Simple Ways to get Flax


jae steele, Domestic Affair – Flaxseed oil is an amazing and important source of the essential fatty acid (EFA) omega-3, which has preventative and healing anti-inflammatory properties. It has been shown to be very useful for respiratory conditions (asthama), joint problems (arthritis), skin problems (eczema), mental health and so much more.

Photo Sharing and Video Hosting at PhotobucketDon't bother with flax oil capsules, use it as a food!  Here's what you have to remember about flaxseed oil:

  • Always keep it in the fridge and use within 4 weeks of opening to avoid rancidity. This may mean only buying small bottles or keeping half of a large bottle in your freezer till you use up the first half. When it's gone off it will take like the smell of paint – throw it out.
  • Never cook with it as it is unstable at high temperatures and becomes worse for you than a transfat! Make salad dressings with it, drizzle it on cooked or raw vegetables or whole grains and legumes.
  • Consume 1-2 tbsp. a day – usually more than that is unnecessary.
Simplest Salad Dressing

1/2 cup flaxseed oil
juice of half a lemon (about 1/4 cup or a little less)
1 clove garlic, grated
1 tsp. grainy mustard (optional)
1/2 tsp. sea salt
freshly ground pepper

Shake everything up in a glass jar with a good lid. Serve over salad.


Mystery Dressing

This dressing is similar to something my friend Liz, who I farmed with on Salt Spring Island, used to make. Everyone would go crazy for it, but it was never clear just how the recipe went.  I think I've finally got it.
This makes a small amount, but you could just double or triple it one you confirm you're also in love with the taste.

1/4 cup flaxseed oil
2 tbsp. apple cider vinegar
1 tsp. maple syrup
1 tsp. miso (buy the stuff in the fridge, not the kinds that are shelf stable)
1 tsp. natural nut butter (almond butter, peanut butter, etc)
1 tsp. tamari soy sauce
1 medium clove garlic, grated

Pour the oil in a jar. In a cereal-size bowl, combine the vinegar with the rest of the ingredients. Pour all that in the jar with the oil and shake it all up until a uniform mixture is achieved. Enjoy over salad or steamed veg.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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