Flaxomega™ recipes

Easy dressing

1/2 tsp. of SPIRULINA

3 Tbsp. of FLAXOMEGA™ Flax oil

1 Tbsp. of Lemon Juice

1 minced Clove of Garlic (Optional)

Salt and Pepper to taste.

Blend or shake to mix. Toss Easy Dressing onto Lettuc greens and favourite salad ingredients. For extra heat, drizzle Red Chilli Oil over drizzled green Easy Dressing for taste and colour.

Fiery flax dressing

1/3 cup of FLAXOMEGA™ Flax oil

2 Tbsp. olive oil

1/4 cup balsamic vinegar

1 tsp Dijon-style mustard

6 drops Tabasco sauce, or to taste

1 tsp. chopped fresh basil

1/2 tsp. oregano

1 tsp. sweetener (such as honey, brown rice syrup or maple syrup)

In a food processor, combine all ingredients and blend until smooth. Refrigerate in a sealed jar for up to 1 week.

Tomato-basil flax dressing

3/4 cup of FLAXOMEGA™ Flax oil

1/4 cup apple cider vinegar

3-5 cloves garlic

3 Tbsp. fresh basil (or 1 Tbsp. dried)

1-2 Tbsp. sun-dried tomatoes

1 tsp. Dijon mustard

1 tsp. tamari or soy sauce

1/2 tsp. oregano

1/2 tsp. tarragon

1/2 tsp. maple syrup

6 drops Tabasco sauce

Soak sun-dried tomatoes in 1/4 cup hot water for 20 minutes. Drain. In food processor, blend all ingredients except the Flax oil until smooth. Slowly add the oil in a steady continuous stream while continuing to blend. Store in a sealed container in the refrigerator for one week.

Marinated cucumbers

2 tsp. of FLAXOMEGA™ Flax oil

3 tsp. cider, or other mild flavoured vinegar

2 cucumbers, peeled and chopped

Mix the flax oil and vinegar, and toss with cucumbers. Marinate for 1 hour or longer in refrigerator.

Basil and pine nut pesto

2 Tbsp. of FLAXOMEGA™ Flax oil

1 Juice of Lemon

1 Bunch of fresh Basil

1/4 tsp. Cayenne

1/2 cup of Pine Nuts

2 cloves garlic

1/4 cup of freshly grated Parmesan Cheese

Salt and Pepper to taste

In a food processor blend garlic, basil and pine nuts together. Combine flax oil and lemon juice with salt and pepper to taste. Add to your favourite cooked paster, or toasted bread and enjoy... bon appetito.

Coriander and nut pesto

2/3 cup of FLAXOMEGA™ Flax oil

4 cloves garlic

1/3 cup Braxil nuts

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

2 cups packed fresh coriander

4 Tbsp lemon juice

Sea salt to taste

In a food processor blend the coriander and flaxseed oil until the coriander is chopped. Add the garlic, nuts and seeds and lemon juice, and mix until finely blended into a paste. Add a pinch of sea salt to taste and blend again. Store in dark glass jars if possible. Freezes well.

Spinach-mushroom dip

(makes about 4 cups)

4 Tbsp. of FLAXOMEGA™ Flax oil

1 clove garlic, crushed

1 cup chopped onion

1/2 lb. mushrooms, cleaned and chopped

1 Tbsp olive oil

1 cup water

1 tsp. salt or sea salt

3 Tbsp. lemon juice

1 1/4 cups fresh spinach

1/4 cup white wine

1/2 cup tahini (seasame seed paste)

1/4 cup yeast flakes

1/8 tsp. cayenne

1/2 tsp dried dill

Saute the garlic, onion and mushrooms in the olive oil over low heat until soft. Steam the spinach until wilted. Combine all ingredients in a blender or food processor and puree until creamy. Chill and serve.

Salsa

2-3 Tbsp. of FLAXOMEGA™ Flax oil

8 large tomatoes, cored, chopped and drained

1/4 cup chopped red onion

1 clove garlic, minced

1 tsp. jalapeno pepper

2 Tbsp. freshly squeezed lime juice

2 Tbsp. chopped fresh coriander

1 Tbsp. olive oil

1/4 tsp. sea salt

Mix together all ingredients in a bowl. This salsa can be eaten immediately but is best if allowed to chill for about 2 hours so the flavours can blend.

Date walnut spread with Flax oil

2 Tbsp. of FLAXOMEGA™ Flax oil

1 cup pitted dates

1 cup walnuts

1 block of soft tofu

1 Tbsp. maple syrup or honey

1/2 tsp. ground nutmeg

1/2 tsp. salt (optional)

Soak the dates in warm water until soft, about 15 minutes. Drain. In a food processer combine the dates and the remaining ingredients and blend until smooth. Store in an airtight container in the refrigerator for up to 4 days.

Fruit smoothie

(makes 2 servings)

1 Tbsp. of FLAXOMEGA™ Flax oil

1 Tbsp. flaxseeds

1 banana

1 cup frozen strawberries

1 cup milk

1/2 tsp. vanilla extract

1 Tbsp. honey, maple syrup, rice syrup

Place flaxseeds in blender. Pulse until seeds are ground. Add the rest of the ingredients and blend until thoroughly combined.