Introduction

In the fall of 2001 I released my first book on the marvelous nutritional properties and health benefits of flax. That book, Flax Your Way to Better Health, met with a public response more gratifying than anything I could have imagined. It seems that there are lots of people out there who are truly curious about finding ways to improve their diets to include more and better foods, and who are hungry for information that will help them make better, healthier, choices. I also discovered that my readers are a communicative bunch—they’ve been generous in providing me with their feedback. As one reader, Judy, put it, “I’m always looking for new recipes, and the flaxseed bars (featured in Flax Your Way to Better Health) were so delicious that I decided to order a copy. I was not disappointed.... I’ve ordered more copies for friends.”

Well, that got me thinking. Flax Your Way to Better Health offered a few recipes, but my primary concern in that volume was to explain the benefits of flax, its nutritional composition, and its usefulness in combating specific health problems. My goal was to introduce flax to people who were unfamiliar with it, and to explain why it was worth incorporating it into a healthy diet.

Judy’s letter, however, got me to thinking that maybe the time had come to take the next step. Her response was by no means unique—many of my readers have requested recipes, recipes, and more recipes, as well as meal plans and advice about how they might easily incorporate flax into everyday meals. With all that encouragement, I had no choice: I had to write this book.

But I wanted to offer something that was really special. I wanted it to offer recipes that met your day-to-day needs, sure—but I also wanted to help you discover the incredible versatility of flax. That meant coming up with inspirational dishes—the kind of foods you’d be proud to serve no matter what the occasion, from everyday meals to holiday feasts. So I decided to consult with experts. My first step was to consult with long-time flax fans, who’ve been making flax a part of their diet for years.

These people were truly inspirational, providing favorite recipes that have earned rave reviews from their families and friends. They enlightened even me about the myriad of ways that flax can be an integral part of any good cook’s repertoire.

Next, I enlisted the help of a true culinary professional. I’ve known Ron Garrett for years, and I knew him to be a chef of the first caliber. I knew I wanted his expertise, but by the time we really got rolling on this project, it felt like we were fated to work together.

You see, just a few weeks before we were scheduled to sit down together for our first consultation, Ron got something of a shock. An angiogram, done during a regular check-up, revealed that his arteries were seriously clogged. Although they weren’t so bad that he had to undergo an immediate angioplasty, their condition suggested that he was facing possible cardiovascular disease in the future. He suddenly realized that if he didn’t make some changes in his lifestyle—particularly in his diet—he was looking at a very unpleasant fate.

Those of you who’ve read my earlier book know that flax has been singled out as a food that demonstrably reduces risk of heart disease. Ron had initially agreed to participate in this project because of our long friendship, but now he had a more personal motivation—he wanted to learn how this flaxseed could help him improve his own heart health!

What better kitchen-collaborator could I have asked for? With his skills and training, I knew that Chef Ron would develop delicious recipes that would please the most discriminating of palates. But equally important was his personal commitment—it guaranteed that he’d be working overtime to develop recipes that would maximize the health benefits of cooking with flax. The results, as you’ll soon see for yourself, have been nothing short of amazing—Ron had come up with a veritable smorgasbord of recipes that taste great, are easy to make, and make the best possible use of this humble little seed.

In the end, Chef Ron and I had a wonderful time coming up with the recipes in this book, and we hope you have just as much fun trying them out. Even better, we hope you find yourself so inspired by the versatility of flax that you start experimenting on your own. We’d love to hear from you, especially if you’ve come up with new and creative ways to incorporate flaxseed into your favorite recipes! Who knows? Maybe we’ll include one of your creations in future editions of this cookbook, with your name featured in the title!
 

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About the Authors

Jane Reinhardt-Martin, known to her clients and TV audiences as “Dietitian Jane,” received her B.S. degree in Dietetics and Food Service Management from the University of Wisconsin at Madison in 1986. In that same year she was accredited as a Registered Dietitian by the Amercian Dietetic Association and the Mississippi Valley Dietetic Association. She has also been a certified Jazzercise instructor.

She has devoted her career to promoting health and fitness, and to improving public awarness about these issues. Dietitian Jane published Flax Your Way to Better Health, the first consumer guide on flaxseed. She also has been published in such professional journals as Nutrition Forum and the American Journal of Clinical Nutrition. She has appeared as a food commentator on the Paula Sands Live Show, on KWQC-TV6, and NBC affiliate out of Davenport Iowa, and has even produced a video, Exploring Vegetarianism: A Healthy Alternative in 1999. In addition, she serves as a consultant for area hospitals, head start agencies, and physician offices.

Ron Garrett received his Culinary Arts degree from Joliet Junior College and a B.S. degree in Hospitality Management from Florida International University. He is a Certified Executive Chef (CEC) through the American Culinary Federation and has over 25 years experience. Chef Ron is a corporate chef for a major food service distributor in the midwestern United States.

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Finding Your Flax

North American Nutrition
We are very happy to be associated with this Minnesota company. Their golden flaxseed is grown and harvested in Canada, and they pay special attention to quality. This makes them an outstanding source for whole and ground flaxseed. To place an order, call (800) 387-5516 or visit their website, www.goldenflax.com.

Golden Valley Flax
This North Dakota family farm business is owned and operated by Mark and Esther Hylden. Mark is a fourth generation farmer, and his wife Esther is a registered nurse. Together they provide their customers with wonderful flax. To place an order, call (701) 331-1272 or visit their website, www.flaxhealth.com.

Omega-Life, Inc.
Founded in 1986, Omega-Life Inc. is a family owned business dedicated to providing the highest quality flaxseed products possible. Their pioneering spirit made them one of the first providers of flax products.
Omega-Life may be contacted by calling (800) EAT-FLAX (328-3529) or log onto www.fortifiedflax.com.

Dakota Flax
MAGCO Dakota Flax™ is a three-generation family agricultural operation in Sherwood North Dakota, near the Canadian border. All Omega flaxseed available through Dakota Flax has been certified as organically grown by Farm Verified Organic (FVO). Call 701-838-2794 or visit their website at www.dakotaflax.com.
 

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