Creamy Flaxseed Salad Dressing
This dressing is a delicious way to use flaxseed oil, and sure beats taking it by the spoonful! Flaxseed oil is volatile, so should not be heated, making cold applications, like smoothies and salad dressings the perfect uses of the oil.
Makes approximately 1 cup dressing
2 TBSP flaxseed oil
2 garlic cloves, minced
1 1/3 TBSP agave nectar
1 TBSP apple cider vinegar
1 tsp Dijon mustard
1/2-3/4 cup organic extra virgin olive oil
Salt and pepper to taste
In a blender, process flaxseed oil and garlic together until garlic is well incorporated. Add agave, vinegar and Dijon mustard and blend well. With motor running, gradually add enough olive oil to make desired salad dressing consistency.
Crunchy flaxseed Topper
This recipe uses the flaxseed itself. Before ingesting flaxseed, be sure you grind it in a coffee grinder. I buy whole flaxseeds, store them in the freezer and grind them as I need it for ultimate freshness. If you grind your coffee, you might want to purchase a grinder specifically for seeds, so you don‘t end up with coffee flavored flaxseed!
This is yummy on yogurt or granola or even ice cream!
1 cup nuts of choice, toasted and ground (pecans or walnuts are good)
1/2 cup flaxseed, ground in coffee grinder
1 tsp cinnamon
Mix all ingredients together. Store in an airtight container in the freezer or refrigerator.