our eccentric friend, flaxseed
The last time I was at my favorite bulk foods store (which, sadly, resides in the middle of an Amish settlement in Ohio, far, far away), I picked up a bag of flaxseed to use in granola bars.
As you use this stuff in tablespoons, not cups, I have quite a bit of it, so I’ve started throwing it in other items, namely my morning oatmeal. I discovered my vintage Thermos to be a fantastic use for this — put the oatmeal, flax, dried fruit and raw sugar in the night before, cover it with soymilk and in the morning, PRESTO! Yummy oatmeal that isn’t all congealed and lukewarm and gloopy.
(No one likes gloopy. We have no use for gloopy around here. Begone, gloopy!)
Anyway, I was recently doing some reading on the benefits of flaxseed and was rather astonished to find out this random fact: flaxseed was cultivated in Babylon as early as 3000 BC and by the 8th century, King Charlemagne believed so strongly in the health benefits of the stuff that he passed laws requiring his subjects to eat it.
So bring on the flaxseed and enjoy the benefits of the Omega-3 fatty acids, which keep your ticker healthy, as well as lignans (antioxidants) and lotsa our good friend, fiber. Yum, yum, yum,