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Just the Flax...nothing but the Flax

© Leanne Ely

The wonder of flax and its health benefits are something that has kept researchers on their toes with discovery. Not only is the flax a wonderful source of fiber, the oils within the flax seeds themselves work magically within the body to heal and restore. Here are a few benefits:

*Flax oil can reduce the pain, swelling and inflammation from arthritis.

*It helps to lower cholesterol and triglyceride levels.

That's big news for arthritis sufferers and those with concerns about their cholesterol levels.

The whole seed should be ground in a coffee grinder reserved just for this purpose and used raw. Heating destroys the EFA's (essential fatty acids)and making the readily available omega-3 oils null and void.

In addition to omega-3 oils, flax is rich in magnesium, potassium and zinc. They also contain B vitamins and a little protein. The fiber content of flax is substantial, too.

Here is a recipe from my cookbook, "Healthy-Foods: An irreverent guide to understanding nutrition and feeding your family well" (Champion Press) that will have you rejoicing in flax seeds! (to order your copy, go to http://www.championpress.com/HFmain.html)

Just the Flax Ma'am Muffins

3 cups kamut flour (health food store) 1 1/2 cups flax seeds -- ground 1 1/2 cups oat bran 4 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons sea salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1 1/2 cups buttermilk 1/4 cup safflower oil 1 1/2 cups honey 4 eggs -- beaten 4 teaspoons vanilla 4 cups carrots -- shredded 4 apples -- peeled and chopped 1/2 cup each raisins or/and nuts -- very optional--we never use 'em

Preheat oven to 350 degrees. Prepare muffin pan by greasing or lining with paper cupcake liners.

In a large bowl, toss together the dry ingredients (first 8 ingredients) and make a well in the middle.

In another bowl, mix together the buttermilk, honey, eggs and vanilla. Add to the dry ingredients and mix till incorporated. Add carrot (or zucchini) and apple and nuts and/or raisins, if you choose to use them.

Fill muffin cups 2/3 full and bake for 18-20 minutes, but like I always say, CHECK THEM! Ovens can do funny things, you never know sometimes...Cool in the pan for 5 minutes, then pop from the pan and transfer to a wire rack to finish cooling.

Description: "I can almost hear Joe Friday saying this...Now listen up here, the flax in this recipe is only for the fiber. By baking these, the EFA's bake right out. Don't eat the dough raw, though. Try the Crockpot