Using Flax Seed Meal
The taste of freshly ground flax meal is nutty and delicious, and it’s loaded with healthy oils. Buy whole organic flax seeds in bulk from a health food store (they’re inexpensive) and grind in small batches in a coffee grinder. Some blenders work, but I have an inexpensive Cuisinart coffee grinder that grinds the seeds perfectly. Grind 1/2 to 1 cup at a time and keep the ground meal in the refrigerator or freezer, since it gets rancid easily.
Sprinkle flax meal on salads, cooked vegetables, soups, or stews. It adds a nice flavor to most main dishes, so experiment. You can also bake flax meal in muffins. I eat flax meal with low fat yogurt or with tofu yogurt (both recipes I include below). Commercial tofu yogurts are often high in fat and are not nearly as delicious as the homemade variety.
Yogurt and Flax Meal
- 2/3 cup low fat yogurt
- 1 teaspoon real maple syrup
- a few drops of vanilla or lemon extract
When this is well mixed, add 2 tablespoons of flax meal and mix.
Tofu Yogurt and Flax Meal
If you’d like to use more soy in your diet or can’t digest dairy products, try this recipe.
- 1 package or 15-16 ounces tofu (I use Nasoya enriched firm)
- 2-3 Tablespoons real maple syrup
- 1/4-1/2 lemon extract or vanilla extract
Whip this in a Cuisinart food processor until it’s smooth and creamy, similar to yogurt. Mix 1/2 -2/3 cup of the tofu yogurt with 2 tablespoons ground flax meal. Tofu yogurt will keep 2 or 3 days in the refrigerator.