Posted on 16 September 2008 by joy
I believe in food. I don’t just eat food for its taste or for mere satisfaction. I think food can work wonders to boost the brain and body. Take flaxseeds for example. Flaxseeds are full of omega-3 fatty acids that benefit the heart, have anti cancer properties and may even reduce the growth of tumors. Flaxseeds may also help fight the blues.
Eating a tablespoon of ground flaxseeds every day is the best source of alpha-linolenic acid (ALA), a fatty acid that researchers say improves the operation of the cerebral cortex. That’s the area of the brain that processes sensory information, including pleasure signals. To meet your flaxseed quota, sprinkle it on salads ro cereal, or mix it into a smoothie or shake. You can find ground flaxseeds in health food stores like Whole Foods and Trader Joe’s. Ground flaxseed even replaces butter and oil fat in these breakfast muffins. Low Fat and full of good fat- that’s a winning combination!
Flaxseed Morning Muffins
adapted from Bob’s Red Mill
1 1/2 cups all purpose flour
3/4 cup flax seed meal (if you live near a Trader Joe’s, you can get flaxseed meal and oat bran there!)
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups carrots, shredded
2 apples peeled and shredded
1/2 cup raisins (optional)
1 cup nuts, chopped (optional)
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1. Using a wooden spoon, mix together flour, flax seed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
2. Stir in carrots, apples, raisins and nuts.
3. Combine milk, eggs and vanilla. Pour liquid all at once into the dry/fruit mixture. Stir until ingredients are moistened. Do not overmix.
4. Fill muffin cups 3/4 full. Bake in a 350 degree F oven for 15 to 20 minutes. Yields 15 medium sized muffins.