Spectrum Organic Ground Flaxseed Description
- Cold Milled Organic Ground Premium Flaxseed - Omega-3 & Lignans
- Great Nutty Taste
- Good Source of Fiber
- Rich in Essential Fatty Acids
- Lignans 98mg Per Serving
- 2.7 g Omega-3 Per Serving
Spectrum Organic Ground Flaxseed is a perfect choice as a dietary fiber supplement to encourage proper digestion and regularity with all added benefits of lignans.
THE TASTE OF GOODNESS™
What is good taste? For most people, taste is simply a matter of flavor. We believe that the taste of goodness is about making conscious and thoughtful decisions about the foods we eat, the planet we share and the people we work with everyday.
THE BENEFITS OF FLAXSEED
Flaxseed offers the benefits of fiber, ALA (alpha-linolenic acid), protein and SDG lignans. Fiber promotes regularity, supports normal functioning of the digestive tract and can have a positive effect on cholesterol. ALA is an omega-3 essential fatty acid that supports heart health, and helps to maintain beautiful hair, skin and nails. SDG Lignans are phytonutrients that exhibit antioxidant properties and can have a balancing effect on hormones.
NOT ALL FLAXSEEDS ARE CREATED EQUAL
Spectrum Flaxseeds are premium quality organic seeds that have been carefully selected for their nutritive content. Flaxseed is the most concentrated source of SDG lignans – which can vary from 0.7%-1.9% of seed weight, depending on seasonal variations and growing conditions. These select seeds are meticulously cleaned using a three-part process to remove low weight, broken and dirty seeds commonly found in bulk bins. Only Spectrum uses a proprietary milling process that finely slices the seed, rather than crushing it, thereby preventing the loss of valuable nutrients from oxidation. The sliced seed is immediately packaged in this light-protective pouch and then flushed with an inert gas and airtight sealed to ensure optimum health benefits and product freshness.
Directions
2-3 Tbsp. daily. Can be eaten alone, sprinkled on cereal, yogurt and other foods, or used in baking. For more omega-3 benefits, we recommend Spectrum Organic Flax Oil. Consult your healthcare practitioner for your individual needs.
Free Of
Preservatives, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 2 Tbsp. (14 g)
Servings per Container: 28
| Amount Per Serving | % Daily Value |
|
| Calories | 70 | |
|
| Total Fat | 6 g | 7% |
|
| Saturated Fat | 0.5 g | 3% |
|
| Total Carbohydrate | 4 g | 1% |
|
| Dietary Fiber | 3 g | 11% |
|
| Protein | 3 g | |
|
| Calcium | 28 mg | 2% |
|
| Iron | 0.9 mg | 5% |
|
| Magnesium | 51 mg | 12% |
|
| Potassium | 100 mg | 2% |
|
| Omega-3 (alpha-linolenic acid ALA) | 2.9 g | 180% |
|
| Omega-6 (linolenic acid LA) | 0.6 g | * |
|
| Omega-9 (oleic acid OA) | 0.8 g | * |
|
| Lignans (SDG) | 98 mg | * |
|
*Daily value not established.
Other Ingredients: Organic cold milled ground flaxseed.
Warnings
Manufactured in a facility that uses milk, soy and wheat products.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Lentil Loaf With Mushroom Gravy
Looking for a plant-based entrée that’ll wow family and friends? Made with an expert mix of ingredients such as mushrooms, carrots, bell pepper and garlic, this elevated lentil loaf is wildly flavorful, but also easy to make. Drizzled with a savory mushroom gravy, this is a vegan main that’ll please everyone at the table, even the meat-eaters. Follow this expertly created recipe this holiday season for a delicious and perfectly textured loaf that will add to the happy memories.
Vegan Lentil Loaf With Mushroom Gravy
Loaf
- 1 cup brown lentils (dry or 2.5 cups cooked)
- 2 Tbsp. ground flaxseed (or chia seeds)
- 5 Tbsp. water
- 2 Tbsp. olive oil
- ½ cup onions (diced)
- 4 garlic cloves (minced)
- 1 cup mushrooms (chopped)
- ½ cup carrots (chopped)
- ½ cup bell pepper (diced)
- ¼ cup tomato sauce
- 1 tsp. fresh thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ cup rolled oats
- ½ cup bread crumbs
Gravy
- 2 cups chopped mushrooms
- 1 Tbsp. olive oil
- ¼ cup onion (chopped)
- 2 garlic cloves (minced)
- 1-1/2 Tbsp. reduced sodium tamari
- 3 Tbsp. nutritional yeast
- ¼ cup tahini
- 1 tsp. ground black pepper
- 1-1/2 cups vegetable broth
- 2 tsp. cornstarch
- 1 tsp. fresh thyme
Loaf
- Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray and line with parchment paper.
- Combine ground flaxseed or ground chia seeds and water in small bowl. Mix well. Let sit 15 minutes.
- To medium saucepan over high heat, add 2-1/2 cups water and lentils and bring to boil. Cover saucepan and reduce heat to medium-low. Continue to cook 15-20 minutes until the lentils have softened. (Note: Alternatively, use instant pot. Pressure cook lentils with 2-1/2 cups water 8 minutes. Once cycle is complete, wait 10 minutes before releasing pressure.)
- Drain cooked lentils through colander and set aside.
- In large skillet over medium heat, heat oil. Add onions and garlic. Sauté 3-4 minutes until onions soften.
- Add mushrooms, bell peppers, carrots, tomato sauce, salt and pepper. Cook until veggies have softened, 6-8 minutes.
- To food processor, add lentils, veggies, flaxseed/chia mixture, bread crumbs, oats and thyme. Pulse 3-4 times until mixture starts to stick together. (Note: Batter should not be runny. If it is, add breadcrumbs to absorb moisture.)
- Transfer batter to loaf pan. Press gently with spatula to flatten top and evenly distribute mixture.
- Bake 40 minutes, until toothpick inserted in center comes out clean.
- Let cool about 15 minutes before slicing.
- Refrigerate up to 5 days or freeze for 1 month.
Gravy
- In saucepan over medium heat, heat oil. Add onions, garlic and mushrooms. Cook for 6-8 minutes, until mushrooms have softened.
- Stir in tamari and sauté another 1-2 minutes.
- Add nutritional yeast, tahini, pepper and vegetable broth. Cook, stirring, until well combined.
- In small bowl, combine cornstarch and 2-3 tablespoons of mushroom sauce; mix until well combined.
- Pour cornstarch mixture into saucepan and mix well. Cook, stirring occasionally, until mixture thickens.
- Serve immediately. Refrigerate up to 5 days.
Grab the ingredients you’ll need to make this vegan main!
