This is a non-recipe recipe. I never thought of sharing it with you before. These ground flax seeds are part of the decor, so much so that one forgets that they exist. It would feel like giving you a recipe for cooking rice!
Justin introduced me to savoury breakfasts. When we started dating (I mean, the French way), he fed me pan-fried mushrooms, scrambled eggs, avocado toasts or hummus first thing in the morning. And I loved it.
The first time I had breakfast in his austere bachelor’s kitchen, months before we moved in together, there was a small bowl of dark powder. Ground flax and pumpkin seeds with herbs and turmeric. It crossed my mind that I may have finally found my soul mate.
Conversely, I introduced him to smoothies. He used to mix soy milk with blueberries and that was it. Since then, our breakfasts have been of a hybrid kind. A little bit of him, a bit of me. His powder. My smoothies. His sandwiches. My porridges. His coffee burning. My golden milk.
Flax seeds are rich in alpha-linolenic acid, an Omega 3 fatty acid. For this reason, they must be kept fresh when ground. Indeed, these lipids oxidize rapidly, a process slowed down by low temperatures. Grinding flaxseed is essential, however, because the seed’s husk is too resistant to be crushed by our teeth, or digested. Flax seeds simply travel through our digestive tract intact, without us benefiting from their valuable nutrients. So, grind away, friends!
Use this powder as you see fit! You can add ground squash seeds or sesame, the latter being very rich in calcium (especially unhulled sesame or black sesame), but also almonds, walnuts, hazelnuts, hemp… Although this powder contains herbs of Provence and oregano, it pairs incredibly well with sweet fruit. That’s how I like to use it:
- On porridges (in the pictures here, yogurt, persimmons, wheat germ, oats, seeds).
- On soupes, with wheat germ or nutritional yeast.
- Mixed with olive oil, dried chili, crushed garlic and a hint of salt. You’ve got yourself a cool spread to eat on toast.
- Justin likes it on eggs.
Morning flaxmeal with herbs
For 1 jar
- 200 g flax seeds
- 100 g sesame seeds (or pumpkin, sunflower seeds, or nuts)
- 1 tsp ground turmeric
- 1.5 tsp herbs of Provence (or dried thyme)
- 1.5 tsp dried oregano
- 2 peppercorns
- Optional: dried chili
Grind everything together. Store in a jar in the fridge for up to 1 week.