The power of omega-3: health from natural sources
Omega-3 fatty acids are essential for our health as the body cannot produce them itself. They are known for their anti-inflammatory properties, supporting heart health, improving brain function and promoting healthy skin.
Linseed oil and hemp oil are excellent plant sources of omega-3 and offer an easy way to incorporate these important nutrients into your daily diet. Both oils can be used in salad dressings or smoothies.
Chia seeds and hemp seeds are not only rich in omega-3, but also in protein, fibre and important minerals. They are perfect for adding to muesli, yoghurts or as an ingredient in baked goods.
Walnut kernels are not only known for their high omega-3 content, but also for their contribution to a healthy brain. They are an ideal snack or an enrichment for salads and desserts.
Algae, especially in the form of microalgae such as spirulina and chlorella, are one of the few plant sources of DHA and EPA, two particularly important forms of omega-3.
In cases where the diet does not provide sufficient omega-3, dietary supplements can be a useful addition. They provide a concentrated and often purified form of omega-3 and are particularly suitable for people with special dietary needs or restrictions.
A balanced intake of omega-3 from these natural sources and, if required, from supplements can make a significant contribution to a healthy lifestyle.
0.25 l (€54.00* / 1 l)
€13.50*
Recipes
Walnut cake with walnut frosting
Perfect for preparation
Ankarsrum Food processor
Personal Blender PB 250 Blender
Ingredients:
Walnut cake with walnut frosting
- 300 g flour
- 200 g brown sugar
- 100 g ground walnuts
- 50 g chopped walnuts
- 1 tbsp baking powder
- 3 tbsp walnut butter (e.g. from Keimling)
- 1 tbsp apple cider vinegar
- 300 ml oat milk
- 2 tbsp agave syrup (e.g. from Keimling)
For the frosting
- 125 g walnut butter
- 75 g coconut oil
- 1 tsp vanilla extract
- 2 tbsp agave syrup
- 100 g icing sugar1 tbsp oat milk
Preparation
1. Mix the flour, brown sugar, ground walnuts and baking powder in a bowl.
2. Add the apple cider vinegar, walnut butter and oat milk and mix to a smooth batter, which is best done
with a food processor or hand mixer. Finally, fold the chopped walnuts into the
batter.
3. Preheat the oven to 175°C. Grease your loaf tin with vegan butter and pat out with flour.
Pour in the batter and bake the cake for approx. Bake for 45 minutes. It is best to test the cake with a
wooden skewer that you stick into the dough at an angle: if no dough sticks to it, the cake is ready
baked. Then leave the cake to cool briefly in the tin before turning it out and allowing it tocool completelyon
a cake rack.
4.
In the meantime, beat the walnut butter, coconut oil, agave syrup and vanilla extract in a bowl
until the mixture is creamy and blended. Add a little salt and sieve in the icing sugar
and continue beating until everything is creamy and blended. If the mixture is too dry for you,add a
little bit of oat milk, but 1 tsp - 1 tbsp will probably be enough.
5. Spread the walnut topping on the cake and serve.
Image and recipe: zuckerjagdwurst
Rocket and hemp parsley pesto
Perfect for preparing
High performance blender - Set Vitamix ASCENT A3500i Graphite Grey Anniversary Bundle or
Personal Blender PB 250 Blender
Ingredients
- 80 g rocket
- 80 g parsley
- 180 ml raw olive oil
- 1 squeeze of lemon juice
- 2 tbsp balsamic vinegar
- 2 tbsp yeast flakes
- 1 msp. pepper
- 1/4 tsp salt
- 150 g raw hemp seeds
- Roughly chop the rocket and parsley in the food processor with the S-insert, add the olive oil,
lemon juice, balsamic vinegar, yeast flakes, pepper and salt and process into a
fine pesto. - Put the hemp seeds in the food processor and blend everything with the S-insert to a delicious
pesto. The consistency of the pesto should be slightly chunky and not mushy. If
the pesto does not yet have the desired consistency, add more olive oil. - Flavour with balsamic vinegar, yeast flakes, pepper and salt, pour the pesto into small
jars, prick out the air holes with a fork and cover with olive oil.
The pesto will keep for about a week in a closed jar in the fridge.
Image and recipe: Angela Griem | www.createrawvision.de
Omega-3 suppliers
0.25 l (€54.00* / 1 l)
€13.50*
0.25 l (€54.00* / 1 l)
€13.50*
450 g (€33.22* / kg)
€14.95*
63 g (€713.49* / kg)
€69.00* €44.95*
100 g (€99.50* / kg)
€9.95*
100 g (€179.50* / kg)
€17.95*
120 g (€124.58* / kg)
€14.95*
30 g (€1,065.00* / kg)
€31.95*
Angelika Fürstler: High Vibe-Food
€24.90*
Available, delivery time: 1-3 days
€39.95*
200 g (€49.75* / kg)
€9.95*
0.25 l (€54.00* / 1 l)
€13.50*
500 g (€39.90* / kg)
€19.95*
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