Delicious Winter Smoothie with linseed/flaxseed oil

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Short chain omega 3 linseed/flaxseed oil added to smoothies are a fabulous way to get your omega 3, vitamins and nutrients, all packed into one glass and a great way of getting your kids to eat their greens – they won’t even realise that they are doing their bodies so much good!
Ingredients: (serves one generous portion or two smaller ones) 

Three carrots 
Half an Apple 
Half an orange, peeled 
Half a boiled beetroot 
One celery stick 
Two large kale leaves 
1 teaspoon of The Linseed Farm culinary linseed oil 

Method: 

Put all of the ingredients into your juicer or smoothie maker. Blend until smooth. 

Serve in a glass and enjoy straight away.

Hummus with Linseed/Flaxseed Oil

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Get the most out of your linseed (flax seed) oil. This tasty little snack will keep for a couple of days in the fridge, so make some for dipping peppers and raw vegetables before supper tonight, and finish off over lunch tomorrow!
Ingredients

70g canned soya beans
40g canned chickpeas
1/2 tbsp tahini paste
3 tbsp The Linseed Farm Linseed oil
1tbsp crème fraîche
1 garlic clove, crushed
juice and zest of 1/2 lemon
salt
freshly ground black pepper

Method:

Blend all the ingredients in a good processor or with a hand blender. Stop when they reach the consistency you prefer - coarse or smooth.

Serve chilled or at room temperature.
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Watercress Walnut Pear and Roquefort Salad drizzled in Linseed/Flaxseed Oil

This salad is simply delicious - serves 2 for lunch or keep it all to yourself! Toasting the walnuts really brings out their flavour and adds great depth to this recipe
Ingredients

55g walnuts
150g watercress
1 pear, peeled, cored and thinly sliced
85g Roquefort cheese

Dressing:

60ml crème fraîche
90ml The Linseed Farm linseed oil
25g Roquefort cheese, grated
salt
freshly ground black pepper

Method:

Toast the walnuts for 2-3 minutes. Whisk the dressing ingredients together in a jug.

Mix the walnuts, watercress and pear together in a large bowl. Toss in the dressing, and crumble the Roquefort over the top.

​Tomato salad with a linseed dressing

​This is a delicious and simple way to enjoy fresh tomatoes of all shapes and sizes. Try to use locally grown tomatoes, or even better, grow your own to get that just picked taste. The salad is delicious served with cheese and a hunk of fresh bread. Serves up to 4 people.
Ingredients: 

6 to 8 tomatoes 
2 tablespoons of The Linseed Farm culinary linseed oil 
Juice of half a freshly squeezed lemon 
Small crushed clove of garlic 
A handful of fresh basil leaves 
A small handful of toasted pine nuts (optional) 
A twist of sea salt and black pepper 

Method:
Chop the tomatoes roughly into quarters, halves and thick slices. Place in a bowl and add the sea salt and black pepper. Mix gently. 

Combine the linseed oil with the lemon juice, crushed garlic and black pepper. Add to the tomatoes. 

Leave for a few hours to allow the flavours to combine (you can even make this the day before) 

Just before serving garnish with the basil leaves and the toasted pine nuts.

​Super Salsa

​Very good with vegetable fritters e.g. courgette and feta, sweet corn and spring onion and barbecued meats, fish etc. Thank you to our customer Paul Bawcutt for this recipe.
Ingredients: 

2 tbsp of The Linseed Farm Culinary Linseed Oil
Juice of one lemon
1tbsp finely chopped lemon rind
150g halved cherry tomatoes
1tbsp chopped parsley
1tbsp chopped mint

Method:
Simply mix all ingredients together and season with black pepper.