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Healing Kitchen

Flaxseed Mill
We've been hearing a lot about flaxseeds recently. You might call them the Mighty Mouse of seeds. For such a small seed, they contain quite of bit of soluble and insoluble fiber. Even more important, flaxseeds are the best source of lignans, a type of phytoestrogen known to be a potential cancer fighter. Whole seeds however don't make it. In order for you to be able to reap their health benefits, flaxseeds need to be ground. Yes, you can buy ground flaxseed flour or meal, but because the seeds are high in fat, once ground they go rancid pretty quickly. So, you're better off grinding your own. And while you can grind them in any spice grinder or mini food processor, we found this mill to suit our purposes quite well.

This handy mill crushes the seeds anywhere from coarse to fine by adjusting the rotary switch on the side of the grinder. Pour the desired amount of seeds in the top chamber (it can hold up to 4 ounces), depress the on/off switch, and hold until the seeds are ground.

Once ground, the seeds lend a slightly sweet nutty flavor wherever they're used. Add them to baked goods from muffins to yeast breads. Stir ground flaxseeds into a smoothie, shake, yogurt, or a tall glass of OJ. Coarsely ground flaxseeds added to a cookie batter will give the impression that there are nuts in the batter. Sprinkle ground flaxseeds over a late-night bowl of frozen yogurt or granola and you can even feel virtuous. Well, almost.

Having the mill will insure that you can have freshly ground flaxseeds whenever you need them. Of course you could also use the mill to grind coffee beans or even spices (in quantity). Once you've used the grinder, brush the container out and store the mill on your countertop. It has a short power-supply cord so you can't trip over it and it even has a rim around the bottom where the cord can be stored when not plugged in. And as an added bonus, Salton, the manufacturer of the Nutritionist Flax Seed Grinder contributes a portion of the proceeds to Breast Cancer research.

Author: the Healing Kitchen staff
Date Published: 05/01/2000
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