people’s common sense with a few trick questions. Think you can’t be fooled? Listen carefully and play along to find out how you fare.

Heart Healthy Citrus Salmon Salad

Try this amazing combination of salmon and citrus by cafe johnsonia for your next salad.
 
Ingredients
Salmon Citrus Avocado Salad. Use your lettuce, avocado, grapefruit, and oranges in this salad! Substitute the spinach with your lettuce.:
For salmon:
Two (4-6 ounce) salmon fillets
1 teaspoon extra virgin olive oil
Juice of 1 lemon
salt and pepper
For salad:
1 avocado, thinly sliced
3-4 cups organic baby spinach
1 large pink grapefruit, peeled and sectioned
2 medium navel oranges, peeled and sectioned
¼ to ½ cup sliced almonds
¼ cup green onions, sliced
Juice of 1 lemon
2 teaspoons extra virgin olive oil
salt and pepper, to taste
 
Instructions
  1. For salmon – Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place salmon fillets on baking sheet. Squeeze fresh lemon over the top and drizzle with a little olive oil. Season well with salt and pepper. Bake for 20-25 minutes, or until cooked through. Remove from oven and let cool before assembling salad.
  2. For salad – Place spinach in a bowl or on a large serving platter. Top with citrus, avocado, and cooled salmon. Sprinkle the top with almonds and green onions. Squeeze the fresh lemon juice over the top and drizzle with the olive oil. Season with salt and pepper. Recipe and photo from CafeJohnsonia.
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