Dr Libby on linseeds
Linseeds, also known as flaxseeds, are the richest plant source of omega 3 fats, which are essential for a healthy brain, heart, joints and immune system, primarily due to their anti-inflammatory effects. Inflammation is one the processes that goes on inside the body that drives the development of degenerative disease, as well as visible aging.
A good way to get the best from linseeds is to soak them first. Put one heaped dessertspoonful of seeds into a glass, cover with water and leave overnight. Add the swollen seeds and water to a drink such as a smoothie, or to your muesli, or drink it on its own. They’re also a good source of fibre, making them a nourishing regular addition to your diet.
Alternatively, you can grind linseeds in a pestle and mortar or coffee grinder before adding them to food. Never cook with linseeds or their oil, as the heat will render them unstable and damage some of the health-promoting properties. To keep them fresh store in an airtight container in the fridge.
250g shredded organic coconut, plus 2 cups extra
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup linseeds
6 sulphur-free figs, stalks removed
½ cup currants
1 tsp ground cinnamon
4 Tbsp tahini
4 Tbsp pure organic honey
Pinch of salt
4 Tbsp psyllium husk
2 Tbsp filtered water
- Process the coconut in a blender or food processor until creamy and smooth (use a little coconut oil to get the blade moving if necessary). Reserve ½ cup of the “coconut” butter and transfer the rest to a jar for future use.
- Add the remaining ingredients along with the reserved coconut butter to the blender and pulse until combined.
- Line a slice tray with greaseproof paper. Evenly spread the mixture over the tray, pressing down on it to reach the edges. Place another sheet of greaseproof paper on top and use a second tray to push down on the mixture so that it flattens evenly.
- Use a sharp knife to mark the flattened mixture into 20–25 slices. Refrigerate.