Flax Oatmeal Cookies (Also Featured at Home & Garden shows)

1 cup butter
1 cup turbinado sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
½ cup ground flax seed
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup all-purpose flour
1 cup whole wheat flour
1 ½ cups old fashioned rolled oats

Cream butter and sugar until light and fluffy, add eggs and vanilla and beat well. Mix together flour, oats, ground flax, salt, baking powder, baking soda and cinnamon. Stir into creamed mixture. Mix until well blended. Form into 1-2 inch balls, place on ungreased cookie sheet about 2 ½ inches apart. Bake at 350 degrees for 10 minutes

Orange Bran Flax Muffins

1 1/2 cups oat bran
1 cup gold flax seed, ground
1 Tbsp. baking powder
2 oranges, whole (washed, quartered and seeded)
1 cup brown sugar
1/2 cup canola oil
1 tsp. baking soda
1 cup all purpose flower
1 cup natural bran
1/2 tsp. salt
1 cup buttermilk
2 eggs
1 1/2 cups raisins (or white chocolate chips)

In a large bowl, combine oat bran, flour, ground 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 (white chocolate chips can be substituted for the raisins). Fill paper lined muffin tins almost to the top. Bake in 375 degree oven for 18 to 20 minutes or until wooden pick inserted in the center of the muffin comes out clean. Cool in tins 5 minutes before removing to cooling rack. Yields 18 muffins.

Blueberry-Almond Smoothie (serves 2)

1 cup frozen blueberries
1 frozen banana
1/4 cup soft tofu (optional)
1/4 cup raw almonds
1/4 cup ground gold flax seed
2 tablespoons pure maple syrup
1 cup water or rice milk

In a blender, combine ingredients in order listed and puree to a smooth consistency.

"Magic Formula" Flax Smoothie by John P.

1/2 cup Strawberries or Blueberries (frozen or fresh)
1 banana (frozen or fresh)
1 Slice of Cantaloupe
1 Handful Walnuts or Almonds
1/2 cup Ground flax seed
1 cup Soymilk
1/2 cup Orange Juice
1 Scoop Soy Protein Powder
2 Tablespoon Wheat Germ

Place ingredients in blender and mix for 30 seconds. Pour into a glass and enjoy!

Savory Salmon Patties with Flax by Patricia K.

1 15 oz. can salmon (drain and mash with fork)
2 Teaspoons Minced Onion Medley
2 Tablespoons Celery (finely diced)
2 Tablespoons Black Olives (finely diced)
6 Tablespoons Ground Golden flax seed
1 Tablespoon Low fat Italian Dressing
1 Egg or 2 Egg Whites (lightly beaten)

In medium bowl mix all ingredients until well blended. Shape mixture into 5 firmly made patties.
Spray hot frying pan with olive oil.
Cook patties on medium heat for 8-10 minutes per side until brown and cooked through.
Serve with Savory Salmon Patty Sauce (see below)

Savory Salmon Patty Sauce

8 oz. Plain Low fat Yogurt
2 Tablespoons Finely Chopped Dill
1 Teaspoon Soy or Worcestershire Sauce

Mix well and allow sauce to sit for a few hours or overnight to allow flavors to blend.

Serve with salmon patties.

Chel's Morning Muffins by Rachelle W.

(Yield: 2 dozen muffins)

3 1/2 cups High Fiber Cereal
1/2 cup Ground Golden flax seed
1 1/2 cup Sugar or Sugar Alternative
2 1/2 cups Whole Wheat Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
2 medium Eggs
3 Teaspoons Lemon or Orange Rind
1/3 cup Canola Oil
1/3 cup fresh Orange Juice
1 3/4 cup Buttermilk

Preheat Oven to 375 degrees. Line muffin pans with paper baking cups or grease pan.
In a large mixing bowl, combine cereal, ground flax seed, sugar, flour, soda, and salt. In
separate bowl, beat eggs slightly. Beat in the lemon or orange rind, oil, orange juice and buttermilk.
Stir in dry ingredients and mix well. Fill muffin pans 1/2 to 3/4 full with batter and bake at 375 degrees for 18 to 25 minutes, until tops are golden brown. Enjoy!