Linseeds are a fantastic female food. They are full of nutrition and soluble fibre and can support gut health, relieve constipation and aid safe elimination of oestrogen. They are a core part of any breast cancer protocol but… let’s face it… they’re not the most palatable of seeds. Linseeds are particularly helpful to support gut recovery during and after treatment.
Cocoa is more than just a pretty face in this combination – a natural aromatase inhibitor, good quality cocoa is packed with anti-inflammatory and antioxidant polyphenols that are good for heart health, blood flow, brain function and mood. It may also help to reduce carbohydrate absorption and blood glucose levels and some animal studies have reported positive results for cocoa and breast cancer.
The recipe below is the most enticing way I’ve found to eat linseeds. It works well drizzled onto Greek yoghurt or spooned over fresh and cooked fruit. At a push, you can even eat it straight from the jar! It takes less than a minute to make a week’s supply – which makes it easier to remember to include a tablespoon of linseeds in your daily diet.
- Take a clean, empty jam jar and half fill it with linseeds (golden or dark).
- Add a heaped tablespoon of your favourite cocoa or cacao powder – I tend to ring the changes.
- Add a teaspoonful of blackstrap molasses.
- Fill the space remaining in the jar with water and stir the ingredients together.
- Store in the fridge and use as needed – the contents will last around a week.
If you still don’t like the texture of the whole seeds, this mixture can be blitzed in your Nutribullet (after 24 hours soaking) and eaten as a puree. It should still last a week.