Just the Flax, Ma’am

Start a regimen without carbohydrates and with lower carbohydrates on Monday, and by Tuesday (or Friday or the next Monday) you’re not necessarily going to jump for joy at the prospect of never having something ‘crackery’ again.

People still miss their crunchies and their munchies.

Enter our friend, flax.

The Flax plant, mentioned in Home Ed sewing classes across America for its use in clothing among indigenous peoples of North America, produces a seed which, when milled, is an outstanding addition to healthy kitchens everywhere.

Flax, also known as linseed, is a seed known for its lignans and Omega-3’s for health. Adding to this, you’re heard-pressed to find something that contains about as many fiber grams as it does carbohydrates. With an effective net of 0, flax is an acceptable fibrous staple for people in Atkins induction or following any plan where fiber can be employed.

Because flax is a binding agent in cooking, eggs can be replaced with flax in a recipe (just replace each egg with 1 Tbsp flax seed meal and 3 Tbsp water).

Use caution, however. Flax, while a blessing for people who use it in cereal, yogurt and in other recipes, can be overdone when care is not employed. Ingesting too much flax can cause stomach discomfort, especially when dehydrated. Flax works its magic in the digestive tract in partnership with fluids, so using flax judiciously and combining with a healthy amount of water for your body are two ways to ensure that flax remains a valuable tool and not a lump in the stomach.

Flax crackers are some of my favorite things ever. The picture of the cream cheese and fresh dill poised atop this flax cracker will make you slap yourself in the forehead (put the frying pan down first) and say, “Gadzooks! (because all cool folks say things like this, and ‘huzzah’), and wonder why you’d never tried this before.

If you are a fan of crisp breads, and miss having something to hold your food, and want to even put your little pinky up in the air, because you’re that cool eating one of these with the many savory toppings you could use, then have at it!

source: wikipedia.org Flax

More Facts about Flax:

Find flax seed meal at your local grocery store in the baking aisle with specialty flours.

Flax seed meal has a shelf life of 2-4 months before going rancid. Storing in the freezer extends the life of flax at least by 3 times.

Flax seed is useful if you have a food mill and have the ability to grind into meal. Otherwise, buy flax seed meal for convenience.

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