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Rumpelstiltskin

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This versatile recipe is nourishing enough as breakfast, delicious enough as dessert and light enough as a late-night snack. It is easily digested, contributes to a good night's sleep and keeps your intestines healthy.

This versatile recipe is nourishing enough as breakfast, delicious enough as dessert and light enough as a late-night snack. It is easily digested, contributes to a good night's sleep and keeps your intestines healthy.

6 Tbsp (90 ml) flax seeds
2 cups (500 ml) milk
2 Tbsp (30 ml) hazelnuts, ground
1 banana, mashed with a fork
1 Tbsp (15 ml) honey
Juice from 1 orange
1 apple, peeled, cored and diced

Pulse flax seeds in an electric coffee grinder for two seconds. Bring milk to a boil then stir in the flax. Boil for 30 seconds, remove from heat then pour into a bowl and let cool. This mixture will have the consistency of pudding. Add nuts, banana, honey and orange juice. Whisk vigorously or blend on lowest speed in a blender. Fold in apple and serve.
Variation one: When served as dessert, top with whipping cream and strawberries or kiwis-a heavenly concoction.
Variation two: Add finely chopped dried and soaked fruits such as dates, raisins, prunes or pineapples.

It's important to freshly grind flax seeds to ensure their delicate oils remain intact. To grind your own, place up to four tablespoons (60 ml) of seeds in an electric coffee grinder. For cracked flax, grind for two seconds only; for fine flax meal, grind for six seconds. Serves four.

Source: alive #234, April 2002

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