Barlean’s Organic Flaxseed Oil Recipes
 Quick
and easy - Fruit smoothies
- Peach
tart
- Muesli with fresh fruit and seeds
- Wholemeal
sandwich with peanut butter and carrots
- Spaghetti with
pesto and peas
- Marinated Cauliflower Salad
- Fast
and healthy breakfast
- Courgette caper salad
- Delicious
tuna salad
- Lentil salad
- Dressing
- Carrot salad
- Tricolour Salad
Quick
and easyMix 2 tablespoons of Barlean’s Flax Oil
with natural Greek yoghurt and a spoonful of maple syrup or pure honey.
For
a delicious quick and easy salad dressing: - Mix 2 tablespoons of Barlean’s
Flax Oil, 3 of white wine vinegar, the juice of half a lime, a teaspoon of pure
honey and a dash of sea salt and freshly ground black pepper.
- Toss vigorously
into the salad of your choice. This will be enough for 4 servings.
Fruit smoothiesSmoothies work on every level –
they’re good for you, they’re easy and they taste great! Use any fruits
you like. Strawberry smoothie 2 cups of frozen strawberries
1
cup of bio active yoghurt
1 cup of skimmed milk or soy milk
2 tablespoons
of Barlean’s flax oil Blend and serve! Garnish with a sprig of fresh
mint.
Peach tart (for 1 tart)Ingredients:
1 pre-baked shortcrust pastry base, 5-6 large fresh peaches (stoned and peeled),
3 tablespoons freshly squeezed orange juice, 1/2 cup fresh cashew nuts, 3 tablespoons
of pure maple syrup, 1/2 cup of water, 1 teaspoon vanilla extract, 1/2 cup of
freshly pressed organic flax seed oil (Barlean’s Flax Oil Complex), fresh
mint, 1/2 l natural yoghurt if necessary. Preparation:
- Cut the peaches into thin half moon shaped slices.
- Put them
in a large bowl and mix with the orange juice.
- Blend the cashew
nuts with the maple syrup, water and vanilla extract in a blender or food processor
to a creamy consistency.
- Slowly add the flax seed oil whilst stirring.
The mixture will thicken, but should maintain a pouring consistency.
- Spread
a thin layer of the cashew mixture across the pre-baked pastry base. Top with
an interleaved layer of peach slices. Add another layer of cashew mixture, followed
by another layer of peaches etc. Finish with a layer of peaches.
- Leave
to set in the refrigerator for at least 2 hours before serving.
- Decorate
with fresh mint leaves and add a spoonful of natural yoghurt, if required, before
serving.
Muesli with fresh fruit & seeds
(breakfast or lunch for 1)Ingredients: 2 portions
of fresh seasonal fruits (e.g. 1 kiwi and 1 apple, one portion of strawberries
and 1 banana, 1 peach and a handful of grapes), 1 portion of organic muesli or
oat flakes, 1 hand full of cashew, pecan and Brazil nuts, 1 tablespoon of sunflower
seeds, 1 tablespoon of pine kernels, 1/2 tablespoon of pumpkin seeds, one and
a half tablespoons of freshly pressed, organic flax seed oil, a teaspoon of honey
if necessary. Preparation: - Peel and/or wash the
fruit and cut it into small pieces.
- Add muesli or oat flakes, seeds,
kernels and nuts.
- Pour a cup of kefir or bio-natural yoghurt over
this mixture and mix well.
- Add the "Barlean’s" flax
seed oil and mix again. Eat immediately.
Wholemeal
sandwich with peanut butter and carrots (breakfast or lunch for 1)Ingredients:
1 tablespoon of organic freshly pressed Barlean's flax seed oil, 2 tablespoons
of organic peanut butter (without preservatives), 2 slices of wholemeal bread,
1/4 cup of grated carrots, lettuce or alfalfa shoots. Preparation:
- Mix the peanut butter with the Barlean's flax seed oil into a smooth paste.
- Spread both slices of bread with the mixture and add lettuce or
alfalfa. Put the two slices together and cut into four diagonally.
Spaghetti with pesto and peas (meal for 2)Ingredients:
250 g spaghetti, 2 crushed cloves of garlic, 4 cups of fresh basil leaves,
4 tablespoons of pine kernels, pinch of salt, 1/4 cup of organic freshly pressed
Barlean's flax seed oil, 1/4 cup of extra virgin olive oil, 2 cups of peas (frozen
if necessary). Preparation: - Prepare the pasta
according to the instructions on the packaging.
- Meanwhile prepare
the pesto: put the garlic, basil leaves, pine kernels, salt, flax seed oil and
olive oil in a food processor and mix into a thick paste.
- Prepare
the peas according to the instructions on the packaging.
- Keep 1/2
cup of the pasta water before draining the spaghetti. Mix the pasta water with
1/4 cup of pesto and mix thoroughly.
- Put the pasta in a large bowl.
Add the peas and pour over the pesto. Mix well and serve immediately.
- TIP:
Pour a thin layer of olive oil over the pesto mixture and it will keep in the
refrigerator for several weeks.
Marinated
Cauliflower Salad (starter for 4)Ingredients: 1 large
cauliflower (core removed and cut into sections), approx. 20 green olives (finely
sliced), 1 green pepper (finely sliced), 1 medium onion (chopped), 1 teaspoon
very finely chopped chilli, for the marinade: 1/4 glass of organic flax seed oil
(Barlean’s Flax Oil Complex), juice of 1/2 lime, 3 tablespoons of white wine
vinegar, pinch of salt or herb salt, 1/2 teaspoon honey, ground black pepper. Preparation:
- Mix all salad ingredients in a large salad bowl.
- Mix all marinade
ingredients in a bowl and pour over the salad.
- Chill briefly in the refrigerator
and serve. Sweeten with honey if necessary.
Fast
and healthy breakfastTo a bowl of organic complete corn flakes with fruit,
add organic puffed Kamut, followed by some organic kefir and organic soy milk,
and add one tablespoon organic fresh "Barlean’s" Flax Oil Complex
or Essential Woman, or Omega Twin and mix it into a healthy and hearty breakfast.
It will benefit your intestine, skin and immune system. Supplements such
as vitamin E and selenium can be added to this type of breakfast.
Courgette caper salad(lunch or side dish for 4) Ingredients:
4 medium sized courgettes (cut into four lengthways, and then cut into thin
slices into approx. 4 cm pieces), 1 small red pepper (deseeded and chopped), 2
tablespoons large capers (well rinsed), 1 head of red type lettuce (washed and
finely chopped), 1 tablespoon of chopped parsley, 1 tablespoon of freshly pressed
organic flax seed oil, 1 tablespoon of lemon juice, 1/2 teaspoon of mustard, ground
black pepper. Preparation: - Mix the courgettes,
pepper, capers and parsley in a salad bowl.
- In another smaller bowl
mix the flax seed oil (Barlean’s), lemon juice and mustard. Add freshly ground
black pepper and mix well.
- Pour the dressing over the courgette
mixture and mix the dressing evenly into the salad.
- Prepare a bed
of red lettuce leaves on 4 separate plates. Arrange the courgette mixture in the
centre of each plate and serve immediately
Delicious
tuna salad(lunch for 2) Ingredients: A large
tin of tuna in its own juice, 1 finely chopped shallot, 2 finely chopped radishes,
1 piece of celery finely chopped, 1 tablespoon of mild mustard, 1 tablespoon of
organic freshly pressed flax seed oil (Barlean’s), a pinch of cayenne pepper. Preparation:
- Mix the tuna with all other ingredients in a medium sized bowl.
- Serve
with wholemeal bread or on toast.
Lentil Salad
(lunch for 4) Ingredients: 1 cup of dried lentils,
2 cups of water, 1 bay leaf, 1 clove of garlic finely chopped, 1 teaspoon of salt
or herbs, 2 tablespoons of chopped shallot, 1/2 cup of chopped parsley, 1 teaspoon
of mustard, 1 tablespoon of organic freshly pressed flax seed oil (Barlean’s),
1 tablespoon of lemon juice, 1/2 cup of grated carrots, ground black pepper. Preparation:
- Rinse the lentils and place them in the two cups of water, together with the
bay leaf, garlic and salt.
- Bring to the boil. Lower the heat and allow
to simmer for approx. half an hour. Drain and remove the bay leaf.
- Put
the lentils in a medium sized dish. Add the shallot, parsley, mustard, flax seed
oil and lemon juice.
- Mix well and add freshly ground pepper.
- Decorate
with the grated carrots.
Salad DressingIngredients:
4 tablespoons sesame oil, 4 tablespoons flax seed oil, 1 tablespoon balsamic
vinegar, 3 tablespoons rice vinegar, 2 tablespoons black currant syrup, herb salt Preparation:
- Mix all ingredients.
- Serve as a dressing with a green salad.
Carrot salad(side dish for 4) Ingredients:
500 g carrots, 2-3 (lactic fermented) gherkins, 1 onion,
3 tablespoons of sunflower seeds, 4 tablespoons of flax seed oil (Barlean’s),
4 tablespoons of lemon juice, 2 tablespoons mineral water, cress, a handful of
parsley Preparation: - Finely grate the carrots.
- Slice the gherkins.
- Mix the carrot, gherkin, finely
chopped onion and sunflower seeds.
- Mix the dressing ingredients.
- Mix the dressing with the salad and leave for 20 minutes for the
flavours to develop.
- Garnish with cress and parsley.
Tricolor
Salad - for OneIngredients: - 3/4 organic Tomatoes, few slices
of Mozarella Cheese, 1 avocado, lettuce
- For the Pesto: 1 tablespoon of
barleans flax seed oil, plenty of fresh basil, pine kernals, grated parmesan cheese,
seasoning to taste.
Preparation - Mix the pesto ingredients
in a small processor or pestle and mortar.
- wash and prepare lettuce leaves
- Slice
tomatoes
- Slice Mozarella Cheese
- Slice the avocado
- Arrange
the lettuce leaves across a plate. Moving across the plate arrange the tomatoes
in a crescent, followed by the mozarella, then the avocado.
- Carefully
spoon the pesto across the salad
- Eat and enjoy
About
Barlean's Flax Oil ComplexBarlean's Flax Oil Complex (high in Lignans)
provides an important contribution to the immune system, the condition of the
heart and blood vessels, a "healthy cholesterol" level, the digestion
and intestinal function, joint flexibility and sporting performance. Containing
a balance of Omega 3, 6 and 9 fatty acids.
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