Flaxseed

Erin Garrison

Where/How is it Grown?

*Any part of the US
*Deep and fertile soil with lots of sun
*Grown like any regular fruit/veggie

Characteristics

*Very mild, nutty flavor

*Color depends on type (brown or yellow/golden)

*Can come whole, ground, in oil, or in sprouts.

*Can add a crunchy texture (if it is not ground)

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Health Benefits

*Fiber
*Magnesium
*Omega-3 fatty acids
*Small portions of flax seed in your diet can help lower "bad cholesterol"

What is it Used For?

*Can incorporate into baked goods, smoothies, pancakes, biscuits, etc.

*Toasted (can salt or sweeten them)

*Eating them raw is not advised

*Sometimes used as an egg substitute

Recipe: Orzo, Lentil, and Flax Soup

Ingredients:

  • 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

Directions:

  1. In a large pot, over medium to medium-low heat, melt butter.
  2. Add onion, carrot, celery and green pepper. Gently saute 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.