Newsletter: Events, Recipes, and Tips

April 18, 2006

Recipes? Yes, you read it correctly. I didnít include recipes in The Queen of Fats (except for Ralph Holmanís high omega-3 cake) because it didnít seem appropriate for a book with such a strong narrative and historical thread. But I would have liked to share with readers my favorite foods that are rich in omega-3s. And so I thought Iíd put them on this website, along with pictures, sometimes, of where the foods were grown.

These recipes are certain to be seasonal since Iíll post them soon after I make them and simple enough for even the most basic of cooks. Itís April and spring in New York where I live so my first postings are going to call for a lot of greens, especially watercress which grows wild in a stream behind my house.

Scrambled Eggs with Watercress

One handful watercress, washed, dried, and coarsely chopped.
Two beaten eggs, preferably omega-3 enriched eggs (more about these later).
Salt and pepper to taste.
Teaspoon of butter (or a mixture of butter and olive oil).

Heat the butter in a small frying pan and sautť the watercress very briefly, until wilted. Add the eggs and stir with a fork until cooked. Serve with toast or oven-roasted potatoes and a salad, depending on whether you'd like this meal to be breakfast, lunch, or dinner.

Omega-3 Tip of the Week

The most important thing that everyone needs to know about omega-3s is that these fats, which are essential to our hearts, brains, and every other organ in our bodies, originate in green leaves -- not in fatty fish, as many think. Competing fats, omega-6s, originate in seeds. Adding more omega-3s to your diet, and your body, is no more complicated, therefore, than eating more greens (and the animals that eat greens) and fewer seeds and seed oils.