Flaxseed Recipe

Here’s the first new thing about flaxseed that I learned today: it’s one word. Did you know that they pay me to edit things? I guess I really need to apply the same standards to this blog.

On to more important things. I put a tablespoon of ground flaxseed into pretty much every smoothie I make. I also sneak it into baked goods (banana bread, muffins, cookies, etc.), sauces and on top of yogurt.

I went to a naturopath about a year ago and the number one change she suggested I make was to have a tablespoon of flaxseed a day. Done!

It’s essentially tasteless (at least I can’t taste it) and works wonders on your pipes (aka digestive system).

A few other things:
– Rich in fibre (aids digestion and cardio health)
– Rich in omega-3 fatty acid (provides anti-inflammatory benefits and is great for the heart)

To make the most out of its health benefits ALWAYS grind it first:
– Either buy the seed whole and grind it yourself.
– Or, purchase preground flaxmeal and keep it refrigerated. I use Bob’s Red Mill Flaxseed Meal.

Here’s how to integrate into your baked goods:
– For every 1/4 cup of flour, try replacing 1/4 cup flaxseed meal.