The Ingredients

Flax Oil

ORGANIC, FRESH, COLD-PRESSED (kept refrigerated, not frozen, in opaque bottle). NOT HIGH LIGNAN.

    1. BOUGHT FRESH oil.  In opaque bottles from the store’s refrigerated section or order online (check press date on bottle – you want it as FRESH as possible. Flora and Spectrum brands have a good reputation. Check dates on bottle.

or 2. PRESS YOUR OWN flax seeds to ensure FRESHNESS.  Use an expeller press on LOW heat. (Takes about 20 mins. to press 2# flax seeds yielding 10-12 oz flax oil).

To slow oxidation (going rancid) – Keep opened and unopened oil in the fridge. DO NOT freeze — cannot preserve beneficial electrons.

Instructions

Use as butter substitute or on vegetables.

Do NOT save until the next day

(1) Blend: (amounts depend how many meals you intend to use it with: 1 (2) or (3)

• 1 (2) (3) Tbsp. Flax Oil 
• 2 (4) (6) Tbsp. PLAIN, LOW Fat (1%) Cottage cheese
• ½ (1) (1½) teaspoon raw honey

(2) Mix with just enough low fat milk or water to get the contents of the bowl to blend in together. This results in a custard consistency with NO taste of the oil (no oily ‘ring’ should be seen when you rinse out the bowl).

Allow at least 2 hours before or after taking antioxidant supplements such as vitamin E or vitamin C