View this video for advice about which Waihi Bush flax oil blend is best for you:
Highly recommended uses for
OUR FAVOURITE – Mixed with yoghurt, plain or flavoured but ideally acidophilus. Add fruit or a spoonful of your favourite jam.
ON FOOD -
· on muesli, cereal or porridge; top with yoghurt.
· in soups and casseroles after serving.
· on stir fry vegetables after serving
· on potatoes instead of butter. Top with cottage cheese or sour cream.
BLENDER CREATIONS -
· Basic Smoothie - Banana, yoghurt, milk or juice, 15-30mls Waihi Bush oil
Add any of the following to taste
· fresh fruit, honey, maple syrup or jam
· muesli, freshly ground nuts, or seeds, spirulina, or barleygreens
SPREADABLE BUTTER - soften 125g butter, place in a food processor and slowly add 65ml of Waihi Bush Oil until thoroughly mixed. Store in a light proof container in the refrigerator. Ideal for making healthy sandwiches. Do not, however, cook with this butter.
STRAIGHT FROM THE BOTTLE - by the spoonful, and followed with raisins or nuts or juice to clear the palate.
SALAD DRESSINGS and DIPS
Creamy Italian
- Add cider vinegar and Italian herbs (basil, oregano) to taste.
- A delicious dressing on crisp greens or as a dip for raw vegetables.
Thousand Island
- Add a little lemon juice and tomato juice, chopped hard boiled egg and dill pickle.
- Honey to taste.
- Mince cucumbers, spinach leaves and a little parsley (or other herbs).
- Blend into the Oil-Protein mix and season with dill.
- Add honey for the sweet and lemon juice for the sour.
- Spark with a little Dijon mustard and sprinkle with poppy seeds.
- Wonderful on both fresh fruit salad and the traditional green salad.
Russian
- Add honey (sweet), lemon juice (sour) and tomato juice to taste.
- Hot Stuff - Add cayenne pepper, minced chilli peppers, diced red bell pepper and onion and blend well.
- Refrigerate for an hour to bring out the flavours and use as a dip for crisp raw vegetables.
1. Prepare the following oil mix:
· 120ml (half cup) Waihi Bush Flax Original or Flax Boost
· -120ml cold pressed oil (olive oil, fresh sunflower, safflower or canola) or 240mls (1 cup) Flax Balance
2. Break an egg into blender then add
-30 ml lemon juice or vinegar
-dash of mustard (dry or prepared)
-dash of cayenne or white pepper
-60 ml of oil mix
3. Blend at low speed JUST until it begins to thicken
4. Immediately add remaining 180 ml of oil in a steady stream,
*Note: Vegans may use tahini or sundried tomatoes instead of egg
Sundried Tomato Mayonnaise
1 cup Waihi Bush Cold Pressed Flax Original or Waihi Bush Balance
1 cup Extra Virgin Olive Oil
1 cup total of vinegar- try mixing different types
½ to 1 cup of sundried tomatoes
Approx. 1 tsp each, or to taste
try Basil and Oregano
Salt & Pepper to taste
Blend tomatoes into a smoothish paste. Add seasonings and vinegar, then drizzle the oil in fairly fast. If the end result is too thick then add more oil and vinegar (or just water). If too thin, add a little tahini or an egg yolk.
Sesame-Herb Mayonnaise
1 cup Waihi Bush Cold Pressed Flax Original or Waihi Bush Balance
1 cup Extra Virgin Olive Oil
1 cup total of vinegar- try mixing different types
Approx. 2 Tbsp tahini - unhulled is better
Approx. 1 tsp each of herbs, or to taste try Basil, Coriander, Oregano
Salt & Pepper to taste
Mix/Blend all ingredients together and the tahini last. If possible leave to stand for a few hours for the flavours to mix and ‘develop’ a little. More tahini will thicken it.
Vinaigrette - Combine Waihi Bush Oil, vinegar and herbs to taste. Store leftover dressing in a light proof container in the fridge.
Non Dairy Dressing - Combine:
60 ml apple cider vinegar
5 ml Tamari sauce (optional)
5 ml maple syrup or sugar
3 - 5 cloves garlic
6 drops Tabasco sauce
1 tbsp sweet basil
½ tsp tarragon
½ tsp oregano
1 tbsp capers
1 tsp Dijon mustard
180 ml Waihi Bush Oil
Blend together. Store left over dressing in a light proof container in the fridge.
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