How I use Safflower Seeds
My go to during lent seasons, safflower seeds are so delicious. I make side dish called suff fitfit and drink at least 2 times a week, they are easy and quick to make with some many health benefits.
Safflower seeds are not as common Human food here in USA, but these white seeds are high in fat, protein, and fiber. The linolenic and linoleic acids in safflower seed might help prevent “hardening of the arteries,” lower cholesterol, and reduce the risk of heart disease. Safflower contains chemicals that may thin the blood to prevent clots, widen blood vessels, lower blood pressure, and stimulate the heart.
Where to buy
If you live in USA its only available as birds’ food :), you probably wouldn’t want to consume that instead I would suggest buying it from Ethiopian stores near you or click here to buy online, this is the only online store I found for human consumption. (I have no affiliation 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!