FLAXSEEDS

Are you including FLAXSEEDS in your diet?

 I eat them every single day. Consuming raw ground flaxseeds (which makes them more available to the body) is one the best things you can do for your health. Raw flax meal is a fantastic source of essential omega fatty acids 3, 6 and 9, fibre, and a good source of most of the B Vitamins, magnesium and manganese. They also contain powerful phytochemicals and antioxidants. They are also one the richest sources of lignans that convert to substances that help balance female hormone levels in the body. Studies have shown this to prevent breast cancer, reduce menopausal symptoms, and increase fertility.

Flaxseed oils are very unstable and should never be heated. Always store in a glass air-tight container in the fridge and try to purchase as fresh as possible from a health food store with a high turnover. I like to look for stores that keep the flaxseeds, flax meal and oil in the fridge. I don’t purchase pre-ground flaxmeal as I don’t know how long it has been sitting in the store bins. I prefer to purchase whole flaxseeds, which have a longer shelf life, and grind my own. I use a spice or coffee grinder.

You need to grind flaxseeds in order to make the nutrients available and easily absorbed. Otherwise, they just pass through the body under-utilized. Flaxseed oil is touted as a wonderful nutritional supplement and does have enormous health benefits. However, it does not contain the phytochemicals or fibre of the whole seeds. I prefer to grind the seeds and get the oil and all of the other goodies. Flaxseeds are incredibly useful in plant based cooking. They are a great way to enrich smoothies, puddings, pies and desserts. They also make a fantastic egg-free binding agent in slices, bars, cakes, cookies, muffins, and breads. You can also just sprinkle the flax meal over fruit, yoghurt, ice cream, vegetarian stir-fries, soups, salads, stews and casseroles. It is also one of the principle ingredients in LSA which I use in everything!

You will notice if I use flaxseeds in recipes, I will add it separately at the very end. This is because the soluble fibre in flaxseeds causes liquids to thicken and if left sitting will alter the consistency of a batter or mixture. Stir it through or fold it in as close to baking as possible.

What's YOUR favourite way to get your daily dose of flax?