When we talk about health, we often focus on diet, exercise, and stress management. But there's another crucial piece of the puzzle that we tend to overlook: sleep. And it's a big deal. Sleep isn't just about feeling rested; it's about giving your body the time it needs to repair, recharge, and prepare for the day ahead.

Let me tell you something that might surprise you. According to Marie-Pierre St-Onge, Ph.D., a nutrition scientist at Columbia University, we're in the middle of what she calls an "epidemic of sleep deprivation." Now, you might be wondering why this is happening. Sure, stress, technology, and busy schedules all play a role. But here's the thing: what we eat—or don't eat—can have a huge impact on how well we sleep. And that’s something we can actually control.

That’s why Dr. St-Onge teamed up with a chef to write a cookbook called Eat Better, Sleep Better. This isn't just another diet book; it's a guide to improving the quality of your sleep through the power of food. And trust me, it's full of delicious recipes that are as good for your taste buds as they are for your body.

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Here's the deal: if you make some simple changes to what you're eating, you'll sleep better. And when you sleep better, your whole life improves. You'll have more energy, a sharper mind, and a lower risk of diseases like diabetes and heart problems. Who doesn't want that?

So, let's dive into some of the recipes that are designed to help you sleep like a baby. Here's one that's both nutritious and easy to make.

Barley Salad With Spinach and Feta

INBOOK SEO Easy and Tasty Sleep Boosters — David Malosh

Serves: 4

Ingredients:
1 cup pearl barley
1 cup pickled or marinated mushrooms plus 1 ⁄4 cup reserved brine
2 tbsp. extra-virgin olive oil
4 scallions, trimmed and thinly sliced
1⁄4 tsp. dried coriander
3 cups baby spinach
3⁄4 cup crumbled feta
1⁄3 cup chopped fresh parsley
1⁄4 cup chopped walnuts

Instructions:
1. Start by bringing a medium pot of lightly salted water to a boil. Once it's boiling, stir in the barley, reduce the heat to medium, and let it simmer until it's tender, which should take about 25 to 30 minutes.
2. While the barley is cooking, prepare the dressing. In a large bowl, combine the pickled mushrooms with their brine, olive oil, scallions, and coriander. Mix well and set aside.
3. Once the barley is tender, add the spinach to the pot. Cook it just until it's wilted and bright green, which should take about 2 to 3 minutes. Remove the pot from the heat, strain the barley and spinach, and transfer them to the bowl with the mushroom-scallion dressing. Stir occasionally until the mixture cools to room temperature.
4. Just before serving, season the salad to taste. Gently fold in the feta, parsley, and walnuts for a delicious and sleep-friendly dish.

Nutritional Info per Serving:
Calories: 269, Protein: 11g, Carbs: 32g, Fiber: 9g, Sugar: 4g, Fat: 13g