#WIAW Goes…Biblical? [Ezekiel Review]

by Sarah on March 20, 2013 · 17 comments

If you know me, you know I often forget to post reviews on products I’ve received like to really use a product I’ve been sent to review consistently, and in various culinary creations, before I commit to recommending it or not.

I don’t just want to take a nibble, say, “Oh, it is SO GOOD!” and then shove it into my pantry, fridge, or freezer where it languishes, neglected.

Luckily for you, I have now eaten my way through an entire loaf of Food for Life’s new Ezekiel 4:9 Flax Bread.

And I can now report my archeological* findings.

*OK. Perhaps they are more…anthropological? Or really just culinary. Whatever. Go with it. The thought of delving myself into biblical bread makes me feel like I should be an extra in Indiana Jones’ The Temple of Doom or something. So at this moment I am envisioning myself knee deep in sand, wearing a pith helmet, and dusting off artifacts with an oversized paintbrush. In case you were wondering.

Yes, Jenn, this week, The Smart Kitchen‘s contribution to the What I Ate Wednesday shenanigans is a plunge into the biblical world where believers were instructed to:

“Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and put them in one vessel…” [Ezekiel 4:9]

And now Food for Life has taken it one step further and added flax.

TONS of flax seed.

So beautiful and texturous that I don’t even care that all those seeds won’t actually contribute to my health because they aren’t ground. [Or that texturous is not a word.]

Speaking of contributing to one’s health, I could spend a whole post rambling on and on about the benefits of this bread, including the fact that–most importantly to a fluctuating vegan with benefits like me, the Ezekiel 4:9 breads are complete proteins, containing all 9 essential amino acids (and 18 in all).

There are no refined sugars or preservatives added to the bread…

tuscan tomato + brussels sprout stew, toast, and acorn squash

…meaning the company would go out of business if it didn’t freeze well.

orange almond pesto, mushrooms, and honey mustard

(And good thing for me, it does, since I am a single lady who has taken MONTHS to work my way through just one loaf. ;))

salted peanut flour goop, red peppers, carrots (kale artichoke spread on the second piece)

In fact, when you let it thaw, it is thick and sturdy enough to almost be toast.*

peanut flour goop, citrus avocado dressing, pears, and cinnamon

Of course, when you actually do toast it, it’s even more divine.

serving as a base for a (kind of) fried egg.

The sprouted grains are supposed to increase nutrient absorption and digestibility.

(Another good thing, considering it was the T(oast) in my B.R.A.T. diet last week…)

cinnamon, honey, avocado toast (try it. trust me.)

Yes, all those grains do make for a rather hearty, dry bread.

sturdy enough to serve as a quinoa burger bun with a side of roasted brussels, apples, pears

It’s not going to make a perfectly squishy PB&Jor Fluffernutter.

but you CAN put peanut butter (and apples) on it anyway

But it is the best bread for tearing and dipping.*

*Dry bread just soaks up soup so well.

it resembles a seal emerging from a hot-and-sour sea, doesn't it?

As you can see, I did my research. I’ve tasted and tested and enjoyed every minute. I’m so grateful to Food for Life for sending me this yummy bread to review.

Miss Smart loves (Ezekiel) bread, this you (now) know

For the (Smart Kitchen) Bible tells you so. :)


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