Eat cold-water, fatty fish such as wild salmon, tuna, mackerel, sardines or anchovies two times per week.
Eat nuts such as walnuts, brazil nuts, butter nuts and macadamia nuts.
The greener the better. The dark green leafy vegetables are good sources of omega-3s. Try romaine lettuce, mixed greens, spirulina, purslane, kale, Swiss chard and arugula.
Make your own salad dressing using Veg-licious Camelina oil or one of the delicious flavors of Sea-licious omega-3 oils.
Avoid refined grocery-store oils.
Try to get in the habit of cooking/steaming veggies, and then adding healthful oils such as Veg-licious Camelina Oil and extra virgin olive oil as a garnish. This enhances the flavor, texture and appeal of the vegetable.
When possible, consume free-range meat, which contains higher levels of omega-3s than grain-fed meat. The grain fed to the animals is rich in pro-inflammatory omega-6s, which change the fatty-acid profile of the meat and lead to an imbalance in fats.