An easy way to get our daily intake is with a morning smoothie. Just put two tablespoons of flax seeds in a blender, grind them to powder, throw in some frozen berries, maybe half a frozen banana, some soy milk or almond milk (any of the so-called "motherless milks"). Flax seeds have this binding quality that makes for these thick, rich kind of milkshake-y type smoothies. In fact, you can use ground flax seed to replace eggs in baking. Just blend one tablespoon of ground flax with three tablespoons water, until it gets all kind of gooey, for each egg in the recipe.
Ground flax is better than the flax seed oil. The seeds are little nutrition powerhouses, and we lose much of the nutrition when we just press out the oil. Not only are flax seeds the richest source of lignans, they are a great source of iron, zinc, copper, calcium, protein, potassium, magnesium, folate, soluble fiber—which can lower our cholesterol and triglycerides—even boron, a trace mineral important for optimum bone health. We don't get any of those, though, with just the flax seed oil. Another example of the importance of eating whole plant foods.
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