In an effort to encourage
Canadians to include the grain's omega-3 rich seed or oil in their diets,
the industry has launched a cookbook, Everything
Flax, edited by Linda Braun (Whitecap).
It'a not only a cookbook filled with recipes for tantalizing dishes like Flax
Coated Goat Cheese and Apple Salad or Fudge With Flax, but it features a guide
informing readers about its benefits. As well, it explains its nutritional
profile, the recommended daily intake and how to add it to your diet.
"Flax is such a nice product to work with," says editor Braun, a consultant
working in Saskatchewan's food and agriculture industry for 30 years. "It
lends itself to many different applications, from grinding and rolling and
using it as a coating."
She says most health-food outlets, bulk food stores as well as large supermarkets
stock flax. Whole flaxseed can be stored at room temperature for a year. However,
ground must be stored in the refrigerator for no longer than 90 days, while
oil should be stored for 6 to 8 weeks. Both should be encased in opaque containers.
"Shoppers can also buy flax toasted and mixed with blueberries or cranberries
in a foil package," says Braun.
For more information, contact:
Linda Braun, Executive Director
Saskatchewan Flax Development Commission