05 Mar Superfood breakfast or how to make Nigella seeds palatable
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.