How I enjoyed Linseed Yesterday

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So you have an idea of the delicious ways that linseed can be enjoyed I've listed below how I used linseed yesterday

Breakfast

1 small white nectarine, 1 small yellow plum and a dessertspoon very finely chopped root ginger put in bowl and microwaved until fruit was just mushy. Added 2 big, heaped dessertspoons linseed oil, a chopped peeled orange, 1 teaspoon lecithin granules, some Sucralose (yuk – I hate this artificial stuff but I think sugar is worse)a dessertspoon sunflower seeds, two chopped Brazil nuts and a little drizzle of tahini and mushed it all about a bit. The result: wonderful – loved the fresh gingery taste, the nectarine so fragrant. Actually it made too much so put half on one side as a pudding for later.

Supper

 

Sort of fennel and kumquat risotto with salady stuff.

Sliced fennel bulb, put in saucepan with a bit of veggie stock cube, added a small shake of mainly red Camargue rice and wild rice with a very little Arborio rice, covered with just enough water. Simmered.

Prepared the rest. Put a kumquat in covered dish in microwave, cooked until nearly soft, chopped smallish. Made a salad in a bowl of a very small copped Hass avocado, a big handful of alfalfa and radish sprouts and a small good, chopped vine tomato. When rice just about done, sloshed in a ½ teaspoon Flax Farm Cold-Pressed Linseed Oil and 1/2 olive oil and little dry vermouth, boiled it off the latter and poured half the risotto over salad. Topped with chopped Kumquat (it could have been a dessertspoon of mandarin Satsuma or ordinary orange) and a few grinds of black pepper.

Amazingly good. And I still have some risotto left for lunch tomoro.