Few of us get enough omega-3 fats in our diet, and these are key to our mood and brain function. The dry weight of our brain is literally 60% fat – so not surprising that we depend on a daily intake of essential fats.
EPA, DPA and DHA – certain long-chain omega-3 fats – build and rebuild your brain and are part of the equation for happiness. The higher your blood levels of omega-3 fats, the higher your levels of the feel-good neurotransmitter serotonin are likely to be.
Sources of omega-3 fats: oily fish (salmon, trout, mackerel, sardines, cod, tuna, halibut), walnuts, chia seeds, flaxseed. If you are vegetarian or vegan, consider taking an omega-3 supplement (e.g. DHA from seaweed).
INGREDIENTS (serves 4)
1 tbsp coconut oil 4 star anise handful of coriander, leaves and stalk separated 1 lemongrass stalk, finely sliced 4 spring onions, finely sliced 1 red chilli, finely sliced 1 medium-sized aubergine, chopped into chunks 150g sugar snap peas, halved 400ml coconut milk 2 x salmon fillet, skinless and chopped into 3cm chunks 2 tbsp fish sauce juice of 2 limes METHOD
Melt the coconut oil in a large frying pan or wok and add the star anise. Roughly chop the coriander stalks and fry with star anise for 30 seconds. Add lemongrass, spring onions, chilli, aubergine, and continue to stir fry for 3 mins. Add the red curry paste, mixing it in well, then add the coconut milk and bring to boil gently. Gently add the salmon pieces and sugar snap peas and simmer for 5 mins or until the salmon is cooked. Take off the heat and stir in the fish sauce, lime juice and coriander leaves. Serve in a big bowl. If extra hungry, serve with cauliflower rice.