Jak to ze lnem było

[Gość: mimi]

Czy macie jakieś pomysły na zurzycie siemienia lnianego?
Miał być na leczenie wrzodów żołądka, ale przeszło :) i
zostało kilo i do czego teraz dodawać?

[wedrowiec2]

Siemię może używać w dowolny sposób:) Profilaktycznie, zapobiegając chorobom
żołądka, może pić je tak, jak planowałaś. Możne zmielić (zemleć) je i mączkę
dodawać do ciasta przaśnego, bułeczek itd. Uważaj jednak na ilość - siemię
lniane zawiera bardzo dużo cennych dla organizmu kwasów tłuszczowych, ale mają
one bardzo dużą wartość kaloryczną:)
W ostateczności poczekaj do zimy, zatop ziarna w łoju i karm nimi sikorki i
inne ptactwo.

[Gość: Agusia]

Ja dodaję do chlebka i do ciasteczek ziarenkowych. Schodzi u mnie szybko!

[Gość: mimi]

Dzięki za podpowiedź, do zimy daleko, ale te ciasteczka
ziarenkowe to świetny pomysł; bardzo bym prosiła o prosty przepis.
I jeszcze pytanie, czy można jeść surowe np. posypywać sałatki?

[Gość: Agusia]

Przepisem się dzielę z chęcią - jego źródłem i tak pewnie jest to forum, ale
przy przepisywaniu nie zapisałam skąd on jest. Czy to plagiat? Nawet jeśli to w
dobrej wierze;-)
"Ciasteczka ziarenkowe
2 szklanki płatków owsianych
0.5 szklanki cukru
0.5 szklanki maki
0.5 szklanki roztopionego masła (ew. margaryny)
pół łyżeczki soli
lyzka gestej śmieteny (niekoniecznie)
1 jajko
dowolna ilosc dowolnych orzechow, migdalow lub ziaren slonecznika, sezamu, lnu
i in. lub i orzechy i ziarna - I TU WŁAŚNIE MIEJSCE DLA TWOJEGO LNU - ja
mieszam różne ziarenka i za każdym razem ciasteczka są przepyszne ale o innym
smaku.
Suche skladniki wymieszac. Dodać roztopione masło, jajko, śmietane.
Dokladnie polaczyc skladniki, ma byc lepka, gesta masa.
Wyłożyć na blache z wylozona papierem do pieczenia warstwe maksymalnie 1 cm
grubosci.
Piec na zloto w okolo 180 stopniach (czas na oko, zalezy od piekarnika,az
bedzie rumiane)
Po upieczeniu pokroić gorące (później się nie da ;-) i zostawić na blasze do
ostygnięcia
Można podzielić masę na pół i do jednej części dodać kakao albo/ kawę inkę.
Aha, można je robić bez jajka, dodając trochę wody dla uzyskania odpowiedniej
konsystencji. Ja chyba nawet wole je bez jajka.
Tylko, uwaga, one bardzo uzależniają :-)))))))))))))))))))))
Ale sa zdrowiutkie (przepis z książki o wegetarianizmie ;-))))))"

[Gość: Agusia]

Jeszcze znalazłam to:
forum.gazeta.pl/forum/72,2.html?f=77&w=12372939&v=2&s=0
Z tym chyba będzie najmniej roboty: wrzucasz, mieszasz i jesz.(;-)

[kwieta4]

wszyscy wiemy, ze siemie jest 'niezbedne', z dziesiatkow powodow, w naszej
diecie. nie bede sie wiec rozpisywac. podam nazwy potraw, wybierajce co Wam
przepisac:) wszystko jest z mielonym siemieniem:
- kulki serowe/bialy ser/, z pieprzem i siemieniem,
- salatka brokulowa z siemieniem,
- bulki z siemieniem,
- chleb z maszyny z siemieniem, /kiedys tez podawalam swoj przepis na chleb/,
- kurczak w panierce z siemienia,
- klops miesny z siemieniem,
- mafiny z siemieniem i otrebami / dla cierpiacych na obstrukcje i nie tylko/,
- owsiane batony z siemieniem /i suszonymi owocami/

[kwieta4]

po angielsku, ale wszystko naraz:)

1) Flax Seed Crackers - Easy and delicious
50 mL flax seed 1/4 cup
50 mL ground flax seed 1/4 cup
375 mL all-purpose flour 1 ½ cups
2 mL baking powder ½ tsp
2 mL salt ½ tsp
20 mL margarine or butter, softened 4 tsp
125 mL skim milk ½ cup

In a bowl of a stand-up mixer, add flax seed, ground flax, flour, baking
powder, salt and margarine or butter. With the paddle attachment, mix on low
speed until the mixture resembles a coarse meal.
Stir in milk and mix until mixture forms a soft dough. (You can also mix the
dough by hand.)
Wrap dough in plastic wrap and chill 10 minutes.
Divide the dough into quarters. Turn out onto a lightly floured board. Roll out
very thin to a rectangle 2 mm (1/16 inch) thick. Cut into 6 cm (2 ½ inch)
squares.
Transfer to an ungreased baking sheet.
Repeat with the remainder of the dough.
Preheat oven to 160° C (325° F).
Bake 20 minutes until crisp and golden.

Variations:
Onion: 15 mL (1 tbsp) powdered onion soup mix.
Cheese: 250 mL (1 cup) grated cheddar cheese.
Italian: 15 mL (1 tbsp) oregano and 250 mL (1 cup) grated mozzarella cheese.

Yield: 24 crackers

Serving Size: 1 - 6 x 6 cm (2 ½ x 2 ½ inch) cracker
Single Serving Nutrient Values
Calories 56 Sodium 59 mg
Protein 1.7 g Potassium 66 mg
Carbohydrate 7.9 g Folate 14 mg
Fibre 0.9 g
Fat 1.9 g
Polyunsaturates 1.1 g
Monounsaturates 0.5 g
Saturates 0.2 g
Cholesterol 0.1 mg


2) Orzo, Lentil and Flax Soup - A tasty soup that will become a
family favourite

50 mL butter 1/4 cup
1 medium onion, finely chopped 1
1 medium carrot, finely chopped 1
1 celery stalk, finely chopped 1
0.5 green pepper, finely chopped ½
1.25 L boiling water 5 cups
75 mL low sodium chicken soup base 1/3 cup
10 mL granulated garlic 2 tsp
1 bay leaf 1
10 mL Worcestershire sauce 2 tsp
796 mL can tomatoes with herbs and spices; break up tomatoes 28 oz
75 mL orzo pasta or any small soup pasta 1/3 cup
75 mL dried lentils, rinsed 1/3 cup
5 mL granulated sugar 1 tsp
75 mL flax seed 1/3 cup

In a large pot, over medium to medium-low heat, melt butter.
Add onion, carrot, celery and green pepper. Gently saute over medium-low heat
for 20 minutes, stirring occasionally.
Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire
sauce, tomatoes with juice, orzo and lentils. Stir.
Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are
soft.
Add sugar and flax seed. Stir and serve.

Yield: 10 servings

Serving Size: 250 mL (1 cup)

Single Serving Nutrient Values
Calories 153 Sodium 1247 mg
Protein 5.7 g Potassium 237 mg
Carbohydrate 15.8 g Folate 53 mg
Fibre 4.4 g
Fat 7.6 g
Polyunsaturates 1.6 g
Monounsaturates 1.6 g
Saturates 3.1 g
Cholesterol 15 mg


3)Meat Loaf - One of life’s simple pleasures... just like Grandma’s!

1 kg lean ground beef 2 lbs
250 mL skim milk 1 cup
125 mL ground flax seed ½ cup
125 mL dry bread crumbs ½ cup
125 mL chopped onion ½ cup
1 egg, beaten 1
15 mL Worcestershire sauce 1 tbsp
5 mL black pepper 1 tsp
5 mL garlic powder 1 tsp
5 mL dry mustard 1 tsp
2 mL celery salt ½ tsp
1 mL ground thyme 1/4 tsp
50 mL ketchup 1/4 cup



In a large bowl, combine beef, milk, ground flax, crumbs, onion, egg,
Worcestershire sauce, pepper, garlic, mustard, celery salt and thyme. Mix well.
Pat mixture into a 22 x 13 x 8 cm (9 x 5 x 3 inch) loaf pan.
Spread ketchup over top of loaf.
Bake at 180°C (350°F) 1 to 1 ½ hours, until no pink remains.
Remove from oven and let stand 5 minutes.
Remove from pan, place on platter to serve.

Yield: 8 servings

Serving Size: 1 slice

Single Serving Nutrient Values
Calories 375 Sodium 258 mg
Protein 27.6 g Potassium 598 mg
Carbohydrate 15.5 g Folate 59 mg
Fibre 2.9 g
Fat 22.3 g
Polyunsaturates 3.9 g
Monounsaturates 8.5 g
Saturates 7.2 g
Cholesterol 104.2 mg


4)Flax Fried Rice - Excellent as a light meal or a side dish... and
kids like it!

250 mL long grain rice 1 cup
500 mL water 2 cups
2 mL salt ½ tsp
25 mL canola oil 2 tbsp
3 eggs, beaten well 3
125 mL diced cooked ham or any meat ½ cup
175 mL frozen mixed vegetables (carrots, peas, corn), thawed 3/4 cup
2 green onions, cut into 6 mm (1/4 inch) lengths 2
25 mL soy sauce 2 tbsp
2 mL sesame oil ½ tsp
50 mL flax seed, toasted* 1/4 cup



Rinse rice well in a sieve under cold running water. In a medium saucepan,
bring water and salt to a boil, add rice, bring to a boil again, stirring with
a fork. Reduce heat, cover, simmer slowly 20 minutes. Remove lid, allow steam
to escape. Fluff rice with a fork. Cool, cover and place in refrigerator
overnight.
In a large non-stick skillet, over medium heat, heat canola oil.
Add egg and fry until half cooked.
Add rice, breaking up any lumps, stirring quickly to coat the rice.
Reduce heat to medium low; add ham, vegetables and green onions.
Cook, turning rice mixture gently but frequently, about 4 minutes.
Add soy sauce, sesame oil and flax seed. Reduce heat to low, cover and cook 3
minutes.
*To toast flax seed, spread flax seeds in small metal pan. Bake at 180°C (350°
F) for 3 to 5 minutes. Stir while toasting.


Yield: 6 servings.

Serving Size: 250 mL (1 cup)

Single Serving Nutrient Values
Calories 266 Sodium 650 mg
Protein 10.9 g Potassium 259 mg
Carbohydrate 32.7 g Folate 44 mg
Fibre 2.7 g
Fat 10.3 g
Polyunsaturates 4.0 g
Monounsaturates 3.7 g
Saturates 1.8 g
Cholesterol 112.8 mg



5)Orange Bran Flax Muffins - Whole oranges give these muffins
a wonderful flavour

375 mL oat bran 1 ½ cups
250 mL all-purpose flour 1 cup
250 mL flax seed* 1 cup
250 mL natural bran 1 cup
15 mL baking powder 1 tbsp
2 mL salt ½ tsp
2 whole oranges (washed, quartered, seeded) 2
250 mL brown sugar 1 cup
250 mL buttermilk 1 cup
125 mL canola oil ½ cup
2 eggs 2
5 mL baking soda 1 tsp
375 mL raisins** 1 ½ cups



In a large bowl, combine oat bran, flour, flax seed, 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 well blended.
Stir in raisins.
Fill paper lined muffin tins almost to the top.
Bake in 190¡ C (375° F) oven for 18 to 20 minutes or until wooden pick inserted
in centre of muffin comes out clean.
Cool in tins 5 minutes before removing to cooling rack.
*Flax seed may also be ground. Measure first, then grind or mill.
**For chocolate lovers, substitute white chocolate chips for raisins.


Yield: 18 muffins

Serving Size: 1 muffin

Single Serving Nutrient Values
Calories 275 Sodium 236 mg
Protein 6.1 g Potassium 439 mg
Carbohydrate 44.5 g Folate 54 mg
Fibre 5.7 g
Fat 11.5 g
Polyunsaturates 5.6 g
Monounsaturates 4.0 g
Saturates 1.4 g
Cholesterol 23.6 mg


6)Two-hour Buns - Simple and delicious... nothing beats fresh
buns!

25 mL fast rising instant yeast 2 tbsp
2 L all-purpose flour 8 cups
175 mL ground flax seed 3/4 cup
125 mL granulated sugar ½ cup
2 eggs 2
5 mL salt 1 t

[kwieta4]

i jeszcze raz dwa ostatnie przepisy chyba sie nie zmiescily, bo widze, ze je
ucielo:)

6)Two-hour Buns - Simple and delicious... nothing beats fresh buns!

25 mL fast rising instant yeast 2 tbsp
2 L all-purpose flour 8 cups
175 mL ground flax seed 3/4 cup
125 mL granulated sugar ½ cup
2 eggs 2
5 mL salt 1 tsp
750 mL lukewarm water 3 cups

In a bowl, mix yeast, 1 L (4 cups) flour and ground flax.
In a 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 rise 15 minutes.
Punch down and let rise again 15 minutes.
Punch down and form into buns.
Place on greased baking sheet allowing 5 cm (2 inches) between buns.
Let rise one hour.
Preheat oven to 180°C (350°F).
Bake 20 minutes. Remove and cool on a rack.

Yield: 4 dozen 10 cm (4 inch) buns

Serving Size: 1 bun

Single Serving Nutrient Values
Calories 109 Sodium 55 mg
Protein 3.3 g Potassium 74 mg
Carbohydrate 20.3 g Folate 26 mg
Fibre 1.2 g
Fat 1.5 g
Polyunsaturates 0.8 g
Monounsaturates 0.3 g
Saturates 0.2 g
Cholesterol 8.8 mg



7)Farmland Flax Cookies - A popular cookie that everyone loves

325 mL butter 1 1/3 cups
300 mL granulated sugar 1 1/4 cups
375 mL lightly packed brown sugar 1 ½ cups
575 mL flax seed 2 1/3 cups
3 large eggs 3
7 mL vanilla 1 ½ tsp
825 mL all-purpose flour 3 ½ cups
15 mL baking soda 1 tbsp
750 mL oatmeal 3 cups



In a bowl, cream butter and sugars; add flax seed.
In another bowl, beat eggs and vanilla together. Combine with flax mixture.
Sift together the flour and soda. Mix in oatmeal and combine with other
ingredients.
Form dough into 4 cm (1 ½ inch) round logs. Place in freezer and chill.
Preheat oven to 180°C (350°F).
Slice into .5 cm (1/4 inch) medallions.
Place on baking sheet leaving about 5 cm (2 inches) between cookies.
Bake 13 to 15 minutes.
Remove from sheet and cool.

Yield: 108 cookies (5 cm/2 inches)

Serving Size: 2 cookies

Single Serving Nutrient Values
Calories 185 Sodium 134 mg
Protein 3.7 g Potassium 174 mg
Carbohydrate 23.9 g Folate 33 mg
Fibre 2.2 g
Fat 8.8 g
Polyunsaturates 2.5 g
Monounsaturates 2.3 g
Saturates 3.5 g
Cholesterol 25.1 mg

[Gość: P.]

www.ameriflax.com/default.cfm?page=frecipes
www.healthwell.com/deliciouskitchen/5_00/foodfocus_s1.cfm?path=hw
www.bhj.org/journal/2003_4502_april/ethnic_334.htm