That sounds great. Will track down the cookbook. While on the road, i
don't use Flaxseed, as it's so perishable and the fridge is small.
Will do this at home.
Be well,
Léna
On Feb 27, 2012, at 8:01 AM, [email protected] wrote:
In a message dated 2/27/2012 12:01:54 A.M. Eastern Standard Time, [email protected]
writes:
I also use only VCO in the kitchen now, as it's a high temp oil that
doesn't break down into bad stuff when grilling, frying. It's a great
substitute for butter in baking recipes, and also, sprinkled with sea
salt, delicious on toast.
Hi Lena, if you really want something good on toast make some
Oleolux with flaxseed oil -VCO- onion & garlic.. It is so good on
steamed veggies--toast--& anywhere you would use butter or Margarine .
& try making mayonnaise with cottage cheese-flaxseed oil--mustard -
apple cider vinegar {or lemon juice} & I use Braggs Liquid Aminos
instead of salt & I also add dill :-) Lois {Recipes from
Dr. Budwig's " Oil Protein cook book "
