I often get comments from people who don’t want to make a certain raw food recipe because it has flax in it. If you are allergic, that is completely understandable. But for many, it is a taste that they object to. I am here to say that there is a way around that. But you need to be very specific with the flax you pick, how you store, prepare it and use it.
Flax is a great source of nutrients. Loaded with omega 3’s, lignans, alpha linolenic acid and fiber, flax is beneficial in fighting cancer, diabetes, and inflammation. Flax helps lower cholesterol and considering it is the highest plant source of ALA’s (alpha-linolenic acid, the plant form of omega 3) it even helps fight depression!
There are a few things that you need to be aware of when you use flax. First of all, it is unstable. You want to buy the freshest flax possible, keep it refrigerated and only grind it right before using. While whole flax can give a great texture, you get the biggest benefit from ground flax as it makes all the nutrients available.
Questioning the taste of flax? I hear it all the time, “Is there something I can use instead of flax? I don’t like the taste.” Well, here is my suggestion. Try fresh, just ground golden flax. It hardly has any taste at all, especially when you combine it with other ingredients. I think most people have trouble with the taste of flax when they are using brown flax (stronger) or flax that has gone rancid.
Flax is great in flat breads, and other recipes where ingredients need to have a “binder” to keep them together. A great egg substitute, you can use one tablespoon of ground flax combined with 3 tablespoons of water to replace one egg. This works in normal recipes as well as raw food recipes.
Looking for some flax seed recipes on the Rawmazing site? Click here: Flax Seed Recipes