LSA will make you feel awesome from the inside out

What is LSA ?

LSA stands for a blend of ground linseeds (flax seeds), sunflower seeds, and almonds. This mix is an amazing source of dietary fibre, protein, omega fatty acids, minerals (including calcium, magnesium, potassium, phosphorus, selenium, copper and zinc, and vitamins A, B, D and E).  It’s role is to keep your blood-sugar levels balanced, keep you regular and curb sugar cravings along with helping keeping your regular.

Your liver also loves LSA. Our livers are always busy at work – storing vitamins, metabolising fats, and cleansing the body by breaking down toxic waste so they can be expelled from the body. We want our livers firing on all cylinders! LSA cleanses the liver by supplying it with easily digestible nutrients.

How to eat it ?

It is a great natural supplement to hide in your kids food too. Some things to try are: adding it to smoothies; sprinkling it on oatmeal and other cereals; stirring it through yogurt, chia pudding, and fruit salad; or use it to bind veggie burgers, fruit rolls, and power bars. I also use it in my panko bread crumbing mixture.

How to make it  ?

I prefer to make my own and not buy pre-ground and mixed LSA. Why? In making my own I am ensuring maximum freshness and quality. Once I have made it, I store it in a sealed glass container in the fridge. It can be stored like that for 3 months.

Recipe :
1 1/2 cups raw flax seedsLSA-e1498699020286 LSA will make you feel awesome from the inside out
1 cup raw sunflower seeds
1/2 cup raw almonds

Method

Grind the flax seeds in a spice grinder or food processor until the texture resembles a fine meal, then remove.

Place the sunflower seeds and almonds into the food processor and pulse until the consistency of a fine meal. Add in the flax meal, and pulse again until evenly combined.

Enjoy ! As always, if you have any other ideas or questions about adding extra goodness to your diet, please comment below or email holland.marie@gmail.com or hellosydneymum@gmail.com to get in touch.

Author: Marie Holland

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