by Amy Chaplin in Amy's Whole Food Cooking, January 6, 2015
by Dana Angelo White in Healthy Recipes, July 26, 2012
If you’ve been following my smoothie posts over the last year, you may have realized that I’m not a fan of the typical green smoothie. Don’t get me wrong — I adore dark leafy greens but prefer them enjoyed in savory ways, not blended with sweet fruits and ice.
by Dana Angelo White in Healthy Tips, July 9, 2010
Most folks are hip to the fact that they need more omega-3 fats in their diet, but that doesn’t mean they’re actually eating enough. Here’s a refresher on why omega-3s do the body good and some delish recipes to boost your intake.
There are 3 main types of omega-3 fats that are typically referred to by their abbreviated names DHA, EPA and ALA. The DHA and EPA types are plentiful in fish and help fight inflammation. They also contribute to heart health, brain function and immunity. If that’s not enough, they also help with healthy joints, skin, eyes and skin. The ALA type of omega-3 is found mostly in plant-based foods. Once eaten, the body converts ALA to a small amount of DHA and EPA. ALA-rich foods are good for you for a variety of reasons but to really reap the benefits of omega-3, you want to make sure to get most of them from EPA and DHA.
Experts recommend getting about 1,000 milligrams of omega-3s per day, mostly from DHA and EPA.
Salmon is one of the best fish choices for healthy fats. A 4-ounce (raw) portion will serve up more than 1600 milligrams of DHA and EPA.
Recipe: Blackened Salmon With Mango Salsa
Once a foreign seed found only in remote health food stores, you now see flaxseed everywhere! Should anybody jonesing to eat healthy make flax part of their diet?
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