flax oil recipes

[Guest guest]

I asked about heating flax oil because I was trying to formulate

recipes. (Some web sites say flax oil can't be heated at all; others

say it can be heated up to 120 degrees....YMMV) I put some chopped

garlic in a pan with cold flax oil, and heated it very lowly and slowly,

and then added some red pepper flakes before emptying it into a bowl

with cottage cheese & cooked broccoli bits. It was.....edible....

 

I wondered whether one could make a mock lasagna by combining warm

spaghetti sauce with boiled noodles, cottage cheese, flax oil, & spinach

if it suits you.

 

Anyway, here are some recipes & thoughts that I've culled from the web:

 

1. MSM may be a substitute for sulfur proteins

 

2. " Tuna and Cottage Cheese Salad "

http://www.stumptuous.com/cottage.html

 

tuna and cottage cheese salad

 

Prepare tuna and cottage cheese mix. Toss with vinaigrette, chopped

tomatoes, mixed leafy greens, and whatever other fresh chopped veggies

you feel like throwing in. You can even toss in some chopped cooked egg

whites if you like. Tastes pretty good on its own or topped with grated

Parmigiana (you guessed it, I put the stuff on everything!). As a

variation, toss cottage cheese alone with some fresh chopped spinach and

shredded red cabbage in a creamy dressing.

 

Vinaigrette:

 

(since vinaigrette recipes are as individual as chili recipes, this is

merely a suggestion for those of you so culinarily impaired that the

thought of prepping your own vinaigrette paralyzes you completely)

 

1/2 cup olive oil or 1/4 cup olive and 1/4 cup flax seed oil

 

1/4 cup red cooking wine

 

1/4 cup lemon juice

 

1/2 to 1 tsp Dijon mustard (depending on how zesty you like your

vinaigrettes--I like them to burn my sinuses)

 

Pinch of salt and pepper

 

Pinch of dried basil, oregano, parsley, and/or garlic

 

Combine all ingredients in a sealed container and shake to blend. You

can adjust proportions to taste and add natural yogurt (or even

blenderized cottage cheese!) for a creamier texture.

 

 

3. " Cherry Power Smoothie " http://www.beckwithfamily.com/usage.html

1/2 cup grape juice

1/2 cup cherry juice (opt)

1 1/2 cups frozen, dark cherries

1 banana, cut up

1 cup plain, nonfat yogurt

1/2 cup cottage cheese

1/4 cup ground flaxseed

2 tbl raw wheat germ

2-4 tbl flaxseed oil

1-2 tbl honey

Put everything in a blender, blend 2 minutes. Makes 2 tall glasses.

 

4. general flax recipes http://www.flaxcouncil.ca/pdf/flaxcook.pdf

(none of these use cottage cheese, but maybe you could finjd a creative

way to add it..)

 

Mindy

[Guest guest]

---Mindy, I find that Spectrum Oils has some useful information

regarding safe temps. for various oils. I am including an excerpt

from their website.

 

http://www.spectrumnaturals.com/naturalsindex.html

 

" Spectrum Naturals Veg-Omega 3 Flax oil is carefully produced to

ensure it contains all the nutrients in the original seed. "

 

" To preserve these nutrients at home, use this oil at low temperature

(32° F to 212° F). "

 

" For example, in dressings for salads, in dips and

sandwich spreads, and on steamed or simmered dishes such as soups,

grains and vegetables. "

 

Other unrefined oils are suitable for medium-heat applications such

as baking and sautéing (255° F to 350° F).

Heat above these temperatures can transform the fatty acids and

destroy nutrients,

 

such as Vitamin E. Spectrum Naturals' unrefined oils including

Extra-Virgin olive, sesame, and peanut. "

 

When cooking at medium-high to high temperatures (325° F to 400° F),

use only oils that are partially or fully refined. Spectrum Naturals

markets minimally refined canola, safflower, sesame, soy, sunflower,

and walnut oils. "

 

For high-heat cooking temperatures up to 520° F, refined oils that

are high in monounsaturates are best.

 

These include Spectrum Naturals

high-oleic safflower, super canola, and avocado oils.

 

 

High Oleic Oils

High oleic varieties are oil hybrids that have been genetically

enhanced through selective plant breeding to produce high ratios of

oleic acid (omega 9).

The rise in oleic acid increases the oil's

stability and shelf life.

High oleic oils have been bred to reduce

polyunsaturated components and increase the monounsaturated content.

High oleic oils should have at least 90% of the oleic content similar

to olive oil.

Olive oil is the benchmark for good culinary oleic-

based oils. This means that an oil should be at least 75% oleic by

total fat content to be regarded as high oleic.

 

High oleic oils

perform well in medium to high heat cooking applications, such as

deep frying or high heat sauteing.

Using Oils for Best Results

As you now know, oils differ in their molecular structure and

reactivity. That means each has a special, different role in your

diet and an appropriate use in your kitchen.

 

For example, a refined

high-oleic safflower oil is ideal for high-temperature wok frying,

but Veg-Omega 3 Flax oil would just go up in smoke. Veg-Omega 3 Flax

Oil is a supplement oil; use it cold to preserve its nutrient

content.

 

Do Oils Go Rancid?

Oils spoil (become rancid) after prolonged contact with oxygen,

light, and/or heat. You can identify a rancid oil by its unusually

strong odor and sharp or bitter flavor. The off-odors are gases

produced by the reactive fatty acid molecules; it's nature's way of

letting you know the oil is past its prime.

Spoilage in refined oils is harder to detect because these oils have

had their flavor and odor bodies removed.

This makes refined oils far

less susceptible to damage from light, heat or oxygen exposure.

Although their shelf-life is long (usually 24-30 months),

deterioration can occur. Certainly, if you notice an unpleasant odor

or flavor in a refined oil, it is a sign of rancidity.

 

To protect your oils from spoilage, store them in a cool, dry place,

out of harsh light. Alternatively, keep the oils you use daily in the

refrigerator (note that to dissolve the solids in cold, unrefined

oils, you can just set the bottle in a bowl of warm tap water).

 

Freezing is a good way to extend shelf life, especially with the

super-reactive supplement oils (with essential fatty acids) sold in

plastic containers. Be careful, however, if you store glass bottles

in the freezer, because the glass will become fragile.

It's also wise to purchase oils in small sized bottles, because

fresher oils are healthier oils.

 

Storage Guide

To safeguard the nutritive value and longevity of your oils, keep

them in a cool (40° F to 72° F), dark cupboard until opening, and

then store them in your refrigerator. Storage under these conditions

provides a shelf life of 10-14 months for unrefined oils, and 14-20

months for refined oils.

 

Freezing can extend an oil's shelf life.

Spectrum Essentials packages supplement oils in plastic bottles to

give you this option (but be careful if you try freezing oil in glass

bottles. To protect Veg-Omega 3 Oil in capsules, Spectrum Essentials

uses gelatin coating that provides nearly seed-like protection for

the oil. Again, refrigeration is not required but does improve shelf

life.

 

http://www.spectrumnaturals.com/naturalsindex.html

 

Cheers,

JoAnn Guest

mrsjoguest

Friendsforhealthnaturally

http://www.geocities.com/mrsjoguest/AIM.html

 

 

In Gettingwell , Mindy Behymer <mindyb@s...> wrote:

> I asked about heating flax oil because I was trying to formulate

> recipes. (Some web sites say flax oil can't be heated at all;

others

> say it can be heated up to 120 degrees....YMMV) I put some chopped

> garlic in a pan with cold flax oil, and heated it very lowly and

slowly,

 

 

 

> Mindy

[Guest guest]

" JoAnn Guest " wrote:

 

> " For example, in dressings for salads, in dips and

> sandwich spreads, and on steamed or simmered dishes such as soups,

> grains and vegetables. "

 

Thanks for the article, JoAnn... I think it's worth looking into to incorporate

the

flax/cottage cheese mixture into as many normal recipes as possible. Couldn't

you see

someone mixing the mixture with oatmeal in the morning, and within the tuna

spread for

lunch, and again as a side for dinner, or even mixed into dinner (mix it with

chili.....that'd be good)?

 

Mindy