Blue Shrimp

Blue Shrimp Nigiri Sushi

Grilled Blue Shrimp

Blue Shrimp and Tomato Pasta

Sushi Combo Platter

The Menu

  • 3-colour Skewered Temari Sushi
  • Japanese Apricot with Red Blossoms Sushi
  • Pomegranite Sushi
  • Chakin Sushi

Oil Roasted Salted Peanuts Certified by American Heart Association as Heart-Healthy

The American Heart Association (AHA) recently approved oil roasted salted peanuts as a heart healthy food by allowing its Heart-Check Food Certification Program’s Heart-Check mark to be featured on salted peanut packaging. The approval comes just in time to celebrate National Nutrition Month and Nation Peanut Month in March.

According to The Peanut Institute, while there has been some thought that oil roasted salted peanuts are a high sodium snack—they’re actually not. Nutrition Facts panels show a 1-ounce serving of various types contain 119 mg of sodium, well below the AHA certification criteria limit of 140 mg of sodium per label serving of nuts. In fact, peanuts are naturally low in sodium, and the sodium in salted peanuts is mostly from surface salt so a little goes a long way in terms of flavor.

Roasted peanuts are most often cooked in peanut oil, which contains the same heat-healthy monounsaturated fats found in olive oil; roasting peanuts in this oil does not increase their overall fat content, but instead makes them nutritious and good tasting.

Peanuts are high in many nutrients important for overall health. They are an excellent source of niacin, vitamin E and cholesterol-free protein with 8 grams per ounce serving. Peanuts are also a good source of folic acid, potassium and magnesium, which helps to maintain normal blood pressure.

According to the Center for Disease Control (CDC), heart disease is the leading cause of death in the United States and accounts for 1 in every 4 deaths. AHA research shows nuts may reduce the risk of heart disease in those with high cholesterol. Additional studies have shown that eating peanuts may reduce the risk of heart disease in half, and peanuts help control obesity in kids.

Source: The Peanut Institute

Roasted Citrus Chicken


4 bone-in, skin-on chicken breasts
2 large tomatoes
2 jalapeño peppers
2 garlic cloves
1 small red onion
1 orange
1/4 cup coriander leaves
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/2 English cucumber


  1. Place oven rack 3 to 4 inches from broiler element. Preheat broiler. Line a baking sheet with shallow sides with foil. Slice tomatoes in half and squeeze out seeds and juice. Slice jalapeños in half and discard seeds. Place tomatoes and jalapeños cut-side down on baking sheet. Broil until skins are lightly charred, from 4 to 5 minutes. Turn over and continue broiling another 3 minutes. Remove from oven and let cool.
  2. Place rack in centre of oven and preheat oven to 400ºF.
  3. Peel garlic and mince. Coarsely chop tomatoes. Finely dice jalapeños. Dice onion into 1/4-inch pieces. Place tomatoes, jalapeños, garlic and onion in a medium-size bowl. Finely grate 2 tsp peel from orange and squeeze out 2 tbsp juice. Coarsely chop coriander leaves and stir into tomato mixture along with orange peel and juice. Stir in lemon juice and salt just until evenly mixed. Place about 1/3 cup tomato salsa in a small bowl.
  4. Line a baking sheet with shallow sides with foil. To stuff chicken, carefully loosen a small section of skin on meatier part of each breast. Insert index finger and carefully lift skin off meat, making a pocket but leaving other edges attached to meat. Using reserved 1/3 cup tomato salsa, spoon about 1 tbsp salsa into each pocket. Seal by gently pressing edges of skin and meat back together. Discard any leftover salsa to avoid bacterial contamination.
  5. Place chicken on baking sheet. Roast in oven until skin is crispy and chicken feels springy when pressed, from 25 to 30 minutes. Meanwhile, peel cucumber and dice into 1/4-inch pieces. Stir into remaining salsa. Add more salt, if needed. Remove chicken from oven and serve with salsa.

Makes 4 servings.

Source: Chatelaine

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