Wednesday, September 30, 2009

Flax Seed Benefits: Kitchen Secrets

Every morning I eat freshly ground flaxseeds in homemade cottage cheese w/ flaxseed oil (whipped up) with a pinch of honey and fresh fruit. It is called FOCC. The benefits of flaxseed oil and freshly ground flaxseeds for lignens are endless.

IMPORTANT TIP: don't just eat the seeds whole. They will pretty much come out looking the same way they went in. It is very important that you grind up the flaxseeds before consuming them. You can just throw them in a coffee grinder like I do. It is really easy! Preferably, you want to eat them less than an hour after grinding them in order to get the most nutritional benifits.

If you are interested in learning more about the benifits of flax, I would be glad to send you the resources I have gathered. Also, you should be able to find my recipe for my FOCC in the archives
Have a great day!!!

Flax Seed Benefits: Kitchen Secrets
9/17/2009 3:39:18 PM
by Ariel Tilson
Tags: Baking, Tips, flax, Flaxseed, Egg Substitutes, Ground Flaxseed

No matter how many times I check my cupboard before I bake, it seems I’m always missing an ingredient. However, next time I’m out of eggs I won’t have to worry because I’ve found an even healthier substitute: flaxseed. You only need to add 1 tablespoon of ground flaxseed to 3 tablespoons of water (or 1 tablespoon of whole flaxseed to 4 tablespoons of water) to get the same baking benefits as you would with eggs.

I already knew that flaxseed had a myriad of benefits, from protecting your colon to preventing heart disease, but I wasn’t sure whether I'd like how it tasted until last night. Eggs have always seemed like a baking staple to me, so I decided to do a taste test and see if my picky taste-buds could really enjoy egg-less baking.

I started with a small batch of traditional chocolate chip cookies and for the next batch I substituted my flaxseed replacement for the water. Amazingly, I actually liked the flaxseed batch better! The flaxseed chocolate chip cookies had a softer, chewier texture and a richer, nutty flavor. In fact next time I decide to bake I’m going to use flaxseed, even if my fridge is full of eggs.

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