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Executive Chef Michael Davis believes a creative innovation of wholesome foods is the best approach to eating... foods unadulterated by chemicals, layered in flavors with a picturesque presentation. He received his A.A.S. in Culinary Arts at Johnson and Wales University.

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Cooking with Chef Davis

 
by Michael Davis, Executive Chef

 
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The benefits of flax seem astounding: reducing cholesterol, blood pressure, keeping platelets from getting sticky, reducing the risk of breast cancer, preventing certain eye disease, and reducing risk of diabetes.

So it's no wonder that flax is associated as a modern miracle food. Alpha linolenic acid is the plant version of Omega 3 fatty acid which is found in fish such as salmon. Flax has been around for several thousand years; its healing potential has been around for about the same time.

Flax is available in whole seeds, ground seeds and oil forms. It is readily available in grocery stores, health food stores and certain pharmacies. The ground flax seed contains fiber, and the other nutritional elements that flax possesses while seeds may pass through undigested. The oil is beneficial only lacking the fiber and in some cases it is easier for the body to digest.

Well now we have this miracle food what do we do with it?

The applications are only limited to our ability to be innovative. Think of the things that you eat: toast, cereal, salads, steak, seafood, smoothies, pasta, breads, casseroles, vegetables.

Some of the most direct applications depending on the consumer may be the least or most effective. While taking some ground flax seed and sprinkling it on my cereal may be effective, if my cereal or my child's cereal seems to be invaded by an alien, it isn't likely to be consumed more than once or so.

Now if we are eating something with a sauce like macaroni and cheese, spaghetti and meatballs, tuna noodle casserole, lasagna, chili, chicken divan, turkey Alfredo, or American chop suey... well, these types of meals would be able to handle a few tablespoons of ground flax disguised as one in a costume party where everyone is dressed up. You could incorporate the flax right into the sauce. If it thickens too much you could add stock or water to get the desired consistency.

If you bake breads you could again incorporate some directly into the bread. You would want to add to your flour moderate amounts of the flax ground grain. Approximately 3 Tablespoons per cup of flour. The more you add the heavier the bread will be. You could also dust your baked goods with flax seeds. They look like sesame seeds and have a slightly nutty flavor.

How about a smoothie? If you have a blender and a few ingredients this is a great place to enjoy your flax. You could use either ground flax or flax oil, again keeping in mind that the ground flax will have a tendency to thicken a liquid, so adjust thickness with a liquid.

Strawberry Banana Smoothie w/Flax

8 oz. French vanilla yogurt (non fat)
1 banana
3 large strawberries stems cut off
6 oz. Orange juice
4"6 oz. Skim milk
3 oz. Crushed ice (optional)
1 T. flax seed oil or (ground flax)

1. Blend all ingredients in a blender, adjust thickness with milk or juice

2. Serve in a chilled tall glass

3. Enjoy!

Executive Chef Michael Davis believes a creative innovation of wholesome foods is the best approach to eating... foods unadulterated by chemicals, layered in flavors with a picturesque presentation. He received his A.A.S. in Culinary Arts at Johnson and Wales University.




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