How I use Safflower Seeds
Safflower seeds are my go to especially during my lent seasons. I make a side dish called suff fitfit and drink it at least twice a week. They are easy to make and have many health benefits.
Safflower seeds are high in fat, protein, and fiber. In addition to preventing hardening of the arteries, safflower seeds contain linolenic and linoleic acids that lower cholesterol and lower heart disease risk. Safflower contains chemicals that may thin the blood to prevent clots, widen blood vessels, lower blood pressure, and stimulate the heart.
Where to buy
In the USA, it’s only available as bird food :), so you probably wouldn’t want to consume that instead, you can buy it from Ethiopian stores near you or buy it online by clicking here since I found only an online store that sells it for human consumption. (I am not affiliated with the vendor)
Boil 1 cup safflower seed with 2 cups water for about 5-7 minutes they will turn darker as they cook
Rinse with cold water to get rid of the bitter test
Blend with 3 cups of water
You can use cheese cloth or strainer to strain it
This makes two bottles (1.5 cups each. it can be refrigerated for later use; I wouldn’t suggest keeping it overnight. (It oxidizes)
Picture: Saying cheers with mama 🙂
Recipe Side dish (Salad)
1/4 onion, 6 or 7 cherry tomatoes (you can use other tomatoes of your choice and if you like spicy add 1 jalapeno or serrano pepper.
Mix all together with safflower juice, season with salt and pepper
Pour the mixture over injera or any bread of your choice
Serve it with other veggies (beyaynetu) or can be eaten as a simple salad. I usually like it a side dish unless I am in a hurry and need quick fix. Enjoy!