Flax – cultivated and used in Poland for centuries, is still comparatively unknown for its properties but becoming increasingly appreciated. Americans have consulted a wide range of studies which support the increased interest in its properties. For instance, preliminary studies indicate that flax may inhibit the development of cancer (breast and prostate).
Often called ‘the Gold of the Polish fields’, in any of its forms flax is priceless. This fibre, used in the manufacture of textiles, is greatly appreciated by those who enjoy its convenience, natural comfort and ecology, as well as its medicinal properties. It was used in ancient times for treatment of wounds; due to its ‘breathability’, absorbent properties and swift healing properties. In its seed form (linseed) it is also renowned for its healing properties: it effectively protects the stomach; relieves dry coughs and soothes skin irritations. Linseed oil is also known for its therapeutic effects on the heart.
In Poland, linseed oil has been used for generations in the preparation of a favourite Christmas Eve cabbage dish. While its bitterness is not to everyone’s taste, it’s worth introducing into your diet as it contains, essential for any healthy diet, polyunsaturated fatty acids, Omega 3 and Omega 6.
Both linseed and linseed (flaxseed) oil are recommended in cases such as:
• high cholesterol
• diseases of the heart and blood vessels
• blood clots and embolism
• immune system deficiencies
• weakening of the nervous system, depression and ADHD
• chronic intestinal inflammation
• constipation
• dry cough
• diabetes
• normalistion of estrogen levels during menopause
How to use
Roast the linseed and sprinkle onto sandwiches, salads or vegetables; adding to porridge at breakfast. You can also use it for baking bread; or a version of gomashio (a dry condiment, similar to furikake, often used in Japanese cuisine). In cases of indigestion, irritable bowel, constipation or nervous conditions try as an infusion. It’s best to buy the seeds whole and grind yourself regularly to avoid oxidization. For those who do not like the rather glutinous consistency I recommend infusing the seeds whole (1 teaspoon per glass of hot water; this is easy to drink, even for children, as it doesn’t have a strong taste. This infusion is also great for coughs, especially of the dry, painful, evening, allergic and asthmatic varieties.
Due to its estrogen level balancing action, linseed is recommended for all women at a dose of about 1-2 tablespoons per day, as a preventative measure for breast cancer.
Linseed oil can be added as a dressing to salads or vegetables and generally used just like any other cold-pressed oils. Do not overdo the amount though, as you can always have too much of a good thing. Its bitter taste may also not be to everyone’s taste, so try mixing it with a touch of olive oil.
The following is a recipe using this oil mixture. It’s one of my favorites (firstly because it’s simple, also it’s tasty and healthy):
Red beets with three oils and roasted sunflower seeds
Cook, preferably by steaming red beets. After cooling off, peel, thinly slice and arrange on a plate. Pour 3 different cold pressed oils (choose from a range of oils – olive, apricot, almond, linseed, pumpkin seed, avocado, etc.). Then sprinkle with roasted sunflower seeds (for a richer version, sprinkle a small amount of feta). The dish is great alone or as a side dish.
Care should be taken to ensure a regular amount of linseed oil in the diet. The following recipe for me was a real breakthrough. This is something delicious I keep up my sleeve, my family loves it and it contains a huge amount of valuable ingredients, trace elements and vitamins. It looks after the body on a daily basis much as a handful of supplements does, is both natural and delicious …. and happens to contain linseed oil.
Seed pesto
In a food processor grind, in equal proportions (e.g. 1/4 cup of each seed type, ground separately):
• Almonds
• Sunflower seeds
• Pumpkin seeds (ensure worm-free)
• Linseed
• light sesame
• nuts
The seeds should be pre-rinsed in water with lemon juice and allowed to dry. This not only rids them of dust and dirt but also spores of fungi, mold and other unwanted organisms. Add to the mix additional seeds such as black cumin, according to taste, health properties or imagination.
Stir the mixture and pour on linseed oil (you can also mix in another type of oil) until the consistency is similar to that of pesto. Leave for the flavors to blend. The taste can be a little bitter, but this depends largely on the types and quantity of oils in the pesto. Almonds and sunflower seeds also add a balancing sweetness. Keep refrigerated in a sealed ceramic container or jar covered in aluminum foil to protect from light.
Suggestions for use:
The pesto can be used in sandwiches, salads, vegetables, cereal, or eaten straight away on its own: 1-2 teaspoons 1-2 times a day (chew well, with plenty of saliva). It provides plenty of energy and is also a great substitute for sweets. It’s also delicious; as I’m sure everyone who tries it will agree.
NaturAsia 