The world’s most relaxing song?

I came across an article claiming that the world's most relaxing song is "Weightless" by the English "ambient music" band Marconi Union. In creating the piece, the band worked with Lyz Cooper, the founder of the British Academy of Sound Therapy. (Sound therapy "uses sound, music and specialist instruments played in therapeutic ways, combined with deep self-reflection techniques to improve health and wellbeing," which sounds like a music therapy knockoff to me.) According to one study by Mindlab, the song lowers heart rate, slows breathing, and decreases levels of the stress hormone cortisol, thus "induc[ing] an 11% increase in relaxation over all other relaxing music tracks" (or at least the 16 other tracks included in the study, including "Someone Like You" by Adele). Not only that, but "Weightless" was even more relaxing than getting a massage (6% more relaxing, to be exact), having a cup of tea (clearly a British study), going for a walk, and playing video games.

If this all sounds like mushy junk science, that it is. The study only included 20 female participants between the ages of 18 and 61 (average age = 37), because who cares if guys relax to this stuff, I guess? They played only 3:00 of each of the other tracks for the participants, who then got a 10-minute back, neck, and shoulder massage from a professional massage therapist. Only after the participants were nice and relaxed from the massage did they then listen to the full 8:00 "Weightless" track, supposedly to "allow a direct comparison to the massage."

It sounds to me like the lab was pretty invested in making sure that "Weightless" won this battle at all costs, though no one commented on that in either of the articles I read about the relaxing power of the song in two reputable magazines: Forbes and Psychology Today. Anyway, here's the song so you can decide for yourselves just how relaxing it is. But first take note of the warning in the Psychology Today article: "Scientists recommend that you do not listen to this while driving." 🤣

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Brad and I were scoping out some new recipes to try, and Power Plates is always worth a look for that, given its amazingly high hit rate. Brad did very well in picking this one out. The soup and the salsa are both great, and they're especially good together, though I wouldn't hesitate to have the salsa on its own as a side or appetizer with tortilla chips. It also makes a lot of food, as we were eating the leftovers for a few days.

Tortilla Soup
with Roasted Corn and Black Bean Salsa

Adapted from Power Plates (2018) by Gena Hamshaw

Time: 52 minutes (working with Brad)

The combination of the soup and the salsa is fantastic, but the salsa is also good on its own as a side or an appetizer, served with tortilla chips.

Roasted Corn and Black Bean Salsa
1 pound (454 grams) fresh or frozen corn kernels
1 large red onion, chopped
2 poblano chile peppers, chopped
2 tablespoons (27 grams) neutral oil such as sunflower or canola
1 teaspoon ground cumin
1 teaspoon chili powder
Pinch of cayenne pepper
Diamond Crystal kosher salt
1 (15.5-ounce) can black beans, drained and rinsed
2 tablespoons (30 grams) freshly squeezed lime juice

Tortilla Soup
2 tablespoons (27 grams) olive oil
1 medium Vidalia or yellow onion, chopped
2 carrots, peeled and diced
3 garlic cloves, minced or pressed
1 teaspoon ground cumin
½ teaspoon ground coriander
1 (28-ounce) can diced fire-roasted tomatoes
1 to 2 tablespoons chipotle peppers in adobo sauce
½ teaspoon fine sea salt
4 cups (950 grams) vegetable broth
6 (6-inch) corn tortillas, torn into pieces

For Serving (optional)
Tortilla chips
Cooked brown or white rice
Lime wedges

    1. For the salsa: Place a rack in the center of the oven; heat to 400 degrees. Line an 18-by-13-inch (half-sheet) baking pan with parchment paper.
    2. Place the corn, red onion, and poblanos in a large bowl. Drizzle with the oil, then stir well. Sprinkle over the cumin, chili powder, cayenne, and a few pinches of salt, then stir well. Using a silicone spatula, scrape onto the prepared baking sheet. Roast until the onion is lightly browned, about 20 minutes, stirring once after 10 minutes.
    3. Scrape the roasted veggies back into the large bowl. Add the black beans and lime juice, then stir gently. Taste for seasoning.
    4. For the soup: Meanwhile, heat the oil in a large pot over medium heat. Stir in the onion and carrots; season with a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent but not browned, about 5 to 7 minutes.
    5. Stir in the garlic, cumin, and coriander, then cook for 1 minute, stirring constantly.
    6. Stir in the tomatoes, chipotles in adobo, and salt, then the broth. Bring to a boil over medium-high heat, then lower the heat to maintain a steady but not violent simmer. Stir in the tortilla pieces. Cover and cook for 10 minutes.
    7. Using an immersion blender, puree the soup. Taste for seasoning. Serve with tortilla chips, rice, and/or lime wedges, if you like. Serves 6 to 8.