Flax might be one of the most important sprouts for health, as it contains six essential ingredients that are commonly missing from the modern diet. It is unparalleled as a source of essential fatty acids, both kinds of dietary fiber, anti-oxidant lignans, and is an easily-assimilable complete protein. And of course, enzymes when sprouted. It’s also surpassingly easy to sprout and tastes wonderful. Everyone should should slowly build up to eating a few tablespoons once or twice every day.
Flax seed is one-third oil and the rest is a combination of fiber, protein and “mucilage”, a gummy, slippery substance that makes jar or bag sprouting impossible. Flax must be sprouted with the long-soak or clay methods, which are actually the easiest ways to sprout; just put some flax seeds in a bowl, cover them with water, and in a day many of them will have broken their brown or golden seed coats and sprouted tiny tails. Flax oil is one of the best source of the rare but essential fatty acid (EFA) omega-3, necessary for good brain function and higher intelligence, mood elevation, inflammation reduction, proper mental development in children, but most importantly (kidding), beautiful skin and hair. (more on EFAs on pgs XX-XXX)
The protein in flax seeds is easily digested and contains all the amino acids needed for building and maintaining a strong body. Flax’s insoluble fiber comes from the shell acts like a broom, sweeping the colon of toxic material, impacted waste and dried mucus. Flax fiber is excellent nourishment for friendly bacteria in the intestine, which keep disease-causing organisms in check. Twelve percent of flax seeds is mucilage which makes it a gentle, non-irritating, natural laxative. Flax mucilage is perfect for those who have a sensitive stomach, acting as a buffer for excess stomach acids, soothing ulcers or irritable bowel disorders. Dry flax absorbs 20 times its volume in water and can seriously dehydrate a person and become lodged in the colon; sprouting flaxseeds is the best way to enjoy its host of benefits.
Flax is available in two varieties: brown, which is higher in omega-3s and has a harder shell, and golden, which is softer and has a sweeter and milder flavor. If you don’t have a high-speed blender, use the golden seeds, because the brown need to be pretty well pulverized, otherwise they can pass through the digestive system intact.
In low-temp baking, the mucilaginous aspect of flax makes it a great substitute for sticky gluten in sprouted loaves. Lightly sprouted ground flax seeds make a light and creamy, mild flavored bread with a spongy quality which makes living tortillas or elastic Ethiopian Injera bread possible. Add a little or a lot of sprouted Kamut or spelt for a more sticky and dense loaf, which will require several times longer to cook. Include some to the pulp leftover from juicing and dehydrate it to make crackers, or add it to young coconut meat to make flexible, thin wraps more pliable than tortillas and nori.
Method: Long Soak or Clay Method