TGIF! After 2 days of frustration, I could not get past this level in Angry Birds. I hand my phone to hubby to try it and he clears it with 3 stars in a few minutes!
Sigh. At least I can finally move on to the next level. :-)
While running errands for lunch today, I grabbed an Odwalla juice to supplement the lunch smoothie I packed.
Not cheap or low-cal, but packed with tons of veggie juices and tasty. I love that Starbucks usually has them, perfect for shaking with a little protein powder for an on-the-road smoothie.
Tonight hubby and I decided to be lazy at home since we’re cool. :-) But after a hellish week and a possibly busy weekend, we needed the relax. Which means a little experimenting in the kitchen for me. I know flax seeds are considered a super food with omegas and many health benefits. And something many raw foodies eat regularly. But I haven’t been. Except for dumping a tablespoon or so into smoothies occasionally. Sad, I know. Flax seeds are in a lot of raw dehydrator recipes, something I haven’t been doing too much of lately. When I heard about this flax milk, I decided to try making my own.
I used:
- 4 cups of water
- 1 cup of golden flax seeds
- 2 scoops of lecithin granules
- 2 tsp. of vanilla
- 6 drops of stevia
After blending on high in the Vita-Mix for about two minutes, I ended up with a thick, custard like cream that wasn’t sweet enough. So I added a tablespoon of agave nectar which sweetened it considerably.
It tasted pretty good actually, sweet with a nice vanilla flavor and a rich and creamy texture.
But the texture was nothing like a traditional nut or seed milk, but more like a gloppy cream. That’s not a bad thing, just different and probably not good for coffee or chia seed pudding. But great for adding to smoothies, oatmeal and banana soft serve.
After my experiment, time for dinner. Problem is I have hardly anything in the fridge, I need to do some serious grocery shopping this weekend! I did have hemp seeds, some carrots, kale and plenty of home-grown sprouts. So I created one of my WTF salads. I used the Mock Peanut Sauce recipe from Jennifer Cornbleet’s Raw Food Made Easy, but used hemp seeds in place of the almond butter.
The sauce calls for garlic, ginger, agave nectar, cayenne powder, and lemon juice. Interestingly it did taste a lot like a peanut sauce even with hemp seeds and made a great creamy and rich dressing.
Not a work of art, but a tasty raw creation and I would use that sauce as a dressing again. Now I think I’m gonna celebrate this week being over by parking myself in front of the TV with hubby and a lap dog.
What’s your favorite way to enjoy flax seeds?
I have an entire flax seed recipes post, it’s in my “specialty & themed” recipe section.
When i read the recipe, 1 whole c of flax seeds in my mind I thought…hmmm…
then i read
“But the texture was nothing like a traditional nut or seed milk, but more like a gloppy cream.”
and wasnt surprised. Flax gets SO THICK and yes, not surprised that it was super thick, but it could be marvelous…in the right application. Not just to drink but like a “whipped cream” almost…could be great…sorta like cashew cream Im thinking.
Is it bad to admit that my favourte way to use ground golden flaxseed is mixed into ice cream? I could lie and say I use them most on Brussels sprouts… :P
P.S. Love the blog!
I’m hot and cold on flax. I’m either using it daily or totally forget for a week. My nutrition counselor would like me to get in at least 2T of flax seed (or oil) a day. I did use it in some raw crackers and cake this week, so that’s good! ;)
i’ve started adding flax to my baked goods along with my oats in the morning! i’m a bigger fan of whole ones than the ground stuff…i like crunch!