Fall, 2000

. . . Flax: a few basic facts.

Cooking With Flax

Flax meal can be used in baking or sprinkled on foods such as yogurt, salads and breakfast cereals. Flax oil can be used in salad dressings and spreads, added to soups and stews, or drizzled over steamed veggies. Never use flax products in high temperature cooking. Flax oil should only be added to hot foods after cooking

Recipes

Salad Dressing - 4 tbsp flax oil, 2 tbsp lemon juice. Beat oil and lemon juice with a fork, then add herbs of your choice such as dill, celery seed and/or a herbal seasoning. For variation, add one of the following: 2 tbsp yogurt, 1 tsp parmesan cheese, crumbled feta cheese, 1 tsp honey or 1 tbsp almond butter.

Cracker Spread - Thoroughly mix 1 cup quark cheese, 2 ½ tbsp flax oil, one grated apple, a handful of chopped nuts or sunflower seeds and ¼ cup fresh ground oats. Sweeten with a little oney.

Flax Banana Bread

1/2 cup packed light brown sugar
1/2 cup low-fat buttermilk
1/4 cup fat-free egg substitute
3 tablespoons canola oil
3/4 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
3/4 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
c teaspoon salt
1 cup pureed bananas

Preheat oven to 350E F. Coat a non-stick 8" by 4" pan with non-stick cooking spray.

In a large bowl combine the sugar, buttermilk, egg substitute and oil. Whisk until smooth.

In a medium bowl, combine the unbleached flour, whole wheat flour, flaxseed, baking powder, baking soda and salt. Whisk to mix. Add to the liquid ingredients. Stir just until blended; do not overmix. Add the bananas and stir to mix.

Pour into the prepared pan. Bake for 40 minutes or until a knife inserted in the middle comes out clean. Remove the pan to a wire rack and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.

Makes 10 slices.

Note: For best results choose very ripe bananas, place them in a blender or food processor and puree until smooth.

References

Fantastic Flax, by Siegfried Gursche (Alive Books)

Fats That Heal, Fats That Kill, by Udo Erasmus (Alive Books) pp.163, 280, 282-286, 303, 304

Chatelaine Magazine: Ask An Expert by Liz Pearson (May, 2000, p. 26)

The Doctor's Book of Home Remedies by Prevention Magazine Health Editors (Rodale Press) pp. 221-224

Ricki’s Kitchen: Fabulous Flax (Spring, 2000 pp. 1-2 )

Flax for Health, by Artur Klimaszewski, MD (Bioriginal Food & Science Corp.), March, 2000

This article was provided courtesy of Rainbow Natural Foods.

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