Recipes And Tips About The Nutritional Benefits Of Flax

Saturday, March 1, 2008

al Tey IE Recipes nd Tips bout The Nutritional Benefits Of Flax ~ | (NPS)—When it comes to giving your health a boost, it may be as simple as saying “Just the until smooth. Transfer to a small bow] andfold in parsley. To serve, mound hummusin the center of a platter and surround with Belgian endive leaves, cucumberslices, carrot and celery sticks or pita points, drizzling on the remainderofoil. flax, ma’am.” The majority of merican diets no longer contain the amountof omega-3 fatty acids needed for overall health and wellness. Omega-3 fatty acids can help correct imbalances in modern diets that may lead to health problems. Eating more omega-3-rich foods, such as flax oil, may help lower the risk of chronic diseases like heart disease, stroke and cancer, as well as lower LDL,or “bad,” cholesterol. Scientists have discovered that flax may also act as an anti-inflammatory, reducing immune system diseases. Despite its health benefits, it has long been believed that you can’t saut, bake or stir-fry with flax oil. Christina Pirello, Emmy ward- winning host of the PBS television series “Christina Cooks,” has dis- proved this notion by developing a series of easy, healthful recipes using a newlineof flax oil blends. “lthough a wonderful source of omega-3, flax oils are notoriously difficult to cook with because the molecules are incredibly fragile,” says Pirello. “With the advent of Heart Shape Flax Oil blends, Shape Foods has transformed flax oil from supplementto cookingoil.” Incorporating healthy fats into your diet is easy. Experiment with pure flax oil or flax oil blends in your favorite recipes, or integrate them in oneof the following ways: Sprinkle one to two tablespoons of flax oil on top of your oatmealor other hot cereal. t snack time, blend flax oil into fruit smoothies for an extra energy boost or shake over popcorn. Skinny Sweet Potato Fries : i y ! ae Z f Christina Pirello, of PBS’s “Christina Cooks” TV series, usesflax oil blendsin recipes. Whip into mashed potatoes or toss with fresh salad greens. Below are two of Ms. Pirello’s recipes: Edamame Hummus 2 cups shelled edamame 1% tablespoons sesametahini 2 teaspoonsfresh ginger juice 1 tablespoon plus 1 teaspoon Heart Shape Flax Oil 1 clove fresh garlic, crushed % teaspoonseasalt Generouspinch of cracked black pepper 1 tablespoon fresh lemon juice 2 tablespoonsfinely minced fresh,flat-leaf parsley Bring a pot of water to a boil with a pinch of salt. Boil edamame for 5 minutes. Drain well and cool to room temperature. In a food processor, combine cooked edamame,tahini, ginger juice, one tablespoon of flax oil, garlic, salt, pepper and lemon juice and puree 5 medium sweet potatoes, rinsed, cut into %-inchthick spears 2 tablespoons Heart Shape Flax, Olive and Sunflower Oil % teaspoonsalt Preheat oven to 425 degrees and line a shallow baking sheet with recycled foil and lightly oil. Toss sweet potato pieces with flax oil and salt and arrange on baking sheet, avoiding overlap. Bake for 30 min- utes, turning once to ensure even browning. Serve hot. Makes6 servings. Note: Variations can include adding % teaspoon dried basil, oregano or other herbs. Forspicyfries, add 4 teaspoon chili powder. The spice actually enhances the sweet potato flavor. n excellent source of omega-3 L(alpha-linolenic acid) that is low in saturated fat, the line of three Heart Shape products—Flax Oil, Flax & Sunflower Oil blend and Flax Olive Sunflower Oil blend—is available online and at major retailers. To learn more and for additional recipes, visit www.shapefoods.com.

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