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26 Original and Delicious Recipes FLAX OIL RECIPES

Barlean's Flax Oil Recipe Book

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Some of the benefits of flax oil are found in it's culinary use. Barlean's has put together this healthy and tasty collection of recipes to help you get the most flavor from our organic liquid flax oils. Enjoy!

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Page 1: Barlean's Flax Oil Recipe Book

26 Original and Delicious Recipes

FLAXOIL

RECIPES

Page 2: Barlean's Flax Oil Recipe Book

Visit barleans.comfor 100+ delicious

flax recipes!(800) 445-FLAX

Fresh, Raw & OrganicThe purely natural whole food choice for Omega-3

Barlean’s 100% Organic flax oil is caringly sourced

from Non-GMO, premium select North American seeds.

Cold pressed daily ensuring maximum freshness,

Barlean’s is the best tasting, vitally nutritious Omega-3.

Page 3: Barlean's Flax Oil Recipe Book

Table of Contents

SmoothiesNutty Buddy Peanut Butter Smoothie ................................................................................4Pineapple-Strawberry Smoothie ........................................................................................4Very Cherry Smoothie .........................................................................................................5

Breakfasts and BreadsBarlean’s Best Oatmeal........................................................................................................6Happy Apple Breakfast........................................................................................................6Buttery Banana Pancakes ...................................................................................................7Orange Bran Flax Muffins ...................................................................................................7

Salads and DressingsBarlean’s Omega-3 Rich Butter ................................................................................. 8Vanilla-Raisin Cream of Rice .................................................................................... 8Fresh Mexican Salsa ............................................................................................................9Fruit Salad with Flax Maple Dressing .................................................................................9Divine Carrot-Currant Salad ..............................................................................................10Vegetable Rice Salad.........................................................................................................10Middle Eastern Bean Dip ...................................................................................................11Grapefruit Snap Pea Salad with Sweet Creamy Dressing ........................................... 11Roasted Spring Cauliflower Salad with a Meyer Lemon Flaxseed Vinaigrette .............. 12

Sides and EntreesCurried Red Lentil Soup ....................................................................................................13Whipped Acorn Squash and Yams .....................................................................................13Corn on the Cob with Spicy Flax Sauce .............................................................................14Turkey Meatballs ...............................................................................................................14

DessertsFlax Snacks ........................................................................................................................15Sauted Apples with Maple-Yogurt Topping .............................................................. 15Coconut, Carob and Peanut Butter Balls ...........................................................................16Raw Lemon Omega Tarts ........................................................................................ 17Flax, Bran, and Fruit Bars ....................................................................................... 18Tofu Yogurt ........................................................................................................... 18

Visit barleans.comfor 100+ delicious

flax recipes!(800) 445-FLAX

Fresh, Raw & OrganicThe purely natural whole food choice for Omega-3

Barlean’s 100% Organic flax oil is caringly sourced

from Non-GMO, premium select North American seeds.

Cold pressed daily ensuring maximum freshness,

Barlean’s is the best tasting, vitally nutritious Omega-3.

Page 4: Barlean's Flax Oil Recipe Book

4

Smoo

thies Nutty Buddy Peanut Butter Smoothie

Serves 2

Ingredients:1 cup rice milk, soy milk, or organic nonfat milk1 banana2 tablespoons peanut butter2 tablespoons raw honey or agave2 tablespoons plain nonfat yogurt (optional)2 tablespoons Barlean’s Organic Flax Oil1 tablespoon wheat germ1 tablespoon Barlean’s Forti-Flax½ teaspoon vanilla2 cups ice (one tray)

Directions:In a blender, combine ingredients in order listed and blend until smooth or to desired consistency.

Pineapple-Strawberry SmoothieServes 2

Ingredients:1 ½ cups chilled pineapple juice2 tablespoons Barlean’s Organic Flax Oil4 tablespoons nonfat yogurt (optional)10 frozen strawberriesIce cubes

Directions:In a blender, combine ingredients in order listed and puree to asmooth consistency, adding ice cubes as needed.

Page 5: Barlean's Flax Oil Recipe Book

5

Smoothies

Very Cherry SmoothieServes 2-3

Ingredients:2 cups pitted fresh cherries1 cup plain nonfat yogurt2 tablespoons Barlean’s Organic Flax Oil1 tablespoon raw honey or agave¼ teaspoon vanilla1 cup ice (7 ice cubes)

Directions:In a blender, combine ingredients in order listed and puree to a frosty consistency.

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Barlean’s Best OatmealServes 4

Ingredients:1 cup oat groats (whole oat grain)4 cups rice milk, soy milk, organic milk, or water½ cup raisins½ teaspoon vanillaDash of cinnamonRaw honey or agave to flavor4 tablespoons Barlean’s Organic Flax OilPlain nonfat yogurt to top2 tablespoons Barlean’s Forti-Flax to top

Directions:Grind the oat groats in a blender or coffee grinder to desired consistency (depending on your preference for coarse or fine cereal).Bring the milk or water to a rolling boil. Whisk the ground oats into the milk. Add the raisins. Reduce heat and simmer for 20 minutes.Remove from heat. Add the vanilla, cinnamon, and honey. Stir in Barlean’s Organic Flax Oil.Serve topped with yogurt and sprinkled Barlean’s Forti-Flax.

Happy Apple BreakfastServes 2

Ingredients:1 ½ cups rolled oats2 ½ cups water, milk, or apple juice1 medium green or golden apple, sliced¼ cup currants, raisins, or chopped dates¼ cup freshly roasted pumpkin seeds (optional)2 tablespoons Barlean’s Organic Flax OilRaw honey or agave to sweetenPlain nonfat yogurt to top (optional)1 tablespoon Barlean’s Forti-Flax to top

Directions:Combine all ingredients, except the flax oil, honey, and Forti-Flax, in a saucepan. Simmer on the stove for 10 minutes. Cover and let sit for 5 minutes.Stir in Barlean’s Organic Flax Oil and honey to taste.Serve topped with yogurt and Barlean’s Forti-Flax if desired.

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Breakfasts & Breads

Buttery Banana PancakesServes 2 to 3

Ingredients (Syrup):¼ cup pure maple syrup¼ cup Barlean’s Organic Flax Oil

Directions:Whisk the maple syrup together with Barlean’s Organic Flax Oil until thoroughly blended. Set aside. Combine the flour, Barlean’s Forti-Flax, salt, and baking powder. Sift into a mixing bowl. Pour the milk into the flour mixture and mix until thoroughly combined.Lightly butter or oil a griddle and preheat to medium heat.Pour ¼ cup of the batter at a time onto the griddle. Add the banana slices randomly to the top of the pancake. Cook about 3 minutes until bottom is lightly browned. Turn over and cook until the second side is lightly browned.Serve at once. Top liberally with flax-maple syrup.

Ingredients (Pancakes):1 ¼ cups whole wheat pastry flour3 tablespoons Barlean’s Forti-Flax¼ teaspoon salt or salt substitute3 teaspoons baking powder1 ¾ cups rice milk, soy milk, or nonfat organic milk1 tablespoon butter or extra virgin olive oil1 ½ ripe bananas, sliced

Orange Bran Flax MuffinsMakes 18 muffins

Ingredients:1 ½ cups oat bran1 cup all-purpose organic flour1 cup Barlean’s Forti-Flax1 cup natural bran1 tablespoon baking powder½ teaspoon sea salt1 cup brown sugar1 cup organic buttermilk

½ cup canola oil2 eggs1 teaspoon baking soda1 ½ cups raisins2 small oranges, washed, quartered, and seeded (with peels)

Directions:In a large bowl, combine oat bran, flour, Barlean’s Forti-Flax, bran, baking powder, and salt. Set aside.In a blender or food processor, combine oranges, brown sugar, buttermilk,oil, eggs, and baking soda. Blend well.Pour orange mixture into dry ingredients. Mix well until blended. Stir in raisins. Fill paper lined muffin tins almost to top.Bake in oven at 375° for 18-20 minutes, or until wooden pick inserted in center of muffin comes out clean.Cool in tins 5 minutes before removing to cooling rack.

Created by: Flax Council of Canada

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Barlean’s Omega-3 Rich ButterMakes 1 Cup

Ingredients:4 ounces organic unsalted butter4 ounces Barlean’s Organic Flax Oil

Directions:Cut the butter into small cubes and gently soften in a pan on low heat.Remove from heat and stir in Barlean’s Organic Flax Oil.Place into a sealable container and store in the refrigerator.

Vanilla-Raisin Cream of RiceServes 3 to 4

Ingredients:1 cup organic brown rice 2 teaspoons pure, organic vanilla extract3 ½ cups water, soy milk, rice milk, or milk 4 tablespoons Barlean’s Organic Flax Oil½ cup raisins plain nonfat, organic yogurt to top

Directions:Finely grind the rice to a powdery consistency in a blender, coffee grinder, or nut/seed grinder.Bring the water or milk to a boil in a large pot. Whisk in the rice powder. Add the raisins. Cover and simmer slowly on low heat for 15 minutes.Remove from heat. Stir in the vanilla and flax oil.Serve immediately.Top with yogurt to complete the oil/protein combination.

You may also add 2 teaspoons per serving of Barlean’s Forti-Flax as a crunchy topping!

Page 9: Barlean's Flax Oil Recipe Book

9

Fresh Mexican SalsaMakes 2 cups

Ingredients:3 tomatoes, diced4 sprigs fresh cilantro½ medium onion, diced1 scallion, chopped1 small jalapeno pepper½ cup tomato sauce3 tablespoons Barlean’s Organic Flax Oil

Directions:Combine the tomatoes, cilantro, onion, scallion, and jalapeno pepper in a blender or food processor and process to desired consistency, chunky or saucy.In a separate bowl, combine the tomato sauce and flax oil. Stir to a uniform consistency.Mix everything together and chill until ready to serve.

Fruit Salad with Flax-Maple DressingServes 4

Ingredients:1 fresh pineapple, cut into 1-inch pieces2 golden delicious apples, pared, cored, and sliced1 ripe pear, pared, cored, and sliced1 banana, sliced1 cup sliced strawberries2 tablespoons Barlean’s Organic Flax Oil

2 tablespoons pure maple syrup¼ cup apple juice¼ cup chopped pitted dates (optional)¼ cup golden raisins (optional)Romaine lettuce leavesPlain nonfat or Greek yogurt to top (optional)

Directions:Combine the pineapple, apples, pear, banana, and strawberries in a bowl.In another bowl, combine the flax oil, maple syrup, and apple juice and whisk to an even consistency. Add the dates and raisins.Combine the two mixtures. Toss lightly to moisten all of the fruit pieces. Cover and refrigerate for 30 minutes.When ready to serve, line a salad bowl with the lettuce leaves and arrange the salad on top.If desired, top with yogurt.

Salads & Dressings

Page 10: Barlean's Flax Oil Recipe Book

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Divine Carrot-Currant SaladServes 2

Ingredients:½ cup currants½ cup boiling water2 tablespoons tahini2 tablespoons Barlean’s Organic Flax Oil1 tablespoon lemon juice2 teaspoons raw honey or agaveDash of cinnamon½ cup grated carrot

Directions:Soak the currants in the boiling water for 1 or more hours. Drain and reserve the currant water.Combine the currant water, tahini, flax oil, lemon juice, honey, and cinnamon in a food processor or blender and process until creamy.Place the carrot and currants in a bowl. Pour the dressing over the salad and mix well.

Vegetable Rice SaladServes 6

Ingredients (Salad):2 cups cooked long-grain brown rice¼ cup finely sliced radish (about 3 large radishes)½ cup peeled, seeded, and finely diced cucumber

½ cup finely diced red bell pepper¼ cup finely diced celery¼ cup thinly sliced scallions

Ingredients (Dressing):2 tablespoons extra virgin olive oil2 tablespoons Barlean’s Organic Flax Oil¼ cup freshly grated Parmesan cheese3 tablespoons cider vinegar

2 tablespoons plain nonfat yogurt1 tablespoon minced fresh basil, or other fresh herb ½ teaspoon prepared mustard

Garnish: Lettuce leaves, tomato wedges, 2 tablespoons pumpkin seeds (optional)

Directions:Combine all of the salad ingredients in a large bowl.Blend all of the dressing ingredients in a small mixing bowl.Add the dressing to the salad and mix well. Cover tightly and refrigerate overnight.When ready to serve, arrange the lettuce leaves on a large serving platter. Toss the salad lightly and mound it in the center. Garnish with tomato wedges. Sprinkle with pumpkin seeds if desired.

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Salads & Dressings

Middle Eastern Bean DipMakes about 1 ½ cups

Ingredients:1 cup dried fava beans or whole lentils2 tablespoons Barlean’s Organic Flax Oil1 tablespoon lemon juice1 clove garlic, crushed1 tablespoon finely chopped fresh parsley

1 teaspoon raw honey or agaveSea salt or salt substitute to tasteFreshly ground black pepper to taste4 pitted ripe olives for garnish

Directions:Cover the beans generously with boiling water and leave them to soak for 4 to 5 hours if possible. (Not as long if you are using lentils.) Drain and rinse.Place the beans or lentils in a medium saucepan with plenty of water and simmer over gentle heat until tender. (About 1 ¼ to 1 ½ hours for beans, 30 to 45 minutes for lentils.) Drain, reserving the liquid.In a bowl, combine the beans or lentils with the flax oil, lemon juice, garlic, parsley, honey, salt, and pepper. Mash and mix thoroughly and, if necessary, add enough of the reserved cooking liquid to make a thick, creamy paste.Smooth the surface of the mixture and garnish with olives.Serve as sandwich filling, cracker spread, or dip.

Grapefruit Snap Pea Salad with Sweet Creamy DressingGluten-Free and Vegetarian

Ingredients:2 tablespoons Barlean’s Organic Flax Oil2 tablespoons balsamic vinegarJuice of 1 fresh grapefruit1 cup Greek plain yogurt2 tablespoons Barlean’s Berry Greens1 cup fresh snap peas4 cups mixed salad greens2 scallions, thinly sliced2 teaspoons fresh cilantro, finely chopped

1 large carrot, shredded½ cup purple cabbage, thinly sliced1 avocado, peeled, pitted and chopped½ cup dried cherries½ cup pine nuts2 teaspoons Barlean’s Forti-Flax¼ teaspoon sea salt6 teaspoon freshly ground white pepper

Directions:In a medium mixing bowl, combine Barlean’s Organic Flax Oil, balsamic vinegar, grapefruit juice, Greek yogurt and Barlean’s Berry Greens; mix well to combine.In a separate large serving bowl, combine remaining salad ingredients. Add Greek yogurt mixture to dry salad mixture; gently toss to combine. Serve chilled or at room temperature.

Created by: Amie Valpone, HHC, AADP

Page 12: Barlean's Flax Oil Recipe Book

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Roasted Spring Cauliflower Saladwith a Meyer Lemon Flaxseed Vinaigrette

Serves 8

Dressing:1/4 cup Barlean’s Organic Flax Oil2 teaspoons meyer lemon zest1/4 cup meyer lemon juice2 tablespoons of apple-cider vinegar1 tablespoon creole mustard1 tablespoon agave6 leaves fresh basil, stems removed, chiffinade2 sprigs fresh oregano, stems removed, rough chopSea salt to taste

Ingredients: (all organic)4 heads cauliflower, florets cut in half1 hydro cucumber, seeded, half moons cut on a bias4 cups baby carrots1 pint tear-drop or grape tomatoes, cut in half2 ears yellow sweet cornOlive oilSea salt to taste

Instructions:Dressing- mix all of the ingredients in a bowl except the flax oil. Once the ingredients have been mixed, while whisking, slowly pour in the Barlean’s Organic Flax Oil so the dressing emulsifies. Wrap and set in refrigerator to cool.Preheat oven to 375°To be cooked ahead of time: (at least 2-3 hours before service) Toss cauliflower and baby carrots in olive oil, salt and pepper and roast in the oven for 13-15 minutes until just slightly brown. Remove and cool. Rub a little olive oil on the corn, season with salt and pepper and grill for about 12-15 minutes over medium heat. Once cooked, remove the kernels from the cob and let cool.Once everything that has been cooked has cooled in the refrigerator, mix all ingredients together and serve.

Created by: Zac Brown’s Camp Southern GroundThe Zac Brown Band is a two-time Grammy Award winner and multi-platinum artist, with a historic nine consecutive #1 hit singles.

Page 13: Barlean's Flax Oil Recipe Book

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Curried Red Lentil SoupServes 4

Ingredients:1 ½ cups red lentils4 cups water½ teaspoon sea salt or salt substitute2 medium potatoes, diced1 tablespoon extra virgin olive oil1 medium onion, chopped

2 cloves garlic, minced1 teaspoon turmeric1 teaspoon ground cumin1 teaspoon ground coriander½ teaspoon cayenne2 to 3 tablespoons Barlean’s Organic Flax Oil

Directions:Place the lentils in a strainer and rinse with cold, running water. Combine the lentils, water, and salt in a large pot. Bring to a boil and cook, uncovered, for 20 minutes over medium heat, stirring occasionally.Add the potatoes and stir.In a small skillet, heat the olive oil. Add the onion, garlic, and spices. Saute until the onion begins to get tender.Add the onion mixture to the soup and cook until the potatoes are tender, about 20 minutes.Remove from heat and stir in the flax oil.

Whipped Acorn Squash and YamsServes 6

Ingredients:2 large acorn squash, halved2 large or 4 medium yams½ cup fresh orange juice1 tablespoon pure maple syrupCinnamonGrated nutmeg3 tablespoons Barlean’s Organic Flax Oil

Directions:Bake the squash and yams for 45 minutes to 1 hour or until tender.Scoop out the squash from the skins and place in a large mixing bowl or food processor. Remove the yam flesh from the skins and add to the squash.Add the orange juice, maple syrup, spices, and flax oil. Whip or mash together.

Sides and Entrees

Page 14: Barlean's Flax Oil Recipe Book

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Corn on the Cob with Spicy Flax SauceServes 6

Ingredients:½ teaspoon pressed garlic or ½ teaspoon garlic powder¼ teaspoon ground cumin¼ teaspoon paprikaDash of cayenne pepper2 tablespoons Barlean’s Organic Flax Oil6 ears of corn (fresh or frozen)

Directions:Combine the garlic and spices with the flax oil.Bring a large pot of water to a boil. Add the corn and return to a boil, then boil for 3 minutes.Remove the corn from the water and brush generously with the spicy flax sauce.

Heather’s Healthy MeatballsMakes 24 meatballs

Ingredients:1 ¼ to 1 ½ lbs lean ground turkey8 mushrooms (washed and finely chopped)½ onion (finely chopped)2 celery stalks (finely chopped)1 small zucchini (finely chopped)2 cloves garlic (minced)1 egg1 cup whole grain bread crumbs½ cup Barlean’s Forti-Flax

1 tablespoon Worchestershire sauce2 tablespoons tamari1 tablespoon olive oilDry Spices (mix together):¼ teaspoon cracked black pepper¼ teaspoon fennel seeds1 teaspoon Mrs. Dash Seasoning8 teaspoon cayenne pepper½ teaspoon crushed dry basil

Directions:Saute onion, garlic, and fresh veggies in 1-2 tablespoons olive oil. Drain and set aside.Mix all ingredients in large bowl – blend well.Coat large cookie sheet lightly with olive oil.Use hands to form 24 meatballs from mix. Place on the sheet and bake at 400° for 15 minutes.Use with your favorite sauce!

Created by: Heather Short

Page 15: Barlean's Flax Oil Recipe Book

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Flax SnacksMakes about 2 dozen 1-inch balls

Ingredients:¾ cup Barlean’s Forti-Flax3 tablespoons oat flour or rice flour1 ½ teaspoons cinnamon1 ½ teaspoons ground cloves

2 tablespoons peanut butter½ cup rice syrupCoconut flakes (optional)6 tablespoons ground almonds

Directions:Grind Forti-Flax to the consistency of flour in a coffee grinder. Combine the Forti-Flax flour, oat flour, cinnamon, and cloves in a mixing bowl. Add the peanut butter and rice syrup to the mixture. Knead thoroughly by hand.Tear pieces off and roll them between your hands into balls. You could also roll the mixture into a log, then cut the log into individual pieces.Place the coconut flakes and ground almonds on waxed paper. Press the rolled balls or pieces onto the coconut-almond mixture. (Optional)Serve immediately, or chill for future use.

Created by: Jo Ann Barlean

Sauteed Apples with Maple-Yogurt ToppingServes 6

Ingredients:6 medium apples, peeled and quartered1 tablespoon butter5 tablespoons pure maple syrup¼ teaspoon ground cloves

1 ½ teaspoons cinnamon1 cup plain nonfat yogurt4 tablespoons Barlean’s Organic Flax Oil2 tablespoons chopped walnuts to top

Directions:Cut each apple quarter into 4 slices.Sauté the apples in the butter for 5 minutes. Add 4 tablespoons of the maple syrup, the cloves, and one half of the cinnamon. Stir to coat the apples. Cook about 7 minutes more, until the apples are tender and the syrup thickens. Transfer to a medium bowl and chill for 1 hour.In another medium bowl, combine the yogurt, the remaining maple syrup and cinnamon, and the flax oil. Stir to an even consistency. Chill for at least 1 hour.When ready to serve, place the apple mixture into individual bowls. Spoon the yogurt mixture on top and sprinkle with the walnuts.

Desserts

Page 16: Barlean's Flax Oil Recipe Book

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Coconut, Carob, and Peanut Butter BallsServes 6

Ingredients:½ cup natural peanut butter½ cup Barlean’s Organic Flax Oil½ cup shredded coconut (more if necessary)¼ cup carob powder

Variations:Add ¼ cup raisinsAdd ¼ cup walnuts

Directions: In a bowl, combine the peanut butter and flax oil and mix thoroughly.Stir in the coconut and carob powder. If necessary, use additional coconut to thicken mixture.Form the dough into balls.Serve immediately, or cover and chill for future use.

Dess

erts

Page 17: Barlean's Flax Oil Recipe Book

Desserts

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Desserts

Raw Lemon Omega TartsMakes 6-8 with average sized tart trays

Ingredients:Tart base1 ½ cups of walnuts½ cup of Barlean’s Forti-Flax4-5 pitted dates¼ cup of melted Barlean’s Coconut Oil

Tart filling1 ½ cups of Barlean’s Lemon Zest Omega Swirl1 tablespoon of agar flakes dissolved in a little cold water

Directions:To make the tart bases, place the nuts, Barlean’s Forti-Flax, and melted Barlean’s Coconut Oil into a food processor, and blend into a firm dough. Use the dough, instead of pastry, to line the the indentations of a jam tart tray. Line them with about ½ cm thick lining of the dough. Place the tray in the refrigerator until the bases set.To make the filling, mix the dissolved agar into the Barlean’s Lemon Zest Omega Swirl, and mix thoroughly. Pour the mix into the set tart bases, then return the tray to the fridge for 1-2 hours.When the tarts are removed from the fridge, they will have a firm crust, with a thick jammy filling, will be raw, packed to the hilt with Omega-3 fatty acids, and most importantly will taste divine!

Created by: Dale Pinnock - The Medicinal Chef

Page 18: Barlean's Flax Oil Recipe Book

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Flax, Bran, and Fruit BarsMakes 2 Bars

Ingredients:¼ pound pitted dried prunes 3 tablespoons lemon juice¼ pound dates 3 tablespoons Barlean’s Organic Flax Oil¼ pound figs

1 cup bran¼ pound raisins ½ cup Barlean’s Forti-Flax¼ cup raw honey 1 tablespoon grated orange rind

Directions:Process the fruit in a food processor.Combine the honey, lemon juice, flax oil, bran, Barlean’s Forti-Flax , and orange rind. Mix well.Combine the processed fruit with the other ingredients and mix well.Mold the mixture in a pan and refrigerate 1 hour.Cut into bars and serve.

Tofu YogurtServes 1

Ingredients:½ block silken tofu 1 tablespoon Barlean’s Organic Flax Oil1 teaspoon pure, organic vanilla extract1 to 1 ½ cups frozen and chopped strawberries, blueberries, or raspberries 1 teaspoon raw honey

Directions:Combine ingredients in order listed in a food processor or blender and process to an even consistency.

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Page 20: Barlean's Flax Oil Recipe Book

Apr 2012 Lit RCP6

800-445-3529 barleans.com80% RECYCLED CONTENT60% POST CONSUMER WASTE

“My body must be in peak condition to succeed on tour, which is why I supplement daily with Barlean’s flaxseed oil. My endurance and energy has increased as a result - which is also a bonus being a mother of two!”

Sarah Straton,Olympian & Pro Beach Volleyball Player:

“Flax seed oil offers a treasure chest of healing nutrients and essential fats for hormonal balance, skin health, inflammation relief, mood elevation and much more. That’s why I recommend Barlean’s Flax Seed Oil.“

Linda Page Ph.D., Traditional Naturopath, and renowned author.healthyhealing.com:

“I highly recommend Barlean’s Organic Flaxseed Oils to provide impeccable sources of the vital nutrients adults and children need to protect their health.”

Herb Joiner-Bey, N.D., author of The Healing Power of Flax:

Best Omega-3 SupplementTaste for Life magazine2012

ESSENTIALSAWARD WINNER

tasteforlife

Seal of ApprovalReal Food Moms

Natural Choice AwardWhole Foods magazine

Natural Choice Awards

9x Vity Award WinnerVitamin Retailer magazine