I greatly admire Joanna Lumley, I find her very inspiring in every way.  Joanna comes across as a beautiful woman with a big heart and tons of common sense. She views the world with honest eyes and is able to relate that vision back to us in a way that makes us more connected to the truth. Some of my favourite quotes from Joanna are

‘You have to feel more involved than just writing out a cheque. Charity is almost the wrong word - I think people are beginning to feel more responsible for the world.’

‘I can't see any difference in having your hair dyed, your teeth fixed, your nose done, or your face smoothed out or lifted.’

Joanna, if you ever need a facial, I’m your woman!!!

Flaxseeds - AKA Linseeds

The super food of super foods!! Nutritious and delicious!

Various papers of published research are proving what we believed for centuries; flaxseeds are a great aid for us to get healthier.  The Journal of Nutrition has published a promising study on the effect flaxseeds may have in weight loss.  Other studies reveal that flaxseeds being rich in so many essential nutrients are very likely to help with high cholesterol, cleanse and protect the digestive system, support the immune system and course let’s not forget it can also improve all kinds of skin conditions and make our hair stronger and healthier.

They are the best plant source of Omega 3 Fatty acids and if this wasn’t reason enough to start adding it as part of our diet, they are also rich in fibre, protein, Selenium, Vitamins B1 and B6, Magnesium, Potassium, Copper, Zinc, Phosphorus and Manganese.

I buy organic golden linseeds and then grind some every week and put them in a little glass jar in my bag.  This way I always have some for when I’m out and about, I can then sprinkle them on my lunch and smoothies. Remember that its best to buy the whole seed and then grind them into a powder as you need it.  Once they are in ground form they lose their power quicker.

Various ways to use Flaxseeds:

In soups and stews – They act as a thickener

Pancake mixes - Use whole for a nutty crunch or use ground up to thicken up the batter.

Smoothies

Sprinkle on salads and all other foods

Sprinkle on Yogurts, porridge and desserts

Ingredients: 

2 heaped tbsp of wholemeal flour

1 heaped tbsp of ground almonds

1 egg

½ tsp of baking powder (gluten free)

1 tbsp of golden linseeds

Small handful of Pecan nuts (or any other nuts you prefer)

Pinch of salt

Milk of your choice

Butter

Maple Syrup

Method:

Mix the baking powder with the wholemeal flour, ground almonds and a small pinch of salt. Add the  egg and enough milk to get the consistency you desire. The thicker the butter the more dense the pancake.  Add the linseeds last by stirring them into the batter. 

In a small frying pan melt a small nob of butter and some of the pecan nuts. Allow for the nuts to brown on each side and then add around 4 tablespoons of the pancake mix. Cook until brown  on both sides and serve with a dollop of your favourite yogurt and a generous drizzle of maple syrup.