I don’t have much time allotted for baking today, so the cookie is going to be simple. I’ll post it later.
Right now I want to mention a product I’m kind of stoked about, dude. Hemp seed oil. Oops. Sorry. Todd and I slip into stoner voices when we use this product, which makes it all the more fun. But actually, it’s very nutritious and I’ve been meaning to write about it for the ten days. That is, since my dry eyes reminded me that I needed to stop slacking off on the Omega 3’s.
The eye doctor recommended flaxseed oil, which (along with the fish oil capsules I’m bad about taking) was the obvious solution. But I’m not crazy about the taste of flaxseed oil and if it doesn’t taste good, I won’t eat it. I’d read that hemp seed oil not only tasted better, but had a better balance of Omega 3’s, and since I love hemp seed nuts, I bought a bottle of the oil. The flavor is like very, very, very strong olive oil, so if you like robust olive oil, you will probably like the hemp seed oil. We like it enough to dip bread in it every night. Considering it has about 2400 mg Omega 3’s per tablespoon, it doesn’t take a lot of dipping to get a healthy dose. Another way we eat it is in salad dressing.
Getting a license to grow hempseed in the U.S. has been difficult. so the oil you are most likely to find in say, Texas, is from Canada. The brand our store carries and which you can also buy online is called Manitoba Farms. Since it’s the brand we use, I can vouch for the flavor. It’s also quite pretty — shiny and green. Manitoba Farms has a great recipe database too. You’ll need it, because hempseed oil only stays fresh for about 8 weeks. So use it or lose it. You can buy it on-line and I suspect, at Whole Foods. If you live near me, they sell at the H.E.B..