Cracked Pepper and Flax Cheeseballs

Posted on December 6, 2007. Filed under: Recipes | Tags: , , |

Simple and tasty! 

8 oz  light cream cheese (softened)
1 tsp black pepper or coarsely ground pepper
1 tsp salt free herb and spice seasoning
2 tbsp flax seed 

* In a medium-sized bowl, mix together cream cheese, pepper and seasoning with a fork until blended. Divide into two balls.
* In a small bowl, put 1 tbsp. flax seed, put in one cheeseball, turning to coat all sides with seeds.  Repeat with other ball.
* Wrap with plastic wrap, refrigerate two hours.
* Serve with crackers and vegetables. 

Yield:  2 cheeseballs (one cup each)
Serving size:  1 tsp per cracker Calories:  14

Protein:  0.6g
Carbohydrate:  0.6g
Fiber:  0.1g
Fat:  1g
Sodium:  24 mg
Potassium:  34 mg 

Recipe used with permission from Flax Council of Canada. 

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Flaxseed and Celiac Disease

Posted on November 13, 2007. Filed under: Health Benefits, Recipes |

    What is Celiac Disease?  Celiac Disease is an inherited, autoimmune condition in which the lining of the small intestine is damaged by a substance called gluten.  Gluten is the name for proteins found in wheat, rye, and barley.  The only treatment for Celiac disease is a strict gluten-free diet for life.   

   The symptoms of Celiac disease include recurrent attacks of diarrhea, stomach cramps, weakness, osteoporosis, bone and joint pain, dry skin, eczema, brittle nails, mood changes and irritability.  Specific blood screening tests are available to help diagnose Celiac disease; however, the only definitive test is a small intestinal biopsy.   

   It is difficult to adhere to the strict gluten-free diet that is prescribed for the person diagnosed with Celiac disease.  Gluten is found in many different foods, such as breads, baked products, cereals, soups, snack foods, and prepared meats.  It is even found in some flavored coffees, teas, soy beverages, communion wafers and candy.  However, there are many gluten- free foods also.  Flaxseed is gluten free, as is plain meat, fish, vegetables, rice, and soy.  Flaxseed is an excellent choice for the person with Celiac disease, as it is not only gluten-free, but is an excellent source of vitamins, protein, minerals, omega-3 fatty acids and dietary fiber.     

   For the individuals who are experiencing diarrhea as a symptom of their Celiac disease, it is advisable to wait until the diarrhea has diminished before adding any more fiber to the diet.  Once the diarrhea is stabilized, ground flax may be gradually added to the diet, starting with 1 tsp. per day.  When adding more fiber to the diet, it is important to drink at least 8 glasses of fluid (preferably water) per day.  Here are some tips to incorporate more ground flax into a gluten-free diet.    

*  Add 1 tsp to 3 tbsp to hot cereal, or to pancakes, waffles or crepes.  
*  Sprinkle on yogurt, frozen yogurt or ice cream.   
*  Add to your favorite breakfast fruit smoothie drinks.
*  Use ¼ cup in meatloaf, casseroles and rice dishes.
*  Add to salads and soups.
*  Use ground flax in muffins, bread, cookies and snack bars.

  Adhering to a Gluten-free diet is difficult, but not impossible.  The results are a healthy, symptom free lifestyle, and that is certainly worth the effort!    Enjoy the rest of your summer.  Take time for a picnic, a walk on the beach and the company of family and friends.     

To your good health,  
Esther Hylden RN  

References: The Essential Flax.  Saskatchewan Flax Development Commission.  Flaxseed and Celiac Disease, contributed by Shelley Case, registered professional dietitian. 

Diseases.  The Nurse’s Reference Library.

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Dakota Pumpkin Muffins

Posted on October 15, 2007. Filed under: Recipes |

PumpkinsPumpkins(Flax seed and Whole wheat) 

Preheat oven to 350 degrees F. 

1 ½ cup whole wheat flour

½ cup ground flax seed

2 tsp. baking soda1 tsp. cloves

1 tsp. cinnamon

½ tsp salt

1 cup chopped nuts

Optional:  ½ cup semi-sweet chocolate chips 

Mix the dry ingredients together. 

2 cups pumpkin

½ cup plain yogurt

¾ cup honey

1 tsp. molasses

2 eggs 

Beat the eggs and mix together with other wet ingredients.  Mix the wet and dry ingredients together.  Place in greased muffin tins.   Bake for 20-25 minutes until dry to an inserted toothpick. 

Makes approximately 15 muffins. 

Nutrient Analysis:  (each muffin)Calories- 240 Carbohydrates- 34 Protein- 6 grams Dietary fiber- 5 grams Total fat- 11 grams Polyunsaturated fat- 6 grams 2 starch and 2 fat exchanges 

Recipe used with permission from “Flaxseed:  Agriculture to Health” by Jane U. Edwards, PH.D, LRD  Nutrition Specialist 

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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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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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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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