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Dear Friends and Customers,

Even a tasty treat such as Swedish pancakes can be made wholesome and high in Omega-3s, as I've recently discovered. I adapt here a recipe from the internet that is working well for me, but I'm sure there are others. These pancakes are now a favorite of my grandsons -- and so easy to make ahead, if needed. 

Ingredients:

3 Eggs (Pasture or Omega-3, of course), well beaten

3 cups whole milk (grass-fed if available)

3 TBS butter (Grass-fed such as Kerry Irish butter), melted

1 1/2 cup flour

1/4 cup ground flax

1 tsp salt

2 tsp sugar

Preparation:

Beat eggs well then add 1/4 cup milk.

Mix together the dry ingredients and add some (about 1/4 cup) to the egg and milk mixture.

Mix well.

Add melted butter and more milk and mix..

Add the rest of the milk and dry ingredients and mix well.

Wipe your griddle or crepe pan with butter when it is hot.

Pour a thin layer on the pan and flip when just cooked. Roll when just brown and keep warm in a 200 degree oven. Continue until all the pancakes are cooked.

Serve with lingonberry jam or lemon curd (or the topping of your choice) -- and enjoy. Once made, the pancakes can be covered and refrigerated for a couple of days. Heat them in a microwave or oven before serving. Enjoy!

Dear Friends,

While Cross Country Skiing with my intrepid older sister in Colorado recently, I came across a dog sled operation with a total of 21 dogs. All were lean as could be -- and so energetic and healthy -- that I had to ask the owner what he fed his hard-working hounds. 

"Oil and a high-protein kibble," he replied.

But what oil, I persisted?

"Canola."  

Of course! It had to be canola -- with its high Omega-3 content and healthy balance of Omega-3s and Omega-6s! Canola oil has such a bad rap out there (for so many misguided reasons, as I often point out), but it is the only seed oil that can correct our national Omega-3 deficiency. 

Fortunately, sled dogs are not able to read all the misinformation about canola that there is on the web. And so they can just experience its benefits. Their lean bodies and healthy coats are the living proof.  

If you were to do one thing to improve your diet this year, it would be to switch to a high-quality canola oil* for most of your cooking needs, saving your fragrant olive oil just for drizzling on foods and salads. You won't be able to taste the change, but your body will know it!

A Healthy and Happy New Year to you,

Susie and Michele

* I recommend an expeller-pressed canola such as the one we use in our Breakfast Cookies. Do not switch to "High-Heat" canola oil since this is made from seeds with reduced Omega-3s. 

Hello dear Customers and Friends,

Here we are again, looking forward to another Covid Christmas. I hope you and your families are finding much to keep the holidays bright and hopeful -- and are staying well!. 

One way to stay healthy and well nourished during these times is with our high Omega-3 Breakfast Cookies.  

So why not send your loved one a box of Susie's Smart Breakfast Cookies to celebrate the holidays.

Satisfying and delicious, Susie's Smart Breakfast Cookies are a great breakfast to go -- or anytime snack. They have the added benefit of boosting one's Omega-3s.

Please use the Discount Code Holidays2021 to take 20% off our Assorted Box of Breakfast Cookies -- with three of each of our four delicious flavors: Orange, Cranberry, Nut; Gingered Apple; Banana Coconut and Cocoa.

Act quickly since our sale ends 12/14 (in order to guarantee delivery before Christmas). Shipping, as always, is free. Merry Christmas to all of you from Susie's Smart Cookie;  please stay well!

Susie and Michele

https://www.susiesmartcookie.com/discount/Holidays2021?redirect=%2Fproducts%2Fmixed-box-try-all-4-flavors-at-1-low-price

Dear Customers and Readers,

Now that Thanksgiving is over, my thoughts return to salmon, one of my favorite  go-to dinners. Topping salmon with a pistachio crust is a delicious variation that is sure to become a family favorite. I don't usually use pistachios since they are high in Omega-6s, but these are balanced out in this recipe by the Omega-3s in the canola oil; flaxseed -- and, of course, the salmon. Hope you have a chance to give it a try.

Happy Post Thanksgiving,

I am so thankful for customers like you.

Susie

Ingredients:

• ¼ cup crushed pistachios
• 2 tablespoons (minus 1 teaspoon) panko bread crumbs
• 1 teaspoon ground flaxmeal
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon butter, melted Grass-fed butter, of course
• 4 (6 ounce) fillets salmon with skin, center cut
• salt and ground black pepper to taste
• 2 tablespoons canola oil
• 1 tablespoon Dijon mustard
• 4 lemon wedges

Heat the oven to 375 degrees.

Mix together well the crushed pistachios; bread crumbs; flaxmeal; butter; and parmesan.

Lightly season the salmon filets with salt and pepper.

Heat the canola oil in a large skillet over moderate heat.

Sear the fillets, flesh side down for 2-3 minutes.

Turn the heat off and flip the salmon pieces so the skin side is down.

Brush the tops with the mustard and top with the pistachio mixture, pressing it down onto the fish.

Bake for 10-12 minutes until flaky and just done. Serve with the lemon wedges -- and enjoy.

Hello Everyone and Happy Fall,

It's not to late to gather mugwort to freeze for the winter or to use immediately in this tasty breakfast casserole, or crustless quiche. Whatever you call it it is a very simply-made and outrageously delicious concoction inspired by an observation of my daughter Cecil.

I had always thought that mugwort leaves taste like a cross between sage and rosemary. But she nailed their taste after I gave her a cup of mugwort tea. They taste like artichoke much more than sage or rosemary (though they can be substituted for those two herbs in many recipes). Without recognizing the similarity, I had been using mugwort with artichoke in recipes, but now I went to work in earnest. I came up with this "breakfast casserole" -- though I love it as a simple lunch or dinner.

Please know that at the same time that you are enjoying this unusual combination of flavors and the strange gustatorial sisterhood of mugwort and artichoke, you are diminishing, by some small amount, this highly invasive plant (Artemis vulgaris) from Asia. Serves 8

Ingredients:

8 Omega-3 eggs

16 oz. Half and half (grass fed)

7 oz feta

2 heaping TBS mayo (Hellman's canola mayo if you have it)

2 cups diced parboiled potatoes (I used unpeeled, red potatoes)

1 sautéed leek (white part only in canola oil) or shallot

1 14 oz can of artichoke hearts in water, drained and sliced (I particularly like the Roland brand)

1 head spinach (steamed and chopped with the water squeezed out)

3 heaping TBS chopped Mugwort leaves (Use the tenderest growing tips)

2 scant tsp salt

1/4 tsp pepper, or to taste

Directions:

Beat the eggs in a large bowl. Add and mix well the half and half and crumbled feta. Stir in the rest of the ingredients. Pour into a buttered 9" by 11" baking dish and bake until thoroughly set and lightly browned, at least 60 min. Let rest and serve warm or at room temperature with a salad.

Enjoy. 

It's September 2021 and kids are riding the buses again -- in masks and vaccinated if they're old enough. It's a great feeling for kids, their parents -- and their grandparents and other loved ones. Let's do our part to keep our precious youngsters in school.

I'm in such a celebratory mood -- after the trials of the last school year -- that we're offering a 25% sale on all of our Susie's Smart Breakfast Cookies and Bites. Stock up now and send your kids back to school with a nourishing snack that is rich in whole grains; fiber; and brain-healthy Omega-3s.

The sale ends September 16th and the discount code --  backtoschool2021 -- is good for one use per customer. If you do indeed stock up on cookies and bites using this coupon, be sure to freeze whatever you don't plan on eating in the next few weeks.  Take them out of the freezer the night before you need them and serve at room temperature or microwave or toast for an added treat. 

Be well; be healthy; and please share with me this celebratory moment,

Susie

https://www.susiesmartcookie.com/discount/Backtoschool2021

Hello dear customers and friends,

A woman was placing an order over the phone not too long ago and told us that she had lost 21 pounds -- in a matter of months -- using the Breakfast Cookies. Turns out she is 81 years old! Congratulations Wanda!

This good news prompted an email exchange with the editor of Woman's World. And she would like to run another article on the Breakfast Cookie Diet. Would anyone like to share their stories/experiences; you might be included in the article? It would mean lots of free cookies, of course. And endless gratitude from your baker-in-chief: Susie. The editor is looking for women over fifty who have had success with the diet. 

Please let us know and please enjoy the rest of the summer,

Susie and Michele

Hello Friends and Family and Happy Summer to you all,

One of my favorite things about my new house on the lagoon (and there are so many favorite things that the list just goes on and on) is the water here. It tastes delicious and it has a high ph so it makes the best beans -- every time! Beans, and other legumes, have a naturally healthy Omega-3/Omega-6 balance but I still use canola oil in my recipes to balance out the Omega-6s in the other ingredients, such as breads that one will use for scooping up this incredible dip. This recipe comes to you from Sarah Jampel at The New York Times. Don't be put off by the full head of garlic. After roasting, it is mild and caramelly and adds just the right amount of kick. Serve this dip with toasted pita bread and/or garden-fresh cucumber and carrot sticks. Wrap it well and it will keep in the refrigerator for several weeks.

Enjoy your summer,

Susie 

• 1 head garlic
• 1 teaspoon, plus 5 tablespoons good quality canola oil (or a combination of canola and olive oil. I like to save the olive oil for drizzling on the top and sautéing the rosemary sprig, i.e., where you can really taste it!)
• 2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed or an equal quantity of cooked and drained beans
• 3 tablespoons lemon juice (from 1 lemon)
• 1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
• ¼ teaspoon black pepper
• 1 pinch of cayenne, plus more for garnish (optional)
• 1 tablespoon hot water
• 1 ¼ teaspoons kosher salt

PREPARATION

1. Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon canola oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
2. Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
3. Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig — it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat. 

Hello Everyone,

Here's an easy and satisfying salad for summer or winter -- and a great way to use Cauliflower. It comes from Martha Rose Schulman of The New York Times who never disappoints! All I've done to make it high in Omega-3s (and balance the Omega-3s and Omega-6s) is to replace all -- or part of the olive oil -- with a good quality canola oil.

Ingredients:

 1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower

1 to 2 garlic cloves (to taste), minced

¼ cup chopped flat-leaf parsley

3 tablespoons capers, drained and rinsed

2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)

6 tablespoons good quality canola oil or 4 TBS canola and 2 TBS extra virgin olive oil

Salt

freshly ground pepper

Preparation:

Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.

In a large bowl, mix together the garlic, parsley, capers, vinegar and oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature. Advance preparation: You can make this up to a day ahead, but omit the parsley until shortly before serving so that it doesn’t fade. It keeps well in the refrigerator for up to five days. 

Enjoy, Susie