Archive for September, 2007

Strawberry Flax Smoothie

Posted on September 26, 2007. Filed under: Recipes |

Strawberry Flax Smoothie
Created by
Mark and Esther Hylden

             2 cups ice
             8 or more, ounces frozen strawberries
             1 banana
             ¼ cup ground flax (you may add more or less)
             Welsh’s Strawberry Breeze juice

Put first four ingredients in blender or smoothie maker.  Add Strawberry Breeze; fill to the top of blender.  Blend until ice is crushed and all ingredients are mixed will together.  Enjoy!

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Flax….and the Holidays

Posted on September 18, 2007. Filed under: Health Benefits |

I am not one of those naturally skinny people.  You know, those people who at 5:00pm mention in passing, “hmmm, I’m a little hungry; come to think of it…I think I missed lunch.”  Not me…I know where every item of food is in my kitchen, and wake up in the morning raring to eat breakfast!   On the one hand, I love to eat; on the other hand, I have a strong desire to be fit and healthy.  Thus, the holidays have always been a challenge for me.  My goal is, and always has been, to maintain my weight over these next few hazardous weeks.     So…where does flax fit in with all of this?  Well, flax is high in fiber; one ounce of flax provides 32% of the RDA amount of fiber needed daily.  Fiber is important in promoting regular bowel movements and provides bulk to our diets.  This bulk fills us up!!!  I have been eating flax on a regular basis for such a long time that I had almost forgotten how filling flax is.  I recently had my “coming of age” colonoscopy.  As part of the prep, I had to refrain from eating flax for 5 days prior to the procedure.  What a difference it made to my appetite!  I normally eat my flax in the morning, and consequently feel full until noon.  Well…without my flax, I was ready to eat a horse by 10:00am!  I was starved!  I was so happy to have that procedure completed (in more ways than one) and get back on my flax.  (By the way, my test results were terrific…must be all that flax! )      Therefore, concerning Flax and the Holiday’s, I plan to change my strategy somewhat.  On days that I know that I have an evening party to attend, I will divide my daily intake of flax.  I will take half in the morning, and half before the party.  The fiber will fill me up, and instead of filling my plate three times with all that wonderful food, I will choose only the items that are my favorites.  I will slowly eat them, and will savor each bite.  I will focus on my friends, family and the real meaning of Christmas.  I will exercise daily, in some way, shape or form…(is shopping exercise?) and will weigh the same on January 2nd as I did the day before Thanksgiving. There you have it…Flax and the Holidays.  Join me as we work hard to remain fit, healthy and happy this Holiday Season.To Your Good Health,
Esther Hylden RN

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Homemade Flax Granola

Posted on September 18, 2007. Filed under: Recipes |

Granola BarsWhen family or friends are sitting gathered at your home over the holidays, instead of reaching for that second piece of fudge, have a handful of this Flax Granola.  Taken from Flax Your Way to Better Health, this snack offers a healthy alternative to the many tempting holiday treats. 

“It tastes great!”

6 cups dry oatmeal
1 cup soy nuts
1 cup ground flax seed
1 cup raisins
½ cup canola oil
½ cup sunflower seeds
½ cup sesame seeds
½ cup wheat germ
1 ½ cup honey

Preheat oven to 350 degrees F.

Mix all the dry ingredients together in a large bowl.  In a separate bowl, combine all the wet ingredients.  Add the wet to the dry mixture.  Spray a cookie sheet with a non-stick spray.  Pour mixture out on the cookie sheet.  Bake at 350 degree F. for 12-15 minutes.  Remove from oven, stir, then bake 5 minutes more.  Repeat once more.  After final baking, remove from oven and continue to stir every 10 minutes, until the mixture begins to cool down, then transfer mixture to a large bowl and stir every 10 minutes to break up clumps as they form.  Store in a cool, dry place or refrigerate.  Makes about 30 servings.  Each serving contains ½ tablespoon flaxseed.

Nutritional Information per Serving:
Calories:  233
Carbohydrates:  34.6g
Total fat:  9.4 g
Protein:  6.6g
Saturated Fat:  1.0g
Cholesterol:  0mg

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August Farm Report

Posted on September 5, 2007. Filed under: Farm Report |

Flax FlowerFlax FlowerFlax FlowerFlax FlowerThe flax flowers were beautiful this summer.  We were concerned with the weather this year as most of the state is in a dry period.  Many days have seen the thermometer reaching into the 90’s with a few hundred-degree days.  However, the flax plant is still created to produce seed and so the flowers opened up a little ahead of time because of the hot conditions but they came through the heat looking great. 
The impact of the drought will most likely bring about a reduced yield of flax but as in most years when it is dry the quality of the crop is exceptional.  We will have to wait and see.  In the meantime, we will hope and pray for rain.  It is also a time of year when all of our work with the crop has been completed until harvest.  We will start to prepare our machinery for the upcoming harvest season and for the next few days, we will also be sure to stop by the flax field and enjoy the view.

Sincerely,

Mark Hylden

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Colon Cancer…Can It Be Prevented?

Posted on September 5, 2007. Filed under: Health Benefits |

On July 10, 1982, my father passed away after a two-year battle with colon cancer. Colon cancer is the third most common cancer in the United States.  It develops slowly from benign polyps (grape-like growths) on the lining of the colon (large intestine) Since then, the prevention of colon cancer has been one of my personal goals.  This September 15th  I turn 50, and while that brings many things to mind, in the forefront of what turning 50 means to me…is that it now is the time for my first colonoscopy!  Even though I would rather just about be doing anything other than having a colonoscopy, I have scheduled it, and on Sept. 27th, two weeks after turning 50, it will be done.  In addition to regular screening, what else can be done to prevent colon cancer?  .

The American Cancer Society has some suggestions:
1.     Don’t smoke; drink alcohol in moderation.
2.     Eat less meat, processed foods, more  high fiber foods.
3.     Take folate, calcium supplements.
4.     Exercise regularly.
5.     Schedule a colon cancer screening.
I have taken to heart these suggestions from the American Cancer Society.  It was because of the colon cancer history in my family that I started taking flax on a regular basis about five years ago.  Flax is high in fiber; one-ounce supplies 32% of the recommended daily intake of fiber.  Yet, it is not only because of the fiber that flax is helpful in the quest to prevent colon cancer.  I attended the Flax Institute held in Fargo, North Dakota this past March.  The Flax Institute is a gathering of people who meet every two years to share and discuss research results about flax.  (Mark and I attend every two years, in an effort to keep abreast of the latest scientific findings regarding flax.)  This past March my ears perked up as Chaandradar Dwivedi from the Department of Pharmaceutical Sciences and Veterinary Sciences from South Dakota State University, Brookings, SD stood up to present his findings on the Chemopreventive Effects of Dietary Flaxseed Meal on Colon Cancer Development.  Flax seed was chosen to be studied, as it is the richest plant source of lignan precursors.  Lignans have been shown to be protective against breast and colon cancer.  Flax seed is also high in Omega 3 fatty acids.  The purpose of the study was to determine the effects of flax seed on colon tumor development and to compare it with dietary corn meal, containing Omega 6 acids.  The incidence of colon tumors (cancer tumors were initiated) in rats fed flax seed was 29.4%.  The incidence of colon tumors in corn fed rats was 82.6%.   The tumors in the flax fed rats measured 5.2mm; the tumors of the corn fed rats measured 44.4mm.  In this study, the ingestion of dietary flax seed meal, which is high in both Omega 3 fatty acids and lignans, showed a substantial chemopreventime effects on colon tumor development in rats.  The results from this study indicate that taking moderate amounts of flax seed on a daily basis could be effective in reducing the risk of developing colon cancer.  Further studies need to be done in this area, and I look forward to learning about them and reporting them to you.For my part, I will continue to take flax on a daily basis, exercise, continue my tobacco-free, healthy lifestyle and have the screening as recommended by the American Cancer Society.  The good news is that…colon cancer can be prevented!

To Your Good Health,

Esther Hylden RN

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Esther’s Apple-Flax Pie

Posted on September 5, 2007. Filed under: Recipes |

My Brother Jon was visiting our farm this past month.  As it was near his birthday, I asked him what kind of cake he would like for his Birthday Cake.  He informed me that he didn’t want a Birthday Cake…he wanted a Birthday Pie… Apple Pie!

Therefore, for the special occasion of my brother’s 65th Birthday, I altered a recipe found in The Amazing Flax Cookbook, by Jane Reinhardt-Martin.  The recipe in the book is entitled Harvest Pear Crisp, this is how I made it.

Esther’s Apple-Flax Pie

I used Pappy’s Pie Crust for the top and bottom piecrusts.

  • 6 cups sliced fresh Braeburn Apples, or your favorite apple
  • 1-Tablespoon lemon juice (I didn’t have this, and it turned out    fine…however I think that it is a good idea)
  • 2- Tablespoons plus 2 teaspoons white sugar.
  • 1-Tablespoon cornstarch
  • 1 ½-teaspoon ground cinnamon
  • 1/3rd   cup ground flax seed
  • 1/4th cup brown sugar, packed
  • 1/3rd cup quick cooking oats
  1. Preheat oven to 400 degrees.
  2. Roll out piecrust, put in bottom of pie pan.
  3. Peel and slice up apples, add lemon juice, put in pie pan.
  4. Combine remaining ingredients, place on top of apples.
  5. Cover with second piecrust.  Flute edges together, pierce top of crust with a fork.  I covered the edges with tin foil.
  6. Bake at 400 degrees around 50 minutes on lower rack of oven, until juice bubbles and crust is lightly golden brown.This turned out very well, my brother and family enjoyed the pie, which I served warm, with ice cream.  I hope that you enjoy it also!  Esther Hylden

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