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health, we should be eating fatty fish - salmon,<br />
mackerel, herring, sardines and anchovies - at<br />
least twice a week. If this is not possible, combined<br />
EPA and DHA supplements are available, and the<br />
recommendation is to take 250-500mg per day. Fish<br />
oil and krill oil are also good choices to use to gain<br />
EPA and DHA Omega-3s.<br />
For those of us who don’t eat fish, including<br />
vegetarians and vegans, DHA can also be found<br />
in algae, so in this case seaweed should really be<br />
incorporated into our diets. An alternative could be<br />
to take algae supplements.<br />
So to summarise, though talking about Omega-3s<br />
isn’t the most riveting topic in the world, they are<br />
super important for our bodies and our physical and<br />
mental health.<br />
The great thing is that these fatty fish which contain<br />
EPA and DHA aren’t hard to find or cook at all, as<br />
can be seen in my favourite salmon recipe shown<br />
here.<br />
Annie’s spicy salmon<br />
with lentils and asparagus<br />
I consider myself very lucky to have this job and meet so<br />
many great people. Sometimes some of them surprise you<br />
with natural cooking skills, like my client Anne. This time I<br />
picked her brain to cook something healthy and nutritious<br />
to give you a boost after the festive celebrations and heavy<br />
meals.<br />
INGREDIENTS:<br />
2 salmon fillets<br />
4 tablespoons Greek yogurt<br />
1 packet of asparagus<br />
1 red onion<br />
1/2 tin of lentils<br />
½ teaspoon of ground cumin seeds<br />
½ teaspoon garam masala<br />
½ teaspoon turmeric<br />
½ teaspoon ground coriander<br />
METHOD:<br />
In a dry frying pan, lightly warm the cumin seeds, garam<br />
masala, turmeric and the ground coriander. Once the<br />
flavours have merged, tip half of the above into four<br />
tablespoons of natural yogurt.<br />
Spread this mixture over two salmon fillets and grill or cook<br />
in the oven until cooked to your taste. I prefer baking the<br />
salmon in the oven for approximately 5-7 minutes so it is<br />
quite pink, whereas my other half prefers baking it for much<br />
longer so it is well baked - bake to your own taste!<br />
While the salmon is baking away, add one tablespoon olive<br />
oil to a small frying pan and add and soften one finely<br />
chopped red onion, one clove of garlic and the remaining<br />
spice mixture.<br />
Once the onions are soft, add half a tin of green lentils and<br />
leave to simmer.<br />
Sauté the asparagus in a pan with one tablespoon of olive<br />
oil or coconut oil - my preference is coconut oil as I love the<br />
extra flavour it gives it.<br />
Serve all together and enjoy!<br />
This is one of my favourite hearty yet healthy recipes, that<br />
although takes a tad longer to prepare than avo-toast for<br />
example, is well worth the extra time!<br />
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