I’ve heard we only use about 10% of our brains, so I researched to see if it’s true. Many smart people agree, but one neuroscientist is determined to debunk the theory (Scientific American). He says that while resting, we probably use only 10% of our brain’s capacity, but we actually use all parts of our brain all the time because it’s used for unconscious things like breathing, and conscious things like moving and speaking. If our brains are always working to keep us alive AND help us succeed in terms of alertness, memory and general outlook, I think we should do all we can to keep them healthy, and one thing is the food we consume!
Chard, Beans & Tomatoes
- 2 Tb. Olive oil
- 1/2 medium Red onion, chopped
- 1/4 tsp. Kosher or sea salt
- 1/8 tsp. Freshly ground black pepper
- 1-2 Garlic cloves, peeled & chopped
- 1/2 medium Red chili pepper, seeded & chopped (add more if you like it more spicy)
- 6-8 oz. Swiss chard, washed, stems removed, chopped
- 14-15 oz. Butter beans (canned), drained & rinsed
- 14-15 oz. Chopped tomatoes (canned), with liquid
- 1 tsp. Dried oregano
- 1 Tb. Honey
- 1/2 c. Feta, crumbled
Panko Topping (optional)
- 1/2 c. Panko bread flakes
- 2 tsp. Olive oil
- Pinch Kosher or sea salt
- 1 Tb. Fresh parsley, minced
Heat oven to 400 degrees.
If using topping, add Panko, olive oil, salt and parsley to a small bowl and mix until combined; set aside until ready to use.
Heat olive oil over medium heat in an oven-proof pan.
Add onions to pan. Sprinkle with salt and pepper. Cook until onions are soft (2-3 minutes).
Add chard, along with garlic and red chile. Cook over medium heat 1-2 minutes, then add beans, tomatoes, oregano and honey; stir. Cook 1-2 minutes.
Turn off heat, sprinkle crumbled Feta over top, then Panko topping, and place in oven for 20 minutes. Remove from oven and serve immediately.