Some of the benefits of flax oil are found in it's culinary use. Barlean's has put together this healthy and tasty collection of recipes to help you get the most flavor from our organic liquid flax oils. Enjoy!

1. FLAX
OIL
RECIPES
26 Original and Delicious Recipes

2. Fresh, Raw & Organic
The purely natural whole food choice for Omega-3
Barlean’s 100% Organic flax oil is caringly sourced
from Non-GMO, premium select North American seeds. Visit barleans.com
Cold pressed daily ensuring maximum freshness, for 100+ delicious
flax recipes!
Barlean’s is the best tasting, vitally nutritious Omega-3. (800) 445-FLAX

3. Table of Contents
Smoothies
Nutty Buddy Peanut Butter Smoothie. . ...............................................................................4
Pineapple-Strawberry Smoothie. . .......................................................................................4
Very Cherry Smoothie..........................................................................................................5
Breakfasts and Breads
Barlean’s Best Oatmeal........................................................................................................6
Happy Apple Breakfast........................................................................................................6
Buttery Banana Pancakes....................................................................................................7
Orange Bran Flax Muffins....................................................................................................7
Salads and Dressings
Barlean’s Omega-3 Rich Butter. . ................................................................................ 8
Vanilla-Raisin Cream of Rice..................................................................................... 8
Fresh Mexican Salsa. . ...........................................................................................................9
Fruit Salad with Flax Maple Dressing. . ................................................................................9
Divine Carrot-Currant Salad. . .............................................................................................10
Vegetable Rice Salad.........................................................................................................10
Middle Eastern Bean Dip.. ..................................................................................................11
Grapefruit Snap Pea Salad with Sweet Creamy Dressing............................................ 11
Roasted Spring Cauliflower Salad with a Meyer Lemon Flaxseed Vinaigrette . . ............. 12
Sides and Entrees
Curried Red Lentil Soup.....................................................................................................13
Whipped Acorn Squash and Yams. . ....................................................................................13
Corn on the Cob with Spicy Flax Sauce. . ............................................................................14
Turkey Meatballs. . ..............................................................................................................14
Desserts
Flax Snacks. . .......................................................................................................................15
Sauted Apples with Maple-Yogurt Topping. . ............................................................. 15
Coconut, Carob and Peanut Butter Balls.. ..........................................................................16
Raw Lemon Omega Tarts . . ....................................................................................... 17
Flax, Bran, and Fruit Bars . . ...................................................................................... 18
Tofu Yogurt. . .......................................................................................................... 18

4. Nutty Buddy Peanut Butter Smoothie
Smoothies
Serves 2
Ingredients:
1 cup rice milk, soy milk, or organic nonfat milk
1 banana
2 tablespoons peanut butter
2 tablespoons raw honey or agave
2 tablespoons plain nonfat yogurt (optional)
2 tablespoons Barlean’s Organic Flax Oil
1 tablespoon wheat germ
1 tablespoon Barlean’s Forti-Flax
½ teaspoon vanilla
2 cups ice (one tray)
Directions:
In a blender, combine ingredients in order listed and
blend until smooth or to desired consistency.
Pineapple-Strawberry Smoothie
Serves 2
Ingredients:
1 ½ cups chilled pineapple juice
2 tablespoons Barlean’s Organic Flax Oil
4 tablespoons nonfat yogurt (optional)
10 frozen strawberries
Ice cubes
Directions:
In a blender, combine ingredients in order listed and puree to a
smooth consistency, adding ice cubes as needed.
4

5. Very Cherry Smoothie
Smoothies
Serves 2-3
Ingredients:
2 cups pitted fresh cherries
1 cup plain nonfat yogurt
2 tablespoons Barlean’s Organic Flax Oil
1 tablespoon raw honey or agave
¼ teaspoon vanilla
1 cup ice (7 ice cubes)
Directions:
In a blender, combine ingredients in order listed and puree to a frosty consistency.
5

6. Barlean’s Best Oatmeal
Serves 4
Ingredients:
1 cup oat groats (whole oat grain)
4 cups rice milk, soy milk, organic milk, or water
½ cup raisins
½ teaspoon vanilla
Dash of cinnamon
Breakfasts & Breads
Raw honey or agave to flavor
4 tablespoons Barlean’s Organic Flax Oil
Plain nonfat yogurt to top
2 tablespoons Barlean’s Forti-Flax to top
Directions:
Grind the oat groats in a blender or coffee grinder to desired
consistency (depending on your preference for coarse or fine cereal).
Bring the milk or water to a rolling boil. Whisk the ground oats
into the milk. Add the raisins. Reduce heat and simmer for 20 minutes.
Remove from heat. Add the vanilla, cinnamon, and honey.
Stir in Barlean’s Organic Flax Oil.
Serve topped with yogurt and sprinkled Barlean’s Forti-Flax.
Happy Apple Breakfast
Serves 2
Ingredients:
1 ½ cups rolled oats
2 ½ cups water, milk, or apple juice
1 medium green or golden apple, sliced
¼ cup currants, raisins, or chopped dates
¼ cup freshly roasted pumpkin seeds (optional)
2 tablespoons Barlean’s Organic Flax Oil
Raw honey or agave to sweeten
Plain nonfat yogurt to top (optional)
1 tablespoon Barlean’s Forti-Flax to top
Directions:
Combine all ingredients, except the flax oil, honey, and Forti-Flax, in a saucepan. Simmer on the
stove for 10 minutes.
Cover and let sit for 5 minutes.
Stir in Barlean’s Organic Flax Oil and honey to taste.
Serve topped with yogurt and Barlean’s Forti-Flax if desired.
6

7. Buttery Banana Pancakes
Serves 2 to 3
Ingredients (Syrup): Ingredients (Pancakes):
¼ cup pure maple syrup 1 ¼ cups whole wheat pastry flour
¼ cup Barlean’s Organic Flax Oil 3 tablespoons Barlean’s Forti-Flax
¼ teaspoon salt or salt substitute
3 teaspoons baking powder
1 ¾ cups rice milk, soy milk, or nonfat organic milk
Breakfasts & Breads
1 tablespoon butter or extra virgin olive oil
1 ½ ripe bananas, sliced
Directions:
Whisk the maple syrup together with Barlean’s Organic Flax Oil until thoroughly blended.
Set aside. Combine the flour, Barlean’s Forti-Flax, salt, and baking powder. Sift into a mixing
bowl. Pour the milk into the flour mixture and mix until thoroughly combined.
Lightly butter or oil a griddle and preheat to medium heat.
Pour ¼ cup of the batter at a time onto the griddle. Add the banana slices randomly to the top of
the pancake. Cook about 3 minutes until bottom is lightly browned. Turn over and cook until the
second side is lightly browned.
Serve at once. Top liberally with flax-maple syrup.
Orange Bran Flax Muffins
Makes 18 muffins
Ingredients:
1 ½ cups oat bran ½ cup canola oil
1 cup all-purpose organic flour 2 eggs
1 cup Barlean’s Forti-Flax 1 teaspoon baking soda
1 cup natural bran 1 ½ cups raisins
1 tablespoon baking powder 2 small oranges, washed,
½ teaspoon sea salt quartered, and seeded
1 cup brown sugar (with peels)
1 cup organic buttermilk
Directions:
In a large bowl, combine oat bran, flour, Barlean’s Forti-Flax, bran,
baking powder, and salt. Set aside.
In a blender or food processor, combine oranges, brown sugar, buttermilk,
oil, eggs, and baking soda. Blend well.
Pour orange mixture into dry ingredients. Mix well until blended. Stir in raisins.
Fill paper lined muffin tins almost to top.
Bake in oven at 375° for 18-20 minutes, or until wooden pick inserted in center of muffin comes out clean.
Cool in tins 5 minutes before removing to cooling rack.
Created by: Flax Council of Canada
7

8. Barlean’s Omega-3 Rich Butter
Makes 1 Cup
Ingredients:
4 ounces organic unsalted butter
4 ounces Barlean’s Organic Flax Oil
Breakfasts & Breads
Directions:
Cut the butter into small cubes and gently soften
in a pan on low heat.
Remove from heat and stir in Barlean’s Organic
Flax Oil.
Place into a sealable container and store in the
refrigerator.
Vanilla-Raisin Cream of Rice
Serves 3 to 4
Ingredients:
1 cup organic brown rice
2 teaspoons pure, organic vanilla extract
3 ½ cups water, soy milk, rice milk, or milk
4 tablespoons Barlean’s Organic Flax Oil
½ cup raisins
plain nonfat, organic yogurt to top
Directions:
Finely grind the rice to a powdery consistency in a blender, coffee grinder, or nut/seed grinder.
Bring the water or milk to a boil in a large pot. Whisk in the rice powder. Add the raisins.
Cover and simmer slowly on low heat for 15 minutes.
Remove from heat. Stir in the vanilla and flax oil.
Serve immediately.
Top with yogurt to complete the oil/protein combination.
You may also add 2 teaspoons per serving of Barlean’s Forti-Flax as a crunchy topping!
8

9. Fresh Mexican Salsa
Makes 2 cups
Ingredients:
3 tomatoes, diced
4 sprigs fresh cilantro
½ medium onion, diced
1 scallion, chopped
1 small jalapeno pepper
½ cup tomato sauce
3 tablespoons Barlean’s Organic Flax Oil
Directions:
Combine the tomatoes, cilantro, onion, scallion, and
jalapeno pepper in a blender or food processor and
process to desired consistency, chunky or saucy.
In a separate bowl, combine the tomato sauce and
flax oil. Stir to a uniform consistency.
Mix everything together and chill until ready to serve.
Salads & Dressings
Fruit Salad with Flax-Maple Dressing
Serves 4
Ingredients:
1 fresh pineapple, cut into 1-inch pieces 2 tablespoons pure maple syrup
2 golden delicious apples, pared, cored, and sliced ¼ cup apple juice
1 ripe pear, pared, cored, and sliced ¼ cup chopped pitted dates (optional)
1 banana, sliced ¼ cup golden raisins (optional)
1 cup sliced strawberries Romaine lettuce leaves
2 tablespoons Barlean’s Organic Flax Oil Plain nonfat or Greek yogurt to top (optional)
Directions:
Combine the pineapple, apples, pear, banana, and strawberries in a bowl.
In another bowl, combine the flax oil, maple syrup, and apple juice and whisk to an even consistency.
Add the dates and raisins.
Combine the two mixtures. Toss lightly to moisten all of the fruit pieces. Cover and refrigerate for 30
minutes.
When ready to serve, line a salad bowl with the lettuce leaves and arrange the salad on top.
If desired, top with yogurt.
9

10. Divine Carrot-Currant Salad
Serves 2
Ingredients:
½ cup currants
½ cup boiling water
2 tablespoons tahini
2 tablespoons Barlean’s Organic Flax Oil
1 tablespoon lemon juice
2 teaspoons raw honey or agave
Dash of cinnamon
½ cup grated carrot
Directions:
Soak the currants in the boiling water for 1 or more hours. Drain and reserve the currant water.
Combine the currant water, tahini, flax oil, lemon juice, honey, and cinnamon in a food processor
or blender and process until creamy.
Place the carrot and currants in a bowl. Pour the dressing over the salad and mix well.
Salads & Dressings
Vegetable Rice Salad
Serves 6
Ingredients (Salad):
2 cups cooked long-grain brown rice ½ cup finely diced red bell pepper
¼ cup finely sliced radish (about 3 large radishes) ¼ cup finely diced celery
½ cup peeled, seeded, and finely diced cucumber ¼ cup thinly sliced scallions
Ingredients (Dressing):
2 tablespoons extra virgin olive oil 2 tablespoons plain nonfat yogurt
2 tablespoons Barlean’s Organic Flax Oil 1 tablespoon minced fresh basil, or other fresh herb
¼ cup freshly grated Parmesan cheese ½ teaspoon prepared mustard
3 tablespoons cider vinegar
Garnish: Lettuce leaves, tomato wedges, 2 tablespoons pumpkin seeds (optional)
Directions:
Combine all of the salad ingredients in a large bowl.
Blend all of the dressing ingredients in a small mixing bowl.
Add the dressing to the salad and mix well. Cover tightly and refrigerate overnight.
When ready to serve, arrange the lettuce leaves on a large serving platter. Toss the salad lightly
and mound it in the center. Garnish with tomato wedges. Sprinkle with pumpkin seeds if desired.
10

11. Middle Eastern Bean Dip
Makes about 1 ½ cups
Ingredients:
1 cup dried fava beans or whole lentils 1 teaspoon raw honey or agave
2 tablespoons Barlean’s Organic Flax Oil Sea salt or salt substitute to taste
1 tablespoon lemon juice Freshly ground black pepper to taste
1 clove garlic, crushed 4 pitted ripe olives for garnish
1 tablespoon finely chopped fresh parsley
Directions:
Cover the beans generously with boiling water and leave them to soak for 4 to 5 hours if possible. (Not
as long if you are using lentils.) Drain and rinse.
Place the beans or lentils in a medium saucepan with plenty of water and simmer over gentle heat
until tender. (About 1 ¼ to 1 ½ hours for beans, 30 to 45 minutes for lentils.) Drain, reserving the liquid.
In a bowl, combine the beans or lentils with the flax oil, lemon juice, garlic, parsley, honey, salt, and
pepper. Mash and mix thoroughly and, if necessary, add enough of the reserved cooking liquid to
make a thick, creamy paste.
Smooth the surface of the mixture and garnish with olives.
Serve as sandwich filling, cracker spread, or dip.
Salads & Dressings
Grapefruit Snap Pea Salad with Sweet Creamy Dressing
Gluten-Free and Vegetarian
Ingredients:
2 tablespoons Barlean’s Organic Flax Oil 1 large carrot, shredded
2 tablespoons balsamic vinegar ½ cup purple cabbage, thinly sliced
Juice of 1 fresh grapefruit 1 avocado, peeled, pitted and chopped
1 cup Greek plain yogurt ½ cup dried cherries
2 tablespoons Barlean’s Berry Greens ½ cup pine nuts
1 cup fresh snap peas 2 teaspoons Barlean’s Forti-Flax
4 cups mixed salad greens ¼ teaspoon sea salt
2 scallions, thinly sliced 6 teaspoon freshly ground white pepper
2 teaspoons fresh cilantro, finely chopped
Directions:
In a medium mixing bowl, combine Barlean’s Organic Flax Oil,
balsamic vinegar, grapefruit juice, Greek yogurt and Barlean’s
Berry Greens; mix well to combine.
In a separate large serving bowl, combine remaining salad
ingredients. Add Greek yogurt mixture to dry salad mixture; gently
toss to combine.
Serve chilled or at room temperature.
Created by: Amie Valpone, HHC, AADP
11

12. Roasted Spring Cauliflower Salad
with a Meyer Lemon Flaxseed Vinaigrette
Serves 8
Ingredients: (all organic) Dressing:
4 heads cauliflower, florets cut in half 1/4 cup Barlean’s Organic Flax Oil
1 hydro cucumber, seeded, half moons cut on a bias 2 teaspoons meyer lemon zest
4 cups baby carrots 1/4 cup meyer lemon juice
1 pint tear-drop or grape tomatoes, cut in half 2 tablespoons of apple-cider vinegar
2 ears yellow sweet corn 1 tablespoon creole mustard
Olive oil 1 tablespoon agave
Sea salt to taste 6 leaves fresh basil, stems removed, chiffinade
2 sprigs fresh oregano, stems removed, rough chop
Sea salt to taste
Instructions:
Dressing- mix all of the ingredients in a bowl except the flax oil. Once the ingredients have been
mixed, while whisking, slowly pour in the Barlean’s Organic Flax Oil so the dressing emulsifies.
Wrap and set in refrigerator to cool.
Preheat oven to 375°
Salads & Dressings
To be cooked ahead of time: (at least 2-3 hours before service) Toss cauliflower and baby carrots in
olive oil, salt and pepper and roast in the oven for 13-15 minutes until just slightly brown. Remove
and cool. Rub a little olive oil on the corn, season with salt and pepper and grill for about 12-15
minutes over medium heat. Once cooked, remove the kernels from the cob and let cool.
Once everything that has been cooked has cooled in the refrigerator, mix all ingredients together
and serve.
Created by: Zac Brown’s Camp Southern Ground
The Zac Brown Band is a two-time Grammy Award winner and multi-platinum artist, with a historic
nine consecutive #1 hit singles.
12

13. Curried Red Lentil Soup
Serves 4
Ingredients:
1 ½ cups red lentils 2 cloves garlic, minced
4 cups water 1 teaspoon turmeric
½ teaspoon sea salt or salt substitute 1 teaspoon ground cumin
2 medium potatoes, diced 1 teaspoon ground coriander
1 tablespoon extra virgin olive oil ½ teaspoon cayenne
1 medium onion, chopped 2 to 3 tablespoons Barlean’s Organic Flax Oil
Directions:
Place the lentils in a strainer and rinse with cold, running water.
Combine the lentils, water, and salt in a large pot. Bring to a boil and cook, uncovered,
for 20 minutes over medium heat, stirring occasionally.
Add the potatoes and stir.
In a small skillet, heat the olive oil. Add the onion, garlic, and spices. Saute until the
onion begins to get tender.
Add the onion mixture to the soup and cook until the potatoes are tender, about 20 minutes.
Remove from heat and stir in the flax oil.
Whipped Acorn Squash and Yams
Serves 6
Sides and Entrees
Ingredients:
2 large acorn squash, halved
2 large or 4 medium yams
½ cup fresh orange juice
1 tablespoon pure maple syrup
Cinnamon
Grated nutmeg
3 tablespoons Barlean’s Organic Flax Oil
Directions:
Bake the squash and yams for 45 minutes to 1 hour or until tender.
Scoop out the squash from the skins and place in a large mixing bowl or food processor. Remove
the yam flesh from the skins and add to the squash.
Add the orange juice, maple syrup, spices, and flax oil. Whip or mash together.
13

14. Corn on the Cob with Spicy Flax Sauce
Serves 6
Ingredients:
½ teaspoon pressed garlic or ½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon paprika
Dash of cayenne pepper
2 tablespoons Barlean’s Organic Flax Oil
6 ears of corn (fresh or frozen)
Directions:
Combine the garlic and spices with the flax oil.
Bring a large pot of water to a boil. Add the corn and
return to a boil, then boil for 3 minutes.
Remove the corn from the water and brush generously
with the spicy flax sauce.
Heather’s Healthy Meatballs
Makes 24 meatballs
Ingredients:
1 ¼ to 1 ½ lbs lean ground turkey 1 tablespoon Worchestershire sauce
8 mushrooms (washed and finely chopped) 2 tablespoons tamari
½ onion (finely chopped) 1 tablespoon olive oil
Sides and Entrees
2 celery stalks (finely chopped) Dry Spices (mix together):
1 small zucchini (finely chopped) ¼ teaspoon cracked black pepper
2 cloves garlic (minced) ¼ teaspoon fennel seeds
1 egg 1 teaspoon Mrs. Dash Seasoning
1 cup whole grain bread crumbs 8 teaspoon cayenne pepper
½ cup Barlean’s Forti-Flax ½ teaspoon crushed dry basil
Directions:
Saute onion, garlic, and fresh veggies in 1-2
tablespoons olive oil. Drain and set aside.
Mix all ingredients in large bowl – blend well.
Coat large cookie sheet lightly with olive oil.
Use hands to form 24 meatballs from mix.
Place on the sheet and bake at 400° for 15 minutes.
Use with your favorite sauce!
Created by: Heather Short
14

15. Flax Snacks
Makes about 2 dozen 1-inch balls
Ingredients:
¾ cup Barlean’s Forti-Flax 2 tablespoons peanut butter
3 tablespoons oat flour or rice flour ½ cup rice syrup
1 ½ teaspoons cinnamon Coconut flakes (optional)
1 ½ teaspoons ground cloves 6 tablespoons ground almonds
Directions:
Grind Forti-Flax to the consistency of flour in a coffee grinder.
Combine the Forti-Flax flour, oat flour, cinnamon, and cloves in a mixing bowl. Add the peanut
butter and rice syrup to the mixture. Knead thoroughly by hand.
Tear pieces off and roll them between your hands into balls. You could also roll the mixture into a
log, then cut the log into individual pieces.
Place the coconut flakes and ground almonds on waxed paper. Press the rolled balls or pieces onto
the coconut-almond mixture. (Optional)
Serve immediately, or chill for future use.
Created by: Jo Ann Barlean
Sauteed Apples with Maple-Yogurt Topping
Serves 6
Ingredients:
6 medium apples, peeled and quartered 1 ½ teaspoons cinnamon
1 tablespoon butter 1 cup plain nonfat yogurt
5 tablespoons pure maple syrup 4 tablespoons Barlean’s Organic Flax Oil
¼ teaspoon ground cloves 2 tablespoons chopped walnuts to top
Directions:
Cut each apple quarter into 4 slices.
Sauté the apples in the butter for 5 minutes. Add 4 tablespoons of the maple syrup, the cloves, and one
half of the cinnamon. Stir to coat the apples. Cook about 7 minutes more, until the apples are tender and
the syrup thickens. Transfer to a medium bowl and chill for 1 hour.
In another medium bowl, combine the yogurt, the remaining maple syrup and cinnamon, and the flax oil.
Stir to an even consistency. Chill for at least 1 hour.
Desserts
When ready to serve, place the apple mixture into individual bowls. Spoon the yogurt mixture on top and
sprinkle with the walnuts.
15

16. Coconut, Carob, and Peanut Butter Balls
Serves 6
Ingredients:
½ cup natural peanut butter
½ cup Barlean’s Organic Flax Oil
½ cup shredded coconut (more if necessary)
¼ cup carob powder
Variations:
Add ¼ cup raisins
Add ¼ cup walnuts
Directions:
In a bowl, combine the peanut butter and flax oil and mix thoroughly.
Stir in the coconut and carob powder. If necessary, use additional coconut to thicken mixture.
Form the dough into balls.
Serve immediately, or cover and chill for future use.
Desserts
16

17. Raw Lemon Omega Tarts
Makes 6-8 with average sized tart trays
Ingredients:
Tart base Tart filling
1 ½ cups of walnuts 1 ½ cups of Barlean’s Lemon Zest Omega Swirl
½ cup of Barlean’s Forti-Flax 1 tablespoon of agar flakes dissolved in a little
4-5 pitted dates cold water
¼ cup of melted Barlean’s Coconut Oil
Directions:
To make the tart bases, place the nuts, Barlean’s Forti-Flax, and melted Barlean’s Coconut Oil
into a food processor, and blend into a firm dough. Use the dough, instead of pastry, to line the
the indentations of a jam tart tray. Line them with about ½ cm thick lining of the dough. Place the
tray in the refrigerator until the bases set.
To make the filling, mix the dissolved agar into the Barlean’s Lemon Zest Omega Swirl, and mix
thoroughly. Pour the mix into the set tart bases, then return the tray to the fridge for 1-2 hours.
When the tarts are removed from the fridge, they will have a firm crust, with a thick jammy filling,
will be raw, packed to the hilt with Omega-3 fatty acids, and most importantly will taste divine!
Created by: Dale Pinnock - The Medicinal Chef
Desserts
Desserts
17

18. Flax, Bran, and Fruit Bars
Makes 2 Bars
Ingredients:
¼ pound pitted dried prunes 1 cup bran
3 tablespoons lemon juice ¼ pound raisins
¼ pound dates ½ cup Barlean’s Forti-Flax
3 tablespoons Barlean’s Organic Flax Oil ¼ cup raw honey
¼ pound figs 1 tablespoon grated orange rind
Directions:
Process the fruit in a food processor.
Combine the honey, lemon juice, flax oil, bran, Barlean’s Forti-Flax , and
orange rind. Mix well.
Combine the processed fruit with the other ingredients and mix well.
Mold the mixture in a pan and refrigerate 1 hour.
Cut into bars and serve.
Tofu Yogurt
Serves 1
Ingredients:
½ block silken tofu
1 tablespoon Barlean’s Organic Flax Oil
1 teaspoon pure, organic vanilla extract
1 to 1 ½ cups frozen and chopped strawberries, blueberries, or raspberries
1 teaspoon raw honey
Directions:
Combine ingredients in order listed in a food processor or blender and process to an even consistency.
Desserts
18

19. 19

20. Sarah Straton,
Olympian & Pro
Beach Volleyball
Player:
“My body must be in peak condition to succeed
on tour, which is why I supplement daily with
Barlean’s flaxseed oil. My endurance and energy
has increased as a result - which is also a bonus
being a mother of two!”
Linda Page Ph.D.,
Traditional Naturopath,
and renowned author.
healthyhealing.com:
“Flax seed oil offers a treasure chest of healing
nutrients and essential fats for hormonal
balance, skin health, inflammation relief,
mood elevation and much more. That’s why I
recommend Barlean’s Flax Seed Oil.“
Herb Joiner-Bey, N.D.,
author of The Healing
Power of Flax:
“I highly recommend Barlean’s Organic Flaxseed Oils
to provide impeccable sources of the vital nutrients
adults and children need to protect their health.”
tasteforlife
2012
Best Omega-3 Supplement
ESSENTIALS
AWARD WINNER
Taste for Life magazine
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