omega-3-rich millet recipe and giveaway contest

A sunshine-yellow, gluten free side, rich in omega-3s

Omega-3 fatty acids. You hear a lot about them in the media, because most Americans are deficient, but what are they. exactly? Omega 3s are basically good fats that support brain, eye and heart health. They are essential to the anti-inflammatory process.

Most people [are primed to] think that omega-3 fatty acids come from fish. Wrong! Fish get their omegas from algae. Most of the salmon that Americans consume actually comes from fish farms. Ironically, even though these farm-bred salmon are touted as good sources of omega-3s, they never even enjoy as much as a nibble of the power-packed algae that supplies omega 3s.

Lots of vegan food sources of omeag-3s exist. Personally, I'm not into algae, but I do add Green Superfoods Powder and ground flaxseeds to my smoothies. [Remember: you need to grind the flax or the beneficial omegas will right pass through your system with the rest of the seeds] Ground flax is also a nice nutty topping when sprinkled over salads and vegan gratins. Walnuts, soybeans and tofu are also excellent omega-3 sources, as is purslane–but it's rarely available here.

This wintry omega-3 millet recipe gets its flavor – and a boatload of phytochemicals–from an earthy triumvirate of mushrooms, and its sunny yellow disposition from a spoonful of turmeric. Did I mention that it's low fat? And if you're interested in trying a vegan omega-3 supplement, scroll down for the giveaway contest details...

This millet makes a tasty foundation for the Blackened Tofu in Isa Chandra Moskowitz' Appetite for Reduction, my latest obsession

oh! Mega-3 Mushroom Millet

• 1/2 cup dried mushrooms [eg, porcini, oyster, black]
• 1 cup water
• 1 tsp oil
• 4 garlic cloves, minced
• 1 1/2 inch piece of ginger, peeled and minced
• 1 shallot, thinly sliced
• 1/2 pound mixed mushrooms, chopped [eg, cremini, shiitake, oyster]
• Extra water, broth or white wine for low-fat sauteeing
• 1 cup millet
• 1 1/2 cups vegetable broth
• 1 cup edamame
• 1/2 tsp turmeric
• 1/4 cup chopped walnuts, toasted
• 1/4 cup parsley, chopped

Serves 4-6

1. Soak dried mushrooms in 1 cup of hot water for at least 15 minutes. Set aside. [Do not toss water.]
2. Heat oil in a large casserole over medium. Saute garlic, ginger and shallots until soft, about 5 minutes. If they start to dry out, sprinkle with a bit of salt, and add 1 T of water, broth or white wine to reconstitute. This keeps the dish low in fat.
3. Add chopped mushrooms. Cook until soft. Again, continue adding more liquid as needed to water saute.
4. Add soaked mushrooms, soaking water, broth, millet, edamame and turmeric. Cover and bring to a boil. Lower to a simmer and cook for about 20 minutes or until all the liquid is absorbed.
5. Stir in parsley and fluff with a fork. Top with toasted nuts.

Ovega 3 Giveaway Contest
Ovega-3 is a vegan supplement that contains omega-3s in the form of DHA and EPA. The good folks at Ovega sent me some samples to try, and I'm hooked [pun kinda' intended]. I like the fact that I can get my daily dose of brain-boosting DHA and cardioprotective EPA in just one tablet.


Ovega-3 would like to give a bottle of their supplement to one lucky reader. All you have to do is leave a comment. Please make sure there's a way I can contact you, either via email or a blog. I'll pick one lucky winner late next week.