Superfood breakfast or how to make Nigella seeds palatable

The short answer to the question posed is: by adding a lot of other stuff. I first tried Nigella seeds about 5 days ago. I was handed a Nigella seed flapjack by a certain curious confectioner. It was an unusual taste that I fell in… interest with immediately. I was going to say “in love” but it was more of a fascination really. My friend told me that they were a bit of a challenge to work with and he was not lying. They are really, really bitter. But so, so good for you.  They say the only thing Nigella seeds can’t cure is death.
 

Once you balance out their bitterness with lots of honey and a bit of salt, they actually taste quite nice. I pounded them first with a pestle and mortar then used the method of boiling the milk first then adding all the ingredients and allowing them to fuse together and cool overnight in the fridge. This also preserves all their beneficial qualities. I must say that on eating that breakfast you see up there, I was… Invigorated. Truly. I realised it whilst packed into the tube train like a sardine, and I though “I feel pretty good considering my circumstances”. I can’t say for sure though if it was the Nigella seeds, or the red maca or maybe even the large dose of turmeric.

 
Ingredients
 
500ml almond milk
8 tablespoons of oats
2 tablespoons of pounded Nigella seeds
2 tablespoons white chia seeds
2 tablespoons red maca powder
1 teaspoons turmeric
1 teaspoons cinnamon
4 tablespoons raw honey
1/4 teaspoon sea salt
 
 
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