How do you eat your flax and wheat germ?

I mix my flax and wheat germ in a super healthy shake around noon every day. In 8 oz. of water, I mix 2 tbsp each of Premium Gold Milled Flax and wheat germ, 1 packet of Back to the Garden meal replacement powder - or Source of Life, 1 tsp each of Hallelujah Acres Beet Max and Carrot Max, 1 scoop of Natures Sunshine Green Zone, and ½ - 1 ounce of Xango (or other Mangosteen juice). I throw in some frozen Blueberries and Cranberries in to the mix. Add a splash of orange juice and blend away! I get an instant rush of energy that gets me through the afternoon!

Add 1-2 Tablespoons to juice or water, stir and drink or add that same amount to your favorite shake or blended drink.

Make a smoothie - 1 cup ice, ½ cup of two types of fruit and 1 cup of a fruit juice, water, or nutritional drink. Blend on high, makes at least 2 servings.

Shake a Dash O Flax™ or one of the other flax products on your pizza, soup, salads, cereals, hot or cold. Shake on your hot dish or your hash browns, baked potatoes and more. Use as a thickener in your sauces. (Add when almost ready to serve a few dashes and your sauces are thicker and healthier). The options are endless; you can become your own detective and feel better by adding flax to your diets.

Baking with flax is a great way to introduce it into foods you normally eat. Keep in mind that the living enzymes and EFA’s are killed when heated to high temperatures. Instead, you may want to sprinkle milled flax onto your foods after cooking – the possibilities are endless. You should never cook with flax oil - instead, use the oil for salad dressings, dips, vegetable toppings and smoothies. Use your imagination.

When eating flax, or any other high fiber foods, make sure to drink plenty of water.

Other great recipes from FlaxKing.com...

PG = Premium Gold Recipe

• PG Grandma Miller’s Flax Raisin Cookies
  

  Premium Gold Grandma Miller’s Flaxmeal Raisin Cookies

  1 cup	butter or margarine
  2 tsp	baking soda
  1 3/4 cup	white sugar
  2 tsp	cinnamon
  1 cup	brown sugar
  2 cup	rolled oats
  2 tsp	vanilla
  2 cup	raisens (boiled in water)
  1 cup	milled flax seed
  1 cup	slivered almonds
  3 cup	all purpose flour
  1/2 cup	flaked coconut
  2 large	eggs
  1	Dash of salt

  • Preheat oven to 350 degrees.
  • Grease cookie sheets or line with parchment paper.
  • In a large bowl cream together butter, sugars and vanilla until light and fluffy.
  • Add eggs one at a time, beating well with each addition.s
  • Combine flour, baking soda, and cinnamon gradually stir into creamed mixture.
  • Fold in flax seed, oats, raisins, almonds, and coconuts. (If mixture seems a bit dry add a little milk or water.)
  • Drop rounded spoonfuls onto prepared cookie sheets.
  • Bake for 12 to 15 minutes in preheated oven.
  • Remove cookies to wire rack and cool completely.

  Yield: Yield: Approximately 5 dozen cookies.

• PG Farmland Orange Bran Flax Muffins
  

  Premium Gold Farmland Orange Bran Flax Muffins

  1 1/2 cup	rolled oats
  1 cup	brown sugar
  1 cup	all purpose flour
  1 cup	buttermilk
  1 cup	Milled flax
  1/2 cup	canola oil
  1 cup	natural bran
  2	eggs
  1 tsp	baking powder
  1 tsp	baking soda
  1/2 tsp	sea salt
  1 1/2 cup	raisens
  2	oranges (washed, quartered, and seeded)

  • In a large bowl, combine rolled oats, flour, flax meal, bran, baking powder and salt. Set aside
  • In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well
  • Pour orange mixture into dry ingredients. Mix until blended.
  • Stir in raisins.
  • Fill paper lined muffin tins almost to the top.
  • Bake at 375 degrees for 18 to 20 minutes or until pick inserted in center comes out clean.
  • Cool in tins for 5 minutes before removing for cooling.

  Yield: Yield: Approximately 12 muffins.

• PG Flax Banana Bread
  

  Premium Gold Flax Banana Bread

  1/2 cup	applesauce
  1 2/3 cup	whole wheat four
  1/2 cup	butter
  1 2/3 cup	white flour
  4 omega	eggs
  1 tsp	salt
  1/3 cup	buttermilk
  2 tsp	baking soda
  6	bananas - ripe, mashed
  1/3 cup	milled flax seed
  1 1/2 cup	white sugar
  2/3 cup	crushed walnuts / or almond slivers
  2/3 cup	brown sugar

  • Preheat oven to 350 degrees.
  • Cream together butter, applesauce, sugars, eggs and buttermilk.
  • Add mashed bananas.
  • Gradually add to dry ingredients.
  • Stir in nuts.
  • Bake in greased loaf pans for 1 hour 15 minutes at 350 degrees.

  Yield: Yield: Approximately 12 muffins.

• PG Margaret’s Cold–Milled Flax Raisin Muffins
  

  Premium Gold Margaret’s Cold–Milled Flax Raisin Muffins

  Mix Together:
  2	eggs
  2 tbsp	canola oil
  1/2 cup	unsweetend applesauce
  1 cup	non fat buttermilk
  1/2 cup	raisens
  1/4 cup	slivered almonds, walnuts, or pecans - optional
  Blend Together:
  1 1/4 cup	flour
  3/4 cup	milled flax seed
  2/3 cup	sugar
  1 tsp	baking soda
  1/2 tsp	cinnamon
  1/4 tsp	nutmeg
  1/4 tsp	salt

  • Preheat oven to 375 degrees.
  • Mix together the eggs, canola oil, applesauce, buttermilk, raisens, and nuts (optional)
  • Blend in the dry ingredients - flour, flax seed, sugar, baking soda, cinnamon, nutmeg, and salt
  • Place in greased muffin tin
  • Bake 30 - 35 minutes
  • Cool in tins 5 minutes - then take out on rack to cool further - ENJOY
• PG Old Fashioned Flaxseed Bread
  

  Premium Gold Old Fashioned Flaxseed Bread

  1 1/2 cup	all purpose flour
  1 1/4 cup	whole wheat flour
  1 packs	rapid rise yeast
  1 tsp	salt
  1/2 cup	milk
  1/4 cup	water
  3 tbsp	honey
  1 tbsp	butter or margarine
  1 large	egg
  1/4 cup	whole flax seed
  1 tbsp	melted butter or margarine

  • In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast and salt.
  • Heat milk, water, honey and butter until very warm (130 degrees).
  • Beat 2 minutes at medium speed of mixer, scraping bowl occasionally.
  • Add egg, flaxseed and ½ cup flour: beat 2 minutes at high speed.
  • Stir in enough remaining flour to make soft dough.
  • Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  • Cover; let rest 10 minutes.
  • Roll dough to a 12x 8 inch rectangle.
  • Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal.
  • Place, seam side down, in greased loaf pan.
  • Cover: let rise in warn, draft-free place until doubled in size, about 11/2 hours.
  • Bake at 350 degrees for 30 to 35 minutes or until done. Remove from pan: cool on wire rack.
  • Brush with melted butter. Enjoy!

  Yield: Yield: 1 loaf.

• PG Miller Farm Harvest Two Hour Buns
  

  Premium Gold Miller Farm Harvest Two Hour Buns

  2 tbsp	fast rising yeast
  8 cup	all purpose flour
  3/4 cup	Premium Gold cold milled flax seed
  3/4 cup	sugar
  2 large	eggs
  1 tsp	salt
  3 cup	lukewarm water

  • In bowl, mix yeast, 4 cups flour and milled flaxseed.
  • In large bowl, beat sugar, eggs and salt - add water and stir.
  • Add flour mixture to the liquid and beat until well blended.
  • Add remaining flour and knead.
  • Let rest 15 minutes.
  • Punch down and let rise again 15 minutes.
  • Punch down and form into buns.
  • Place on greased baking sheet 2 inches apart.
  • Let rise on hour.
  • Preheat oven to 350.
  • Bake 20 minutes. Remove and cool on a rack.

  Yield: Yield: 4 dozen buns.

• PG Sharp Cheddar Flax Meatloaf Casserole
  

  Premium Gold Sharp Cheddar Flax Meatloaf Casserole

  1 lb.	lean ground beef
  1 1/2 cup	sharp cheddar cheese - shreaded
  1/2 cup	Premium Gold cold milled flax seed
  1/3 cup	milk
  1/4 cup	onion - chopped
  1	egg - slightly beaten
  1/3 cup	flour
  1 tsp	salt
  1/4 tsp	pepper
  4 cup	thinly sliced potatoes
  1 qrt	frozen green beans, thawed
  1 can	cream of mushroom soup
  1 cup	milk

  • Mix meat, ¾ cup cheese, milled flaxseed, 1/3 cup milk, onion, and egg.
  • Shape into small balls.
  • Combine flour, pepper, and salt.
  • Put alternate layers of potatoes and beans in baking dish.
  • Sprinkle flour and remaining cheese in too.
  • Mix soup and 1 cup milk and pour over vegetables.
  • Top with meatballs.
  • Bake slowly at 300 degrees F for 2 hours or until done.