Top 10 FEEL-GOOD foods - Sunset.com

I just found an article that I had saved from the January issue of Sunset magazine - the top 10 feel-good foods are:

1. Fresh sardines
2. Blue corn
3. Artisanal tofu
4. Hazelnut butter
5. Chioggia beets
6. American kiwi
7. Sea vegetables
8. Quinoa
9. Bison
10. Scarlet runner beans

Luckily the article and the beautiful photos can also be found online so you can get the full story here: Top 10 healthy foods on Sunset.com

Photo by Thomas J. Story, written by Stephanie Dean and Margo True

Macadamia, panko and furikake crusted salmon

Crusted salmon
Originally uploaded by love_yellow

The last of the summer's stash of wild salmon came out of the freezer this week and was baked with a crust of panko, macadamia and Japanese rice seasoning, also called furikake.

Here's wikipedia's definition of furikake:

"Furikake (振り掛け / ふりかけ?) is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, powdered miso, vegetables, etc. are often added to the mix.

Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods for onigiri, or rice balls."

How it ended up in my pantry...
Yes, MSG is a no-no in my household... but I got addicted to this after babysitting my 4-year old nephew, who loves to eat rice seasoned with this stuff, so I'm making a small exception here. It was the only way he would eat the brown rice - and if you're a mom, you know how difficult it can be to get your kids to eat so you make exceptions every once in a while right? After feeding my nephew and eating with him for a week, I was hooked too and ended buying some when my sister and I visited the Japanese store.

I don't eat rice very often so my jar of furikake seasoning is getting close to expiring. I hate to waste food so that's how I ended up using this seasoning in my salmon crust. Plus I like how it adds some color to the crust, makes it look more appetizing.

Crusted with macadamia, panko and black sesame seeds

I've also used black sesame seeds to make my crust look more interesting and it gives it a nice flavor too. My husband and I cook/eat so much salmon throughout the summer season that I have to find different ways to prepare it. 9 out of 10 times we just throw it on the grill seasoned with just salt, white pepper and dill or sometimes I spice it up or marinate it. But when the weather gets colder I'm more inclined to turn on the oven - that's when I can experiment with making a crust.

Re-using vintage dishes

Retro dinner party
Originally uploaded by love_yellow

Look! My friends and I had a pot luck using our vintage dishes. Not only did we feel good about making good and healthy food for our friend's birthday dinner (last summer), but we also used old dishes that were passed down from our Moms or found at garage sales or thrifts. Re-using (or continuing to use) old stuff instead of filling the landfills can be fun.

The vintage look and the bright retro colors was perfect. Mid-century goodness for our mid-century friend.

The menu:
- vegetarian waldorf salad made with organic brown rice, apples & walnuts
- grilled wild salmon
- organic mixed green salad with avocado, feta, cucumber, toasted almonds witn EV olive oil and balsamic vinegar
- crudite platter of veggies with various dips (hummus and a couple others, can't remember exactly)
- multi, whole grain organic bread
- blackberry cobbler (berries picked and baked the night before)
- and birthday cupcakes

We certainly enjoyed a delicious and colorful feast!

Nutritional Gatekeeper

Did you see last week's article in the New York Times, Who's Cooking? (For Health, It Matters)?

Here's an excerpt:
"Studies show that the biggest influence on family eating habits is the person who buys and prepares the food. These “nutritional gatekeepers,” as researchers call them, influence more than 70 percent of the foods we eat, according to a 2006 report in The Journal of the American Dietetic Association — not just home meals but children’s lunches, snacks eaten outside the home, and even what family members order at restaurants."

I am definitely the "Nutritional Gatekeeper" in my household because I do the grocery shopping and prepare/cook the food. I do my best to prepare a variety of healthy meals that are pleasing to the palate, but not necessarily fancy or pretty.

It's interesting that the article goes on to make the point that the Nutritional Gatekeeper influences a family's eating habits and can pass on both good and bad habits to children. It makes sense.