Last year when we invited Jasmine Hemsley to co-host one of our fave beauty events, we nabbed a sneak peek at her brand new Ayurvedic cookbook — which finally launched in the States last month! Jasmine and her sister Melissa have paved the way for wellness to blossom into mainstream culture in the UK. Their healthy blogs, cookbooks and cafe support the idea that cooking should be fun, ingredients should be whole, and that the food we eat should make you feel good.
Jasmine is a pro when it comes to integrating Ayurvedic principles into daily life. The Ayurvedic philosophy is an adaptive one, but it can seem totally foreign and overwhelming to someone who doesn’t have a foundation. Jasmine’s book gives a well-rounded education in addition to recipes from soups to salmon dinner to this simple yet highly-functional flax tea…
Flaxseeds are well known for their abundance of omega-3 essential fats; not so well known is that flax tea, made from ground flax to take advantage of the many benefits tucked inside these tiny otherwise hard to digest seeds, is also therapeutic and can help to keep us hydrated. Thanks to the mucilaginous (slightly gelatinous) liquid that is created when soaking flax with water and the soluble and insoluble fiber it contains, the flax tea helps to hold more water in the colon for longer, as well as soothing and relaxing the colon and keeping things moving.
Hydrating Flax Tea
1 tsp flaxseeds
4 cups water
your favourite tea bag, such as ginger, rooibos or peppermint
Add the flaxseeds and water to a saucepan, bring to the boil and simmer for 20 minutes. Cover the pan and leave the flaxseeds to soak for 12 hours or overnight.
Strain — it should be just a bit thicker than water and have a faint nutty taste.
as it will not be very hot!
Grab another amazing recipe from the Hemsley sisters here: grain-free flax bread rolls!
This is an interesting and ‘different’ recipe using ground flax. I am curious about letting delicate ground flax seed sit overnight in cooling boiled water. Known to spoil extremely quickly once exposed to oxygen, the oil in flax is not exactly stable. How does one know for sure that the oils do not become rancid using this method? I would appreciate your answer as I am an avid herbal tea drinker and user of flax in all forms to fight high cholesterol. Cheers, Reiki Luce
I noticed that this recipe uses whole flaxseeds and not ground. It would seem that this difference would most likely affect the stability of the flax. Just a thought …