Got Flax?

Well the benefits seem astounding, reducing cholesterol, blood pressure, keeping platelets

from getting sticky, reducing the risk of breast cancer, preventing certain eye disease, and

reducing risk of diabetes. It is no wonder that it is associated as a “modern miracle food”.

Alpha linolenic acid is the plant version of Omega 3 fatty acid which is found in fish such as

salmon.

 

Flax has been around for several thousand years and its healing potential has

been around for about the same time. Flax is available in whole seeds, grounds seeds, or oil.

It is pretty readily available in todays modern grocery stores, health food stores and certain

pharmacies. The ground flax seed contains fiber, and the other nutritional elements that

flax possesses while seeds may pass through undigested. The oil is beneficial only lacking

the fiber and in some cases it is easier for the body to digest.

 

Well now we have this miracle food what do we do with it? The applications are only limited

to our ability to be innovative. Think of the things that you eat. Toast, Cereal, Salads,

Steak, Seafood, Smoothies, Pasta, Breads, Casseroles, Vegetables.

 

Some of the most direct applications depending onthe consumer may be the least or most

effective. While taking some ground flax seed and sprinkling it on my cereal may be

effective, if my cereal or my child's cereal seems to be invaded by an alien, it isn't likely to

be consumed more than once or so.

 

Now if we are eating something with a sauce like: macaroni and cheese, spaghetti and

meatballs, tuna noodle casserole, lasagna, chili, chicken divan, turkey Alfredo, American

chop sue etc. etc. These types of meals would be able to handle a few tablespoons of ground

flax disguised as a one in a costume party where everyone is dressed up. You could

incorporate them right into the sauce, if it thickens to much you could add stock or water to

get the desired consistency.

 

If you bake breads you could again here incorporate some directly into the bread, you would

want to add to your flour moderate amounts of the flax ground grain. Approximately 3

Tablespoons per cup of flour, the more you add the heavier the bread. You could also dust

your baked goods with flax seeds, they look like sesame seeds and have a slight nutty flavor.

 

How about a smoothie? If you have a blender and a few ingredients this is a great place to

enjoy your flax. You could use either ground flax or flax oil, again keeping in mind that the

ground flax will have a tendency to thicken a liquid and adjust thickness with a liquid.

 

Strawberry Banana Smoothie w/Flax

8 oz. French vanilla yogurt (non fat)

1 banana

3 large strawberries stems cut off

6 oz. Orange juice

4 – 6 oz. Skim milk

3 oz. Crushed ice (optional)

1 T. flax seed oil or (ground flax)

1.Blend all ingredients in a blender, adjust thickness with milk or

juice

2.serve in a chilled tall glass with a wedge of strawberry pierced

on the edge of the glass