I am always
‘prescribing’ sardines, wether it be for bone density, hypertension, high
cholesterol, asthma, skin health or mood regulation these little ‘super’ fish
tick a lot of boxes.
Being small they
haven’t accumulated lots of heavy metals, they are sustainable and not over
fished, and provide good amounts of essential omega 3 fatty acids and calcium.
If you’re like me and
find ’fishy’ fish difficult then this recipe from Janella Purcell’s Wholefood
Kitchen might excite you, or at the very least make sardines more enjoyable.
1 tbsp tahini
½ tbsp grated lemon
zest
1 tbsp lemon juice
2tbsp parsley or
dill, finely chopped
75gm tin of sardines
in olive oil, drained & mashed.
In a bowl, mix
tahini, lemon zest, lemon juice and parsley or dill.
Add sardines and adjust
seasonings if necessary, you may wish to add more lemon juice.
Spread on wholemeal
sourdough, rice cakes, ryvitas or corn thins.
Add sardines and adjust seasonings if necessary, you may wish to add more lemon juice.