Wednesday, 25 June 2014

10 Best Recipes of Flax Seed

Flaxseed contains all sorts of healthy components including Omega-3 essential fatty acids, Lignans and Fiber. The simple way to use flax seed in your diet is  ground flaxseeds into your muffin, cookie, or bread recipes.

In India, Flaxseed Chutney is popular and we use Jawas or Flaxseed chutney in our daily diet.

10 Best Recipes of Flax Seeds

1.Flax Seed Smoothie
2 tbsp flax seeds
1 cup vanilla flavored soya milk
 a few drops of lemon juice
1 cup chilled and roughly chopped strawberries
1/2 cup chilled and roughly chopped bananas
6 tsp. sugar
For The Garnish
4 strawberries and 4 bananas slices , threaded on 2 skewers
1.Combine the soya milk, lemon juice, strawberries, bananas, flax seeds and sugar and blend in a juicer till the mixture is smooth and frothy.
2.Pour equal quantities of the smoothie into 2 individual glasses.
3.Serve immediately garnished with a strawberry and banana skewer in each Glass.
2.Flax Seed Raita/Yogurt
1 cup thickly grated bottle gourd (doodhi / lauki)
1 cup fresh beaten low-fat curds
1/2 cup finely chopped mint leaves (pudina) leaves
1/4 tsp. roasted cumin seeds (jeera)
1/4 tsp. black salt
1/2 tsp. sugar
1 1/2 tbsp roasted and coarsely ground flax seeds
 salt to taste
1.Combine the bottle gourd with ¼ cup of water in a deep pan and mix well. Cover and cook on a medium flame for 4 to 5 minutes or till all the water evaporates. Keep aside to cool.
2.Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well.
3.Refrigerate for at least 1 hour.
4.Serve chilled.
3.Flax Seeds Chutney
1 cup flaxseeds
1 tsp. chili powder
1/4 tsp. turmeric powder
 salt to taste
1 tsp. coriander-cumin seeds powder
1.Roast the flax seeds for 5 minutes, then add all the above ingredients and blend into the mixture.
2.Serve with chapati or jawar roti with oil and curds.
4.Ancient Power Oatmeal with Chia and Flax
4 cups  water
1 cup  steel-cut oats
3 tbsps.  flax seed meal (ground)
1 tbsp  seeds (chia)
 milk/vanilla almond milk
1.Bring water to a boil in a large pot on the stove.  While waiting for water to boil, pour the steel-cut oats into a small bowl.  Add the chia and flax, stir to combine.
2.When the water is boiling, add the oat mixture.  Reduce heat to medium low and stir.  Allow to simmer lightly until the water has been absorbed (about 25 minutes). Stir occasionally.
3.Ladle into serving bowls and top with your favorite fruit, a sprinkle of cinnamon and a spoonful of chopped walnuts.  Serve with milk of your choice.
5.Flaxseed Hummus
1 rinsed/drained can of garbanzo beans
5-6 cloves of roasted garlic
1 tsp. kosher salt
2-3 T chicken stock
4 T olive oil
2 T flax seed
2 T Red Curry Paste
Blend and you're done! Adjust the roasted garlic and red curry paste to taste.
6.Flaxseed Muffins or Quick Bread
•7½ cups all-purpose unbleached flour
•3 cups stabilized ground flaxseed
•4 cups lemon juice and add buttermilk to make 4 cups liquid
•1 dash vanilla extract
•1½ tsp. salt
•1 tsp. baking soda
•1 tsp. baking powder
•½ tsp. cinnamon
•4 eggs
•12 tbsp granulated sugar
•2 cups applesauce
•3 cups raisins
1.Use medium size, Teflon pans, sprayed lightly with non-stick spray; don't use paper liners, dough sticks.
2.Beat eggs and sugar before adding lemon juice and buttermilk to liquid ingredients; avoid over mixing.
3.Stir or mix dry ingredients into liquid ingredients just enough to dampen dry ingredients, leaving batter slightly rough and lumpy.
4.Mix additives like dry fruit into liquids, just before adding dry ingredients

7.Easy Flax Breakfast Pudding
•1/4 cup flax seed meal
•1/4 cup water (some of the liquid can be sugar-free syrup, if desired)
•1 egg
•Sugar substitute to taste
•Fruit cuts as desired
Mix flax meal, egg, and water in a microwave-safe bowl. Microwave on high for about 45 seconds. Move the cooked part of the pudding towards the center of the bowl and add any mix-ins you want. Microwave for about 45-60 more seconds, depending on mix-ins (frozen fruit will need even longer cooking, as it will cool down the pudding). Stir and eat.
8.Orzo, Lentil and Flax Soup

•¼ cup Butter
•1 onion finely chopped
•1 carrot finely chopped
•1 celery stalk finely chopped
•½ green pepper, finely chopped
•5 cups boiling water
•⅓ cup low sodium chicken soup base
•2 tsp. granulated garlic
•1 bay leaf
•2 tsp. Worcestershire sauce
•28 oz. tomatoes with herbs and spices; break up tomatoes
•⅓ cup orzo pasta or any small soup pasta
•⅓ cup dried lentils, rinsed
•1 tsp. granulated sugar
•⅓ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)

1.In a large pot, over medium to medium-low heat, melt butter.
2.Add onion, carrot, celery and green pepper. Gently sauté over medium-low heat for 20 minutes, stirring occasionally.
3.Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.
4.Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft.
5.Add sugar and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™). Stir and serve.
9.Orange Bran Flax Muffins
•1½ cup oat bran
•1 cup all-purpose unbleached flour
•1 cup stabilized ground flaxseed
•1 cup Natural Bran
•1 tbsp baking powder
•½ tsp. salt
•2 whole oranges (washed, quartered, seeded)
•1 cup brown sugar
•1 cup buttermilk
•½ cup canola oil
•2 eggs
•1½ cups raisins
•1 tsp. baking soda

1.In a large bowl, combine oat bran, flour, stabilized ground flaxseed ,Natural Bran, baking powder and salt. Set aside.
2.In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.
3.Pour orange mixture into dry ingredients. Mix until well blended.
4.Stir in raisins.
5.Fill paper lined muffin tins almost to the top.
6.Bake in 375º F oven for 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean.
7.Cool in tins 5 minutes before removing to cooling rack.
10.Whole Grain Flax Seed Waffles
2 eggs, beaten
1¾ cups milk
¼ cup canola oil
¾ cup grated zucchini
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
½ cup flax seed meal
¼ cup oatmeal
¼ cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
1. Blend zucchini in blender until smooth.
2. In a bowl, combine all wet ingredients.
3. Whisk in dry ingredients until smooth.
4. Pour about ¾ cup batter onto waffle iron and cook until browned.

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