Udo Erasmus, pioneer of essential fatty acids, EFA's, omega-3, omega fats, Udo's Choice, Udo's Oil, cold-pressed flax-seed oil, trans-fats, Trans Fatty acids

Click here for more info on Udo's new book: Omega3Cuisine ... Essential Fats in Gourmet Foods!

Alan Roettinger, author
Udo Erasmus, researcher

In Omega-3 Cuisine, the benefits of essential fats and the pleasures of delicious eating are brought together by Udo Erasmus, health expert, and Alan Roettinger, flavor expert.

Gourmet Dining with Health in Mind!

New Book: "Omega3Cuisine"

It's no secret that fat makes food taste good; it's common knowledge
. Sadly, we've been fed the myth that fat is bad for us and that we must avoid it in order to prevent disease. The truth is that while refined, heavily processed oils and trans-fats are harmful, essential fats are, well, essential. Here's the good news: by choosing the right fats, we can literally feast our way to optimum health.

Alan Roettinger, private chef to the stars for 25 years, was introduced to Udo's Oil by his doctor, who recommended it for cardiovascular benefits. Obediently, Alan took the prescribed daily dose of two tablespoons--for about 3 days (who chugs oil from a spoon?). Eventually, he threw out the bottle and forgot all about it. Several years later, Alan was introduced to Udo by a mutual friend, and the subject of a cookbook using Udo's Oil came up. Alan accepted the challenge of creating recipes that adhere to Udo's specifications--like never heating the oil--and combine the benefits of essential fats with the pleasure of eating.

After a few months of developing (and eating) different dishes, Alan realized that several health problems, including joint pain, dry skin and chronic fatigue, had simply vanished. Not only that, his "bad" cholesterol plummeted and has been on a steady decline ever since. You can't get a better testimonial than a cook who got healthy without even trying! This is Omega-3 Cuisine--a way for people to actually improve their health by enjoying delicious food. It's a no-brainer. Finally, you can fearlessly indulge yourself. This is what Udo calls the Right Fat Diet, and you're going to love being on it!

Udo Erasmus, author of the bestseller Fats that Heal Fats that Kill, is an international authority on fats and health. He developed formulas for oil blends that provide all the good fats and no harmful ones.

Derived from organically grown plant sources, Udo's Oil™ 3•6•9 Blends are made in a way that protects fragile omega-3 fats from heat, light, and oxygen. Setting six standards for production and quality, his oil blends are by far the best source of healthy essential fats. Udo's Oil™ can be found in the refrigerated section of natural food stores.


Here are some sample recipes from this wonderful collection ... enjoy!

Corn Soup with Roasted Peppers

Makes about 10 cups
Most people will swear there is cream in this soup, although there isn't even any milk. Even hard-core meat eaters will enjoy this. Kids love it.Corn Soup with Roasted Peppers

2 tablespoons extra virgin olive oil
1 large onion, finely diced
10 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 cups vegetable broth
8 cups fresh or frozen corn kernels
1 roasted and peeled red pepper, finely diced
1 roasted and peeled green pepper, finely diced
1/4 cup Udo's Oil
4 scallions, finely sliced
Heat the olive oil in a heavy pan over a moderate flame. Add the onions and garlic, stir and reduce the flame to low. Cover the pot and allow the vegetables to sweat until very soft and aromatic. Add the broth, increase the heat and bring to a boil. Add the corn and bring to a simmer. Cover the pot, adjust the flame to keep a steady low simmer, and cook until very tender, about 30 minutes. Scoop out about 1 1/2 cups of the corn with a slotted spoon and set aside.
Working in small batches, puree the soup in a blender and strain, discarding the tough skins. Return to the pot and add the reserved corn, along with the diced peppers. If the soup is too thick, add a little broth. Just before serving, turn off the heat and stir in the Udo's Oil and scallions. Ladle into soup bowls and serve at once.
Note: For a more elegant presentation, fill a parchment cornet with Scallion Udo's Oil and pipe two thin, concentric circles on the surface of the soup, then draw a toothpick back and forth through them to form a decorative flourish.


Green Tapenade

Makes about 2 cups
There are probably as many versions of tapenade as there are cooks in Provence. Here is an alternative to the usual dark olive one, made with green olives. Technically, you can call any condiment tapenade, as long as it has capers in it (from "tapeno", the word for caper in the Provençal dialect), but you're probably safest if there are olives in it too. Be sure to use the right olives--picholine, Sicilian, or Tuscan work well (not American pitted green olives!).Green Tapenade

1 cup Italian or French green olives, pitted
1/2 cup finely chopped parsley
1/4 cup rinsed capers
1/4 cup Simple Garlic Udo's Oil
1 hard-boiled egg, coarsely chopped
1 tablespoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon pepper
Combine all ingredients in a food processor and pulse until well mixed, but still slightly chunky. It should have a spreadable consistency, with an interesting texture. Scrape into a non-reactive bowl, preferably glass. Use immediately, or refrigerate until needed. Before serving, bring to room temperature again for best flavor.

“Wisdom consists of the truths that come from feeling.”

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