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November 19, 2019
There are so many ways to make a turkey dinner high in Omega-3s (and balanced in Omega-3s and Omega-6s), I hardly know where to begin.
The first is to use canola oil for all your sauteing and cooking, including patting on the turkey, along with salt and pepper and whatever other spices you use, before roasting. (And I mean here conventional -- not high-heat -- canola oil since high-heat canola has been selected to have fewer Omega-3s) This is a great first step. No one will ever know, but you can be sure that you are making an important long-term contribution to your family's health! By the way, you can find both non-. GMO and GMO conventional canola oil. I look for expeller-pressed, non GMO canola.
A second way is to add ground flaxmeal to stuffings and gravies. I replace a quarter to a fifth of the flour that I use to make gravy with ground flaxseed and no one is any the wiser. I also add a tablespoon of flaxseed meal for every cup or so of stuffing.
A third way is to use grass-fed butter wherever you use butter (mashed potatoes; steamed beans or peas, etc). There are local varieties of grass-fed butter, but I usually choose Kerry butter because Ireland has green grass all year round so I can be sure that that is what a cow is eating.
A fourth way is to use Omega-3 eggs in your pies, etc.
All of these add up to a meal that is every bit as delicious as anything you've made before but isn't as heavy -- and it doesn't have the long-term health consequences of a diet rich in Omega-6s (those essential fats that compete with Omega-3s for positions in cell membranes).
Happy, Healthy Thanksgiving to each and every one of you.
I, for one, am so grateful to you -- our special customers!
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