Rosemary is an aromatic evergreen shrub with needle-like leaves, blossoming in spring with white, pink, purple or deep blue flowers. Though native to the Mediterranean region, it’s extremely hardy and easy to grow and maintain indoors or out. The leaves, twigs and flowering tops are extracted for use and add a bright, unique flavor to a variety of foods such as pork, turkey, beef, fish, stuffing, vegetables, soups and even cocktails! And fresh is best!
Due to its unusual omega-3 fatty acid content, salmon has earned its research reputation as a health-supportive food. Just 4 ounces of baked or broiled salmon contains at least 2 grams of omega-3 fats. This is important because on average, U.S. adults consume less than this from all other foods combined over several days! The American Heart Association recommends that everyone eats fish (particularly fatty, coldwater fish) at least twice a week.
Findings have shown that omega-3 fatty acids may help decrease the risk of numerous cardiovascular problems: lower blood pressure, reduce triglycerides, slow the development of plaque in the arteries, reduce the chance of abnormal heart rhythm, reduce the likelihood of heart attack and stroke and lessen the chance of sudden cardiac death in people with heart disease. Consuming omega-3-containing fish has also been associated with improved metabolic markers for cardiovascular disease. Omega-3 fish oil contains both docosahexaenoicacid (DHA) and eicosapentaenoic acid (EPA).
The delicious flavor combined with the nutritional benefits of fresh wild-caught salmon makes this protein a great choice, especially April through November, when the salmon season runs. During this time, it is easy to find fresh salmon at your local markets—and it’s the least expensive compared to other times of year. Not only does wild salmon provide brilliant flavor and nutrition, it is easy to prepare and enjoy, even by those who might not always prefer fish.