Category Archives: Budwig News

Western Diet, Inflammation and Gut Biome

Dr Johanna Budwig ahead of her time

Johanna Budwig was recommending not eating meat and saturated fats but a diet rich in prebiotic linseed, fermented foods, yoghurt and sauerkraut seventy years ago.  Modern scientists are increasingly gaining  understanding of the anti-inflammatory benefit Continue reading Western Diet, Inflammation and Gut Biome

Linseed (flax): one of the World’s 100 healthiest foods

World’s Healthiest Foods

George Mateljan’s  site,  World’s 100 Healthiest Foods makes interesting reading about real food. Linseed or flax is in included in his top 100., it explains the reasons why linseed is such a powerful food for fighting cancer and other diseases. Continue reading Linseed (flax): one of the World’s 100 healthiest foods

How store cold pressed linseed oil

People often worry about linseed oil being out of the fridge.  There is a lot of mythology about this and  even though the fridge is the best place to store it really it isn’t something you need to be too worried about.   This new Flax Farm article on Facebook explains the technicalities of storing linseed oil for your health and to keep the flavour. 

Flax farm organic cold pressed linseed oil
Flax farm organic cold pressed linseed oil

Oleolux Recipe & Ideas

A DELICIOUS ADDITION TO BUDWIG DIET MEALS

Oleolux flax oil and coconut oil
Oleolux on veg

Oleolux is a savoury butter or topping for food created by Dr Johanna Budwig. It is a rich golden-yellow blend of cold-pressed linseed (flax) oil and raw coconut oil delicately enhanced with onion and garlic.  Cholesterol-free, rich in Omega-3 and other beneficial fats, it makes a healthy alternative to butter, cream or olive oil in everyday meals for anyone looking for tasty food and a healthier lifestyle. The garlic and onion are healthy additions and probably help the absorption of  the omega-3.

 Ingredients for Oleolux:

  • Oleolux ingredients for Budwig diet
    Oleolux ingredients

    125g Cold-Pressed Linseed (Flax) Oil

  • 250g Cold-Pressed Coconut Oil
  • 1 Medium Onion
  • 10 cloves garlic mashed

 

Method:

Weigh the Linseed Oil into a suitable container, preferably glass that has a lid, or can be covered, it needs to be large enough to take the coconut oil as well.  Place it in the freezer for 20 minutes.

Melt coconut oil in a large pan from which it is going to be easy to pour the oil.
Slice the onion and cook at a very gentle heat so that it is lightly straw coloured after 15 minutes.
Add the crushed garlic cloves and cook for a further 3 minutes.
Remove from heat, allow to cool a little and strain through a sieve into the chilled linseed oil and put in the fridge to cool.  When it has set it is ready to use.

Store in the fridge.

Best used within a month.

How to Use Oleolux

  • Melt into cooked veg, potatoes and buckwheat.
  • Use instead of butter on bread.
  • Use to fry with; though if using oleolux for frying do not heat for more than 1-3 mins and then only at a gentle heat.
  • Stir into risotto, lentils and soup.

Buckwheat with Oleolux

Melt 50g oleolux in a warm pan. Add 150g raw whole buckwheat groats (grains) and stir gently over a gentle heat for  3 minutes, then add 250ml boiling water and simmer very gently for 15-30 mins or until soft.

This can be made into a risotto style dish by using low salt veggie stock instead of water, adding sliced veg. such as onions, celery. carrots, mushrooms, at the very start or for softer veg such as spinach 3-10 mins from the end of cooking and sprinkle with chopped herbs, black pepper, cayenne, yeast flakes, etc.

OLEOLUX RECIPE was last modified: April 4th, 2016 by John Straw