Having Flax Seed Oil and Flax Seed Fibre in your everyday diet is really important and it is also very easy- here are some recipe ideas that I use to get it into my diet:
2 Tblsp waihi bush apple cider vinegar or white wine vinegar
1/2 tsp salt
1/2 tsp sugar
1 tsp wholegrain mustard
250ml waihi bush flax original flax seed oil
Put all of the ingredients except the oil into the food precessor on high speed, leave the processor going on high and slowly drizzel in the oil until the mayonaise is thick and creamy. The slower you pour in the oil, the thicker the mayo will be!
Tip: add in fresh chopped garlic to make aioli or fresh herbs like parsley and chives to make a yummy flavoured mayo the whole family will love.
Flax Seed Oil Smoothie- the Waihi Bush Way
1 Tblsp of waihi bush flax original or flax boost
1 Tblsp of waihi bush flax fibre
2 Tblsp Organic Yoghurt – plain
Fresh Seasonal Fruit of your choice
Milk or fruit juice to top up
For more health benefits try adding one or more:
- Elderflower Cordial
- Manuka Honey
- Barley Greens
- Nuts and seeds
Blend together to enjoy as a snack or a great breakfast.
Tip: If you are in a hurry in the morning but can’t do without your smoothie, use a coffee cup and put the ingredients in there (sometimes I use Barkers fruit syrup instead of fresh fruit too) and give it a good beat with a fork. This can save the hassle of getting out the food processor!
- 1 large pumpkin.
- 1 knob of butter
- Extra virgin olive oil
- 1 large onion
- 1 tsp fresh ginger (optional)
- 2-3 rashers bacon
- 1 tbsp chopped fresh thyme or coriander (optional)
- 2-3 cloves minced garlic
- Chicken stock (homemade is the best and you need about 2-3 cups)
- Blue cheese to serve
- 1 tsp flax original per bowl being served
To make pumpkin soup, peel and de-seed the pumpkin. Cut into smallish chunks and set aside. Into a large pot or preferably stock pot place a generous knob of butter with a splash of olive oil.
Gently cook onion in butter/oil till softened with 1 tsp finely chopped fresh ginger (opt), rashers of bacon (rind removed and chopped), chopped fresh thyme or coriander (opt) and minced garlic.
Add the pumpkin and move around the pot getting all those aromatic flavours in contact with the pumpkin. You can add a generous tablespoon of good curry paste if you desire at this stage.
Pour in chicken stock to cover the pumpkin. You can use chicken stock and water if desired. Simmer till pumpkin is soft, blitz with a hand-held blender (or use a masher and some arm power!). Add more chopped coriander and chopped parsley if desired and season.
If the soup seems a little less than vibrant – just add 1 teaspoon fresh lemon juice to make it shine. If you want a creamy soup, add a couple of spoonfuls of lite crème fraiche or sour cream and serve.
* To serve put 1tsp of flax original and crumble blue cheese into bowl and top with soup