Recently I posted a product review of Horizon Organic's new DHA Omega-3 milk. Docosahexaenoic Acid, or DHA, is a type of Omega-3 fatty acid that has been studied for its role in heart, brain and eye health.
As part of Brain Awareness Week/Month I'm giving away 3 Horizon Organic coupons good for any ONE FREE Horizon's product up to $4.99 (excluding gallon milk and 16 oz. butter) in value.
To Enter:
- Leave your name, email address, and blog address (if you have one) in the comments below.
- You must be willing to send me your full name and address so I can mail you the coupon. I will not share your personal info with the public. However, if you do have a blog, I will link back to it when I announce the winners.
- You have until midnight MT on March 27, 2008 to enter.
- This contest is limited to the continental U.S.
- I'm also offering having this contest at My Readable Feast. Feel free to enter there as well. One entry on each of my blogs is allowed.
- The coupon cannot be used in CO, MA, MO or ND, so don't enter if you live in those states.
- I will announce the winners on March 28, 2008 and mail out the coupons via USPS by the following week.
Brain Food
Click here for a recipe for two School-Ade: A Breakfast-on-the-Run Smoothies that feature flaxseed oil as a source of Omega-3's. By adding Horizon Organic's DHA Omega-3 milk, you can make them even healthier, though at 550 calories, we dieters may want to avoid such a calorie rich drink.
Instead, here are some ideas to use Horizon Organic's DHA Omega-3 milk that aren't so fattening:
Or try a little soup! This makes a great first course on a hot summer evening.
Cold Cucumber Soup
Yield: 4 servings
Soup:
- 1 small clove garlic
- 2 large cucumbers (about 12 ounces each)
- 1 1/2 cups Horizon Organic plain yogurt, divided
- 1 cup Horizon Organic milk
- 2 tsp. freshly squeezed lemon juice
- 1 tsp. chopped fresh chives
- 1 tsp. salt
- Freshly ground black pepper to taste
Curried Yogurt Garnish:
- 1/2 cup Horizon Organic plain yogurt
- 1/2 tsp. curry powder
- Pinch of salt
- Chopped fresh chives, for sprinkling
Directions:
- Place the garlic in a food processor and pulse briefly until minced.
- Slice the tough ends away from each cucumber and discard. Cut the cucumbers in half lengthwise (do not peel), and use a spoon to scoop out and discard the seeds. Cut the flesh into chunks.
- Add the cucumber chunks, yogurt, milk, lemon juice, chives, salt, and pepper to the food processor and process until smooth.
- Transfer the soup to a container, cover, and refrigerate for at least 2 hours before serving.
- To prepare the garnish, whisk together the yogurt, curry powder, and salt. Cover and refrigerate for at least two hours.
- Taste the soup and the garnish just before serving and adjust the seasonings as desired.
- Spoon the soup into bowls, top each with a dollop of curried yogurt, and sprinkle with chopped chives.
Feel free to adjust the flavors here to suit your tastes. Use extra garlic and hot curry powder for a spicy dish, or keep it cool with more subtle seasonings.
Nutritional Information: Calories 109, Protein 11g, Fat 3g
Weight Watchers POINTS per serving: 2








