Tiny fishes are delicious! In this demonstration class, I'll unlock the secrets beneath the sea with recipes for fish rich in anti-inflammatory Omega-3 Fatty Acids. Many Americans consume far too many inflammatory Omega-6s (like from vegetable oils, processed foods and factory farmed meats) and too few Omega 3s, leading to widespread inflammation.
Cooking fish can be intimidating (not to mention expensive), but when you know a few tricks, it's a great way to put together a quick meal. In this class, we'll use easy-to-find fresh fish like lake trout and salmon as well as nutrient-rich, low toxin, and affordable canned varieties of fish like sardines and herring. We'll make canned fish not taste gross!
You'll learn how to select fish that's not just high in Omega 3s, but also sustainable and low in mercury. Chef Alia will also share resources for shopping locally and researching as the seasons change to help you avoid pollutants, overfishing, and unfair labor practices.
Like with all other Clean Eating classes, we'll steer clear of refined carbs and let whole plant foods shine. Class is gluten-free, dairy-free, and free of meats other than fish.
- Chili-Lime Salmon Tacos with Avocado, Lettuce and Cilantro
- Tandoori-Crusted Lake Trout with Cumin-roasted Broccoli
- Miso Soup with Sardines and Greens
- Italian Tomato, White Bean and Fish Stew.