|A sunshine-yellow, gluten free side, rich in omega-3s|
Most people [are primed to] think that omega-3 fatty acids come from fish. Wrong! Fish get their omegas from algae. Most of the salmon that Americans consume actually comes from fish farms. Ironically, even though these farm-bred salmon are touted as good sources of omega-3s, they never even enjoy as much as a nibble of the power-packed algae that supplies omega 3s.
Lots of vegan food sources of omeag-3s exist. Personally, I'm not into algae, but I do add Green Superfoods Powder and ground flaxseeds to my smoothies. [Remember: you need to grind the flax or the beneficial omegas will right pass through your system with the rest of the seeds] Ground flax is also a nice nutty topping when sprinkled over salads and vegan gratins. Walnuts, soybeans and tofu are also excellent omega-3 sources, as is purslane–but it's rarely available here.
This wintry omega-3 millet recipe gets its flavor – and a boatload of phytochemicals–from an earthy triumvirate of mushrooms, and its sunny yellow disposition from a spoonful of turmeric. Did I mention that it's low fat? And if you're interested in trying a vegan omega-3 supplement, scroll down for the giveaway contest details...
|This millet makes a tasty foundation for the Blackened Tofu in Isa Chandra Moskowitz' Appetite for Reduction, my latest obsession|
- 1/2 cup dried mushrooms [eg, porcini, oyster, black]
- 1 cup water
- 1 tsp oil
- 4 garlic cloves, minced
- 1 1/2 inch piece of ginger, peeled and minced
- 1 shallot, thinly sliced
- 1/2 pound mixed mushrooms, chopped [eg, cremini, shiitake, oyster]
- Extra water, broth or white wine for low-fat sauteeing
- 1 cup millet
- 1 1/2 cups vegetable broth
- 1 cup edamame
- 1/2 tsp turmeric
- 1/4 cup chopped walnuts, toasted
- 1/4 cup parsley, chopped
- Soak dried mushrooms in 1 cup of hot water for at least 15 minutes. Set aside. [Do not toss water.]
- Heat oil in a large casserole over medium. Saute garlic, ginger and shallots until soft, about 5 minutes. If they start to dry out, sprinkle with a bit of salt, and add 1 T of water, broth or white wine to reconstitute. This keeps the dish low in fat.
- Add chopped mushrooms. Cook until soft. Again, continue adding more liquid as needed to water saute.
- Add soaked mushrooms, soaking water, broth, millet, edamame and turmeric. Cover and bring to a boil. Lower to a simmer and cook for about 20 minutes or until all the liquid is absorbed.
- Stir in parsley and fluff with a fork. Top with toasted nuts.
Ovega-3 is a vegan supplement that contains omega-3s in the form of DHA and EPA. The good folks at Ovega sent me some samples to try, and I'm hooked [pun kinda' intended]. I like the fact that I can get my daily dose of brain-boosting DHA and cardioprotective EPA in just one tablet.
Ovega-3 would like to give a bottle of their supplement to one lucky reader. All you have to do is leave a comment. Please make sure there's a way I can contact you, either via email or a blog. I'll pick one lucky winner late next week.