RAW
Raw is the only way to consume flax oil. Do not use flax oil for cooking. When polyunsaturated oils such as flaxseed oil are subjected to high heat, their chemical make-up is converted to unhealthful lipid peroxides.
Whole flaxseeds do not break down in the digestive system. If you consume them whole, chew them thoroughly. Even then, many may not have broken down and will pass through the digestive system without being absorbed. Still, they offer the benefits of fiber by cleansing the intestinal tract. Store flaxseed meal in the refrigerator.
Be sure to drink plenty of water when consuming whole flaxseeds or the flaxseed meal because flax tends to absorb large quantities of liquid during the digestion process.
Flaxseed flour, purchased in a health food store, can be combined with wheat flour for baking.
Whole flaxseeds can easily be ground into meal by putting small batches into a small electric coffee grinder and processing very briefly, only a second or two.
Enjoy flaxseed meal by sprinkling a heaping tablespoon on cereals and salads.
Flaxseed meal will enhance almost any food, whether it's a tofu scramble, a stir fry dish, or a casserole by adding it at the end of the cooking to avoid excess exposure to heat.
When preparing homemade salad dressing, use flax oil in place of other oils.
Use flax oil in place of other oils in dips, spreads, and bean dishes such as hummos.
Sprinkle whole flaxseeds or the meal as a garnish for soups, salads, entrees, dips, sandwiches, and pasta dishes.
To replace an egg in a recipe, soak 1 tablespoon of flaxseeds in 1/3 cup (80 ml) of water until it becomes gelatinous, then strain off the seeds. As an alternative, combine the same quantities of flaxseeds and water in a small saucepan, and bring to a boil. Immediately reduce the heat and simmer for 5 minutes or until the mixture reaches the consistency of a raw egg white. Strain off the seeds.
An excellent way to derive benefit from flax oil is to include it in a robust, tangy salad dressing.
BALSAMIC VINAIGRETTE
1 1/4 t. salt
1/4 t. dry mustard
4 to 5 cloves garlic, minced
1/2 C. (120 ml) flax oil
1/2 C. (120 ml) balsamic vinegar
1/4 C. (60 ml) lemon juice
1/4 C. (60 ml) water
Combine all ingredients in a jar and shake well. Keep refrigerated and shake well before each use. Use within 2 weeks. Makes 1 3/4 cups (415 ml).
For a creamier alternative, combine all ingredients in a blender, and blend on high speed until well combined and smooth. Transfer to a bottle.
For Aunt Nettie's special recipe for flaxseed tea
click here.