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DR. COBBLE’S LIBRARY ‘Why We Sleep’ and ‘Memory Rescue’ In my first newsletter, I revealed my hopeless addiction to continuing education courses. While dentistry is my profession, it’s not my only passion — and not the only way my status as a lifelong learner manifests itself. I’m a voracious reader, especially when it comes to books about science. Recently I read two books that blew my mind. As is fitting of that expression, both of the books are about the human brain. The first is called “Why We Sleep: Unlocking the Power of Sleep and Dreams” by Matthew Walker. Walker, the director of the Center for Human Sleep Science at Berkeley, has been studying sleep for decades. The book explores the fundamental nature of human sleep, why it’s so important, and how it affects us so profoundly. “Sleep is the single most effective thing we can do to reset our brain and body health each day — Mother Nature’s best effort yet at contra-death,” he writes. We all know this intuitively, yet so many of us sleep too little or too poorly. As such, it’s hard not to read the book as an urgent plea imploring us to start taking our slumber more seriously. The second book also covers a mysterious function of the human brain. “Memory Rescue: Supercharge Your Brain, Reverse Memory Loss, and Remember What Matters Most” by Dr. Daniel Amen is one part study into why our memories deteriorate and one part action plan against that deterioration. “You are not stuck with the brain you have,” Amen tells us. “You can make it better, even if you’ve been bad to it.” It includes a program of exercises to help keep your memory sharp, devised based on the latest in brain imaging and other cutting-edge studies. What both of these titles have in common is that they share up-to-the-minute neuroscience with the average reader. Far from being overly pedantic or sterile, they are fascinating and enjoyable to read. I couldn’t put either of them down. Except, of course, to sleep.
SPICY SALMON TARTARE
INGREDIENTS
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3/4 teaspoon fresh ginger, peeled and finely grated
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1 8-ounce boneless, skinless salmon fillet 1 tablespoon fresh lime juice 1/4 teaspoon lime zest 1/4 cup cucumber, seeded and finely diced 1 1/2 teaspoons jalapeno peppers, seeded and minced 1 1/2 teaspoons shallots, minced
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1 1/2 teaspoons fresh cilantro, minced
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1 1/2 teaspoons fresh chives, minced 1 1/2 teaspoons grapeseed or vegetable oil
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Salt and freshly ground pepper, to taste
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Crackers or chips, for serving
DIRECTIONS
1. Place salmon in freezer for 20 minutes to make slicing easier. 2. Meanwhile, prepare other ingredients for mixing. 3. Thinly slice salmon into sheets and cut sheets into strips and strips into cubes. When finished, you should have 1/8-inch cubes. 4. In a mixing bowl, combine salmon with all other ingredients. Season with salt and pepper. 5. Garnish with chips or crackers and serve.
Inspired by Epicurious
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