Flax Crackers: No Dehydrator Required!

3 cups golden flax seeds soaked in 3 cups of water for 4 – 6 hours, or overnight (they absorb water quickly, but won’t matter if they soak longer) 4 – 5 ripe medium to large tomatoes 2 jalepeno or other hot peppers (more if you want them really spicy) 1 red onion, diced 1 clove fresh garlic (optional) 2 limes, juiced (or 2-1/2 to 3 if you want them really tangy) 1 tsp Celtic, Himalayan or other high mineral content salt 2 – 3 tsp salt-free Mexican seasoning (Frontier makes a good organic one) or chili powder 1/2 bunch fresh cilantro, washed, tough stems removed, and chopped Put all the veggies & seasonings in blender and blend until smooth. Add the soaked flax seeds and blend until smooth – you may have to do this in batches, and you may have to add an extra cup or two of water. Mix everything until the batter looks homogenized/even. It should be thick, not runny, but still be able to spread easily. (If it’s thick, then you’ll just have thicker crackers, and they will take longer to dehydrate). Note: Your flax cracker life will be a lot easier if you have… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Flax Pumpkin Cookies

Care of Andrea Gourgy       Ingredients:  3/4 cup whole-wheat flour 3/4 cup all-purpose white flour 2 tbsp flax seeds 2 tsp allspice 2 tsp cinnamon 1 tsp ginger 1 tsp baking powder 1 tsp baking soda 1/4 tsp nutmeg 1/8 tsp sea salt 3/4 cup brown sugar 2/3 cup coconut oil 1/2 cup canned pumpkin puree 1/4 cup ground flax 1/3 cup water 1 tsp vanilla extract 1/2 cup raisins Directions:  Preheat oven to 350 °F (180 °C).  In a large bowl, whisk together whole-wheat flour, all-purpose white flour, flax seeds, allspice, cinnamon, ginger, baking powder, baking soda, nutmeg and sea salt. In a second bowl, whisk together brown sugar, coconut oil, pumpkin puree, flax meal, water and vanilla. Stir the wet ingredients into the dry ingredients until combined. Stir in raisins. Using your hands, form into balls and flatten on prepared baking sheets. Bake until cookies are firm and lightly golden (about 10 minutes). Makes about 30 cookies. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Food of the Month: Fun with Flax Seeds

Care of Andrea Gourgy Flax has garnered a lot of media attention recently, and rightly so, as its nutritional properties are said to protect against everything from cancer to heart disease and stroke. But while its popularity may be a recent phenomenon, flax has actually been around for thousands of years. Also known as linseed, flax was cultivated in Babylon way back in 3000 BC and Hippocrates, the father of medicine around 650 BC, wrote about flax for the relief of abdominal pain. Nowadays, Canada leads the world’s flax production with thousands of acres of land in the prairies dedicated to growing flax. Flax seeds contain about 42 percent oil, and more than half of that oil is omega-3 fatty acid (alpha-linolenic fatty acid or ALA). Evidence suggests that omega-3 fatty acids can protect against heart disease, stroke, hypertension and even autoimmune disorders. Vegetarians and vegans are at particular risk for deficiencies in omega-3 fatty acids (after all, the most common source of omega-3 fatty acids for omnivores is fish). Flax, as a plant-based source of omega-3, can play an important role in vegetarian and vegan diets. Flax also contains phytoestrogens called lignans that, in animal studies, have shown to… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition