Flax is an amazingly versatile food and fiber crop. In fact, it’s one of the oldest fiber crops in the world, known to have been cultivated in ancient Egypt and China. If it seems like flax is good for everything, that’s because it is. Its Latin name is usitatissimum, which means “most useful.”

Episode 6-Flaxseed Image (1)

On this episode, Kat talks to Harry Rosenblum, host of Feast YR Ears here on Heritage Radio Network, about all things flaxseed. Did you know: Flaxseed sprouts are edible, with a slightly spicy flavor. In northern India, flaxseed, called tisi or alsi, is traditionally roasted, powdered, and eaten with boiled rice, a little water, and a little salt, and used in Savji curries. The seed of the plant is edible, but grinding it into meal unlocks its health benefits and makes it more readily digested. Flaxseed meal can be added to bread, pancakes, muffins, bars, cookies, and all sorts of other recipes to provide a nice nutty flavor and a nutritional punch.

To learn more about how we can incorporate flaxseed into recipes, Kat is joined by her friend and VLGL blogger, Elizabeth Taylor. Elizbeth’s VLGL diet is a whole-foods, plant-based way of cooking and eating that emphasizes non-starchy vegetables, whole fruits, nuts, legumes, seeds, and certain whole grains.

Taylor Recipe Flaxseed (2)

Grain-Free Granola
By Elizabeth Taylor

(serves 4)

  • 1 cup unsweetened, shredded coconut
  • 1/2 cup sliced, raw almonds
  • 1/2 cup raw walnut pieces
  • 1/4 cup raw sunflower seeds
  • 1/8 cup raw hemp hearts
  • 1/8 cup ground flaxseed
  • 1 tablespoon blue agave nectar
  • 1 tablespoon liquified coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

In a large mixing bowl, combine all ingredients from coconut to flaxseed, and mix gently until evenly distributed.

In a separate, small bowl, combine agave nectar, coconut oil, and vanilla extract. Stir until well-combined.

Pour the liquid ingredients over the coconut mixture, and mix very gently until well-combined.

Spread the granola onto the cookie sheet in an even layer. Sprinkle the cinnamon, nutmeg, and salt across the surface of the granola.

Bake for 5 minutes. Stir, and bake for an additional 5-7 minutes, or until a golden color is reached. Be careful not to burn!

Serve with love, fresh fruit, and your favorite plant-based milk.

via vlgl.cooking

 

Fresh Pickings is proudly supported by Bob’s Red Mill.

Music for Fresh Pickings is by Lee Rosevere.