The Flax Cookbook: Recipes and Strategies for Getting the Most from the Most Powerful Plant on the Planet
Up until the past few years, flax was the concern of the clothier, not the cook. Everyone knew that flax produced linen. Then came the discovery of flaxseeds' benefits for good health. Elaine Magee'sThe Flax Cookbooklays out the nutritional arguments for consuming flaxseed: fiber and omega-3 fatty acids. One of the bases of the arguments for consuming more omega-3 fatty acids is that they block bad omega-6 fatty acids, which appear to be culprits in the onset of heart disease. And flaxseed provides both soluble and insoluble fiber, both of which have benefit. Because it's a crunchy little seed, flaxseed is particularly adaptable to bread recipes. Magee's flaxseed muffins get a boost of fruit and fiber both from a base of raisin bran in the batter and a bit of maple syrup that enhances the muffins' flavor. Her clever approach to basic flaxseed bread calls for choosing among twenty-plus ingredients as part of the bread's flavoring--apples, carrots, dates, peaches, pumpkin, and zucchini among them. Flaxseed also contributes to recipes as diverse as quiche, meatballs, artichoke dip, tacos, and spaghetti carbonara.Mark KnoblauchCopyright © American Library Association. All rights reserved