'Brain Foods' to Boost Health, Mood, And Performance
July 6th 2011 17:35
What you eat has an impact on your brain health, mood, and performance, so Chef Dane Scott from Seasons 52 restaurant joined FOX 5 Tuesday morning to discuss what foods and recipes support your brain power, health and emotions best.
Food positively or negatively impacts how the brain functions and effects mood, memory, stress, reaction, and overall performance. Eating the right “brain foods” can even help prevent the development of some mental illnesses.
Scott suggests dishes that capitalize on the most brain-friendly foods and can even appeal to picky eaters in the family.
Some very important brain super-foods are broccoli, spinach, blueberries, dark chocolate, tomatoes, tofu, and salmon. Seasons 52 opened their second Washington area restaurant on June 27th in Tyson's Corner Center, McLean, Virginia.
The restaurant is a grill and wine bar that features fresh and seasonal ingredients, uses brick ovens and wood-firing to naturally reduce calories, and focuses on creating appropriately sized portions.
Here are three recipes from Seasons 52 to add more “brain foods” to your diet in a delicious way.
CEDAR PLANK ROASTED SALMON
NOTES:
Select premium salmon filets-preferably wild or organic
Cedar planks - available at gourmet grocery stores
Soak cedar planks overnight in water
4 fresh salmon filets (6 to 8 ounces per piece, boneless, skinless)
2 tablespoons Dijon mustard
1 teaspoon malt vinegar
1 teaspoon soy sauce
1 lemon, zest and juice
1 tablespoon extra virgin olive oil (plus some for planks)
Combine ingredients above and lemon zest in a small glass dish
Coat salmon filets with marinade and allow to marinate for one hour
Sea salt and fresh ground black pepper to taste
Procedure:
Pre-heat oven to 475°F.
Remove cedar planks from soaking water. Rub cedar planks with extra virgin olive oil. Place salmon filets on cedar planks and season with sea salt and fresh ground pepper. Roast salmon 8-10 minutes (depending on size of filets). Serve with lemon and your favorite side dishes.
Serves: 4
WHOLE ROASTED BEETS
Ingredients:
4 - 5 ea Red or gold Chiogga beets, washed, baseball size
3 cups Water
Procedure:
Place washed beets in 8 x 8 glass pan.
Add water.
Cover tightly with parchment and foil.
Roast in 425º oven for 1 hour.
Rest covered at room temperature for 30 minutes.
Remove cover.
Remove beets from water. Discard the water.
Using paper towels, rub skin off beets while still warm.
Cut and serve or refrigerate until needed.
Serves: 4
GRILLED BROCCOLI
Ingredients:
2 ea Large heads of broccoli
1 tbsp Extra virgin olive oil from spray bottle
1 tsp Kosher salt
¼ tsp Black pepper
¾ cup Caesar dressing
Procedure:
Prepare Caesar dressing.
Select fresh broccoli crowns.
Blanch the broccoli heads whole for 8 to 9 minutes.
Chill the broccoli in ice water.
Cut broccoli in ½ and pat dry.
Season with salt and pepper and olive oil. Reserve for grilling.
Fire up the grill.
Grill broccoli flat-side down over medium-hot coals, no flames.
Baste broccoli lightly with some dressing.
Once the flat side has some caramelization, flip broccoli over and baste with
more dressing.
Place lemons on grill cut-side down to caramelize.
When broccoli has a "grilled look" and is well-basted, remove from grill and place
on serving platter.
Serve some Caesar dressing on the side for dipping.
Garnish with the grilled lemons and a pinch of fresh ground black pepper.
If desired, you can also add some grated Parmesan cheese.
Online:
seasons52.com
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