Flax seed oil has become very popular due to its high content of Omega 3 fatty acids. Many American’s are deficient in this critical substance. It is generally found in fresh, wild fish, egg yolks from free-roaming chickens that are outside and on the pasture, grass-fed beef, some nuts, flax seed, and hemp seed.
Omega 3 fatty acids are critical for a healthy brain and nervous system, as well as skin health, and heart health. Because it is highly sensitive to heat and light, it should be purchased in a dark, opaque bottle and consumed raw, never cooked, as in the recipe below or in combination with olive oil in making salad dressing. It is always best to use the oil before the expiration date on the side of the bottle.
- 1 Stick of real butter, very soft
- 1⁄3 cup cold-pressed, organic flaxseed oil (purchased in dark bottle and refrigerated)
- 1⁄3 cup extra virgin olive oil
Puree everything together in a blender just until smooth. It will be liquid. Pour into a container with a lid. Refrigerate until solid. This will have the consistency of tub margarine. It will begin to melt within about 5-10 minutes of being at room temperature, so be sure to put it back in the refrigerator.
Do not cook with this; rather, use it raw over vegetables, bread, sweet potatoes, etc. For cooking, omit the Omega oil and use 1 stick of butter and 1⁄2 cup of olive oil.